The effect of steam and hot water blanching on some quality attributes of cocoyam leaf

Abstract

Cocoyam leaf, an African Indigenous vegetable locally referred to as kontomire among the Akans in Ghana is used in the preparation of sauces (‘kontomire’ stew) and soups (‘ebunebunu’). The work aimed at determining the effect of steam and hot water blanching methods on colour, flow rate, total soluble solids, pH and sensory attributes of cocoyam leaf puree. Cocoyam leaf puree was produced using both steam and hot water blanching methods. Fifty (50) panellists evaluated the organoleptic properties of soups made from the produced purees using a 9-point hedonic scale. There was significant difference (p<0.05) between steam and hot water blanched purees in terms of colour, consistency and mouth feel. The hot water blanched puree sample was the most preferred in terms of all the attributes. There was a significant difference between steam blanched and hot water blanched puree samples in terms of their pH, flow rate and colour. The pH of steam and hot water blanched purees were 6.06±0.01 and 6.40±0.02 respectively. Hot water blanched samples recorded a lower flow rate while steam blanched samples recorded a higher a-value in terms of colour. There was no significant difference in the total soluble solids contents of steam blanched and hot water blanched puree samples. The sensory attributes, flow rate and total soluble solids content of hot water blanched puree makes it a better method for the processing of cocoyam leaf puree.