PRODUCTION OF COCOYAM FLOUR AND EVALUATION OF GLYCEMIC INDEX AND ORGANOLEPTIC PROPERTY

ABSTRACT This study focused on the production of cocoyam flour for use in the preparation of traditional dishes and subsequent evaluation for both the glycemic index (GI) and organoleptic properties. . The research assessed the suitability of cocoyam flour as a potential alternative to conventional starchy foods, such as yam and cassava flours, in the management of blood glucose levels while maintaining attendant sensory acceptance.. The glycemic index (GI) of cocoyam flour was measured through fasting blood sugar (FBS) and random blood sugar (RBS) tests conducted before and after meal consumption. The fasting blood sugar (FBS) values before consuming the cocoyam flour-based meal ranged from 76 mg/dL to 88 mg/dL with a mean of 81 mg/dL, while the post-meal FBS ranged from 81 mg/dL to 116 mg/dL with a mean of 91 mg/dL, indicating a modest increase in blood glucose levels and suggesting that cocoyam flour may have a relatively mild impact on postprandial glycemia.The random blood sugar (RBS) levels before the cocoyam flour-based meal ranged from 110 mg/dL to 125 mg/dL with a mean of 116.6 mg/dL, while post-meal RBS levels ranged from 135 mg/dL to 150 mg/dL with a mean of 142 mg/dL, indicating a moderate rise in blood glucose and suggesting a controlled glycemic response to the cocoyam flour meal. The organoleptic evaluation of cocoyam flour-based swallow with okra soup showed average ratings ranging from 3.6 for taste, 4.0 for smell, 4.2 for texture, 4.2 for color, 3.4 for viscosity, and 3.8 for smoothness on a 5-point scale, indicating generally favorable sensory qualities and high overall acceptability among participants. Statistical analysis was conducted using descriptive statistics and One Way Analysis of Variance (ANOVA),. The ANOVA results revealed significant differences in the sensory scores for taste, texture and smoothness among the cocoyam samples (p < 0.05), demonstrating that different formulations of cocoyam flour yield distinct organoleptic qualities. Pearson correlation analysis indicated a strong positive correlation (r = 0.76) between the texture and smoothness ratings, suggesting that the physical properties of the flour play a crucial role in consumer preference. The study’s findings suggest that cocoyam flour is a nutritious, low-GI alternative that can be incorporated into the diets of individuals managing diabetic conditions and those seeking to maintain healthy blood sugar levels.