Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, cocoyam flour procedure. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Cocoyam flour procedure is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Cocoyam flour procedure is something that I have loved my whole life.
Wash your cocoyam and allow for water to stop dripping When it's almost dried, start peeling and slice them in plantain chops round, like the ones on the pic 👇 After slicing,spread it Out to dry very very well, indeed When it's dry take it to the mill and boom your thickener is trash. Coconut flour is a soft flour made from the pulp left over after producing coconut milk. It's a popular gluten-free, protein-rich substitute for traditional wheat flours. Best of all, you can easily make your own at home. application for the production of cocoyam flour has been minimal.
To get started with this recipe, we have to first prepare a few components. You can cook cocoyam flour procedure using 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Cocoyam flour procedure:
- Get Cocoyam seed
- Make ready Big tray
- Take Knife
Data obtained were subjected to multiple analysis of variance. The cocoyam flour was prepared using the method described by Okaka. The pigeon pea flour was produced as described by Echendu et al. Uses of Cocoyam (i) Cormels are peeled, cut into necessary pieces then fry and eat; boil and eat; or boil to pound like pounded yam. (ii) Cocoyam flour is made from dried cormels, and can be used for confec-tionary. (iii) The broad leaves are equally used for wrapping purposes for example kolanut, bitter-cola (orogbo) etc.
Steps to make Cocoyam flour procedure:
- Wash your cocoyam and allow for water to stop dripping
- When it's almost dried, start peeling and slice them in plantain chops round, like the ones on the pic 👇
- After slicing,spread it Out to dry very very well, indeed
- When it's dry take it to the mill and boom your thickener is trash.
The pigeon pea flour was produced as described by Echendu et al. Uses of Cocoyam (i) Cormels are peeled, cut into necessary pieces then fry and eat; boil and eat; or boil to pound like pounded yam. (ii) Cocoyam flour is made from dried cormels, and can be used for confec-tionary. (iii) The broad leaves are equally used for wrapping purposes for example kolanut, bitter-cola (orogbo) etc. Three drying methods (sun-, cabinet and oven-drying) were investigated on some quality attributes of flour produced from cocoyam, Colocasia esculenta Schott (taro). The proximate and physico-chemical compositions were determined to investigate the nutritional value and the characteristic properties of the cocoyam flour. It was observed that all parameters examined were affected by the drying.
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