Abstract
Cocoyam is a tropical root crop that has gained increasing attention due to its nutritional value, functional applications, and potential role in food security and industrial uses. This study was carried out to comparatively evaluate the effect of different drying methods: oven drying and sun drying, on the mineral element composition and functional properties of cocoyam: Colocasia esculenta and Xanthosoma sagittifolium. Fresh cocoyam tubers from both Colocasia esculenta and Xanthosoma sagittifolium were processed into flour. The mineral content and functional properties of the flour samples were determined in triplicates (number of replicate = 3) using standard laboratory procedures. A one-way ANOVA was used to determine the effects of drying methods on the flour mineral composition and properties at a 5% probability level. Results/findings showed that both oven and sun drying methods significantly (p < 0.05) affected the mineral composition of both Colocasia esculenta and Xanthosoma sagittifolium, except calcium, which was not significantly (p > 0.05) affected by the drying methods. Functional properties of both Colocasia esculenta and Xanthosoma sagittifolium were significantly (p < 0.05) affected by both oven and sun drying methods. Drying method significantly altered the final profile, indicating that value addition to cocoyam must be species- and application specific. There is no single best method; rather, the choice depends on whether the priority is maximizing mineral content (favouring sun drying) or achieving high viscosity/swelling (favouring oven drying for Colocasia esculenta).