Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization

• Pastes were developed with Colocasia spp. or Xanthosoma cormels flours. Cocoyam flours differed in chemical composition and physical properties. Gels structure starch gelatinization was dependent on cocoyam source. from led to enhanced nutrition sustained energy release. gels digested faster but lower extent than gels. The corms of cocoyams, specifically esculenta (L.) Schott sagittifolium are usually consumed as pastes. Nevertheless, the secondary corms, also named cormels, not fully exploited. In this study, functional properties different botanical sources evaluated, digestibility resulting pastes investigated. flour contained significantly higher protein (10.32% vs 9.65%), ash (5.65% 5.05%) oxalates (0.32% 0.22%) content, exhibited Amylab gel strength (773 g 1040 g) flour. pastes, micrographs revealed that depended variety. Indeed, very tight closed microstructure containing them better stability during storage syneresis. Lower obtained (67.56% 70.91%), they showed (higher k ) vitro hydrolysis (0.0140 0.0050) estimated glycemic index (61.29 65.84) present findings offer ways develop based foods by using enhancing applicability cocoyams.