Evaluation of Drying Temperature on Proximate, Thermal and Physical Properties of Cocoyam Flour

Flours were produced from cocoyam Colocasia esculentum schott (taro) using tunnel dryer with different drying temperature of 50, 55, 60, 65, 70, 75, 80 and 85 0 C. The proximate, thermal and physical composition of the samples was determined. It was observed that all parameters examined were affected by drying temperatures. The result of the experiment showed that increase in drying temperature resulted in decreasing the values of proximate except carbohydrate and fibre. Thermal properties decreased with increase in temperatures while physical properties increased with increase in drying temperature of the samples. Keyword: drying, temperature, cocoyam and flour.