CHAPTER ONE
Cocoyam belongs to the monocotyledonous family Araceae (the aroids) which contains several plants which are cultivated and used for food in various parts of the tropics (Onwueme, 1998).
They are mainly herbaceous plants, often with an enlarged rootstock, which act as a storage organ. Morphologically, the primary corm of the plants represents the main stem and the secondary corms or cornels, lateral branches. The relative sizes of the two types of organ vary greatly between species and variety. The cornels are usually the more satisfactory item of food.
Colocasia and xanthosoma species after being processed in the local way is cherished by many people, especially in the rural areas of southern part of Nigeria. It is roasted and eaten with palm oil, and as a condiment in soup.
Flour from xanthosoma has potentials as an instant four for “Fufu” in which regard it is necessary to blend it with cassava and maize to reduce stickiness (Ibe, 1984). Although cocoyams are composed predominantly of starch, it is next only to certain varieties of yam in crude protein content among root crops. It has appreciable quantities of calcium and phosphorus. Colocasia starch grains are among the smallest found in the plant kingdom, hence, it is very easily digested and can form a good base for formulating infant food.
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