Development of Convenient Cocoyam Pottage (Mpotompoto)

Abstract

This study explored the feasibility of developing a ready-to-prepare cocoyam pottage,
‘mpotompoto’ to meet consumers’ need for convenience in traditional dishes. Cocoyam chunks
(1.2cm x 1.2cm x 1.2cm) were pre-gelatinized to obtain the instant base ingredient, and an
accompanying spice-mix recipe was developed. Standard methods were used to determine the
moisture content and selected functional properties of the ready-to-prepare base product. A
consumer panel of fifty assessors who were familiar with sensory testing evaluated the product’s
organoleptic properties. A dish following a traditional recipe was used as control. The moisture
content of the instant base was low (10%), signifying the potential for good storability. The
water absorption capacity, oil absorption capacity, swelling power and solubility were 247.39
± 7.12%, 87.98 ± 3.76%, 6.44 ± 0.58% and 3.78 ± 0.29%, respectively, indicating desirable
functional characteristics for reconstitution. The consumer panel generally appreciated all
evaluated products with mean likeness scores between 5 and 6 for all tested attributes on a
7-point hedonic scale, 1 - (dislike extremely), 4 - (neither like nor dislike), 7- (like extremely). The
convenient cocoyam pottage (mpotompoto) mimicked the traditionally prepared ‘mpotompoto’.
This study provides baseline information that can be commercially explored as part of global
efforts to update traditional foods for expanded markets.