Characteristics of roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy.

To effectively promote the industrial utilization of cocoyam () roots for enhanced food sustainability and security, there is a need to study their molecular, mechanical and physicochemical properties in detail. The physicochemical and textural characteristics of the red and white varieties of cocoyam roots were thus analysed by low field nuclear magnetic resonance relaxometry, multispectral imaging, uniaxial compression testing, and relevant physicochemical analysis in the current study. Both varieties had similar dry matter content, as well as physical and mechanical properties.