Cocoyam and beans stew
Cocoyam and beans stew

COCOYAMS contain starch, which makes them an excellent source of carbohydrate. They also contain dietary fibre and higher protein contents than majority of the tropical root crops. They also contain thiamine, calcium, niacin, manganese, vitamin B, vitamin C, vitamin E, magnesium, copper and riboflavin. Consuming nutrients-packed food like cocoyam is vital for maintaining a healthy immune system, which helps our body to make use of protein, carbohydrates and other nutrients in the food we eat. Dietary fiber maintains a healthier digestive process and helps in the easy passage of stool.

BENEFITS OF COCOYAMS

Cocoyam potage (Mpotonpoto)
Cocoyam potage (Mpotonpoto)

 

 

COCOYAM can be consumed in different ways through roasting, cooking, frying, baking, pounding and milling etc. Cocoyams can also be processed into various food products used for industrial and culinary purposes. Africans usually blend cocoyam and use it as a thickener for baking and cooking soups such asoha soup and bitter leaf soup etc. It can also be cooked as porridge and the leaves can be used for cooking soups.

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