Cocoyam belongs to the family of Araceae and some species include Xanthosoma sagittifolium, taro, Alocasia, tannia, Amorphophallus, Colocasia esculenta, eddoe or eddo (Colocasia antiquorum), tarul, arum, elephant’s ear, Alocasia macrorrhizos, alocasia odora.



It is an aroid because it is grown mainly for its edible corms, however their leaves can also be used for both medicinal and culinary purposes.images-4



Root and tuber crops are well known for their high nutrition contents. Quite many of them offer high nutritional benefits that can help bridge the gaps and balance certain dietary requirements. Among these beneficial root and tuber crops is the cocoyam.



Cocoyam possesses high nutritional values when compared with others like cassava and yam, with substantial vitamin, mineral and proteinous contents.

As a relatively well known staple crop in the underdeveloped and developing countries, it can serve as a weaning food and its own leaves are sometimes used as vegetable for cooking.



This root crop is originally from the tropical and sub-tropical countries and studies reveal that it is among the the least studied root plants.



It is mostly cultivated in countries like Nigeria, Asia, Pacific Island, Ghana and Japan due to its high importance.



It produces two edible parts namely the corms (tuber) and the leaves of which the corms contain approximately 25% starch and eaten mainly as thickeners, purees or whole. Cocoyam is a great source of dietary fibre and starch that can generate energy to the body. Surveys report that cocoyam production has tremendously increased from 1990s till present and this number is expected to increase more.

The highest proportion of cocoyam production is recorded in Africa with minority from Asia and the least proportion from the Caribbean. Cocoyam is usually available throughout the year with other similar staple root crops such as yam, potato and cassava. Cocoyams are characterized by corms, stems and leaves, however they are differentiated in leaf attachment as some species have their leaves emerging near the centre while others have their stalks attached.

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Like any other crops and plants, cocoyam is susceptible to pesticidal attacks and the common pests include slugs that attacks the corms thereby providing entry points for micro-organisms attack. Moreover the pesticidal attacks can cause the corms to start decaying two weeks after harvest. Cocoyams can also suffer from post harvest losses due to mechanical damage as well as microbial attacks on the corms during storage. Insecticidal and microbial attacks of cocoyams can be prevented by the use of bactericides, insecticides, disease-free planting materials, fungicides and proper cultivation methods.

Cocoyam is very rich yet neglected. It's mostly used in rural areas.

He's a photo of cookies made with Cocoyam flour. Belive me, it's so delicious.