ABSTRACT
E.Y. Danquah1*, S.K. Offei1, E.T. Blay1, H.M. Amoatey2 and E. Asare2
1. INTRO DUCTIO N
Cocoyam (Xanthosoma sagittifolium) is an economically important starchy staple in tropical and sub-tropical regions of West Africa, Asia, the Far East, the Pacific and Carribbean regions [1]. The crop originated from Tropical America where it has been cultivated since pre-Colombian times [2] and was introduced into the West African sub-region in 1940 [3]. Following its introduction into Ghana in 1943, the crop has been cultivated throughout the forest belt as a shade crop for young cocoa seedlings. The cormels of Xanthosoma are used for human consumption and the corms as propagules. The leaves of Xanthosoma are used as pot-herb or spinach and are an important source of proteins and vitamins in the diet of a majority of the people in Ghana.
