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Cocoyam (Xanthosoma spp.), the preferred root crop in Puerto Rico (Cortés & Gayol, 2009), has experienced declining production in recent years (United States Department of Agriculture, 2012). Annual production in 2012 was about 15,993 qq, which only supplied approximately 19 % of local consumption (Cortés & Gayol, 2009). This decline is mainly attributed to common diseases that affect this crop, the most detrimental being known as “mal seco” due to its agricultural and economical repercussion (Estación Experimental Agrícola, 1997). Despite remaining a persistent condition, many of the limitations imposed by mal seco were overcome by the development of a new cultivar in Puerto Rico, which was named Nazareno. The present research sought to take advantage not only of the usually edible part of the plant (cormel), but also the corm or main stem (part discarded as waste or used as propagation material).

Characterization of cocoyam (Xanthosoma spp.) corm flour from the Nazareno cultivar