Effects of different processing methods on the chemical compositions of cocoyam inflorescence and their hematological and histopathological parameters of rat fed with the plant were determined and identified using standard analytical methods. Cocoyam inflorescence samples were processed by blanching (water), soaking in hot water (1000C) for 20 minutes, Boiling for 10minutes, sun drying, and oven drying. Unprocessed Cocoyam inflorescence sample was analyzed and stands as the control. The bioassay experiment included six groups of animals; animals were fed on blanched, boiled, soaked, fresh and unblanched dried (sun dried)  samples. Animals fed with the normal rat churs stand as the control. The elemental analysis of the inflorescence (in percentage) indicated that it contained appreciable levels of calcium (1.14), magnesium (4.80), manganese (5.49), zinc (60.70), iron (0.003), copper (0.04), sodium (22.92), potassium, (152.43), phosphorus (1.60) and iodine (18.13). Boiling reduced Ca content (p <0.05) by 7.89%. Water blanched sample showed Fe content of 1.91mg/100g (p <0.05). Blanching reduced iodine content from 18.13 to 0.64%.   Boiling with oven drying showed higher nutrient values.  vitamin A content of fresh sample was 348.91µg/dl while Vit. E, B2 and C were 16.82, 12.59 and 27.21 mg/100g respectively. The fresh sample showed 114.01, 586, 1.52, 36.07, 254.24, 32.27 and 32.87% respectively for flavonoid, carotenoid, phenol, oxalate, steroid, phytate and alkaloid contents. Water blanching and oven drying showed significantly (p<0.05) reduction in Vit. E, B2, C and pro vit A by 83.5, 79.1, 98.6 and 95% respectively. Boiling and sun drying caused significant (p<0.05) reduction in alkaloid, flavonoid, carotenoid, saponin, phenol, oxalate, steroids, phytate and tannin content by 95.8, 83.2, 94.4, 74.6, 45.4, 43.1, 87.2 and 97.8% respectively. Rats fed graded doses (100 mg/kg) of fresh, boiled, soaked and unblanched dried cocoyam inflorescence had significant (p <0.05) reduction in packed cell volume (PCV), red blood cell (RBC) and white blood cell (WBC) count. Rats fed soaked, unblanched dried and fresh samples showed significant (p<0.05) increase in hemoglobin content from 9.67 in the control rat group to 10.07, 10.32 and 16.91g/dl respectively at 100mg/kg dose. Rats fed boiled, soaked, blanched and unblanched dried cocoyam inflorescence showed significant (p<0.05) increase in lymphocytes The neutrophil content of rats fed fresh samples increased significantly (p <0.05) at 100, 200 and 6400 mg/kg doses. The relative liver and kidney weights of rats fed fresh, soaked, blanched and unblanched cocoyam inflorescence were significantly (p<0.05) higher than the relative liver and kidney weights of normal controlled rat. All the samples administered orally to healthy rats up to a dose of 5000 mg/kg body weight showed no signs of toxicity or death. Processing methods causes significant (p<0.05) reduction on the minerals, Vitamins, Phytochemical composition and varying losses of hematological parameters and as well histological degenerations. 

Mr. Kalu Emmanuel Okechukwu is from Amanyanwu Achara Uturu Abia state Nigeria. He studied Food science and technology at first degree level in Abia state University Uturu, Food processing at masters degree in Michael Okpara University of Agriculture Umudike Abia state and had his doctorate degree in Food Chemistry and Toxicology from the University of Nigeria Nsukka, Enugu atate. He is presently the product development manager of masters noodle foods and Head research and Development masters Energy Industrial City Uturu, Abia state Nigeria.