Abstract
The study investigated the functional properties of HQYF (high-quality yam flour) from tubers of four dioscorea species. The tubers were processed into HQYF using two pretreatments (potassium metabisulphite: 0.28%, 15min; blanching: 70°C, 15min) and drying methods (cabinet: 60°C, 48h; sun drying: 3days). Significant differences (P<0.05) were observed in pasting characteristics of flours among the four species. The drying method significantly affected only the peak viscosity. The interactive effect of species, pretreatment, and drying methods on the functional properties was significant (P<0.05) except for emulsification capacity, angle of repose, and least gelation concentration. The significant variation observed in most of the functional properties of the HQYF could contribute significantly to breeding programs of the yam species for diverse food applications. The pastes of flour from Dioscorea dumetorum pretreated with potassium metabisulphite and dried under a cabinet dryer were stable compared to other samples, hence will have better applications in products requiring lower retrogradation during freeze/thaw cycles.
Highlights
Yam (Dioscorea sp.) is an important source of carbohydrate for many people of the sub-Saharan Africa, especially in the yam zone of West Africa (Akissoe et al 2003)
The objective of this study was to determine the effect of species, pretreatment, and drying methods on the functional properties of high-quality yam flour
Four species (D. rotundata, D. alata, D. cayenesis, and D. dumetorum) of freshly harvested wholesome yam tubers were obtained from local markets in Abeokuta Ogun State, Nigeria
Summary
Yam (Dioscorea sp.) is an important source of carbohydrate for many people of the sub-Saharan Africa, especially in the yam zone of West Africa (Akissoe et al 2003). It is one of the important crops in the farming systems of Nigeria with more than 2.8 million hectares of land under cultivation annually (IITA, 2002). High-quality yam flour is a Functional Properties of High-Quality Yam Flour novel product of yam which is produced from wholesome fresh tubers It is odorless, crystal white, and free from foreign or extraneous material. The HQYF (High-quality yam flour) can be stored for a longer period (12–18 months) if the flour has low moisture
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