Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties.

Wasiu Awoyale,Taofik Akinyemi Shittu,Lateef Oladimeji Sanni,Busie Maziya‐Dixon

doi:10.1002/fsn3.254

Abstract

It was envisaged that the inclusion of treated distiller's spent grain (DSG) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam flour was fortified with DSG at 5-35%. The effects of this fortification on the nutritional, chemical, and functional properties of yam flour were investigated. The result showed a significant increase (P≤0.001) in fat, ash, protein, total amino acids, total dietary fiber, and insoluble dietary fiber contents of the blends as DSG increased except for starch and soluble dietary fiber contents, which decreased. The functional properties showed a significant (P≤0.001) reduction with DSG inclusion. The inclusion of DSG increased both the tryptophan and methionine contents of the blends. Therefore, the DSG fortified yam flour could contribute to quality protein intake in populations consuming yam as a staple, due to its indispensible amino acid content.

Highlights

Yam is a staple crop in growing areas (Asiedu et al 1992) with over 90% of the global production coming from West Africa with Nigeria as the leading producer (FAO, 2003)
The results showed that, the higher the proportion of distiller’s spent grain (DSG) in the flour blend, the lower the final viscosity
The fat, ash, protein, sugar, total amino acids composition, total dietary fiber, and insoluble dietary fiber contents of the fortified yam flour increased while the starch and the soluble dietary fiber contents decreased as the DSG increased

Summary

Introduction

Yam is a staple crop in growing areas (Asiedu et al 1992) with over 90% of the global production coming from West Africa with Nigeria as the leading producer (FAO, 2003). Tubers are often dried and milled into flour for reconstituting into a stiff paste (amala), which is eaten with preferred vegetable soup (Awoyale et al 2010). It is an elite crop and preferred over other crops in growing regions. Yam is of major importance in the diet and economic life of people in West Africa, the Caribbean islands, Asia, and Oceania (Ravindran and Wanasundera 1992; Girardin et al 1998). Information on the nutritive value of yam has been highlighted (Bradbury and Holloway 1988; Opara 1999; Alves 2000; Afoakwa and Sefa-Dedeh 2001)

Objectives

Methods

Results

Discussion

Conclusion