Komparativna studija sastava i funkcionalnih osobina brašna od trolisnih varijeteta yama

Abstract

The effect of drying methods on proximate composition and functional properties of Trifoliate Yam were investigated. The sample was dried using sun and oven drying methods. The dried sample were later milled and sieved with standard sieve for effective results. Association of Official Analytical Chemist (A.O.A.C) standard methods were used to determine the functional properties and proximate analysis of Trifoliate Yam flour sample. The results indicated that nutritional composition showed a high level of protein, carbohydrates (dietary fibre) for Oven dried sample while the high level of fat were noticed at Sun dried sample which are essential for man and livestock. The functional properties showed that these Trifoliate Yam displayed diverse functional characteristics. From the studies it is believe that the Trifoliate Yam flour have both great nutritional and functional values which could be used to meet the nutritional needs of the populace. Therefore, when functional properties and proximate composition of the sample are concerned the Oven drying method give a better functional and nutritional values. The ANOVA showed that Oven drying had significant effect on the functional properties and proximate composition across the specie tested.