Potentials of Trifoliate Yam (Dioscorea dumetorum) in Noodles Production

Abstract

Trifoliate yam (Dioscorea dumetorum) is a high yielding but under exploited yam species. Potential of its flour in noodle production was investigated in this study. Trifoliate yam flour was produced and substituted for wheat flour at 20-70% levels. Noodles were produced from the composite flour and evaluated for their proximate composition, functional properties, colour and cooking properties, using standard methods. Sensory attributes of the noodle were also determined using panelists. Data were analyzed using ANOVA at (p<0.05). The results showed that incorporation of trifoliate yam flour into wheat flour increased the moisture, crude fibre, ash and fat content of dried noodles. The moisture content ranges from 7.16-12.93%, crude fiber (0.72-30%), Ash (1.20-2.88%), fat (18.26-28.54%), protein (5.88-7.79%) and carbohydrate (51.18-62.77%). The water and oil absorption capacities of the noodles increased from 1.60 g to 2.03 g and 0.72 g to 1.21 g respectively, with increase in levels of trifoliate yam flour. Significant differences (p<0.05) exist between the colour of raw sheet noodles and the cooked noodles. The optimum cooking time and cooking loss were in the ranges (5.43 min to 7.06 min) and (9.31 - 15.09%) respectively. Sensory evaluation showed that the acceptability of uncooked and cooked dried noodles were at the moderate level. The substitution of different levels of trifoliate yam flour did not give significant (p<0.05) influence on sensory attributes except for the taste and color of dried noodles. Trifoliate yam has a good utilization potential in noodle production and could be used as substitute to wheat in human nutrition and in the food industries since they compare favorably in their nutritional compositions.