Abstract
The physicochemical properties of water yam (Dioscorea alata var. Akaba and Matches) starches were determined prior to their use as congeals for yogurt production. The moisture content ranged from 9.34% to 15.8% for A100 (100% Akaba) and M100 (100% Matches), respectively, indicating lower moisture content in the Akaba variety compared to Matches variety. Similar trend was observed for their water activity. The pH ranged from 5.88 to 6.93 indicating low acidity of the water yam starches. The water absorption capacity (WAC) ranged from 4.10 to 4.89 g/g, seemingly restricted reflecting protein–moisture interaction of the starches. Although the swelling power did not differ significantly (p > 0.05) ranging from 10% to 14%, they were quite restrictive as the WAC. The L* values of the starches were predominantly lightness in color, highest for A100 sample. The pasting temperatures of Akaba (A100), Matches (M100), and A50:M50 were not significantly different (p > 0.05). Peak viscosity of the water yam starches was in a range of 509–528 BU. The highest attributes were for taste (6.4), mouthfeel (5.4), flavor (5.4) sourness (4.6) and consistency (5.9), which were obtained from 1.5 % Matches, 0.5 % Akaba + 0.5 % Matches, 1.0 % Akaba + 1.0 % Matches samples. The overall acceptability (5.8) was higher than the control yogurt (4.7), indicating sample 0.5% Akaba + 0.5% Matches as the best‐bet yogurt.
Highlights
Yogurt is a food product of milk caused by bacterial fermentation of the milk
The moisture content ranged from 9.34% to 15.8% for A100 (100% Akaba) and M100 (100% Matches), respectively, indicating lower moisture content in the Akaba variety compared to Matches variety
In samples consisting of combinations of Akaba and Matches starches, the moisture content ranged from 10.11% to 14.87% for A90: M10 and A10: M90, respectively
Summary
Among the fermented products in the world, yogurt is the oldest, safe, most popular fermented milk product in the world. This is attributed to its taste, perceived therapeutic activity, and high nutritive value (Coïsson, Travaglia, Piana, Capasso, & Arlorio, 2005). According to El-Abbadi, Dao, and Meydani (2014), a serving of yogurt is a rich source of vitamin B12 (31% DV) and riboflavin (23%) with moderate content of protein, phosphorus, and selenium (14%–19%) as a proportion of the daily value (DV).
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