Yam Flour Research Articles

Evaluation of Nutritional Quality and Organoleptic Properties of Soy-poundo Yam Flour

This study was designed specifically to evaluate the nutrient composition and sensory properties of soy-poundo yam flours produced from white yam and soybean flours. The white yam tubers and soybean seeds were processed into flours and blended in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50, respectively and used to produce soy-poundo yam flours with 100 % instant yam flour used as control. The samples of soy-poundo yam flour produced were evaluated for nutrient composition and sensory properties using standard methods. The moisture, crude protein, fat, ash and crude fibre contents of the samples increased significantly (p<0.05) with increase in substitution of soybean flour from 7.56 - 8.36%, 4.41 – 21.14%, 4.18- 5.09%, 2.51- 4.16% and 2.76 - 4.06%, respectively, while their carbohydrate and energy contents decreased from 78.74-57.21% and 370.16- 359.15KJ/100g, respectively. The mineral composition of the samples revealed that the potassium, magnesium, manganese, iron, zinc and copper contents of the products ranged from 78.34 – 164.11mg/100g, 2.46 -17.14mg/100g, 20.48 -125.53mg/100g,1.56 -2.23mg/100g, 1.78 -263mg/100g and 2.88 – 3.64mg/100g, respectively. The vitamin content of the samples showed that the vitamin A, pyridoxine, ascorbic acid, thiamine, vitamin E and niacin contents ranged from 12.00-12.70mg/100g, 2.28-2.59mg/100g, 16.1-17.07mg/100g, 56.07- 74.46mg/100g, 3.34-4.10mg/100g and 2.29 -3.22mg/100g, respectively with the control sample having the least values for all the vitamins evaluated. The sensory properties of the soy-poundo yam flour doughs obtained upon reconstitution of the samples with boiling water also revealed that the colour, taste, texture and aroma of the control sample (Poundo yam prepared from 100% instant yam flour) were the most acceptable to the assessors compared to the samples prepared from the substituted samples. Although the poundo yam dough made from the control sample was the most acceptable, the other test samples prepared from soy-yam composite blends were equally acceptable based on their relatively high scores in all the sensory attributes evaluated by the judges. The study, therefore, showed that the enrichment of yam flour with soybean at different graded levels would not only improve the nutrient contents of soy-poundo yam flour but would also add varieties to poundo yam meal due to improvement in its colour and texture.

Kualitas Biskuit Kombinasi Tepung Uwi Ungu (Dioscorea alata) dan Tempe Kacang Merah (Phaseolus vulgaris L.)

Biscuits are a popular snack among people of all ages. The combination of purple yam flour (Dioscorea alata L.) and red bean tempeh flour (Phaseolus vulgaris L.) as a substitute for wheat flour is expected to increase the nutritional value of biscuits. The purpose of this study was to determine the effect of the combination of purple yam and red bean tempeh flour on the quality of biscuits through chemical, physical, and microbiological analyses and to compare the quality of biscuits produced using combinations of purple yam flour and red bean tempeh. This study employed a Completely Randomized Design with four flour combinations: the control (100% wheat flour), treatment A (60% wheat flour:20% purple yam flour:20% red bean tempeh flour), treatment B (60% wheat flour:25% purple yam flour:15% red bean tempeh flour), and treatment C (60% wheat flour:30% purple yam flour:10% red bean tempeh flour). The results showed that purple yam flour and red bean tempe flour affect the ash, protein, lipid, insoluble fiber, soluble fiber, and fracturability of biscuits. The best biscuit based on chemical, physical, and microbiological analyses was produced using the combination of 60% wheat flour:20% purple yam flour:20% red bean tempeh flour.

Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration

Edible films represent biodegradable food packaging. Potential material used as an edible film is biocellulose nata de coco, but flour made from purple yams needs to be added to increase the solubility of composites in water. The purpose of this research was to study the effects of purple yam flour and glycerol concentrations on moisture, ash content, thickness, barrier properties (WVTR), and mechanical properties biocellulose based edible film. Edible films made with the proportion of slurry biocellulose and purple yam flour were 100: 0; 98: 2; 96: 4% and glycerol were added 0, 1, and 2% and aquades was added to the total volume of 200 ml. The suspension is put in a mould and dried in a 40 ° C oven for 24 hours. Increased concentrations of purple yam flour at biocomposite and glycerol reduce tensile strength and modulus of elasticity, increase the thickness of the edible film. Interaction between biocellulose-purple yam flour and glycerol at high concentrations reduced mechanical strength as a result of network integrity disruption. Interaction between biocellulose-purple yam flour and glycerol reduced moisture content but increased ash content. Glycerol concentrations that were too low and high cause antiplastizicer properties that affected the elongation at break and WVTR edible film. This study demonstrated that proportion of biocellulose-purple yam flour 98:2% and glycerol 1% has good potential for producing the edible films

SENSORY EVALUATION AND ACCEPTABILITY OF WATER YAM (DIOSCOREA ALATA) FLOUR FOR PRODUCTION SNACKS

This study assess the acceptability of processed water yam flour as a snack and its sensory evaluation. Using water yam flour and wheat flour in the ratios of 70:30 and 50:50, two distinct composite flour blends were created. As a control, there were samples made of wheat flour. The purpose of the study was to investigate the potential applications of Nigeria's freely obtainable water yam flour for making chinchin, cake, and cookies. In order to accomplish this, chinchin, cakes, and cookies made with water yam and wheat flour were prepared and then subjected to sensory analysis. Based on its appearance, color, flavor, texture, taste, mouth feel, crispiness, and overall acceptability, food products such chinchin, cake, and cookies were utilized to assess the sensory acceptability. For sensory evaluation, an 8-point hedonic scale was employed. The mean separation was performed using the Duncan New Multiple Range Test. The data was analyzed using the mean(x) score, simple percentage, standard deviation (SD), and analysis of variance (ANOVA). To clarify how new recipe is created, the study used an experimental research approach. It was evident from the findings that the judges accepted chinchin, cakes, and cookie sampling. The study concluded that, with regard to the factors examined, there was no discernible variation in the judges' ratings. Based on the results, the researcher concluded that water yam flour can be used in place of wheat flour and that products like chinchin, cakes, and cookies made with water yam flour should be encouraged by the producers.

Encapsulation of anthocyanins from purple yam extract (Dioscorea alata, L.) flour using maltodextrin-whey protein isolate

Anthocyanins are antioxidant compounds that can act as anti-inflammatory, anti-viral, and prevention of diabetes. In Indonesia, many foods are rich in anthocyanin compounds, including purple yam tuber (Dioscorea alata L.). Anthocyanins are easily damaged by exposure to light changes in pH and temperature. Encapsulation can increase the nutritional value, color, shelf life, and bioavailability and stability of anthocyanin. The encapsulant such as maltodextrin and whey protein isolate were chosen because they were affordable and can protect the anthocyanin. Anthocyanin extract from purple yam flour were prepared to be incorporated in nanoencapsulation. Encapsulation were prepared with a ratio of maltodextrin and whey protein isolate = 1 : 3 (w/w) with anthocyanin extract of 5, 20 and 30%. Each formulas were dried by a spray drier. The results showed that the treatment using 30% anthocyanin extract resulted in the best nanoencapsulation. The encapsulation had anthocyanin content was 77.72 mg/100 g, total phenolic content was 510.07 mg GAE/100 g (db), antioxidant activity was 24.06 % RSA, color L* = 79.15, a * = 5.58, b* = -0.39. Therefore, anthocyanin extract encapsulation can be produced successfully by this method.

Impact of Tuber Section, Steeping Solution, and Concentration on Physicochemical Properties of Yam (Dioscorea rotundata) Flour

Impact of Tuber Section, Steeping Solution, and Concentration on Physicochemical Properties of Yam (Dioscorea rotundata) Flour

Physicochemical, Structural and Rheological Properties of Hawthorn Yam (Dioscorea rotundata) Flour

Hawthorn yam has been widely used for the development of food products. The objective of the present work was to investigate the physicochemical, structural, and rheological properties of hawthorn yam flour (CHYF). The identification of chemical composition by proximal and Fourier Transform Infrared Spectroscopy (FTIR) analysis; the morphological by Scanning Electron Microscope (SEM) and rheological properties by steady shear test, stress test, frequency sweep, temperature sweep, and pasting properties analysis were done. CHYF presents a high carbohydrate content (80.47 ± 1.14%), followed by the protein content (8.76 ± 0.58%), ash (3.56 ± 0.52%), and the lowest fat content (0.39 ± 0.06%), and different functional groups such as C=O, COO, N–H, and O-H. Flour particles present a particle size between 27 and 43µm, with spherical-oval morphology with a smooth surface. Flours present a non-Newtonian fluid shear-thinning adjusted to the Power Law model (R2 > 0.99), and a characteristic of a typical strong gel material with a storage modulus (G^') higher than loss modulus (G^'') and paste temperature of 81.6 ° C with a Peak Viscosity (PV) of 750 cP. Then, it is a potential source of natural ingredients with technological properties for the food industry and the food sovereignty of many countries in the world.

DNA barcoding of Tribolium castaneum (Coleoptera: Tenebrionidae) from selected states in Nigeria based on mitochondrial DNA sequences

Tribolium castaneum also known as red flour beetle is one of the most important pests of stored grain product with a cosmopolitan distribution in Nigeria and all over the world contributing to food spoilage. The aim of this study was to characterize the T. castaneum by morphometric and molecular analyses. Samples of yam flour with evidence of the red flour beetles present inside were obtained from four locations in Kwara, Kogi, Oyo and Ekiti states in Nigeria. Morphological and molecular identifications of T. castaneum were carried out using standard methods. A dissecting microscope was used to identify the beetles and measurements were taken using ImageJ. Genomic DNA was extracted and checked on 1.5% agarose gel to confirm the presence of DNA. Species-specific primers were used to amplify mitochondrial cytochrome oxidase I (COI) gene of T. castaneum and the PCR amplicon size was also checked on 1.5% agarose. Morphometric measurements showed that the highest mean number (33.00±4.24 mm) of T. castaneum larvae observed was recorded on day 61 in Ilorin and the lowest was in Iwo, Osun state (4.00±0.00 mm) on the same day. The mean of the total body length of larvae from sampling sites was (1.31±0.37 mm) with minimum and (1.63±1.14 mm) maximum lengths respectively. There was no significant difference (p>0.05) between the mean length of the larvae collected from the study locations. Aligned cytochrome oxidase subunit 1 (COI) sequences of 313bp were analyzed. Phylogenetic analysis inferred by maximum likelihood method showed that the T. castaneum sequences analyzed for this study and sequences obtained from GenBank formed a monophyletic group. The molecular and phylogenetic analyses confirmed the presence of a single species of T. castaneum. The results from this study showed low levels of genetic diversity and variability in the studied T. castaneum populations. The observed genetic similarity in T. castaneum could be due to the fact that they were probably from similar origin when compared with those in the GenBank database. However, further studies are needed with more samples to characterize T. castaneum species from stored food grains across Nigeria.

Effect of Mineral Fertilisation on Tuber Yield and Quality in Yams (Dioscorea alata and Dioscorea rotundata)

This study assessed mineral fertilisation impact on tuber yield and food quality in yam genotypes—Dioscorea alata and Dioscorea rotundata. Four genotypes, each from D. alata and D. rotundata, were used in field experiments conducted in Ibadan, Nigeria, during the 2017 and 2018 cropping seasons. Experiments were conducted under low soil NPK fertility conditions with and without Fertiliser treatments. Plots subjected to fertiliser treatment received recommended NPK rate for the area. Tuber yield, functional and pasting properties of yam flour, and sensory attributes of pounded yams were collected. The results revealed varying responses of the genotypes to tuber yield and food quality following fertiliser application. Fertiliser application has generally increased fresh tuber yield. However, it had an impact on the flour quality and textural attributes of pounded yams for some genotypes. In genotypes Danacha and TDa0200012, Fertiliser application increased fresh tuber weight by 29.6% and 28.3%, and dry tuber weight by 19.7% and 24.9%, respectively, without compromising tuber quality. This implies that both genotypes exhibited a greater capacity for nutrient uptake and nutrient use efficiency. However, for genotype Ojuiyawo, Fertiliser application effectively increased tuber yield but negatively affected tuber quality. Our results emphasize the importance of assessing the impact of fertilization on tuber yield and quality for each genotype and selecting the appropriate genotype to improve productivity through mineral fertilization. The outcomes of this study have broader applicability in improving yam productivity across sub-Saharan Africa and are useful for sustainable agriculture in yam-growing regions.

Effect of traditional food processing methods on the nutrient and anti-nutrient composition of aerial yam (Discorea bulbifera) flour

Background: Aerial yam bulbil is one of the high-yielding food crops with quality nutrients. It has great potential to contribute to food security. However, this food crop is often underutilized. Therefore, the traditional methods of processing it into flour to increase food diversity, reduce post-harvest loss, improve nutrient quality, and reduces anti-nutrients are often unexploited in Nigeria.
 Objective: The study evaluated the effect of traditional food processing methods on the nutrient and anti-nutrient composition of Aerial Yam bulbil flours.
 Results: Germinated and fermented aerial yam flour had higher Protein (21.30%) and Fat (3.32%) and least carbohydrate (65.78%) and ash (3.95%), while sample UAYF and GFAYF had higher fibre (3.95%). GFAYF had higher zinc (0.13mg), iron (3.55mg), calcium (3.34mg), and phosphorous (84.39mg). GFAYF had reduced Phytate 4.73mg; Tannins (1.24mg); Hydrogen Cyanide (4.16mg); Oxalate (2.38mg); but increased Saponin (0.12mg) respectively.
 Conclusion: Combined germination and fermentation improved nutritional quality and decreased the anti-nutritional content of Aerial yam flour. This product can be used for the preparation of healthy and therapeutic dishes.

Characteristics of Bread with The Substitution of Fermented Purple Yam Flour (Dioscorea alata)

Fermented purple yam flour is known to have high swelling power, which is capable of improving its ability as a substitute for wheat flour in bread production. Therefore, this study aimed to determine the effect of the substitution of wheat flour with fermented purple yam flour (FF), at 0%, 10%, 15%, 20%, 25%, and 30% concentrations on the physical, chemical, and sensory characteristics of bread. The result showed that FF concentration has no significant effect on the moisture content, specific loaf volume, hedonic aroma, and taste but significantly affected porosity, anthocyanin content, antioxidant activity, hedonic color, texture, and overall acceptance of the bread. Furthermore, the best treatment obtained was at the 25% substitution level, which produced bread with 29.30% moisture content, 27.18% porosity, 3.06 cm 3 /g specific loaf volume, and 5.30 mg/g anthocyanin. It also produced 61.03% antioxidant activity, color 3.88, texture 4.00, taste 3.92, and overall acceptance 4.00 (Likes). The maximum substitution rate of fermented purple yam flour was 25%.

Nutritional and Sensory Qualities of Cookies from Wheat, Trifoliate Yam and Moringa Seed Flours

Nutritional and sensory qualities of cookies from wheat, trifoliate yam and moringa seed flour were investigated. The formulated blends (%) were 100:0:0, 85:10:5, 75:20:5, 65:30:5, 55:40:5 and 45: 50:5 % wheat, trifoliate yam and moringa seed flour, with 100 % wheat flour serving as control. The cookies samples were subjected to proximate, physical, vitamin, mineral and sensory analysis using standard methods. The study revealed that addition of trifoliate yam and Moringa seed flour to wheat in cookies formulation significantly (P<0.05) increased the moisture, ash, crude fibre, crude fat and protein contents of wheat-based cookies. The result of the physical properties showed no significant (P>0.05) difference for diameter (cm) of the cookies. However, a significant (P<0.05) difference was observed for thickness, weight and spread ratio. The minerals and vitamins contents such as magnesium, calcium, potassium and iron, ascorbic acid (vitamin C) and β-carotene (pro-vitamin A) increased while the niacin (vitamin B3) and pyrodixine (B6) decreased as the level of trifoliate yam flour addition increased. Sensory attributes of this study showed that the trifoliate yam flour could be incorporated up to the levels of 10 and 20 % in the wheat and moringa flour without greatly influencing the organoleptic characteristics of the cookies. Trifoliate yam flour and moringa seed flour can be used in the Addition of wheat flour in cookies and confectionery production due to its high nutritional contents. Trifoliate yam flour addition in wheat flour be encouraged in cookies production as this compared favourable with the wheat-based cookies and that shelf-life study should be carried out to ascertain the cookies storage stability.

Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis

The importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its production process as a way of reducing the production cost hence the need to carry out quality assessment of the products.
 Aims: This study examined the functional and pasting characteristics of composite Instant Pounded Yam Flour (IPYF) made from varying substitution levels (15%, 30% and 45%) of Dehulled White Sorghum Flour (DWSF), White Rice Flour (WREF) and High Quality Cassava Flour (HQCF).
 Study Design: The study was a factorial design.
 Place and Duration of Study: The study was carried out at Food Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos State and Department of Food, Nutrition and Home Science, University of Port Harcourt (Processing and analysis of raw materials) between September, 2022 and May, 2023.
 Methodology: Raw materials were processed into flours and combined with at varying levels. The functional and pasting properties of the flours (individual and composite samples) were subsequently determined and then subjected to Principal Component Analysis.
 Results: Significant differences (P≤0.05) were found between the functional and pasting characteristics of the various flour samples, with IPYF having the highest mean value of 0.85 ± 0.02, 243.00 ± 3.00, 79.50 ± 1.00, 7.00 ± 0.56 and 83.10 ± 0.75 for pack bulk density, water absorption capacity, water binding capacity, peak time and pasting temperature respectively among others while HQCF has the highest mean value for oil absorption capacity (104.95 ± 2.77) and peak viscosity (350.75 ± 1.04), DWSF has the highest mean value setback viscosity (140.33 ± 0.92) and white rice flour has the highest mean value for trough viscosity (227.75 ± 1.84) and final viscosity (334.67 ± 1.62). Significant variations (P≤0.05) were also seen across the composite flours, with the peak viscosity of the HQCF-IPYF increasing with the level of replacement.
 Conclusion: HQCF substitution level of 15% would be recommended for the production of composite IPYF that has the nearly similar and pasting characteristics of 100% Instant Pounded Yam Flour.

Essential Amino Acid Composition of Noodles Analogue from Aerial Yam, Rice and African Yam Bean Flour Blend Using Response Surface Methodology

Response surface technology was used to evaluate the essential amino acid of noodles analogue from Aerial yam (Dioscorea bulbifera), Rice (Oryza sativa), and African yam bean (Sphenostylissternocarpa) flour mixture. Flours from Aerial yam, rice, and African yam bean were individually produced blended in the ratio of 50%: 25%: 25%, respectively and extruded using Brabender single screw laboratory extruder (Duisburg DCE 330 Model) filled with 3.0mm die nozzle diameter. A central composite rotatable design ( CCRD) with three variables, namely barrel temperature, feed moisture content and screw speed and fire level coded -a, -1, 0, +1, +a, was used in the experimental design to obtain 20 samples of noodles analogue. Essential Amino Acid profiling was done on the noodles analogue and data was analyzed by regression analysis. Results showed that lysine content ranged from 4.55 to 7.55mg/100g, valine content ranged from 3.81 to 5.06mg/100g, methionine content ranged from 0.86 to 2. 24mg/100g, phenylalanine content ranged from 5.06 to 5.45mg/100g, histidine content ranged from 3.09 to 4.20mg/100g, tryptophan content ranged from 0.83 to 1.96mg/100g, leucine content ranged from 6.87 to 7.90mg/100g, isoleucine content ranged from 2.91 to 4.91mg/100g, threonine content ranged from 3.55 to 4.44mg/100g. The coefficients of determinations (R2) were high and ranged from 0.8987 to 0.9916 at 5% level. The response surface plots suggest that the models developed had a good fit and the CCRD was effective in explaining the effect of the process condition on noodles analogue as influenced by barred temperature, feed moisture content and screw speed of the extruder. The data obtained from the study could be used for the control of product characteristics. The study indicated improved noodles analogues from Rice, Aerial yam, and African Yam Bean can be produced as noodles analogues.

Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour

Yam flour was modified by radio frequency explosion puffing at different moisture content, puffing temperature, and puffing pressure difference. After puffing, the protein content and lipid content increased by 0.56–1.28 % and 0.23–0.39 %, respectively. Puffing caused the flour granules to aggregate, increasing the thermal transition temperatures and reducing the pasting viscosities, enthalpy, 1047/1022 cm−1 ratio, and relative crystallinity. Puffing reduced the intensity of the infrared spectrum peak at 1641 cm−1 by breaking the hydrogen bonds without changing A-type crystalline structure. Puffing promoted the conversion of random-coil and α-helix protein structure to β-turn and β-sheet. Puffing retarded in vitro digestibility by reducing rapidly digestible starch content by 7.04–11.12 % and rising slowly digestible starch content and resistant starch content by 4.02–4.89 % and 2.77–3.10 %, respectively. Radio frequency explosion puffing altered flour's physicochemical, functional and digestibility properties by destroying the protein structure and promoting the interaction of starch and proteins/lipids.

Effect of GLITEROS specific-diabetes enteral formula modification based on tempe flour, jicama flour and sunflower seed flour on score pancreatic damage, number and diameter of the islets of langerhans of hyperglycemic rats pancreatic cells with streptozotocin induction

Tempeh, yam, and sunflower's flour have been known to have antidiabetic effects, but their combined effect on the histopathology of hyperglycemic rat pancreatic cells in an enteral formula has not been proven. This study aimed to analyze the effect of GLITEROS specific-diabetes enteral formula modification based on tempeh flour, yam flour, and sunflower seed flour on the score pancreatic damage, number and diameter of the islets of langerhans of hyperglycemic rats with streptozotocin induction. The intervention was administered via an oral probe for 28 days to 30 Wistar rats, with each group consisting of 6 rats. The formula was given at a dose of 3.97 g/200 g/day (P1) and 8.75 g/200gr/day (P2) compared to standard control (K), positive control (K +), and negative control (K-). Histopathological features of the pancreas were analyzed using the hematoxylin–eosin staining method. Data were analyzed using paied t-test/Wilcoxon and ANOVA/Kruskal Wallis. The results showed a significant repair of pancreatic cell damage in the treatment group (P1 and P2) after the intervention (p < 0.05), but there was no difference in the number and diameter of the islets of Langerhans (p > 0.05). Overall, our findings suggest that the modified GLITEROS specific-diabetes enteral formula made from tempeh, yam, and sunflower seeds flour on the histopathological picture of hyperglycemia-induced rat pancreas, especially in the repair of damage to pancreatic Langerhans cells.Graphical

Antioxidant Activity of Fresh Yam and Its Changes During Processing into Flour and Storage

This research aimed to study the antioxidant activity of several cultivars of fresh yam tubers and its flour and to determine the effect of processing and storage on antioxidant activity of yam flour. The research used Complete Random Design (CRD). This study was conducted in three stages and repeated 3 times. At first stage, antioxidant activities of three types of yam were investigated. The type of yam tuber which has the highest antioxidant activity was used for second stage. At second stage, the experiment was carried out to determine the effect of processing methods on the antioxidant activity of yam flour. The treatment which produced yam flour with the highest antioxidant activity was further used in the last stage. At last stage, the experiment was carried out to determine the effect of storage on antioxidant activity. At this stage, 3 different storage times was used (0 weeks, 4 weeks and 8 weeks). The results showed that types of yam and processing treatment gave significant effect on antioxidant activity, IC50, L*, a* and b*, and total anthocyanin of yam tuber and flour. However, processing method gave insignificant effect on value of L* of yam flour. Type of yam with the highest antioxidant activity was purple yam with antioxidant activity 96,35%, IC50 44,95 μg/ml, total anthocyanin content 351,82 mg/100g, L* 46, a* 54, and b* - 21. The processing method that produce flour with the highest antioxidant activity was steaming which produce yam flour with antioxidant activity of 83.59%, IC50 67.48 μg/ml, total anthocyanin content 136.94 mg/100g, L* 66, a* 26, and b* -15. There was a decrease in antioxidant activity, total anthocyanin content, L*, a* and b* of yam flour during storage of 4 and 8 weeks

Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends

The objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour blends with the aim to improve the utilisation of aerial yam flour and reduce over-dependence on wheat flour. A portion of aerial yam tubers was sun-dried and the other was dried in a dehydrator. They were made into flour and substituted with wheat flour at varying proportions (85:15, 67.5:32.5, and 50:50). 100% wheat flour was used as the control. The flour blends were analyzed for proximate, functional, and phytochemical properties. The chin-chin produced were evaluated for their sensory properties. Wheat-aerial yam flour blends were nutritionally superior (with respect to protein, fat, fibre, and carbohydrates), and had better functional and phytochemical properties when compared to plain wheat flour used as the control. Sensory evaluation revealed that the most appealing sample among the flour blends was W85AYD15 (with 85% wheat flour and 15% dehydrated aerial yam flour) even though samples W50AYS50 (with 50% wheat flour and 50% sun-dried aerial yam flour) and W50AYD50 (with 50% wheat flour and 50% dehydrated aerial yam flour) were more nutritious. Since the findings of this study showed that highly nutritious and functional flours can be produced by including aerial yam flour in flour blends, the industrial production of aerial yam flour will increase its economic value by improving utilisation and providing cheaper alternatives to wheat flour.Graphical

Technological potential and characterization of underutilized South American yam flour with food applications

Technological potential and characterization of underutilized South American yam flour with food applications

Physicochemical Characteristics, Antioxidant Activity and Sensory of Cookies Based on Mocaf, Purple Yam, and Cinnamon Flour

In general, cookies are made by using wheat flour with high gluten content, consequently it may cause negative impact on health. So far, cookies also have not the characteristics as functional food that is beneficial for health. Based on these issues, wheat flour is needed to substitute with alternative materials in order to reduce the gluten and increase the functional characteristic of cookies. Mocaf, purple yam flour and cinnamon powder can be used to provide cookies with low gluten and have the characteristic of functional food. The aims of this research are to characterize the physicochemical and organoleptic properties of cookies based Mocaf flour, purple yam flour and cinnamon powder. This work was used he completely randomized design (CRD) with the formulations applied F0(100:0:0), F1(75:24.5:0.5), F2(75:24:1), F3(75:23.5:1.5). F4(50:49.5:0.5), F5(50:49:1), F6(50:48.5:1.5), F7(25:74.5:0.5), F8(25:74:1), and F9(25:73.5:1.5) with 3 replications. Analysis of physicochemical properties of cookies consists of moisture, fat, total protein, ash, carbohydrates contents, texture, and antioxidant activity. The organoleptic properties were tested by 30 semi-trained panelists. The collected data were analyzed by one way ANOVA at significance level of 5% and followed by Duncan's test. These results show the contents of fat, protein, ash, carbohydrate, water, antioxidant activities and hardness were obtained in the range of 28.1-29.4%, 3.3-3.6%, 1.5-2.2%, 59.8-62.1%, 44.5-88.8 ppm and 13.8 - 38.3 N, respectively. Based on the organoleptic tests, F2 cookies was most preference than other formulations. The cookies produced believes have low gluten and food functional properties