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Journal of Food Technology Research

December 2020, Volume 7, 2, pp 171-177

Quality Attributes of Yam (Dioscorea rotundata) Flour as Affected by Some Processing Parameters

Orhevba, B. A.

,

Ajiboye, M. O.

Orhevba, B. A. 1 ,

Ajiboye, M. O. 1 
  1. Department of Agricultural and Bioresources Engineering, Federal University of Technology, Minna, Niger State, Nigeria. 1

Pages: 171-177

DOI: 10.18488/journal.58.2020.72.171.177

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Article History:

Received: 10 June, 2020
Revised: 14 July, 2020
Accepted: 17 August, 2020
Published: 03 September, 2020


Abstract:

The effect of slice thickness and blanching time on some properties of yam (Dioscorea rotundata) flour was investigated. The properties determined include moisture content, crude protein, ash content, crude fibre and carbohydrate; bulk density, water and Oil absorption capacity; taste, texture, appearance and aroma respectively. The yam tubers were sliced at 6, 12, 18mm, labeled samples A, B, C and D (control sample) and blanched at 650C for 5, 7 and 9 mins. They were dried at 600C and milled into flour. The results obtained were subjected to statistical analysis using the design expert software 7.0. The results show that slice thickness and blanching time have significant effect (p<0.05) on the fat and ash content which ranged from 3.55 to 9.40% and 1.63 to 2.51% respectively. The slice thickness and blanching time did not have significant effect on moisture content, crude fibre, protein, carbohydrate, bulk density, water absorption capacity and oil absorption capacity of the flour; they ranged from 3.88 to 13.15%, 0.37 to 1.34%, 0.19 to 2.04%, 74.86 to 87.94%, 0.73 to 0.79g/ml, 2.00 to 6.67g/ml, 0.5 to 7.5g/ml respectively. Organoleptic assessment shows that yam flour with slice thickness 18mm and blanched for 5min, 7min and 9 minutes were preferred by panelists in terms of appearance, aroma, texture and taste with mean of 4.6, 4.4, 3.7 and 4.3 respectively. The statistical analysis based on desirability function shows that yam flour sliced at 6mm and 12mm, blanched for 7 minutes respectively yielded yam flour with better nutritional and functional properties.
Contribution/ Originality
This study documents the effect of slice thickness and blanching time on the nutritional, functional and organoleptic properties of yam (Dioscorea rotundata) flour. The results revealed that processing parameters affected some of the quality attributes of yam flour.

Keywords:

Slice thickness, Yam, Functional properties, Organoleptic assessment, Blanching time, Nutritional properties.

Reference:

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Statistics:

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Funding:

This study received no specific financial support.

Competing Interests:

The authors declare that they have no competing interests.

Acknowledgement:

Both authors contributed equally to the conception and design of the study.

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