Compositional and Functional Analyses of Dioscorea Odoratissima (Bush Yam) Flour and Starch as Influenced by Pre-Treatment
نویسندگان
چکیده
منابع مشابه
Comparative Evaluation of Physico-chemical Characteristics of Flours from Steeped Tubers of White Yam (Dioscorea rotundata Poir), Water Yam (Dioscorea alata L.) and Yellow Yam (Dioscorea cayenensis Lam)
The study examined Yam Tuber Species (YTS), Tuber Steeping Duration (TSD) and Flour Particle Size (FPS) as factors of flour. Data were collected using white yam, water yam and yellow yam steeped in water (30 ± 2 °C, pH 6.78) and withdrawn, and the flour classified, and analyzed for each parameter. Results obtained showed that all the test parameters, Water Retention Capacity (WRC), Swelling Ind...
متن کاملChanges in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking
This study investigated the effect of soaking pretreatments on some of the properties of flour obtained from two varieties of yam namely;Dioscorea alata andDioscorea rotundata with a view of providing information that will enhance their end use. The yam varieties were washed, chipped, parboiled at 50°C, soaked for different periods (0, 6, 12, and 18 h), dried at 60°C, and milled into flour. The...
متن کاملPhysical and Functional Properties of Trifoliate Yam Flours as Affected by Harvesting Periods and Pre-treatment Methods
The physical and functional properties of trifoliate yam flours processed using different pre-treated methods at varying harvesting periods were examined. The flours were subjected to physical (bulk density) and functional (water absorption, solubility and swelling power) analyses. The bulk density values for the trifoliate flours ranged from 0.54-1.03 g/cm3. The parboiled flours had higher bul...
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ژورنال
عنوان ژورنال: Current Research in Nutrition and Food Science Journal
سال: 2021
ISSN: 2322-0007,2347-467X
DOI: 10.12944/crnfsj.9.1.10