Journal articles: 'Cooking (Yams)'

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Jahan, FN, MA Rahim, MM Hossain, MH Rahman, MAZ Chowdhury, M. Moniruzzaman, and AK Samanta. "Assessment of Quality Characteristics of Boiled Yam Tubers Available in Bangladesh." SAARC Journal of Agriculture 18, no. 1 (July 25, 2020): 173–82. http://dx.doi.org/10.3329/sja.v18i1.48391.

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Tuber of yam (Dioscorea spp.) is one of the important foods widely popular in several countries. In spite of its assignment in the category of underutilized crop, the tubers of yam are consumed by the people of Bangladesh in different forms. The current paper has made an endeavor to evaluate the sensory qualities of boiled yam tubers by the panel of evaluators. The quality parameters that were considered for evaluation of boiled yam tubers were ease of peeling, poundability, discoloration of water after boiling, color and texture, bitterness, sweetness, etc. Evidently, it was possible to judge the quality of yams based on the sensory evaluation as it is one of the important steps for acceptability of foods and their subsequent usages. Around 31 tuber samples were harvested during the winter season from the Germplasm Centre of Bangladesh Agricultural University. Amongst the 31 samples, 24 came under the category of ‘easy to peel’, and ‘difficult to peel’ were only 7 samples. Regarding the color after cooking, 19 samples were “white, not colored”, whereas, 3 samples were intermediate and 9 samples were highly colored; might be attributed by the presence of phyto-compounds. Nevertheless, two samples i.e. RHMF002 and RMHF010 were found to possess most of the favorable sensory characters in terms of discoloration of water after boiling, sweetness, bitterness, texture, poundability, etc. SAARC J. Agri., 18(1): 173-182 (2020)

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Olawuyi, Y. O., and F. Oyetola. "Flour functionality, chemical and sensory properties of cookies from trifoliate yam flour-soybean blends." Agrosearch 20, no. 1 (August 19, 2020): 106–17. http://dx.doi.org/10.4314/agrosh.v20i1.10s.

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Trifoliate yam was used to produce flour which was enriched with soybean flour at varying substitution levels and used to produce cookies. The cookies were analysed for their proximate content, nutritional content and sensory evaluation were carried out on them. The flour was analyzed for its physicochemical, properties. The results showed that enriching trifoliate yam flour with soybean flour increased the protein content. There was also an increase in the fat content with increase in the substitution level. The sensory evaluation showed that the cookie made at 20% substitution level had the highest overall acceptability score. Enrichment of trifoliate yam flour with soy flour at levels of 10% to 30% resulted in a notable increase in the protein content, which is nutritionally advantageous where many cannot afford foods that are rich in protein because of its cost. Keywords: Trifoliate yam; flour; soybean; cookies

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Cakrawati, D., S. Srivichai, and P. Hongsprabhas. "Effect of steam-cooking on (poly)phenolic compounds in purple yam and purple sweet potato tubers." Food Research 5, no. 1 (January 24, 2021): 330–36. http://dx.doi.org/10.26656/fr.2017.5(1).407.

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This study investigated the influences of steam-cooking on (poly)phenolic compounds and colors in purple yam (Dioscorea alata L.) and purple sweet potato (Ipomoea batatas) tubers cooked at the household level. Steam-cooking did not significantly change the contents of total phenolic compounds, flavonoids, anthocyanins and antioxidant capacity measured by ABTS radical scavenging assay in purple yam (P≥0.05), but lowered the antioxidant capacity measured by Crocin assay (P<0.05). The liquid chromatograph– mass spectrometer–Ion Trap–Time of Flight (LCMS-IT-TOF) indicated the degradation of high MW alatanin B to lower MW alatanins due to the loss of glucose units. Purple sweet potato, however, responded to steam-cooking differently from purple yam (P<0.05). Steam-cooking drastically increased total phenolic compounds, flavonoids, anthocyanins, antioxidant capacities, and retained the vivid reddish-purple color of cooked purple sweet potato (P<0.05). The stability of polyphenolic compounds in starchy tubers against steam-cooking at the household level was, in part, due to the different contents of indigenous phenolic compounds in the raw tubers.

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Sriyono, Hasnelly. "PENGARUH PERBANDINGAN TEPUNG UBI UNGU (Ipomea batatas L.) DENGAN PATI UBI KUNING (Ipomea batatas L.) SERTA TEPUNG KEDELAI (Glycine max) TERHADAP MI ORGANIK KERING MIX (GLUTEN FREE)." Pasundan Food Technology Journal 6, no. 2 (July 31, 2019): 119. http://dx.doi.org/10.23969/pftj.v6i2.1713.

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The purpose of this research is to know the effect of composition ratio of purple yam flour and yellow yam starch and addition of soybean flour to the characteristics of dry organic noodles. In addition, to improve the healthy lifestyle of the community by eating organic foods and inform the public about alternative materials made from organic yam and organic soybean as a local commodity. This study used Randomized Block Design (RAK) with 2 factors and 3 repetitions. This research consisted of two factors: composition ratio of purple yam flour with yellow yam starch (K) consisting of: k1 = (90%: 10%), k2 = (70%: 30%), k3 = (50%: 50 %) and addition of soy flour (T) consisting of: t1 = (8%), t2 = (10%), t3 = (12%). Response used in this research consist of: water content, protein content, carbohydrate content, swelling index, cooking loss also organoleptic response that is color response, aroma, taste and texture. Selected samples were tested for antioxidant activity. The addition of organic soy flour affects the response of aroma, taste, texture, moisture content, carbohydrate content, protein content, swelling index, and cooking loss but no effect on color response. The selected treatment is k1t3 formulation which is 90% purple yam flour ratio and 10% yellow yam starch. Based on organoleptic, chemical, and physical response with water content 9,59%, protein content 8,53, and carbohydrate content 62,60%.

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Igbabul, Bibiana D., Benbella M. Iorliam, and Etietop N. Umana. "Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans." Journal of Food Research 4, no. 2 (February 12, 2015): 150. http://dx.doi.org/10.5539/jfr.v4n2p150.

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Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends and their physicochemical and sensory properties were determined. Five flour formulations designated as samples A, B, C, D, E were produced. Sample A consisted of 100% wheat flour and served as the control. Samples B and C comprised of 80% wheat, 10% cocoyam, 10% African yam bean flours and 60% wheat, 20% cocoyam and 20% African yam bean flours. The composition of D and E were 40% wheat, 30% cocoyam, 30% African yam bean flours and 20% wheat, 40% cocoyam, and 40% African yam bean flours respectively. The result of the proximate composition showed that there was significant increase (P<0.05) in the protein, fat, fibre, ash content and energy values. The values range from 10.44-14.73%, 3.01-6.73%, 1.63-2.43%, 2.44-3.64% and 356.21-375.25% respectively. The carbohydrate content ranged from 63.94-71.84% while the values for moisture content vary from 8.54-10.68%. These values decreased significantly (P<0.05) with increase in cocoyam and African yam bean flours. The physical properties revealed the weight, diameter, thickness, and spread ratio ranges as; 18.01-20.15g, 6.48-6.82cm, 0.45-0.55cm, and 11.78-15.16, respectively. The sensory scores showed that the cookies produced from 100% wheat flour compared favourably with the cookies from the composite flours of wheat, African yam bean and fermented cocoyam and therefore cookies could be successfully prepared from the composite flours of wheat, African yam bean and fermented cocoyam flour. This would enhance the utilization of these underutilized crops and help in alleviating protein energy malnutrition problems in developing countries.

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Ayele, Esayas, Kelbessa Urga, and Bhagwan Singh Chandravanshi. "Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia." International Journal of Food Engineering 11, no. 3 (June 1, 2015): 371–82. http://dx.doi.org/10.1515/ijfe-2014-0264.

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Abstract This study aimed to determine the mineral composition and anti-nutritional factors, oxalate and phytate, of yam and taro grown in southern Ethiopia. In addition, the effect of cooking at different temperatures on the mineral compositions and anti-nutritional factors together with respective molar ratios Ca:oxalate, Zn:phytate, Ca:phytate and (Ca × phytate):Zn was determined. The mineral compositions were found to be: 21.8–15.7, Ca; 11.4–12.1, Na; 7.02–7.24, Mg; 6.47–14.14, Zn; 2.04–4.3, Fe; 0.26–0.88, Mn; 0.50–0.60, Cu; 0.57–0.82, Co; and 0.20–2.15, Ni in mg/100 g in the raw yam samples and 41–53, Ca; 6.21–7.21, Na; 7.32–7.58, Mg; 42–50, Zn; 1.93–3.25, Fe; 1.71–5.88, Mn; 0.46–0.51, Cu; 0.65–0.95, Co; and 0.18–0.68 Ni in mg/100 g of raw taro samples. Mineral content decreased by cooking except Fe and Ca in one variety of taro where they show a bit increment. The anti-nutritional factor to mineral ratio tends to imply that the relative bioavailability of the minerals after cooking was found to be increased except for that of Fe. These tubers may present health hazard potential, which in turn demands proper processing before consumption to eliminate the toxic effects of anti-nutritional factors.

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Li, Qian, Chuan-Rui Zhang, Amila A. Dissanayake, Qun-yu Gao, and Muraleedharan G. Nair. "Phenanthrenes in Chinese Yam Peel Exhibit Anti-inflammatory Activity, as Shown by Strong in Vitro Cyclooxygenase Enzyme Inhibition." Natural Product Communications 11, no. 9 (September 2016): 1934578X1601100. http://dx.doi.org/10.1177/1934578x1601100933.

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Chinese yam ( Dioscorea opposita), peeled or whole, is a popular food item that is considered to be healthy. Often, the yam is peeled before cooking. However, it is also consumed with peel. Therefore, in this study, the peel of this yam was extracted sequentially with n-hexane, ethyl acetate and methanol, and studied for its health-benefits, using in vitro bioassays. Bioactivity-guided purifications of extracts of the peel afforded phenanthrenes (1-4), as characterized by spectroscopic methods. Phenanthrene 1 is a novel analogue. The extracts and isolates were tested for anti-inflammatory activity using cyclooxygenase enzyme (COX-1 and -2) inhibitory assays. All phenanthrenes isolated from the yam peel showed higher inhibition of COX enzymes than the over-the-counter nonsteroidal anti-inflammatory drugs (NSAIDs) aspirin, ibuprofen and naproxen.

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Santarossa, Sara, Jillian Ciccone, and Sarah J. Woodruff. "An evaluation of the Kinect-Ed presentation, a motivating nutrition and cooking intervention for young adolescents in grades 6–8." Applied Physiology, Nutrition, and Metabolism 40, no. 9 (September 2015): 945–50. http://dx.doi.org/10.1139/apnm-2015-0110.

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Recently, public health messaging has included having more family meals and involving young adolescents (YAs) with meal preparation to improve healthful diets and family dinner frequency (FDF). Kinect-Ed, a motivational nutrition education presentation was created to encourage YAs (grades 6–8) to help with meal preparation and ultimately improve FDF. The purpose of this study was to evaluate the Kinect-Ed presentation, with the goals of the presentation being to improve self-efficacy for cooking (SE), food preparation techniques (TECH), food preparation frequency (PREP), family meal attitudes and behaviours, and ultimately increase FDF. A sample of YAs (n = 219) from Southern Ontario, Canada, completed pre- and postpresentation surveys, measuring FDF, PREP, SE, and TECH. Kinect-Ed successfully improved participants’ FDF (p < 0.01), PREP (p < 0.01), SE (p < 0.01), and TECH (<0.01). Overall, goals of the presentation were met. Encouraging YAs to help prepare meals and get involved in the kitchen may reduce the time needed from parents to prepare meals, and, in turn, allow more time for frequent family dinners.

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Adeleye, Oluwafunmilayo O., Seun T. Awodiran, Atinuke O. Ajayi, and Toluwalope F. Ogunmoyela. "Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains." PLOS ONE 15, no. 12 (December 1, 2020): e0242697. http://dx.doi.org/10.1371/journal.pone.0242697.

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Thermal degradation of sugars and amino acids, and depolymerization of macromolecules such as starch, proteins and fibre occasioned by high-temperature short-time extrusion cooking modify the physicochemical and functional properties of raw materials. High-temperature short-time extrusion cooking holds promise for the expanded use of non-conventional ingredients as food/feed due to its practicality, increased productivity and efficiency, and ability to retain thermally degradable nutrients during cooking. However, little is known about the effect of the high-temperature short-time extrusion cooking process on the physicochemical properties and starch digestibility of lesser-known grain legumes such as African yam beans (Sphenostylis stenocarpa), Pigeon pea (Cajanus cajan), and Bambara peanut (Vigna subterranean). In this study, we investigate the effect of high-temperature short-time extrusion cooking and extrusion cooking temperature; low (100°C) vs high (140°C) temperatures in a single screw extruder, on hydration characteristics, viscoamylolytic properties, in vitro starch digestibility and digestion kinetics of these grain legumes. We show that water holding capacity and swelling power increased (p < 0.05) with increasing extrusion temperature for Sphenostylis stenocarpa and Vigna subterranean but not Cajanus cajan extrudates. Significant effects of extrusion cooking (i.e unextruded vs 100°C and unextruded vs 140°C) and extrusion temperatures (i.e. 100°C vs 140°C) were observed in peak, trough, final and setback viscosities of all extrudates. Starch digestibility and digestion characteristics were modified with increase in extrusion temperature, however, no effect of extrusion temperatures (i.e. 100°C vs 140°C) on starch digestion kinetics was observed for Sphenostylis stenocarpa and Vigna subterranean except for hydrolysis index (34.77 vs 40.77%). Nutritional and physiological implications of extruded grain legumes in monogastric animal feeding were also highlighted. The Information presented herein will influence expanded use of extruded grain legumes as feed ingredients for intensive monogastric animal feeding.

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Hu, Jiang, Bingang Shi, Jianpeng Xie, Huitong Zhou, Jiqing Wang, Xiu Liu, Shaobin Li, Zhidong Zhao, and Yuzhu Luo. "Tissue Expression and Variation of the DGAT2 Gene and Its Effect on Carcass and Meat Quality Traits in Yak." Animals 9, no. 2 (February 14, 2019): 61. http://dx.doi.org/10.3390/ani9020061.

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Diacylglycerol acyltransferase-2 (DGAT2) plays a key role in the synthesis of animal triglycerides (TGs). This study investigated the relative expression of the DGAT2 gene in tissues, variation in the gene, and its association with carcass and meat quality traits in yaks (Bos grunniens). DGAT2 was found to be expressed in twelve tissues investigated, but the highest expression was detected in subcutaneous fat, and moderate levels were observed in the liver, heart, longissimus dorsi muscle, and abomasum. Three variants (A1 to C1) were found in intron 5 and another three variants (A2 to C2) were found in intron 6, with two single-nucleotide polymorphisms (SNPs) being identified in each region in 694 Gannan yaks. Variants B1 and C2 were associated with a decrease in Warner–Bratzler shear force (WBSF) (p = 0.0020 and p = 0.0441, respectively), and variant C1 was associated with an increase in WBSF (p = 0.0434) and a decrease in drip loss rate (p = 0.0271), whereas variant B2 was associated with a decrease in cooking loss rate (p = 0.0142). Haplotypes A1-A2 and B1-A2 were found to be, respectively, associated with an increase and a decrease in WBSF (p = 0.0191 and p = 0.0010, respectively). These results indicate that DGAT2 could be a useful gene marker for improving meat tenderness in yaks.

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V.F, Abioye, Olatunde S.J, and Elias G. "QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT, GERMINATED FINGER MILLET FLOUR AND AFRICAN YAM BEAN." International Journal of Research -GRANTHAALAYAH 6, no. 11 (November 30, 2018): 172–83. http://dx.doi.org/10.29121/granthaalayah.v6.i11.2018.1116.

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Cookies are ready to eat convenient food for all ages and the consumption is on the increase in Nigeria due to urbanization which has led to increase in wheat importation. In order to reduce the effects of wheat importation on the economy, this study looked into the use of locally grown crops for production of cookies. Cookie samples were produced from blends of wheat flour, germinated finger millet and African yam bean. Different proportions of flour blends were obtained using design experts. The flour mixes were evaluated for the proximate, minerals composition, antinutrients and the functional properties while the sensory properties of the cookies were determined. The proximate composition of the composite flour varied from 12.20-12.54; 8.89-10.62; 1.31-1.65; 1.13-1.39; 1.82-1.48 and 74.33-72.66% for moisture, protein, fat, crude fibre, ash and carbohydrate content of the flour, respectively. The mineral content of the flour ranged from 9.064-9.10, 0.29- 0.32, 0.42-0.45, 0.24-0.28% for calcium, phosphorus, potassium and sodium, respectively. The anti-nutritional properties of the flour ranged from 0.0074 to 0.0098%, 0.1700 to 0.1990%, 0.0905 to 0.1080% and 1.2500 to 1.4900%, for tannin, phytate, oxalate and trysin inhibitor, respectively. The functional properties of the composite flour ranged from 0.66-0.67 g/ml; 25.87- 27.48 g/ml; 6.11-8.12 g/ml; 0.75- 0.83 g/ml; 106.65 to 124; 91.70-99.75 g/100g; for bulk density, water absorption capacity, oil water capacity, foaming capacity and foaming solubility, respectively. The sensory attributes studied were colour, taste, texture and crispness. This study has shown that there was a notable improvement on the nutritional and functional properties of the flour while there was reduction in the ant nutrients.

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Bello, R. S., and M. A. Onilude. "Characterization of Conventional Cooking Stoves in South Eastern Nigeria." International Letters of Natural Sciences 18 (July 2014): 89–99. http://dx.doi.org/10.18052/www.scipress.com/ilns.18.89.

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Performance characterization of some selected conventional cook stoves in South Eastern Nigeria had been carried out. Three conventional cook stoves (3-stone stove, charcoal stove and sawdust stove) were selected and evaluated. Their performances were compared with those of improved stove. The results show that the time spent in cooking 1 Kg of rice/(yam) is significantly different in all the conventional stoves under test; (maximum 0.75 (0.44) kg/hr for 3-stone stove and minimum 0.61 (0.35) hr/kg for charcoal). Fuel utilization also differs for instance lesser quantity of charcoal would be required to cook the same quantity of food on the charcoal stove than the open fire stove. Also the specific fuel consumption value of charcoal stove is lesser than all other stoves. The 3-stone stove have higher specific fuel consumption values indicative of more fuel consumption but lower thermal efficiency. This indicates a poor performance when compared to other improved stoves such as kerosene stove with higher thermal efficiency of 64.38 %.

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Luglio, Harry Freitag, Anisa Lailatul Fitria, Dewi Ayu Kusumawardhani, Rinta Amalia, Desy Dwi Hapsari, Rina Susilowati, and Sunarti Sunarti. "Lesser yam (dioscorea esculenta) based cookies improves lipid profile in overweight/obese adults with an ad libitum diet via glucagon like peptide 1." Nutrition & Food Science 46, no. 3 (May 9, 2016): 336–43. http://dx.doi.org/10.1108/nfs-10-2015-0131.

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Purpose This study aims to examine the effect of lesser yam-based cookies on glucagon-like peptide-1 (GLP-1), blood glucose and lipid profile in overweight and obese individuals. Design/methodology/approach This was an experimental study on overweight or obese adults aged 21-50 years old. The intervention was done by giving 87g of cookies made with lesser yam flour in combination with wheat flour (80 and 20 per cent, respectively) for six weeks. Anthropometric measures, fasting plasma glucose, lipid and GLP-1 were measured before and after the intervention. Findings There were no changes in anthropometric measurements and glucose level after the intervention (p > 0.05). However, plasma low density lipoprotein (LDL) and total cholesterol decreased after the intervention (p = 0.033 and p = 0.035, respectively). Although fasting GLP-1 level (p = 0.121) was unchanged, we found that the slight changes in GLP-1 concentration was associated with changes in LDL and total cholesterol (p = 0.002 and p = 0.001, respectively). Originality/value The lesser yam-based cookies reduced fasting plasma LDL and total cholesterol, but not glucose level after six weeks of intervention. Additionally, reduction of LDL and total cholesterol level was negatively associated with the changes in GLP-1 level.

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Kouassi, Nestor Kouakou, Georges Gnomblesson Tiahou, Jacko Rhedoor Fete Abodo, Massara Camara-Cis, and Georges N`Guessan Amani. "Influence of the Variety and Cooking Method on Glycemic Index of Yam." Pakistan Journal of Nutrition 8, no. 7 (June 15, 2009): 993–99. http://dx.doi.org/10.3923/pjn.2009.993.999.

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Adams, Zeenatu Suglo, Faustina Dufie Wireko Manu, Jacob Agbenorhevi, and Ibok Oduro. "Improved Yam-Baobab-Tamarind flour blends: Its potential use in extrusion cooking." Scientific African 6 (November 2019): e00126. http://dx.doi.org/10.1016/j.sciaf.2019.e00126.

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Adeyanju, J. A., G. O. Babarinde, B. F. Olanipekun, I. F. Bolarinwa, and S. O. Oladokun. "Quality assessment of flour and cookies from wheat, African yam bean and acha flours." Food Research 5, no. 1 (January 31, 2021): 371–79. http://dx.doi.org/10.26656/fr.2017.5(1).370.

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In this study, the suitability of wheat, acha and African yam bean composite flour in the development of cookies was investigated. Wheat, acha and African yam bean were blended into various proportions of flour mixes and used to produce cookies. The flour mixes were analyzed for the proximate, minerals composition, functional properties and anti-nutrients, while the cookies were evaluated for its sensory and physical properties. The proximate composition of the flours varied from 7.85-9.71%, 12.34-14.01%, 1.15- 1.86%, 1.21-1.49%, 1.65-1.92% and 70.01-76.11% for moisture, protein, fat, crude fiber, ash and carbohydrate content of the flour, respectively. The mineral content ranged from 10.11-13.12 mg/100 g, 52.65-61.76 mg/100 g, 130.71-211.76 mg/100 g, 111.97-130.84 mg/100 g and 14.81-20.43 mg/100 g for calcium, magnesium, potassium, phosphorus and sodium, respectively. The functional properties ranged from 0.76-0.80 g/cm3 ; 86.65- 188.11 g/g; 94.30-197.23 g/g; 569.23-699.54%; 5.68-6.44%; 61.50-125.50 sec, 73.75- 75.25% for bulk density, water absorption capacity, oil absorption capacity, swelling capacity, solubility, wettability and dispersiblity respectively. The anti-nutritional properties ranged from 37.67 to 46.73 mg/100 g, 5.27 to 5.57 mg/100 g and 32.91 to 35.10 mg/100 g for oxalate, phytate and tannin, respectively. The physical properties values ranged from 6.11-8.20 mm, 38.46-39.30 mm, 37.83-38.23 mm, 4.79-5.85, 5.35-7.49 g and 1.72-1.90 kg for thickness, diameter, height, spread ratio, weight and break strength respectively. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This shows the possibility of producing nutritious cookies with desirable organoleptic qualities from wheat, acha and African yam bean flour.

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Sun, Kai-Nong, Ai-Mei Liao, Fan Zhang, Kiran Thakur, Jian-Guo Zhang, Ji-Hong Huang, and Zhao-Jun Wei. "Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles." Foods 8, no. 10 (October 21, 2019): 519. http://dx.doi.org/10.3390/foods8100519.

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Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.

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Gong, Lingxiao, Linlin Hu, Dannin Feng, Jingwen Chi, Bohan Wang, and Jing Wang. "Effects of different household cooking methods on the biological properties of Chinese yam." Food Chemistry 363 (November 2021): 130246. http://dx.doi.org/10.1016/j.foodchem.2021.130246.

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SIMÕES, ADRIANO DO NASCIMENTO, CLARISSA SOARES FREIRE, EDSON FÁBIO DA SILVA, AURÉLIO PAES BARROS JÚNIOR, and SÉRGIO LUIZ FERREIRA-SILVA. "QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES." Revista Caatinga 29, no. 1 (March 2016): 25–36. http://dx.doi.org/10.1590/1983-21252016v29n104rc.

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ABSTRACT: This work studied the physical, chemical and biochemical alterations in minimally processed yam stored at two different temperatures, as well as the incidence of bacteria of the genus Pseudomonas. The experimental design was completely randomised in a 2x8 factorial design, with two storage temperatures (5 and 10°C) and eight storage times (0, 2, 4, 6, 8, 10, 12 and 14 days). Experiments were in triplicate. Yam was selected, peeled and cut into slices of approximately 3 cm thickness. The slices were rinsed with water, sanitised and then drained in kitchen strainers. Approximately 300 g of the processed product were packed in nylon multilayers 15 µm thick, 15 cm wide and 20 cm long. The packs were sealed, weighed and kept at 5 and 10 ± 2°C for 14 days. Fresh weight loss, baking time, enzymatic activity of polyphenol oxidases, peroxidases and catalases, total soluble phenol content, and antioxidant capacity were evaluated, as well as visual analysis and incidence of Pseudomonas sp. Means of temperatures were compared by Tukey´s test at 5% significance. Yam storage at 5°C reduced weight loss and kept visual quality for longer; it also reduced cooking time and the activity of the enzymes polyphenol oxidase and peroxidase. In contrast, it promoted higher content of total soluble phenols, as well as a higher catalase activity and antioxidant capacity. During the storage time, there was no incidence of Pseudomonas sp. Minimally processed yam stored at 10°C may be sold for up to six days, and yam stored at 5ºC for up to 14 days.

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Muhammad, Harry Freitag Luglio, Annisa Lailatul Fitria, Dewi Ayu Kusumawardhani, Rinta Amalia, Desy Dwi Hapsari, Rina Susilowati, and Sunarti Sunarti. "The effect of lesser yam based cookies on fasting glucagon-like peptide 1, appetite, and dietary intake in overweight/obese with ad libitum diet." Jurnal Gizi Klinik Indonesia 15, no. 3 (January 29, 2019): 83. http://dx.doi.org/10.22146/ijcn.51762.

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Background: Appetite and dietary intake have been associated with obesity and successfulness of weight loss in obese individuals. Glucagon-like peptide 1 is a gut-derived neuropeptide that is produced as a response to dietary intake and associated with appetite. It has been investigated that prebiotic can induce GLP-1 production in animal models and humans. Objectives: This study aimed to investigate the effect of lesser yam based cookies on fasting GLP-1 plasma, appetite, and dietary intake. Methods: An experimental study was conducted on 15 overweight/obese individuals using cookies made with lesser yam flour for 6 weeks. Fasting GLP-1 level, dietary intake, and appetite were measured before and after the intervention. Dietary intake was recorded using a semi-quantitative food frequency questionnaire and appetite was measured using a visual analog scale. Results: After the intervention, the dietary intake includes total energy (p=0,013), protein (p=0,004) and carbohydrate (p=0,02) were significantly reduced. Based on paired t-test that was done in each time point, after the intervention subjects had lower hunger feeling and higher satiety especially at 4 (p=0,039) and 3 (p=0,039) hours after breakfast, respectively. Fasting GLP-1 plasma level was not changed after the intervention (p>0,05). There is no correlation between GLP-1 and dietary intake as well as appetite. Conclusions: We concluded that lesser yam based cookies were able to reduce dietary intake and hunger as well as increase fullness. The fasting GLP-1 concentration did not change after the intervention this was not associated with changes in satiety, fullness, desire to eat, or energy intake.

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NJOKU, H. O., I. ELI, and C. O. OFUYA. "Effect of Pretreatment on the Cooking Time of the African Yam Bean (Sphenostylis sternocarpa)." Journal of Food Science 54, no. 3 (May 1989): 758–59. http://dx.doi.org/10.1111/j.1365-2621.1989.tb04700.x.

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Ayuningtyas, Cita Eri. "PREFERENSI KONSUMEN TERHADAP ORGANOLEPTIK COOKIES NON TERIGU (CONSUMER PREFERENCE TO COOKIES GLUTEN FREE’S ORGANOLEPTIC)." Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) 42, no. 2 (September 24, 2020): 81–86. http://dx.doi.org/10.22435/pgm.v42i2.2291.

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Cookies is a popular snack in the world made from wheat flour. Level of wheat flour consumption in Indonesian in 2015 was 1,552 per capita.In other side, cookies gluten free as well as water yam flour, maizena flour, bekatul, mocaf, suweg, and rice flour is developing to replace wheat flour despite of less popular. The research was aim to identificate consumer preference of cookies gluten free’s organoleptic. Research design used complete randomized design (RAL)which the varians of rice flour, tapioca flour, and maizena flour. Organoleptic test used to identificate level of consumer preference. Result of the research showed that level of consumer preference to the varians of rice flour, tapioca flour, and maizena flour has no significantly different (p=0,008). 10 from 27 consumer prefered cookies 412 which all the atribut texture, colour, and flavour. Conclusion : Cookies 412 was the best cookies than others followed by its texture atribut.

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Izza, Nadia Karomatul, Nanik Hamidah, and Yahmi Ira Setyaningrum. "Kadar Lemak dan Air Pada Cookies dengan Substitusi Tepung Ubi Ungu dan Kacang Tanah." Jurnal Gizi 8, no. 2 (November 11, 2019): 106. http://dx.doi.org/10.26714/jg.8.2.2019.106-114.

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Cookies are crispy textured cakes. The main ingredient used to make cookies is wheat flour. Substitution of flour with purple sweet potato is done because purple sweet potato has content such as wheat flour. Purple yam flour contains amylose of 24.79% and amylopectin of 49.78%.This research was conducted to analyze on fat level and water content in cookies. The study design was a Randomized Block Design. The treatment level was divided into 4 groups with the proportion of purple sweet potato flour: F0 (0%: 0%), F1 (55%: 20%), F2 (45%: 30%), and F3(35%: 40 %). Fat content analysis used was the soxhlet method. There was a significant effect (ρ = 0,000) on the amount of fat content in cookies. The highest fat content found in F3 was 38.85%.Water content analysis used was the Thermogravimetric method. Statistical analysis of water content using friedmen with a reliability level of 95%. There was a significant effect (ρ = 0,000) on the amount of water content in cookies. The lowest water content was in F3 of 38.85%. The higher the addition of peanut flour, the lower the water content of cookies. Keywords: Cookies, Purple Sweet Potatoes, Ground Peanuts, Fat Levels, Water Content

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Kurniawan, Junjung Agung, R. Baskara Katri Anandito, and Siswanti Siswanti. "KARAKTERISTIK FISIK, KIMIA DAN SENSORI COOKIES BERBAHAN DASAR TEPUNG KOMPOSIT UWI (Dioscorea alata), KORO GLINDING (Phaseolus lunatus) DAN TEPUNG TERIGU." Jurnal Teknologi Hasil Pertanian 11, no. 1 (February 26, 2018): 20. http://dx.doi.org/10.20961/jthp.v11i1.29090.

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Functional food is processed foods containing one or more food components having certain physiological functions beyond their basic functions, proven not harmful and beneficial to health. Sources of functional food are found in local food as yam and lima beans. Yam and lima beans has a high water content that is not durable, then made a handler that is used as composite flour. Along with the development of snack products such as pastries are increasingly varied, then necessary to develop new products to improve the quality of existing products both in terms of nutritional content and appearance. This research to determine the effect of composite versus formulation on physical, chemical and sensory characteristics of cookies. This research use Completely Randomized Design (CRD) with one factor, that is variations of composite flour with wheat flour (F1= 0:100; F2= 20:80; F3= 40:60; F4= 60:40; F5= 80:20) (%b/b). The results of this research indicate that there are significantly different results on physical characteristics (texture), chemistry (moisture content, ash content, carbohydrate content, coarse fiber, calories and antioxidant activity) and sensory (color, taste and overall). The best formulation is F2 with the compositions (20% composite flour, fine granulated sugar 30 g, margarine 30 g, butter 7 g, vanilli 0,2 g, egg whites 25 g, egg yolk 7 g, cream of tar-tar 0,4 g, skim milk 14 g, salt 0,8 g, baking soda 0,2 g)Fungsional Food, Yam, Lima Beans, Composite Flour, Cookies

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Raj Bhandari, Megh, and Jun Kawabata. "Cooking effects on oxalate, phytate, trypsin and α-amylase inhibitors of wild yam tubers of Nepal." Journal of Food Composition and Analysis 19, no. 6-7 (September 2006): 524–30. http://dx.doi.org/10.1016/j.jfca.2004.09.010.

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Retnowati, Diah Susetyo, Ratnawati Ratnawati, and Andri Cahyo Kumoro. "Nutritional Characteristics and Potential Applications of Flour Prepared from Indonesian Wild White Yam (Dioscorea esculenta L.)." Reaktor 19, no. 2 (August 11, 2019): 43–48. http://dx.doi.org/10.14710/reaktor.19.2.43-48.

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Gembili or wild white yam (Dioscorea esculenta L.) is one of underutilized tubers that can be found during dry season in Indonesia and other Southeast Asian countries. Although it has been consumed as staple food by people for centuries during famine, no further studies have been conducted to explore its potentials in food applications. This work aims to study the preparation, characterization and potential analysis of Gembili flour for use as raw material in novel foods development. Creamy white flour was obtained from white yam tuber from milling and sieving of dried tuber chips. The flour has water content about 12.08%, which is acceptable for storage. No lipid was detected. In addition, the protein, ash, and fiber content of the flour were respectively 3.00%, 1.27%, and 9.04%. The carbohydrate and amylose contents of the flour were 86.69% and 29.92% indicating its suitability for energy source. As expected, the cyanide content is very low of about 1.688 ppm suggesting that it is safe for consumption. Refer to those properties, Gembili flour can be a promising raw material for the preparation of bakery, cookies, noodle and confectioneries.Keywords: proximate composition, flour, white yam, food, preparation

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Nofiani, Risa, Selvia Ulta, Dewi Safitri, and Lia Destiarti. "PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH OF PURPLE WATER YAM (Dioscorea alata) TUBER AND THE DIFFERENCE ON SENSORY ACCEPTANCE OF THE COOKIES PRODUCED." AGROINTEK 15, no. 2 (May 6, 2021): 486–96. http://dx.doi.org/10.21107/agrointek.v15i2.7444.

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Purple water yam tubers (PWYTs) or Dioscorea alata are edible tubers containing bioactive compounds that are beneficial to human health. Its high carbohydrate content can be used to make flour or starch to increase its shelf life and food diversification. However, this food is unpopular among several communities in Indonesia, particularly for the juveniles due to limited processing knowledge. Therefore, this study aims to characterize the physicochemical properties of purple water yam flour (PWYTF) and starch (PWYTS) in order to assess consumers' acceptability toward gluten-free cookies. The PWYTF was prepared by drying peeled tubers, which was subsequently grounded. Meanwhile, the PWYTS was prepared by homogenizing the peeled tubers with water, the sediment from supernatant was dried. The chemical properties, such as moisture, ash, fiber, protein, and lipid, were determined using the Indonesian national standard procedures for flour. The physical properties, namely pH, bulk density (BD), water/oil absorption capacity (W/OAC), water/oil binding capacity (W/OBC), swelling power (SP) and solubility (Sol) were evaluated. The PWYTF and the PWYTS were used to make gluten-free cookies, with their physical properties and consumer's acceptability evaluated using semi-trained panelists. Yields of both the PWYTF and the PWYTS were 36.10% and 26.63%, respectively. The chemical compositions of the PWYTF and the PWYTS were significantly different (p0.05) for carbohydrate (80.34 and 80.78 %), crude protein (0.78 and 0.81%), and crude fiber (2.0 and 1.9%) except for the ash content (2.6 and 0.5%), lipid (0.3 and 0.1%), and moisture (13.77 and 15.70%). Furthermore, their physical properties were also significantly different (p0.05) for pH (6.62 and 5.84), BD (0.46 and 0.68 g/mL), WAC (2.07 and 0.46 g/g), WBC (1.07 and 0.49 g/g), SP, and Sol except OAC (1.63 and 1.49 g/g) and OBC (0.63 and 0.49 g/g). The cookies made from the PWYTS were appreciated with the highest hardness and rated from panelists. Therefore, the PWYTS can be used in place of a commercial wheat flour to make cookies..

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Wanasundera, J. P. D., and G. Ravindran. "Effects of cooking on the nutrient and antinutrient contents of yam tubers (Dioscorea alata and Dioscorea esculenta)." Food Chemistry 45, no. 4 (January 1992): 247–50. http://dx.doi.org/10.1016/0308-8146(92)90155-u.

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Kouadio, Olivier Kouadio, Denis Yao N'dri, Charlemagne Nindjin, Alessandra Marti, Maria Cristina Casiraghi, Franco Faoro, Daniela Erba, Bassirou Bonfoh, and N'guessan Georges Amani. "Effect of resistant starch on the cooking quality of yam (Dioscoreaspp.) and cassava (Manihot esculenta) based paste products." International Journal of Food Sciences and Nutrition 64, no. 4 (December 7, 2012): 484–93. http://dx.doi.org/10.3109/09637486.2012.749839.

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Wang, Shujun, Shaokang Wang, Peng Guo, Lu Liu, and Shuo Wang. "Multiscale Structural Changes of Wheat and Yam Starches during Cooking and Their Effect on in Vitro Enzymatic Digestibility." Journal of Agricultural and Food Chemistry 65, no. 1 (December 22, 2016): 156–66. http://dx.doi.org/10.1021/acs.jafc.6b04272.

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Daouda, Koné. "Effect of Cooking Time on Biochemical and Functional Properties of Flours from Yam “kponan” (Dioscorea cayenensis-rotundata) Tubers." British Journal of Applied Science & Technology 4, no. 23 (January 10, 2014): 3402–18. http://dx.doi.org/10.9734/bjast/2014/10414.

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Kouadio, Olivier Kouadio, Charlemagne Nindjin, Bassirou Bonfoh, Denis N’dri, and Georges N’guessan Amani. "Water absorption as an evaluation method of cooking quality for yam (Dioscorea alata) and cassava (Manihot esculenta crantz)." Procedia Food Science 1 (2011): 153–59. http://dx.doi.org/10.1016/j.profoo.2011.09.024.

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Suleiman, Ismail A., Shitu Abubakar, Muhammad Usman Kaisan, Suleiman Magaji, Aminu Sahabi Abubakar, Sabiu Shitu, Isaaac Ajunwa, Ibrahim Umar Ibrahim, and Samaila Umaru. "PRODUCTION AND PERFORMANCE APPRAISAL OF BIODIESEL DERIVED FROM USED COOKING OIL ON COMPRESSION IGNITION ENGINE." FUDMA JOURNAL OF SCIENCES 4, no. 2 (July 14, 2020): 658–72. http://dx.doi.org/10.33003/fjs-2020-0402-240.

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The present study is concerned with the production of biodiesel produced from used cooking groundnut oils using alkali trans-esterification reaction. Gas chromatography-mass spectrometry (GC-MS) and Fourier-transform infrared spectroscopy (FTIR) analyses were carried out on the biodiesel produced and the presence of methyl esters and their various functional groups were detected. The Physico-chemical properties of the biodiesels produced were also carried out and most of the properties conformed to ASTM standards. The biodiesel samples were tested in a 165F- Horizontal Single Cylinder Direct Injection Diesel Engine at Bayero University Kano (BUK), Kano State, Nigeria, investigating parameters such as: Brake power, Specific fuel consumption and Brake mean effective pressure. The exhaust gas was analysed in an NHA-506EN automotive gas analyzer, from Nigerian Institute of Transport Technology, Zaria, Kaduna State, where parameters such as hydrocarbon (HC), nitrogen oxide (NOx), carbon monoxide (CO) and carbon (IV) oxide (CO2) were all analyzed. The results showed that the oil from frying yam yielded 87.5% while that from frying fish yielded 94% and the biodiesels produced conformed to most of the Physico-chemical properties according to the ASTM standards. Also, the engine results demonstrated that there was improved brake power and mean effective pressure but the specific fuel consumptions were higher than that of the control sample. Lastly, the exhaust gas emissions results showed that there were significant reductions in carbon monoxide (CO), nitrogen oxide (NOx), carbon IV oxide (CO2) and hydrocarbon emissions showing us that biodiesel is more eco-friendly.

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., A. S. Ekop. "Changes in Amino Acid Composition of African Yam Beans (Sphenostylis stenocarpas) and African Locust Beans (Parkia filicoida) on Cooking." Pakistan Journal of Nutrition 5, no. 3 (April 15, 2006): 254–56. http://dx.doi.org/10.3923/pjn.2006.254.256.

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Onwuka, U. N., and O. Okala. "Effects of selected salts on the cooking time, protein content and sensory properties of African yam beans and cowpeas." Food Service Technology 3, no. 1 (March 2003): 3–7. http://dx.doi.org/10.1046/j.1471-5740.2003.00060.x.

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Djeukeu, W. Asongni, I. Gouado, Marlyse S. Leng, M. Vijaykrishnaraj, and P. Prabhasankar. "Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta." Journal of Food Measurement and Characterization 11, no. 3 (April 8, 2017): 1421–29. http://dx.doi.org/10.1007/s11694-017-9521-6.

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Ilechie, C. O., G. F. Aibangbee, S. R. Ogblechi, and P. E. Amiolemhen. "Design, Development and Performance of Palm Waste Briquette Stove for Domestic and Industrial Usage." Advanced Materials Research 62-64 (February 2009): 717–22. http://dx.doi.org/10.4028/www.scientific.net/amr.62-64.717.

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A low cost heat-conserving stove that uses palm waste briquette (substitute for fuel wood) has been developed. It has a furnace size of 400mm diameter and a height of 400mm with a 90mm inner cylindrical burner. The heating surface of the stove generated about 966 kilojoules of heat. A natural draught of 6m/s (efflux velocity) was used to determine the chimney size. The stove which was designed and fabricated mostly from 3mm low carbon steel (mild steel) material can accommodate different sizes of briquette for both domestic and industrial cooking. The air inlet has a regulating duct that controls the burning of the briquette. The burning rate of the palm waste briquette using the briquette stove was estimated to be approximately 3.0kg/hr. This value was found to be lower than values obtained when the same quantity of briquette was burnt in the open air. The technology is recommended for adoption by women preparing snacks (such as roasted yam. plantain and corn) in market places and along commercial roads.

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Bansod, Pallavi N., Ekta Ningot, and Sanjivani P. Gondane. "Biochemical and sensory evaluation of cookies produced from Aerial yam (Dioscorea bulbifera L.) flour." International Journal of Chemical Studies 8, no. 3 (May 1, 2020): 1590–95. http://dx.doi.org/10.22271/chemi.2020.v8.i3v.9421.

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Abiodun, O. "Effect of Pre-Cooking and Particle Size Distribution on the Pasting and Functional Properties of Trifoliate (Dioscorea dumetorum) Yam Flour." British Journal of Applied Science & Technology 3, no. 4 (January 10, 2013): 847–59. http://dx.doi.org/10.9734/bjast/2013/3299.

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Ukom, Anthony N., Faith C. Egejuru, Philippa C. Ojimelukwe, and Ugwuona U. Fabian. "Effect of Plant Ash on Nutrient Quality and Antioxidant Activity of African Yam Bean Seed Porridge in Relation to Cooking Time." Food and Nutrition Sciences 11, no. 07 (2020): 591–602. http://dx.doi.org/10.4236/fns.2020.117042.

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Yalindua, A., N. Manampiring, F. Waworuntu, and F. Y. Yalindua. "Physico-chemical exploration of Yam Flour (Dioscorea alata L.) as a raw material for processed cookies." Journal of Physics: Conference Series 1968, no. 1 (July 1, 2021): 012004. http://dx.doi.org/10.1088/1742-6596/1968/1/012004.

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Coelho, Natália de Lima Pereira, Diana Barbosa Cunha, Ana Paula Pereira Esteves, Elisa Maria de Aquino Lacerda, and Mariza Miranda Theme Filha. "Dietary patterns in pregnancy and birth weight." Revista de Saúde Pública 49 (2015): 1–10. http://dx.doi.org/10.1590/s0034-8910.2015049005403.

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OBJECTIVE To analyze if dietary patterns during the third gestational trimester are associated with birth weight.METHODS Longitudinal study conducted in the cities of Petropolis and Queimados, Rio de Janeiro (RJ), Southeastern Brazil, between 2007 and 2008. We analyzed data from the first and second follow-up wave of a prospective cohort. Food consumption of 1,298 pregnant women was assessed using a semi-quantitative questionnaire about food frequency. Dietary patterns were obtained by exploratory factor analysis, using the Varimax rotation method. We also applied the multivariate linear regression model to estimate the association between food consumption patterns and birth weight.RESULTS Four patterns of consumption – which explain 36.4% of the variability – were identified and divided as follows: (1) prudent pattern (milk, yogurt, cheese, fruit and fresh-fruit juice, cracker, and chicken/beef/fish/liver), which explained 14.9% of the consumption; (2) traditional pattern, consisting of beans, rice, vegetables, breads, butter/margarine and sugar, which explained 8.8% of the variation in consumption; (3) Western pattern (potato/cassava/yams, macaroni, flour/farofa/grits, pizza/hamburger/deep fried pastries, soft drinks/cool drinks and pork/sausages/egg), which accounts for 6.9% of the variance; and (4) snack pattern (sandwich cookie, salty snacks, chocolate, and chocolate drink mix), which explains 5.7% of the consumption variability. The snack dietary pattern was positively associated with birth weight (β = 56.64; p = 0.04) in pregnant adolescents.CONCLUSIONS For pregnant adolescents, the greater the adherence to snack pattern during pregnancy, the greater the baby’s birth weight.

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Dan Ramdath, D., Renée L. C. Isaacs, Surujpal Teelucksingh, and Thomas M. S. Wolever. "Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing." British Journal of Nutrition 91, no. 6 (June 2004): 971–77. http://dx.doi.org/10.1079/bjn20041125.

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Integrating information about the glycaemic index (GI) of foods into the Caribbean diet is limited by the lack of data. Therefore, we determined the GI of eight staple foods eaten in the Caribbean and the effect on GI of crushing selected tubers. Groups of eight to ten healthy volunteers participated in three studies at two sites. GI was determined using a standard method with white bread and adjusted relative to glucose. The mean area under the glucose response curve elicited by white bread was similar for the different groups of subjects. In study 1, the GI of cassava (Manihot esculenta; 94 (SEM 11)) was significantly higher than those of breadfruit (Artocarpus altilis; 60 (SEM 9)), cooking ‘green’ banana (Musa spp.; 65 (SEM 11)) and sadha roti (65 (SEM 9)) (P=0·018). There was no significant difference in the GI of the foods in study 2: dasheen (Colocasia esculenta var. esculenta; 77 (SEM 10)), eddoes (Colocasia esculenta var. antiquorum; 61 (SEM 10)), Irish potato (Solanum tuberosum; 71 (SEM 8)), tannia (Xanthosoma sagittifolium; 60 (SEM 5)) and white yam (Dioscorea alata; 62 (SEM 6)), and, in study 3, crushing did not significantly affect the GI of dasheen, tannia or Irish potato. However, when the results from studies 2 and 3 were pooled, the GI of dasheen (76 (SEM 7)) was significantly greater than that of tannia (55 (SEM 5); P=0·015) with potato being intermediate (69 (SEM 6)). We conclude that dasheen and cassava are high-GI foods, whereas the other tubers studied and sadha roti are intermediate-GI foods. Given the regular usage of cassava and dasheen in Caribbean diets we speculate that these diets would tend to be high GI, although this could be reduced by foods such as sadha roti and white yam. The range of GI between the staples is sufficiently large that health benefits may be accrued by replacing high-GI staples with intermediate-GI staples in the Caribbean diet.

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Ofo, Iwe Maduebibisi, Onyeukwu Uzoma, and Agiriga Anna Ngozi. "PROXIMATE, PHYSICAL AND SENSORY PROPERTIES OF COOKIES FROM BLENDS OF FARO 44 RICE VARIETY, AFRICAN YAM BEAN AND BROWN COWPEA SEEDS." International Journal of Nutrition and Dietetics 4, no. 2 (January 4, 2017): 125–43. http://dx.doi.org/10.17654/nd004020125.

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McEwan, Margaret A., Conny JM Almekinders, Jorge JL Andrade-Piedra, Erik Delaquis, Karen A. Garrett, Lava Kumar, Sarah Mayanja, Bonaventure A. Omondi, Srinivasulu Rajendran, and Graham Thiele. "“Breaking through the 40% adoption ceiling: Mind the seed system gaps.” A perspective on seed systems research for development in One CGIAR." Outlook on Agriculture 50, no. 1 (January 28, 2021): 5–12. http://dx.doi.org/10.1177/0030727021989346.

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Seed systems research is central to achieving the United Nations Sustainable Development Goals. Improved varieties with promise for ending hunger, improving nutrition, and increasing livelihood security may be released, but how do they reach and benefit different types of farmers? Without widespread adoption the genetic gains achieved with improved crop varieties can never be actualized. Progress has been made toward demand responsive breeding, however the draft CGIAR 2030 Research and Innovation Strategy fails to recognize the complexity of seed systems and thus presents a narrow vision for the future of seed systems research. This points to the lack of evidence-based dialogue between seed systems researchers and breeders. This perspective paper presents findings from an interdisciplinary group of more than 50 CGIAR scientists who used a suite of seed systems tools to identify four knowledge gaps and associated insights from work on the seed systems for vegetatively propagated crops (VPCs), focusing on bananas (especially cooking bananas and plantains), cassava, potato, sweetpotato, and yam. We discuss the implications for thinking about and intervening in seed systems using a combined biophysical and socioeconomic perspective and how this can contribute to increased varietal adoption and benefits to farmers. The tools merit wider use, not only for the seed systems of VPCs, but for the seed of crops facing similar adoption challenges. We argue for deeper collaboration between seed systems researchers, breeders and national seed system stakeholders to address these and other knowledge gaps and generate the evidence and innovations needed to break through the 40% adoption ceiling for modern varieties, and ensure good quality seed once the new varieties have been adopted. Without this, the achievements of breeders may remain stuck in the seed delivery pipeline.

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Oluwole, Bolanle Oluwatoyin, and Abiodun Adekunle Olapade. "Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters." Food and Nutrition Sciences 02, no. 06 (2011): 599–605. http://dx.doi.org/10.4236/fns.2011.26084.

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Brahma Hazarika, Elina, Anjan Borah, and Charu Lata Mahanta. "Optimisation of extrusion cooking conditions and characterization of rice (Oryza sativa)—Sweet potato (Ipomoea batatas) and rice-yam (Dioscorea alata) based RTE products." Agricultural Sciences 04, no. 09 (2013): 12–22. http://dx.doi.org/10.4236/as.2013.49b003.

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Ucheoma, I. T., K. O. Chilakpu, N. R. Nwakuba, and N. C. Ezeanya. "Performance Study of a Developed Automated Cooking System." Journal of Engineering Research and Reports, July 24, 2020, 5–19. http://dx.doi.org/10.9734/jerr/2020/v14i417130.

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Aims: To identify the heat energy, timing along with other cooking parameters required for cooking rice, beans, okra and yam using the gas, electric and automated cooker respectively. Study Design: The studied automated cooking system was digitally calibrated to ensure the best operation of the various receptacles for adding ingredients such as the cylindrical dispenser, reciprocating dispenser besides the precision fluid dispensing unit synchronized with the automatic opening and closing of the receiver lid (Pot). Place and Duration of Study: Department of Agricultural and Bioresources Engineering, Federal University of Technology Owerri, Nigeria, between October 2018 and November 2019. Methodology: The performance evaluation of the automated cooking system was done after the selected food samples (rice, beans, yam and okra) were cooked manually with the electric and gas cookers respectively. The major cooking parameters measured and analyzed were the volume of water used, quantity of food and ingredients, temperatures and heating energies of the cooking systems, overall cooking time for food samples and the time for adding ingredients and water into the food being cooked. Results: The experimental results show that the cooking time required to prepare 200 g of the studied food samples namely; rice, beans, yam and okra soup using the electric cooker, gas cooker and the automated cooker were; 50 mins, 69 mins, 30 mins, and 17 mins (for electric cooker); 51 mins, 72 mins, 34 mins and 19 mins (for gas cooker); 45 mins, 64 mins, 25 mins and 14 mins (for automated cooker) respectively. The heating energy data computed for the food samples were: 199 kJ, 416.72 kJ, 182.2 kJ and 516 kJ for okra, beans, yam and rice using the automated system. It was revealed that the thermal efficiencies of the automated cooking system is higher than the thermal efficiencies of other cooking system (electric and gas cookers). The adiabatic nature of the enclosed automated system makes cooking more hygienic and faster due to increased heat energy utilization. Model equations were derived for predicting the heating energy and time required for cooking and to soften these food samples using gas cookers, electric cookers and in subsequent automated cookers. The cooking information obtained from the experiments streamlines a generic recipe and the requirements for cooking different foods with the auto-cooker and has greatly simplified the process of cooking. Conclusion: The automated cooking system offers a significant benefit to the users who have time limitations. The findings from this work may be applied for the commercial production of automated cookers as prospect of modification and further studies could be explored.

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Ekissi, Gbocho Serge Elvis, Jacques Yapi Achy, Martin Tanoh Kouadio, Bedel Jean Fagbohoun, and Lucien Patrice Kouamé. "Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire." Asian Research Journal of Agriculture, March 12, 2019, 1–13. http://dx.doi.org/10.9734/arja/2018/v10i430041.

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Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispersibility (D), water absorption capacity (WAC), paste clarity (PC), water solubility index (WSI), swelling power (SP), least gelation capacity (LGC) and solubility (S) but decreased significantly (P <0.05) foam capacity (FC), wettability (W) and foam stability (FS) of flours (D. bulbifera) cv Dougou-won. Steaming increased significantly (P <0.05) oils absorption capacity (OAC) and bulk density (BD). However, cooking on embers decreased significantly (P <0.05) oils absorption capacity (OAC) but not affected significantly (P <0.05) bulk density (BD). The steaming time (30 min) is recommended to considerably influence the physico-functional parameters of the yam (D. bulbifera) flours cv Dougou-won.

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Onyeka, Uloma, and Obinna Ibeawchi. "Loss of Food Nutrients orchestrated by Cooking Pots: a common trend in developing world." Proceedings of the Nutrition Society 79, OCE2 (2020). http://dx.doi.org/10.1017/s0029665120002669.

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AbstractThere is abundant evidence that cooking reduces the level of nutrients in foods, but the reductions are exacerbated by among other factors the type of cooking pot used. We conducted a research to determine the influence of various cooking pots on macro and micronutrients of cooked foods. Seven pots and five types of food stuffs were used for the study. The cooking pots used included unpitted aluminum, pitted aluminum, stainless steel, titanium, enamel coated, clay (earthen) and iron-cast while the food stuff were chosen from the major classes of food as to include tubers (yam), cereals (rice), fleshy (beef), vegetables (tomato) and legumes (cowpea). Cooking pot forged from titanium offered best (up to 87.7%) protection (retention) of micronutrients while pitted aluminum pot offered the least retention irrespective of the food sample cooked. Significant portions of food micro nutrients namely vitamin C, vitamin A and selenium were mostly affected compared with the macro nutrients. In the course of our investigations we observed that titanium and enamel coated cooking pots required less quantity of water to get food done. The use of less water to cook transmitted to low (69.67%) moisture content of food cooked in such pots compared to values as high as 76.89% when other pots were used. Food cooked with less water may impact better taste to food since the food is expected to be more nutrient-dense; having considerable lower moisture content. Our research evidenced that cooking pot can have a strong impact on people's morbidity since some pots can aggravate hidden hunger, that is, micronutrient malnutrition. Hidden hunger is a subtle enemy that drains away health and vitality unnoticed until it is too late to reverse. It is crucial to state here that our findings may have turned on its head the previous idea of using pressure pot to cook food. Pots that offered low-pressure cooking (80°C/0.48 bar) was found to preserve the most heat liable (vitamin C and volatiles) nutrients probably because of the lower water boiling temperature and reduced level of oxygen. Our conclusion and recommendation, therefore, is the use of titanium and enamel surface coated cooking pots which offered better protection of food micronutrients among other cooking pots tested. This is a piece of information that is quite vital and beneficial to food consumers, manufacturers of cook wares, operators and key players in the food processing industry.

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Journal articles on the topic 'Cooking (Yams)'

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