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Journal articles on the topic 'Yam flour'
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1
Soro, S., G. Konan, E. Koffi, E. Elleingand, and D. N’guessan. "Formulation d'aliments infantiles a base de farines d'igname enrichies au soja." African Journal of Food, Agriculture, Nutrition and Development 13, no. 60 (December 23, 2013): 8313–39. http://dx.doi.org/10.18697/ajfand.60.12655.
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The aim of this study was to determine factors to be taken into account in the infant flours formulated from yam and soy fermented flours. For this purpose, soybean flour ( Glycine max ) was fermented for 48 hours and incorporated into yam flour ( Dioscorea rotundata - cayenensis , kponan and Dioscorea alata , Bête Bètè) fermented for 24 hours at different levels (0, 10, 20, 30 and 40%). Nutrient qualities of gruel of the formulations thus prepared were evaluat ed. Protein content increased with the rate of soy incorporated. For D. alata , protein content ranged from 6.56 ± 0.01 g / 100 g (unfermented yam flour) and 7.38 ± 0.27 01 g / 100 g ( fermented yam flour) to 21.88 ± 1.09 g / 100 g of 40% soy rate incorporation. For D. cayenensis , protein content ranged from 4.81 ± 0.01 g / 100 g (unfermented yam flour) and 5.25 ± 0.43 g / 100 (fermented yam flour) to 20.92 ± 0,21 g / 100 g of 40% soy rate incorporation. Fermentation of yams and soybeans induces an increase o f protein content in yam and soy based flours. Protein content in most formulated complementary foods containing soy flours were comparable to value s of commercial flours (FARINOR ® and SOJABEBE ® ) . However, formulated flours were poor in calcium, iron and zinc. Calcium content of formulated yam based flours was lower than commercial one; FARINOR ® (136.36mg/100kcal) and SOJABEBE ® (66.88mg/100kcal). Iron densities ranged from 0,18mg/100kcal (SOJABEBE ® ) to 3.81mg/100 kcal (FARINOR ® ). The results obtained show t hat, swelling power and solubility decreased with the rate of soy incorporated. In addition, phenolic compounds of fortified yam based flours with soy, resulted a lower content. 30 % incorporation of soy in yam flours, owing to increase significantly yam/s oy based flours enzymatic hydrolysis? . Sensory tests limited maximum level of soy to 30% and 20%. Sensory profile of yam flour fortified with fermented soybeans (30% and 20%) was determined.
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Okeke, Chineze, and Sylvester Oluka. "A study of Aerodynamic properties of Yam flour." Poljoprivredna tehnika 46, no. 2 (2021): 11–18. http://dx.doi.org/10.5937/poljteh2102011g.
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The aerodynamic properties of five varieties of Yam namely: white yam, purple yam, three leaves yam, water yam and yellow yam were investigated under oven drying methods at 33oC. The dried yams were milled to flour and were taken to laboratory to determine their aerodynamic properties with respect to pneumatic conveying of the yam flours. The yam flour varieties recorded terminal velocity range of 1.38 to 1.60 m/s. Drag coefficient of 0.47 and Reynolds number varying from 0.63 to 0.97x10-5 kgm-2 /s. The analysis of variance conducted on the effect of yam varieties on the aerodynamic properties of yam flour did not show significant difference at both 5% and 1% level of probability. The study will guide engineers in design of yam flour pneumatic conveying equipment.
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Essa’a, Véronique Josette, Roger M. Mbanga Baleba, and Gabriel Nama Medoua. "Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum) Hardened Tubers Composite Flours." Journal of Food Processing 2015 (December 30, 2015): 1–8. http://dx.doi.org/10.1155/2015/425121.
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The ability of trifoliate hardened-yam flours to partially substitute wheat flour in food formulations was assessed. Three varieties of hardened-yam flour were incorporated in wheat flour in proportions of 0, 10, 20, 30, 40, and 50% (w/w). Samples were evaluated for protein content, Zeleny sedimentation index, Hagberg falling number, functional properties (WAC, WSI, and OAC), and some rheological properties including dough rupture pressure (P), extensibility (L), stability (P/L), and deformation energy (W). Results showed that trifoliate hardened-yam flours do not have acceptable baking properties as pictured by the low Zeleny sedimentation index and the low Hagberg falling number. Protein quality (Zeleny index, 31) of wheat flour helped to compensate gluten deficit of yam flours, but the amylasic activity determined by the Hagberg falling number could not be adjusted, which resulted in a loss of extensibility (L) of the paste at 10% substitution. Multivariate analysis of experimental data regrouped wheat flour and all wheat/hardened-yam treated with kanwa composite flours in one homogeneous cluster. Although wheat/hardened-yam treated with kanwa composite flours had physicochemical and functional properties similar to wheat, the inadequate diastasic activity makes them inappropriate for bread making, marking the strongest influence of that parameter.
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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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<p>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.</p>
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UBBOR, S. C., J. I. EKEH, M. E. EJECHI, J. NDIFE, O. E. AGWO, and B. N. IGUH. "QUALITY EVALUATION OF SHORTBREAD BISCUITS PRODUCED FROM WATER YAM-WHEAT FLOUR BLENDS." FUDMA Journal of Agriculture and Agricultural Technology 7, no. 2 (June 7, 2022): 53–66. http://dx.doi.org/10.33003/jaat.2021.0702.048.
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Water yam is a tuber crop that is valued for its nutrient composition amongst other yam cultivars. This study investigated the quality of shortbread biscuits produced from water yam and wheat flour blends. Shortbread biscuits were produced from seven formulations of composite flours made from wheat and two varieties of water yam (purple and white) at 30%, 50% and 60% ratios. Shortbread biscuits produced from 100% wheat flour served as control. The functional properties of the composite flours as well as the proximate composition, physical and sensory properties of the shortbread biscuits produced were determined. The functional properties of the flour blends such as oil absorption capacity, water absorption capacity, foam stability, gelatinization temperature and gelatinization time significantly (p˂0.05) increased with increase in the incorporation of water yam flours. Foam capacity, emulsion capacity and wettability recorded highest for the control sample. Bulk density showed no significant difference (p˃0.05) among all the flour blends. Shortbread biscuits differed significantly (p˂0.05) in the proximate composition with the moisture content, crude protein, ash, carbohydrate and energy with the incorporation of water yam flours. The control recorded the highest values for crude fat (14.03%) and crude fiber (1.25%). The physical properties of the shortbread biscuits varied significantly (p˂0.05) in terms of weight, thickness, height and breaking strength. The result of the sensory properties revealed a high general acceptability for all the shortbread biscuit samples. The result of this study deduced that up to 30% water yam substitution can be used for baked food products.
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Amar, Aini Auliana, Feri Kusnandar, and Slamet Budijanto. "Karakteristik Fisikokimia Tepung Ubi Banggai dan Aplikasinya Dalam Beras Analog." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 8, no. 1 (April 30, 2021): 43–52. http://dx.doi.org/10.29244/jmpi.2021.8.1.43.
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Banggai yam (Dioscorea sp) has many varieties, which is locally cultivated and consumed by people in Banggai, Central Sulawesi. Banggai yam can be processed into flour and applied as an ingre-dient in analogue rice. This study aimed to evaluate the physical and chemical composition, total phenol and antioxidant activity of banggai yam flours, and the physical properties, total phenol and antioxidant activity of their analogue rice. Five varieties of banggai yams (Harum, Banggai, Pasus, Doso, and Penus) were compared. Banggai yam flours were composed of moisture (12.21-12.74%wb), ash (2.18-2.75%db), protein (10.41-11.68%db), fat (1.05-3.38%db), and carbohydrate (83.22-85.77%db). All banggai flours had different color (L, a, and b values) intensities, and contained starch (65.38-68.40% db) with amylose content of 38.96-45.09% (db). The total phenol ranged from 30.48-116.90 mg GAE/ 100 g, and showed antioxidant activity (58.71-89.50% inhibition). The pasting profile varied among five yam flours. The initial pasting temperatures of banggai yam flour were relatively high (82.5-83.7°C). All banggai yam flour increased in viscosity up to a peak and experienced slight viscosity breakdown during the heating phase, as well as showed a setback viscosity during cooling phase. Rice analogue of yam flours made by extrusion technology had a relatively low bulk density (0.47-0.56 g/mL), and required a long cooking time (7-9 minutes). The rice analog had different levels of total phenol and antioxidant activities. The level of total phenol and antioxidant activity of analogue rice from Harum yam showed the highest compared to those other analogue rice.
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Syah, Ikrar T., Anto, and Umar H. A. Hasbullah. "Characterization of Amorphophallus paeoniifolius (Dennst.) Nicolson Modified Fermented Flour." Current Nutrition & Food Science 16, no. 4 (July 13, 2020): 514–22. http://dx.doi.org/10.2174/1573401316666200120125006.
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Background: Flour is generally evaluated by physicochemical analysis of its constituents in order to determine its functional properties. The modification of flour is reflected in many of its physicochemical properties. Objective: In the present study, samples of elephant foot yam (Amorphophallus paeoniifolius) modified fermented flour were characterized based on physicochemical properties of starch, amylose, and amylopectin content, and also flour morphology. Methods: Various starters were applied (mocaf, Bimo-cf, and tape yeast) for 12h fermentation before being processed into flour to modify its properties. The physicochemical parameters of flours consist of whiteness index, pasting properties, foaming capacity, flour morphology, and proximate compositions. All data were taken in triplicate using completely randomized design. Result: All the starters were able to improve whiteness index (WI) of flour. There was a correlation between fat and protein content with pasting properties of native flour and modified fermented elephant foot yam (MoEFY) flours. Fermentation processes caused slight changes of flour pasting properties. The granule size of MoEFY flour became smaller than those in native elephant foot yam flour after fermentation, and granules were polyhedral with slightly pointed and protruding edges. Conclusion: The results suggested that fermentation by Bimo-cf starter within 12h could provide a greater extent of flour modification.
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Basrin, Fitriani, and Tomotius Babe. "SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI BANGGAI (Dioscorea spp) TERHADAP MUTU ORGANOLEPTIK BISKUIT." Jurnal Pengolahan Pangan 4, no. 1 (June 30, 2019): 33–38. http://dx.doi.org/10.31970/pangan.v4i1.23.
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This study aims to determine the effect of substitution of wheat flour with proud cassava flour (dioscorea spp) on organoleptic quality of biscuits. The treatment design in the substitution study of wheat flour with proud yam flour (dioscorea spp) on the quality of organoleptic biscuits is: P0 (400 grams wheat of flour), P1 (100 grams of Banggai yam flour + 300 grams of wheat flour), P2 (200 grams of Banggai yam flour + 200 grams of wheat flour), P3 (300 grams of Banggai yam flour + 100 grams of wheat flour), and P4 (400 grams of Banggai yam flour). The experimental design used was Randomized Block Design (CRD) with 5 treatments and 4 replications. The organoleptic test results that included the most preferred taste, color, texture, and aroma were P1 biscuits (100 grams of Banggai yam flour + 300 grams of wheat flour) with an average value of 5.02 (rather like), color 4.56 (normal / neutral) , texture 4.86 (normal / neutral), and aroma 4.57 (normal / neutral).
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Akinola, Oyetunji. "Nutritional Composition and Physio-Chemical Properties of Peeled and Unpeeled Yam Flour (White Yam, Dioscorea rotundata)." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 735. http://dx.doi.org/10.1093/cdn/nzaa052_004.
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Abstract Objectives The main shelf-stable product of yam is the traditional yam flour (elubo), Yams (Dioscorea spp.) which are regarded as traditional foods are consumed in various ways but majorly consumed as yam flour in the south west region of Nigeria. This study investigated the physical, functional and sensory properties and anti-nutrients contents of peeled and unpeeled yam flour. Methods Yam bought in the popular market production procedures were followed, washing, peeling and slicing, parboiling, steeping. draining, drying, milling, and packaging for peeled yam and unpeeled yam peeling was not included in the process, the two samples were analyzed chemically according to the official methods of analysis described by the Association of Official Analytical Chemist as well as sensory evaluation. Results The results of the study confirmed the significant difference in the micro nutrients content of peeled and unpeeled yam flour in fats and water soluble vitamins respectively (K µg/100 g = 6.97,11.83, Fe(mg/kg) = 95.2, 126.9, minerals content Zn(mg/kg) 13.48, 22.92, Fe(mg/kg) 95.2126.9 and anti-nutrient properties of the ‘Amala’ made from the two products (peeled and unpeeled yam flour) the percentage of Tannin 0.0023, 0.0010 and Hydrocynaide (mg/kg) 0.92, 1.01.The proximate analysis of unpeeled yam four indicated a high value than that of peeled yam flour in protein (2.47, 2.28), fats (1.86, 0.54), ash (3.59, 2.32), and fibre (3.09, 1.31) of both samples respectively but the energy content derived from the ‘amala’ made from unpeeled yam flour is lesser to that of peeled yam flour. Significant exist between the two samples in sensory evaluation of taste, texture, color, mouldability, aroma and general acceptability. Conclusions The result shown that the consumption of unpeeled yam flour can be useful in treatment of nutrient deficiencies diseases. Funding Sources Self.
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Awofadeju, O. F. J., I. T. Ademola, J. O. Afolabi, E. O. Oloyede, A. O. Oyeleye, and F. O. Akanni. "Sensory, chemical and nutritional evaluation of flour blends for preparation of stiff dough." Journal of Agriculture, Forestry and the Social Sciences 18, no. 2 (October 14, 2022): 22–34. http://dx.doi.org/10.4314/joafss.v18i2.3.
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One of the nutritional advantages of flour blend is to promote the nutritional composition of indigenous crops for food application. This study utilized, African yam bean (Sphenostylis stenocarpa) and unripe plantain (Musa paradisca) to create flour blends at different ratios of 100:0 (GAB), 90:10 (ORE), 80:20 (TAM), 70:30 (MFY), 60:40 (MED) and 50:50 (KSK). These blends were subjected to calcium, iron, magnesium and potassium; pasting; anti-nutritional factors and colour using Completely Randomized Design (CRD). The blends were made into pastes [stiff dough (amala)] and subjected to sensory evaluation. Nutritionally derived essential elements such as calcium (0.01-0.02), iron (0.08-0.35), magnesium (0.11-0.18) and potassium (0.83-1.30) contents increased with increase in the addition of African yam bean flour. Composite flours showed improved chromaticity in the unripe plantain flour. The peak (1733-4205), trough (1609-3199), breakdown (124-1007), final viscosity (2246-4901) and setback (63-1703) decreased while peak time (5.07-5.90) and pasting temperature (79.80-83.70) increased as African yam bean flour increases. MFY blend from blends performed best in overall acceptability but there was no significant difference (p>0.05) among other samples. Results from this study have further shown the possibility of enhancing the nutritional composition of stiff dough (Amala) using African yam bean and unripe plantain flours.
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Rosida, Rosida, and Enny Karti Basuki Susiloningsih. "The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour." FOODSCITECH 3, no. 1 (July 28, 2020): 18. http://dx.doi.org/10.25139/fst.v0i0.2681.
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The previous study showed that combination of wheat flour (70%) and modified water yam flour (30%) produced crackers which had the best characteristics. In this research, the effect of formulation of wheat and three kind of modified water yam flour on Resistant Starch (RS) content and Glycaemic index of the crackers were studied. Modified water yam flour was made from purple, white, and yellow ones which had been treated by three cycles autoclaving-cooling process. The native water yam flour, without treatment with autoclaving, were used as comparison. The result showed that sample crackers had higher resistant starch (1.67 -3.65%) and dietary fiber (16.65 -18.41%) content, compared to standard crackers from wheat flour. Furthermore, the crackers from modified yam flour with white water had the lowest GI (34.13) comparing with other crackers. So it could be developed as functional food for preventing diabetes mellitus or other digestive tract disrupter.
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Setyawan, Nurdi, John Solomon Maninang, Sakae Suzuki, and Yoshiharu Fujii. "Variation in the Physical and Functional Properties of Yam (Dioscorea spp.) Flour Produced by Different Processing Techniques." Foods 10, no. 6 (June 10, 2021): 1341. http://dx.doi.org/10.3390/foods10061341.
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Research on the processing of yam (Dioscorea spp.) into flour is aimed at optimizing techniques to obtain a material with high physicochemical and functional properties. The present study investigates the effect of the processing techniques on the levels of inulin, organic acids, total phenolics (TP), antioxidant capacity, and polyphenol oxidase (PPO) and peroxidase (POD) activities, as well as on the physicochemical properties of flour derived from two yam species—Dioscorea esculenta and Dioscorea bulbifera. All tubers were peeled and sliced, then subjected to different processing techniques through blanching, soaking, and drying. The results revealed that freeze-drying appears to be the best technique in achieving the highest whiteness index of yam flour. This coincided well with the low phenolics content and POD activity, which suggests a reduced enzymatic browning reaction in the freeze-dried yam flour. On the other hand, chemical analyses showed that D. esculenta and D. bulbifera flours have the highest levels of inulin (23.0 and 27.8 g/100 g DW, respectively) and succinic acid (7.96 and 7.65 g/100 g DW, respectively) in the samples subjected to direct oven-drying. Oven drying without pretreatment neither blanching nor water steeping maintained antioxidant activity in the flour derived from both D. esculenta and D. bulbifera.
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Li, Qing-Ming, Yan Li, Jin-Hao Zou, Shi-Yin Guo, Feng Wang, Peng Yu, and Xiao-Jun Su. "Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread." Foods 9, no. 3 (February 28, 2020): 256. http://dx.doi.org/10.3390/foods9030256.
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Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.
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Babalola John Olarenwaju, Olakunle Esther Jesufemi, Elutilo Oluwashola Oyedunni, Adeoti Olatunde Micheal, and Adesina David Ademola. "Effect of processing methods on functional, pasting properties of flours and sensory evaluation of “Amala” made from different yam cultivars." GSC Advanced Research and Reviews 7, no. 1 (April 30, 2021): 123–32. http://dx.doi.org/10.30574/gscarr.2021.7.1.0006.
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The effect of processing methods on the functional, pasting properties of flours and sensory evaluation of “amala” made from three different cultivars of yam were determined using standard analytical methods. The three cultivars of yam namely; Dioscorea caynensis “Amula and Lasinrin) and Dioscorea alata (Cote divoire) were processed using three different methods as following; (a) parboiling with steep water (omi-ogi) in aluminium pot and local clay pot (b) parboiling with clean water in aluminium pot and local clay pot (c) heating steep water omi -ogi and clean water separately at 60°C and blanching sliced yam with it in plastic bucket. The functional and sensory properties of the yam flour obtained from the three processing methods were determined using standard analytical method. Data collected were analyzed statistically to determine the Analysis of Variance (ANOVA) and the means. There were significant differences (P<0.05) in the result obtained. The bulk density, water absorption capacity, wettability, oil absorption capacity and swelling index of the yam flour ranged from 0.33±0.01 to 0.49±0.03g/ml, 7.50±0.44 to 0.50±0.44g/ml, 36.67±11.55 to 178.33±2.89secs, 1.47±0.23 to 7.40±1.06g/ml and 1.10±0.01 to 1.82±0.03g/g respectively. The peak viscosity, trough, breakdown, final viscosity, setback, peak time and pasting temperature of yam flour ranged from 1783.00±7.07 to 3682.00±2.83 cP, 1691.00±4.24 to 3533.50±3.54cP, 27.50±2.12 to 195.00±7.07cP, 2351.00±1.41 to 4332.50±3.54cP, 420.00±7.07 to 799.00±1.41cP, 7.03±0.04 to 5.10±0.14cP, 81.35±0.92 to 89.10±0.14cP respectively. The appearance, colour, taste, texture and overall acceptability of the “amala” ranged from 3.70±1.08 to 8.65±0.75, 3.70±1.03 to 8.60±0.82, 3.50±1.19 to 8.20±1.01, 3.35±1.04 to 8.50±0.95 and 3.35±0.75 to 8.60±0.75 respectively. The LLPSW (cultivar “Lasinrin” processed with local clay pot and steep water “omi-ogi”) had the highest water absorption capacity, LAPOW (cultivar “Amula” processed with aluminium pot and clean water) had the best overall acceptability. Water absorption capacity measures the extent of water retention in yam flour. It can be concluded that yam flour processed with LCPSW was the best flour from the above results on water absorption capacity.
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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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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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Asiyanbi‐Hammed, Tawakalit Tope, and Senay Simsek. "Comparison of physical and chemical properties of wheat flour, fermented yam flour, and unfermented yam flour." Journal of Food Processing and Preservation 42, no. 12 (November 19, 2018): e13844. http://dx.doi.org/10.1111/jfpp.13844.
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Lawal, Adetunji, and Rahman Akinoso. "Physical properties, proximate composition and antioxidant activities of aerial yam (Dioscorea bulbifera) bulbils grown in Nigeria." Acta Periodica Technologica, no. 50 (2019): 143–51. http://dx.doi.org/10.2298/apt1950143l.
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Aerial yam is a traditional yam species of interest among the local populations in the tropics because of their nutritional and medicinal claims. In this study, flours were produced from the two cultivars (Tob2857 and Tob3059) of Aerial Yam Bulbils (AYB) harvested at two stages of maturation. The color, functionality, proximate composition and bioactive compounds of flour were assessed. Generally, green AYB flours showed higher Hunter L* (71.86-73.68) and Whiteness index (66.31-66.92) than brown samples (Hunter L*, 71.16-72.50; Whiteness index, 62.93-64.64). Bulk density of green and brown AYB flours varied from 0.69 to 0.74 and 0.73 to 0.77 g/ml, respectively. Flours of brown AYB showed significantly higher water binding capacity (135.70-142.36%) than green samples (129.91-129.22%). Carbohydrate and protein were the main components of AYB flour. The antioxidant indices (DPPH scavenging activity, ferrous ion chelating activity, and reducing power) were higher in green AYB flours compared to brown samples and the values increased with the concentration. Therefore, the high antioxidant activity profiles of green AYB flours are desirable characteristics in food products where bioactive composition is of great importance.
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Tamaroh, Siti, and Ajat Sudrajat. "Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)." International Journal of Food Science 2021 (July 14, 2021): 1–9. http://dx.doi.org/10.1155/2021/5586316.
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In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperatures (170°C and 180°C) was tested for anthocyanin levels, total phenol, antioxidant activity (DPPH free radical scavenging), volume expansion, color, and preference test. The results showed that the temperatures of the bread baking did not affect anthocyanin levels, total phenol, antioxidant activity, volume expansion, and bread color ( p > 0.05 ). The substitution of purple yam flour had a significant effect on anthocyanin levels, total phenol, antioxidant activity, volume, and bread color ( p < 0.05 ). The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flower whereas the rate of expansion reduced. However, the addition of purple yam flour did not affect the level of preference for the bread produced. Purple yam flour can be added to the manufacture of bread made from wheat flour as much as 30% with a baking temperature of 180°C. The resulting bread contained total anthocyanins 54.62 mg/100 g db, total phenol 391.14 mg EAG/100 g db, antioxidant activity 48.53% and volume expansion 64.85%, color L ∗ = 53.06 , a ∗ = 6.52 , b ∗ = 13.32 , C = 14.87 , H = 64.06 , and sensory score = 3.24 (preferred).
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Karina Wijono, Widya, and Teti Estiasih. "The effect of lesser yam tuber flour (Dioscorea esculenta) and cooking methods on meat analogue chemical and textural properties." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 4, no. 2 (December 2021): 162–70. http://dx.doi.org/10.21776/ub.afssaae.2021.004.02.10.
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The addition of carbohydrates on gluten meat analogue has the potency to improve texture, such as lesser yam flour. It can be processed by steaming and baking. This study aimed to determine, analyze, evaluate the effect of cooking methods (steaming and baking) and substitution of lesser yam tuber flour (0%, 5%, 10%, 15%) on the texture of meat analogue and chemical properties only for the best meat analogue. This study used Randomized Block Design, Nested Design of 3 replications with 2 factors, levels of lesser yam tuber flour nested in cooking methods. The texture of meat analogue was compared to beef texture. The results showed that the cooking method affected hardness and cohesiveness significantly. The substitution of lesser yam tuber flour significantly affected hardness, springiness, cohesiveness and chewability. The best steamed meat analogue was at 5% substitution level of lesser yam tuber flour, contain of 49.79% moisture content, 28.39% protein, 17.04% carbohydrates, 2.57% ash, 2.21% fat and red grayish color. The best baked meat analogue was at 0% substitution level of lesser yam tuber flour, contain of 48.64% moisture content, 29.87% protein, 16.89% carbohydrates, 2.60% ash, 2.00% fat and red grayish color. The steamed meat analogue was more similar to beef, than the baked meat analogue. This production of a meat analogue would be suitable as a simple household-scale meat substituent.
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Oktiyani, Neni, Sunarti Sunarti, Prasetyastuti Prasetyastuti, and Jujuk Anton Cahyono. "Hubungan Dosis Tepung Gembili (Dioscorea esculenta) Dengan Tingkat Ekspresi Enzim Ampk-α2 pada Model Tikus Diabetes Melitus." Medical Laboratory Technology Journal 1, no. 1 (June 1, 2015): 7. http://dx.doi.org/10.31964/mltj.v1i1.4.
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Alternative methods of controlling glucose levels in patients with diabetes is by type of food, either by utilizing yam flour. At the flour contained inulin and resistant starch that can activate the enzyme AMPK-α2. Activation of these enzymes will stimulate glucose transport in skeletal muscle and liver, thus causing a decrease in glucose production. Varying doses of flour is expected to affect the expression of AMPK-α2. This study aims to dosage relationship yam flour (Dioscorea esculenta) with tigkat-α2 AMPK enzyme expression in the nucleus skeletal muscle and liver in mouse models of diabetes mellitus. The study was a quasi-experimental design with Post Test Only Group Design. Rats were divided into 5 (five) groups, healthy mice, the mice with type 2 diabetes, and type 2 groups of diabetic rats with dietary intake yam flour addition of 1.25 g (TG-1:25),), 2.5 g (TG -2.5), 5.0 g (TG-5.0). Yam flour is mixed into the rat diet feed with varying doses. The results showed no significant correlation between the dose of yam flour with AMPK-α2 expression levels in skeletal muscle nuclei (p = 0.312) and liver (p = 0.474) in a mouse model of DM. The need for other studies using other types of food as an alternative arrangement of food for patients with diabetes
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Eseroghene, Egbujie Augustine, and Okoye Joseph Ikechukwu. "Production and evaluation of sorghum-based complementary foods supplemented with African Yam bean and Crayfish flours." INTERNATIONAL JOURNAL OF EXPERIMENTAL RESEARCH AND REVIEW 16 (August 30, 2018): 14–25. http://dx.doi.org/10.52756/ijerr.2018.v16.003.
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This study was carried out to evaluate the proximate, mineral and sensory properties of nutritive and ready-to-eat complementary foods formulated from blends of sorghum, African yam bean and crayfish flour. The protein, ash, fat and crude fibre contents of the samples increased significantly (p<0.05) with increase in substitution with African yam bean and crayfish flours from 13.56 ± 0.29 –23.88 ± 0.82%, 2.77 ± 0.02 – 3.67 ± 0.02%, 1.85 ± 0.01-3.64 ± 0.01 and 1.46 ± 0.06 – 2.15 ± 0.02%,respectively, while the carbohydrate and energy contents decreased. The control sample without substitution with African yam bean and crayfish flours (100% malted sorghum flour) had the highest carbohydrate (72.36 + 0.21%) and energy (364.33 ± 0.35KJ/100g) contents. The mineral content of the complementary foods also showed similar increases in calcium (12.68 ± 1.24 – 84.86 ± 7.83mg/100g), iron (2.68 ± 0.03 – 7.99 ± 0.08mg /100mg) and zinc (1.28 ± 0.02 – 1.63 ± 0.13mg/100g) with increase in substitution with African yam bean and crayfish flours, while the phosphorous and potassium contents decreased. The control sample without substitution had the highest phosphorus (257.01 + 41.44mg/100g) and potassium (346.20 + 0.03mg/100g) contents, respectively. The sensory properties of the samples showed that the colour, taste, mouth feel and texture of the control sample were significantly (p<0.05) the most acceptable to the assessors compared to the samples substituted with African yam bean and crayfish flours at different graded levels. Although, the control sample had better consumer’s sensory attributes, it was significantly (p<0.05) lower in nutrient contents compared to the formulated samples with the exception of carbohydrate, phosphorus and potassium. The study, therefore, showed that the macro and micronutrient contents of the gruels can be improved by substituting sorghum-based traditional complementary food with African yam bean and crayfish flours at the levels of 5 to 30% and 5 to 20%, respectively in the preparation of complementary foods.
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OLUWALANA, E. O. A., S. O. OLADEJI, and A. F. BELLO. "ECONOMIC ANALYSIS OF YAM FLOUR PROCESSING IN SAKI, OYO STATE, NIGERIA." Journal of Humanities, Social Science and Creative Arts 14, no. 1 (November 6, 2020): 30–46. http://dx.doi.org/10.51406/jhssca.v14i1.2048.
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The study examined the economics of yam flour processing in Saki, Oyo State, Nigeria. Primary data were obtained using questionnaire. A multistage sampling procedure was used in selecting one hundred and twenty (120) yam processors. Data were analysed using descriptive statistics, budgetary analysis and multiple regressions. Results revealed that 86.5% of yam flour processors were female, 71.2% were married, and 41.4% had primary education. In addition, mean age, household size and production experience of the processors of yam flour were 40 years, 6 persons and 15 years respectively. The gross margin and net farm income were N146,770.03 and N141,536.79 per processing cycle, while the return on investment was 3.25 for every N1 invested which implies that yam flour processing is profitable. Multiple regression revealed that the coefficient of labour cost, transportation cost, cost of storage and packaging and distance to market were negatively significant at 5%, 1%, 1%, and 1% probability level. Also, year of processing experience and membership of association were positively significant at 1% and 5% probability level respectively. The main constraints facing processors of yam flour in the study area were inadequate storage facilities, lack of infrastructural facilities and problem associated with climate change. It is therefore recommended that policies that would enhance large processing capacity so that at the long-run, output and profit can be maximized.
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Nwatu, I. E., O. C. Nwajinka, and A. B. Muochebe. "Development of optimized substitution ratio for wheatcassava-african yam bean flour composite for Nigerian bread industries." Nigerian Journal of Technology 39, no. 4 (March 24, 2021): 1237–46. http://dx.doi.org/10.4314/njt.v39i4.33.
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An optimization study of the mix ratio for substitution of Wheat flour with Cassava and African Yam Bean flours (AYB) was carried out and reported in this paper. The aim was to obtain a mix ratio that would optimise selected physical properties of the bread. Wheat flour was substituted with Cassava and African Yam Bean flours at different levels: 80% to 100% of wheat, 0% to 10% of cassava flour and 0% to 10% for AYB flour. The experiment was conducted in mixture design which was generated and analysed by Design-Expert Software 11 version. The Composite dough was prepared in different mix ratios according to the design matrix and subsequentlybaked under the same conditions and analysed for the following loaf quality attributes: Loaf Specific Volume, Bread Crumb Hardness and Crumb Colour Index as response variables. The objective functions were to maximize Loaf Specific Volume, minimize Wheat flour, Bread Crumb Hardness and Crumb Colour Index to obtain the most suitable substitution ratio acceptable to consumers. Predictive models for the response variables were developed with the coefficient of determination (R2 ) of 0.991 for Loaf Specific Volume (LSV) while that of Bread Crumb Hardness (BCH) and Crumb Colour Index (CCI) were 0.834 and 0.895 respectively at 95% confidence interval (CI).The predicted optimal substitution ratio was obtained as follows: 88% Wheat flour, 10% Cassava flour, and 2% AYB flour. At this formulation, the predicted Loaf Specific Volume was 2.11cm3 /g, Bread Crumb Hardness was 25.12N, and Crumb Colour Index was 18.88.The study shows that addition of 2% of AYB flour in the formulation would help to optimise the LSV, BCH and the CCI of the Wheat-Cassava flour bread at the mix ratio of 88:10. Application of the results of this study in bread industries will reduce the cost of bread in Nigeria, which is influenced by the rising cost of imported wheat. This is a significant development because wheat flour was the sole baking flour in Nigeria before wheat substitution initiative.
Keywords: Bread, wheat, Cassava, African Yam Bean, Flour, Dough, Loaf Specific Volume, Crumb Hardness, Crumb Colour Index
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Salome, K. K., O. F. J. Awofadeju, and A. A. Olapade. "Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation." Journal of Applied Sciences and Environmental Management 25, no. 5 (October 26, 2021): 741–49. http://dx.doi.org/10.4314/jasem.v25i5.8.
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Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole.
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MA, Ojo, Ologunde MO, Alabi OD, Ohijeagbon OR, and Ojo H. "Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling." Agriculture and Food Sciences Research 9, no. 1 (May 26, 2022): 44–49. http://dx.doi.org/10.20448/aesr.v9i1.3944.
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Amala, a staple food among the Yoruba people of South West Nigeria, is mostly produced from yam. Since yam is known to be mostly carbohydrate and soybean is a legume with an appreciable quantity of protein, efforts have been made to prepare amala from the blends of cocoyam and soybean flours. The protein content of the flour blends ranged from 3.73% to 13.81%. In general, there was increase in the concentration of protein with increasing level of soy flour substitution. Unlike protein, the crude fibre content of the flour blends decreased with increasing supplementation of soy flour. Increase in oil content of the flour samples, with increasing addition of soy flour, predisposes the samples to shorter shell life and off flavor because of liability to rancidity. The lowest bulk density of 0.78 g/cm3 was recorded for sample A (100% cocoyam flour) and hence none of the flour blends could be considered as a complimentary infant substitute. In general, supplementation of cocoyam flour with soy flour enhanced the concentrations of protein, ash and dietary fibre. Therefore, it is hoped that consumption of cocoyam amala supplemented with soy flour, a cheap source of plant protein, will not only create dietary diversity, it will make more protein available for the consumers and thus help in alleviating the problem of protein energy malnutrition in developing regions of the world.
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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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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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Pramono, Yoyok Budi, Nurwantoro Bambang Dwiloka, Sri Mulyani, Bhakti Etza Setiani, Maulida Rochmayani, and Dea Erik Bahtiar. "Utilization of Lesser Yam (Dioscorea esculenta L.) Flour as Prebiotic in Yogurt to Total Lactic Acid Bacteria (LAB), Sugar Reduction, and Organoleptic Properties." Digital Press Life Sciences 2 (2020): 00011. http://dx.doi.org/10.29037/digitalpress.22325.
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This study aims to determine the effect of the concentration the addition of lesser yam as prebiotic to total Lactic Acid Bacteria (LAB), reducing sugar content, crude fiber, viscosity, and organoleptic properties of yogurt with a combination of three bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus). The design of this study used a completely randomized design (CRD) with 4 treatments and 5 replications with variations in the addition of lesser yam tuber, namely T1 with a concentration of 0%, T2 with a concentration of 2%, T3 with a concentration of 4% and T4 with a concentration of 6%. The raw materials used are pasteurized fresh cow's milk, lesser yam tuber flour, and yogurt starter. The results showed that the addition of different lesser yam tuber flour had a significant effect (P <0.05) on total LAB, sugar reduction, crude fiber, viscosity, and organoleptic properties of yogurt. The ideal treatment for the addition of lesser yam tuber flour is the concentration of 2% lesser yam tuber, which produces a total LAB is 9.2 x 109, a sugar reduction is 0.653 mg/mL, crude fiber is 1.3%, 82.25 cPs, and organoleptic properties had sour taste and viscosity is rather thick which the most preferred.<br>
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Obioha, Eberendu, Adisa Folami, Adewole Aderinlewo, Sidikat Kuye, and Wahabi Asiru. "Expending and conserving energy in pounded Yam flour production." Poljoprivredna tehnika 47, no. 2 (2022): 1–10. http://dx.doi.org/10.5937/poljteh2202001e.
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Conducted using two approaches, namely: without process adjustment (Slice thickness ≤ 14 mm, parboiled for 25 minutes, dried at 60 °C) and with process adjustment (Slice thickness ≤ 5 mm, parboiled for 20 minutes, dried at 80 °C). Results revealed eight units of operation for instant pounded Yam flour production. Adjustments in production conditions; thickness of Yam slices, steaming time and drying temperature resulted in less production time with an energy reduction from 86.26 kWh at a cost of ₦2,618.70/day to 28.60 kWh at a cost of ₦ 868.15/day to give 67.00% decrease in energy consumption. The ANOVA showed that process adjustment had a significant (p <0.05) effect on the amount of energy consumed during the processing of instant pounded Yam flour. Thermal processes namely; parboiling and drying were the most energy intensive while washing was the least energy intensive unit operation, thus energy assessment aided in cutting down losses while running an efficient instant pounded Yam flour processing operation.
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Majekodunmi, Omodamiro Rachel, Ojimelukwe P.C, Asiedu R, and Etudaiye H.A. "EFFECT OF FUSARIUM NYGAMAI INFECTION ON THE CHEMICAL COMPOSITION OF FLOUR FROM TWO YAM VARIETIES." JOURNAL OF ADVANCES IN CHEMISTRY 12, no. 1 (September 23, 2015): 3881–87. http://dx.doi.org/10.24297/jac.v12i1.842.
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Yams (Dioscorea spp) are among the oldest food crops. It is estimated that after six months of storage up to 56% of the crop is lost to rot. In Nigeria, fresh yam tubers are used for production of Elubo (yam flour) for preparation of amala, as it is called among the Yoruba in Western Nigeria, and akwunaji in the east of the River Niger. Many researchershave emphasized the importance of microbial rotting in causing storage losses. This study evaluated the effect of yam rot on the nutritional values of Fusarium infected yam tubers.Tubers from two yam (Dioscorea rotundata Poir.)varieties-Nwopoko and TDr95/19177-were infected with Fusarium nygamai pure culture and stored for 12 weeks, after which the tubers were used to produce yam flour and were analyzed for their nutrient composition comprising: dry matter/ moisture content, ash, total sugar, starch, amylose, vitamin C, protein and tannins. Wholesome yams of the same varieties were also used to produce yam flour and equally evaluated for the same nutrients. Infection with Fusariumnygamai led to a significant reduction (p<0.05) in the nutrient composition of the infected yam flour compared with those ofwholesome samples. Vitamin C content reduced from 41.10 to 27.26 (mg/100g) in variety Nwopoko and 36.30 to 30.53 (mg/100g); in variety TDr95/19177. Corresponding values for protein content was from 5.05 to 4.60% and 4.93 to 4.62%; Ash Content from 1.32 to 1.30% and 1.36 to 1.24%; Total Sugar Content from 5.34 to 5.20% and 5.21 to 5.02%; Starch 78.71 to 77.61 and 89.28 to 81.53%; Amylose from 29.95 to 28.87% and 30.01 to 27.95%. However, an increase in the tannin content – (1.84 and 1.94 mg/g) as against (0.31 and 0.26 mg/g) in Nwopoko and TDr 95/19177 varieties respectively was observed. The increase in the tannin content implies an increase in the antinutrient composition. The tendency to produce Elubo used for preparation of amala with rotten yam (possibly Fusarium infected) should be discouraged.
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Li, Linlin, Junliang Chen, Danqi Bai, Mengshuo Xu, Weiwei Cao, Guangyue Ren, Aiqing Ren, and Xu Duan. "Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying." Foods 11, no. 15 (August 3, 2022): 2324. http://dx.doi.org/10.3390/foods11152324.
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Microwave freeze-drying (MFD) is a new freeze-drying technique, which differs from single microwave treatment; it involves simultaneous effects of microwave power, time, and the moisture state applied to the materials. In this study, the effects of MFD under various microwave power densities (0.5, 1.0, and 1.5 W/g) on the drying characteristics of Chinese yam slices and the physicochemical, pasting, and thermal properties as well as the starch digestibility of the flour were investigated using conventional hot air drying (HAD) at 50 °C as a control. Compared to HAD, MFD shortened the drying time up to 14.29~35.71%, with a higher drying efficiency at a high microwave power density (1.5 W/g). MFD yam flours provided benefits over HAD products in terms of color, water/oil absorption capacity, and solubility, exhibiting high hot-paste viscosity but low resistant starch content. The content of total starch and free glucose of the yam flour and its iodine blue value were significantly influenced by the drying method and the MFD process parameters (p < 0.05). MFD processing could disrupt the short-range ordered structure of yam starch. Among the MFD flours, samples dried by MFD at 1.5 W/g presented the highest ratio of peak intensity at 1047 and 1022 cm−1 (R1047/1022) value, gelatinization enthalpy, and resistant starch content. These results gave a theoretical foundation for the novel freeze-drying method that MFD applied to foods with a high starch content, enabling the production of a product with the desired quality.
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Qolbiah, Suci, Titi Mutiara Kiranawati, and Aisyah Larasati. "Pengaruh Substitusi Tepung Ubi Gembili (Dioscorea Esculenta) terhadap Mutu dan Sifat Hedonik Brownies Panggang." Jurnal Inovasi Teknologi dan Edukasi Teknik 1, no. 2 (June 21, 2021): 151–62. http://dx.doi.org/10.17977/um068v1n2p151-162.
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Lesser-yam baked brownies is brownies made of Lesser-yam flour combined with wheat flour using different ratio as the main ingredients. This research aims to investigate the best formula and the hedonic qualities (taste, texture, and color) and the level of preferences (taste, texture, and color) of Lesser yam baked brownies. There are three different treatments of Lesser-yam flour combined i.e., 10,00 percent, 20,00 percent, and 30,00 percent. This experimental research was used Completely Randomized Design. The result data were tested statistically using ANOVA test followed by Duncan’s Multiple Range Test if showed different proceeds. The best formula to make Lesser-yam baked brownies was 10,00 percent of Lesser-yam flour that substitute wheat flour. This formula obtained the highest score of 4,49 (unbitter) in taste quality. 3,86 (rather soft) in texture quality. 3,31 (rather black-browned) in color quality. And the affordance level at taste 4,36 (favorited). 4,41 (rather like) the affordance level at texture, and 4,34 (favorited) the affordance level at color.
Brownies panggang ubi gembili adalah brownies yang dibuat dengan menggunakan tepung terigu dan tepung gembili dengan perbandingan yang berbeda. Tujuan penelitian ini untuk mengetahui formula terbaik dan mengetahui mutu hedonik (rasa, tekstur dan warna), sifat hedonik (rasa, tekstur dan warna) brownies panggang ubi gembili dengan jumlah gembili 10 persen, 20 persen dan 30 persen. Metode penelitian ini adalah penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL). Data hasil analisis di uji dengan uji statistik menggunakan ANOVA dan dilanjutkan dengan uji DMRT jika terdapat perbedaan yang nyata. Hasil dari penelitian ini menunjukkan bahwa formula terbaik yang diperoleh pada brownies panggang ubi gembili dengan persentase 10 persen, nilai hasil penelitian mutu hedonik dan sifat hedonik brownies panggang ubi gembili 10 persen menunjukkan nilai mutu 4,49 (tidak langu), nilai mutu tekstur 3,86 (agak lembut), nilai mutu warna 3,31 (agak cokelat kehitaman). Sifat hedonik rasa 4,36 (suka), sifat hedonik tekstur 4,41 (suka) dan sifat hedonik warna 4,34 (suka).
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D.E., Udo, Omeire G.C., Mmuosinam B.C., Obeleagu S.O, Igwe V.S., and Okon U.B. "Effect of cocoyam and water yam flour blends on the chemical and mineral composition of dry soup mix." International Journal of Research and Scientific Innovation 09, no. 07 (2022): 54–65. http://dx.doi.org/10.51244/ijrsi.2022.9705.
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The effect of cocoyam and water yam flour blends on the chemical and mineral composition of dry soup mix was studied using a two-factor simple lattice design of response surface methodology (RSM). The cocoyam and water yam flour mix ratios are 100:0, 0:100, 50:50, 75:25, and 25:75. Moisture, protein, ash, crude fiber, fat, carbohydrate, amylose, amylopectin, calcium, magnesium, and phosphorus were all taken into consideration during the optimization process. On crude fiber, fat content, carbohydrate, calcium, and phosphorus, the linear influence of cocoyam and water yam flour was significant (p<0.05). Moisture, protein, ash, crude fiber, fat, amylose, amylopectin, and magnesium all exhibited a significant (p<0.05) effect on the mix's binary regression coefficient. The binary effect of the blend, on the other hand, decreased the moisture content and crude fiber significantly (p<0.05). On two component mix plots, the blends' linear and binary impacts were graphically depicted. The resulting models were validated at a significance level of 0.05. Furthermore, a desirability of 0.493 was chosen for outcome optimization. The optimization criteria were met by the response variables. The optimal values were: 69.84 g cocoyam, 30.15 g water yam, 5.84% moisture, 11.04% protein, 3.69% ash, 2.18% crude fiber, 2.00% fat, 75.34% carbohydrate, 24.77% amylose, 84.24% amylopectin, 9.17% calcium, 4.71% magnesium, and 79.83% phosphorus. The optimized values were further analyzed to ascertain 95% confidence. According to the findings, cocoyam and water yam flour blends with appropriate chemical and mineral composition can be created and used successfully in the food processing industry
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Ojokoh, Anthony Okhonlaye, and Bartholomew Saanu Adeleke. "Processing of Yam Paste (Amala): A Product of Fermented Yam (Dioscorea rotundata) Flour." International Annals of Science 8, no. 1 (October 27, 2019): 87–95. http://dx.doi.org/10.21467/ias.8.1.87-95.
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This study was designed to evaluate the processing of yam paste (amala): A product of fermented yam (Discorea rotundata) flour. The sliced yam samples were fermented for 72 hours. The microorganisms were isolated and identified. The pH, TTA, temperature, proximate, anti-nutrient, mineral composition and sensory analyses of the sample were determined. The microbial loads increased with fermentation time. The isolates identified were Pseudomonas aureginosa, Staphylococcus aureus, Bacillus subtilis, Lactobacillus plantarum, Lactococcus lactis, Aspergillus niger, Saccharomyces cerevisiae, Fusarium oxysporium, and Candida tropicalis. pH decreased from 6.4 to 4.9 while TTA and temperature increased from 0.16 to 4.24% and 28oC to 34oC. The crude protein (2.46%) and moisture contents (12.32%) increased in the fermented sample with a decrease in ash (0.70%), fat (0.19%) and carbohydrate contents (80.76%). The saponin and phytate decreased from 31.29 to 11.45mg/g and 11.12 to 5.77mg/g. The fermented sample showed an overall acceptability. Improvement in the nutritional and reduction in antinutritional contents of the fermented sample suggests its usefulness as a food source for humans. The microorganisms associated with fermented yam tubers, processing of yam tubers into flour to produce amala and determining the nutritional and antinutrient content of both unfermented and fermented yam. The fermentation process improving the quality and nutrient content of the yam tubers suggested the method as more promising in producing food for humans.
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J. A. V, Olumurewa, and Alejolowo I. A. "Evaluation of Instant Pounded Yam Flour Produced from Yellow Yam (Dioscorea Cayenensis)." Canadian Journal of Agriculture and Crops 5, no. 1 (2020): 7–24. http://dx.doi.org/10.20448/803.5.1.7.24.
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Tanimola, AR, DO Okoruwa, and AO Bolaji. "Indigenous additives: Effects on the physico-chemical and sensory properties of fermented yam flour and its product - amala." African Journal of Food, Agriculture, Nutrition and Development 22, no. 4 (June 15, 2022): 20067–84. http://dx.doi.org/10.18697/ajfand.109.20175.
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The inclusion of indigenous additives during the processing of elubo (fermented yam flour) has been alleged to result in high quality amala (reconstituted fermented yam flour) by improving its colour characteristics, which is a major quality index of amala, and other sensory attributes. Therefore, this study was conducted to determine the effect of indigenous food additives on the colour and chemical properties of elubo and the sensory properties of amala. Five (5) batches of Elubo were processed from Dioscorea rotundata var. atoja with indigenous additives (ewe okan, popooro oka, omikan and ewe abafe) and a control sample with no additive. Amala samples were prepared from the elubo samples using standard method. The chemical properties (proximate composition, pH, starch and sugar content) of the elubo; colour parameters: L* (lightness), a* (red-green axis) and b* (yellow-blue axis) of elubo and amala; and sensory evaluation properties of amala were determined using standard procedures. The study showed that indigenous additives had significant (p<0.05) effect on the pH, ash content, crude fat and starch content. The results of the colour parameters showed that L* and b* values of the elubo samples without additives were the highest (92.22) and lowest (11.92) respectively, as the samples with additives had reduced L* values ranging between 87.71 to 75.37 and increased b* values of 12.46 to 13.68 respectively. The additives had significant effect on the L* (46.78 to 52.90), a* (3.49 – 6.08) and b* (9.04 – 13.12) values of the amala samples. There were also significant (P<0.05) effects of the additives on the sensory properties of amala. Hence, the selected additives used in processing of fermented yam flour (elubo) had significant impact on the sensory attributes and colour parameters of the fermented yam flour and its resulting product (amala), but no significant effect on most of the chemical properties. Key words: Fermented yam flour, Popooro oka, ewe okan, omikan, quality attributes
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Oluba, Olarewaju M., Elizabeth B. Babatunde, Oghenerobor B. Akpor, Olasunkanmi P. Olajide, Funsho J. Ogunremi, and Leye J. Babatola. "Compositional and Functional Analyses of Dioscorea Odoratissima (Bush Yam) Flour and Starch as Influenced by Pre-Treatment." Current Research in Nutrition and Food Science Journal 9, no. 1 (April 27, 2021): 100–110. http://dx.doi.org/10.12944/crnfsj.9.1.10.
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Dioscorea odoratissima (DO), an under-utilized famine crop is usually cooked, either peeled or unpeeled before consumption. Information on the effect of peeling on the nutritional attributes of D. odoratissima is scanty. In this study, nutritional and functional properties of flour and starch from peeled and unpeeled DO tuber were evaluated. Flour (UF) and starch (SU) from unpeeled yam tuber was significantly higher in starch compared to peeled yam flour (PF) and starch (PS), respectively. Crude protein content was significantly higher in UF and SU, compared to PF and PS. Alkaloids, phenolics, flavonoid, tannins, and trypsin inhibitor levels were significantly higher in UF and SU compared to PF and PS. PS exhibited significantly higher solubility, pasting clarity and swelling capacity compared to SU. In vitro starch digestibility, α-amylase and α-glucosidase activities positively correlate with amylose/amylopectin ratio in both flour and starch samples. UF and SU exhibited significantly higher antioxidant activity compared to PF and PS. These data emphasize the importance of pre-treatment with regard to applicability of DO flour and starch.
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Akingbala, J. O., G. B. Oguntimein, and A. O. Sobande. "Physico-chemical properties and acceptability of yam flour substituted with soy flour." Plant Foods for Human Nutrition 48, no. 1 (July 1995): 73–80. http://dx.doi.org/10.1007/bf01089202.
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Susana Ekere Ukpong, Henry Obiyo Njoku, and Francis Sopuruchukwu Ire. "Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours." GSC Biological and Pharmaceutical Sciences 17, no. 1 (October 30, 2021): 124–32. http://dx.doi.org/10.30574/gscbps.2021.17.1.0303.
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Biscuits are foodstuffs that are consumed all over the world as snacks on wide range developing countries where protein and caloric malnutrition are prevalent. There is therefore need to feed on functional foods with improved formulations and substantial health benefits by world nutrition bodies due to different health problems related to food consumption. This study was carried out to evaluate the proximate and functional properties of the flour as well as evaluate the biscuit samples for physical properties, anti-nutrient content, minerals composition and anti-oxidant properties of biscuits produced from wheat flour fortified with African yam bean tempeh flour. The physical parameters varied from 3.12 – 4.22mm, 1.30 –2.81, 4.59 – 6.89g, 1.5 – 2.4mm and 1.25 – 3.65N for diameter, spread ratio, weight, height, and break strength. The proximate composition of the flour varied from 0.05 – 3.46%, 12.6 – 28.74%, 0.84 – 3.18%, 1.37 – 3.76%, 58.64 – 84.74% and 2.22 – 11.4% for ash, protein, crude fiber, crude lipid, carbohydrate and moisture of the flour, respectively. The functional properties ranged from 14.66 – 20.2%, 0.70 – 0.78 (g/ml), 0.71 – 10.57%, 18.08 – 41.03% and 0.71 – 0.74% for water absorption capacity, bulk density, oil absorption capacity, foam capacity and emulsion capacity, respectively. The anti-nutritional properties ranged from 0.067%, – 0.437mg/100g, 0.013 – 0.067%, 0.112 – 0.146%, 0.015 – 0.038%, 0.168 – 0.401, 0.040 – 0.401%, 0.017 – 0.040% for tannin, phytate, saponin, oxalate, alkaloid, phenol and flavonoids, respectively. The anti-oxidant properties were in the range of 0.081 – 0.465%, 0.026 – 0.047%, 0.035 – 0041 mg/100g for scavenging activity, reducing power assay and Beta carotene, respectively. The mineral contents - iron, magnesium, calcium and phosphorus ranged from 4.18 – 13.06, 2.70 – 32.17, 61.04 – 201.42 and 3.76 – 30.42%, respectively. These results suggest that the fortification of wheat flour with Africa yam bean flour can improve the nutritional quality of biscuits.
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Hapsari, Distya Rizki, Aulia Rizki Maulani, and Siti Aminah. "Karakteristik Fisik, Kimia, dan Sensori Flakes Berbasis Tepung Uwi Ungu (Dioscorea alata L.) dengan Penambahan Tepung Kacang Kedelai (Glicyn max L.)." JURNAL AGROINDUSTRI HALAL 8, no. 2 (October 31, 2022): 201–12. http://dx.doi.org/10.30997/jah.v8i2.6290.
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Flakes are a practical breakfast menu that generally contains nutrients in the form of carbohydrates, and protein, rich in fiber, vitamins, and minerals to meet the nutritional intake of the morning. This study aims to make flakes purple yam with the addition of soybean flour to increase its nutritional value, especially protein content. This study used a Completely Randomized Design (CRD) with one factor, namely the ratio of purple yam flour and soybean flour (100% : 0%), (90% : 10%), (80% : 20%), (70% : 30 %). Product analysis includes protein content, water content, and rehydration power (physical) to determine the selected product, then chemical analysis includes ash content, fat, crude fiber, and carbohydrates, as well as sensory and hedonic quality organoleptic tests. The data analysis used was ANOVA and Duncan's Advanced Test with 95% confidence interval. The results showed that the flakes selected were treated with 70% purple yam and 30% soybean flour. The flakes selected have protein content of 15.62%, water content of 4.40%, ash content of 1.55%, fat 4.16%, crude fiber 13.53%, carbohydrates 74.47%, and rehydration power of 18.84%. The results of the sensory quality test showed that the flakes had a dark brown color, odorless powdery aroma, slightly sweet taste, and a crunchy texture. The results of the hedonic test have the highest preference value on the attributes of texture, color, and aroma and, overall, towards liking.
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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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<p>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)</p>Fungsional Food, Yam, Lima Beans, Composite Flour, Cookies
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Akinwande, B. A., O. A. Abiodun, and I. A. Adeyemi. "Effect of steaming on properties of yam flour." Nutrition & Food Science 43, no. 1 (February 2013): 31–39. http://dx.doi.org/10.1108/00346651311295888.
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Towil, Afida Soucha, and Adriyan Pramono. "Pengaruh pemberian yoghurt sinbiotik tanpa lemak ditambah tepung gembili terhadap kadar kolesterol ldl tikus hiperkolesterolemia." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 3, no. 1 (December 1, 2014): 46–51. http://dx.doi.org/10.14710/jgi.3.1.135-140.
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Background: Yoghurt is probiotics a fermented milk product, produced by lactic acid bacteria and has being proved tolower cholesterol. The addition lesser yam of inulin could be the hypocholesterolemic effect.Objective:The aim of this study was to analyze the effect of non-fat yoghurt synbiotic added with of lesser yam flouradministration towards LDL cholesterol level in hypercholesterolemic rats.Methods: True experimental study with pre-post test was conducted to 24 male Wistar ratshypercholesterolemiainducedwhich grouped using simple random sampling. Samples was divided into 4 groups by simple random sampling:control, P1 (consumed 2 ml dose), P2 (consumed 3 ml dose), and P3 (consumed 4 ml dose), each group were containedof 6 rats. Non-fat yoghurt synbiotic added with oflesser yam were administered for 14 days intervention. LDLcholesterol level were determined using CHOD-PAP methods. All datas collected were analyzed using paired t-test andOne Way ANOVA followed by LSD test at 95% confidence level.Results: LDL cholesterol level was decreased significantly after 14 days intervention (P1=16.63% (p=0.033);P2=20.72% (p=0.034); P3=20.51% (p=0.013)). P2 was the highest decreasing of LDL cholesterol compared to P3,with the provision of non-fat yoghurt synbiotic added with of lesser yam flour for about 3 ml.Conclusion: Non-fat yoghurt synbiotic added with of lesser yam flour was significant lowering LDL cholesterol level inhypercholesterolemic rats.
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Syah, I. T., D. Irundu, N. A. Bahmid, Indrastuti, and I. Karim. "Changes in functional properties during fermentation of Amorphophallus paeoniifolius (Dennst.) Nicolson yam using Lactobacillus plantarum." IOP Conference Series: Earth and Environmental Science 978, no. 1 (February 1, 2022): 012015. http://dx.doi.org/10.1088/1755-1315/978/1/012015.
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Abstract The purpose of this study was to see how inoculum loading (2 and 5% v/v) and fermentation period (0–72 h) affected the functional properties of A. paeoniifolius (Dennst.) Nicolson yam flour. L. plantarum fermentation was used to ferment the sliced yam. In general, swelling power of modified flour increased along with the increasing of inoculum and fermentation time but not significant, while the water solubility index reduced significantly by fermentation. The water absorption capacity of flour increased significantly as inoculum concentration and fermentation period were increased, and then decreased with the length of the fermentation process. Bulk density implied that the fermentation process formed an open structure of starch granule with a higher proportion of void spaces. The FTIR analysis showed the modification of functional groups of starch that indicates the change of physicochemical properties along the fermentation process due to the interaction of L. plantarum. The color of the treated flour whiter than control makes its application for various food products will be wider. This result suggested that fermentation by 5% L. plantarum within 48 h could provide a greater extent of flour such as processed cheese, sausage, dough, and baked products.
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Maziya-Dixon, Busie, Emmanuel Oladeji Alamu, Faustina Dufie Wireko-Manu, and Asiedu Robert. "Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties." Food Science & Nutrition 5, no. 3 (December 5, 2016): 662–68. http://dx.doi.org/10.1002/fsn3.445.
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Lobato, Ana C. N., Jane M. Leão, João B. D. Damaceno, Matheus M. Caniato, Kirk R. M. Soares, Albejamere P. Castro, and Carlos V. Lamarão. "Elaboration of By-Products of Cará (Dioscorea spp.) From Agroecological Experience." Journal of Agricultural Science 12, no. 10 (September 15, 2020): 205. http://dx.doi.org/10.5539/jas.v12n10p205.
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Yam (Dioscorea spp.) is a tuberous plant of high energy and nutritional value, with great importance for the industry and as a food because of its composition. With the purpose of developing bakery products and determining its acceptability, cake, biscuit, pasta, pancake, bread, and pizza were prepared with 0 to 20% of starch in substitution for wheat flour. Yam starch was obtained when arriving at the industry in Caapiranga-AM, the flagship yam processing town in the region. Sensory evaluation was carried out by a target audience of 50 individuals, using a hedonic scale. For the statistical analysis, the Tukey’s test was used, and it was found that in the overall analysis, the best treatments were the control (no yam starch) and the one with 5% of yam starch. The production of these byproducts is viable, adding value to yam and delivering a product with better quality to consumers.
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Ade-Omowaye, B. I. O., J. O. Olajide, and E. O. Oluyomi. "Pretreated sorghum-cassava flour as a substitute for traditional Nigerian yam flour (elubo)." Plant Foods for Human Nutrition 58, no. 3 (2003): 1–11. http://dx.doi.org/10.1023/b:qual.0000040333.21667.0c.
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Annisa, Wahyu Ilmi, Martha Ardiaria, Ayu Rahadiayanti, Deny Yudi Fitranti, Fillah Fithra Dieny, Diana Nur Afifah, and Choirun Nissa. "Microbiology quality and shelf life analysis of enteral formulas based on tempeh flour and yam flour." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 8, no. 2 (June 2, 2020): 85–91. http://dx.doi.org/10.14710/jgi.8.2.85-91.
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Background: Critically ill patients have an increased risk of developing infection. Enteral formula that given to patients must meet food safety which includes microbiology quality. In powder form, powder formula is a solution to suppress microbial growth, although it is still susceptible to oxidation. Shelf life is useful to determine the oxidation status. Objectives: This study aimed to analyze the value of TPC, Salmonella, E. coli and shelf life of enteral formula.Methods: This study was a completely randomized experimental design of one factor, namely the length of storage for values of TPC, Salmonella and E. coli with variations in storage for 0, 1, 2, and 3 hours at room temperature. Data on the TPC test was analyzed using Kruskal-Wallis. The temperature used for shelf life with TBA based-Arrhenius equation is 250C, 350C, and 450C for 28 days.Results: There was a difference in the length of storage of 0, 1, 2, and 3 hours on the value of TPC. The TPC value at 0 and 1 hour did not exceed the normal limit. The value of Salmonella was negative/25 g and < 3/g for E. coli. The shelf life of enteral formulas was respectively 250C, 350C and 450C for 44.89, 28.26 and 18.32 days.Conclusion: The longer the length of storage, the higher the TPC value. In accordance with the Indonesian standard (SNI), there is no contamination of Salmonella and E. coli in the enteral formula. The longest shelf life is at 250C.
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Lebot, V., R. Malapa, and T. Molisalé. "Development of HP-TLC method for rapid quantification of sugars, catechins, phenolic acids and saponins to assess Yam (Dioscorea spp.) tuber flour quality." Plant Genetic Resources: Characterization and Utilization 17, no. 1 (October 18, 2018): 62–72. http://dx.doi.org/10.1017/s1479262118000333.
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AbstractEight yam species (Dioscorea spp.) represented by 522 accessions (landraces and hybrids) were analysed for the individual sugars, catechins, phenolic acids and saponins contents of their tuber flours. Maltose, sucrose, glucose and fructose were quantified. Reducing sugars mean values were highly variable within species and ranged from 0.16%dry weight (DW) (SD ± 0.12) in D. dumetorum to 3.15%DW (±2.49) in D. esculenta. Maltose was detected only in D. esculenta. Chlorogenic acid, gallic acid and other phenolic acids ranged from 4.33 mg/g DW in D. bulbifera to 4.87 mg/g in D. alata and 9.55 mg/g in D. nummularia but were not detected in other species. Catechins (epicatechin and catechin) were highest in D. bulbifera bulbils (25.18 mg/g) and tubers (6.96 mg/g), and lowest in D. esculenta (0.32 mg/g). Their content is significantly correlated with dark flour colour and they most likely contribute to the oxidation of tuber flesh. Saponins (dioscin and gracillin) were quantified in only two species: D. cayenensis (5.94 mg/g, SD ± 3.78) and D. esculenta (3.74 mg/g, SD ± 3.72). Varietal selection may tend to reduce sugars levels and increase secondary metabolites with bioactive properties. HP-TLC is a suitable technique for the rapid quantification of compounds related to yam tuber flour quality.