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Journal articles on the topic 'Yam flour'

Author: Grafiati

Published: 10 January 2023

Last updated: 25 July 2025

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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 (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 (unf

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2

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

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3

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 proper

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4

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 (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.

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5

Okoye, J. I., J. I. Nwodo, and S. I. Eze. "Evaluation of Nutritional Quality and Organoleptic Properties of Soy-poundo Yam Flour." Archives of Current Research International 24, no. 4 (2024): 71–82. http://dx.doi.org/10.9734/acri/2024/v24i4661.

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This study was designed specifically to evaluate the nutrient composition and sensory properties of soy-poundo yam flours produced from white yam and soybean flours. The white yam tubers and soybean seeds were processed into flours and blended in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50, respectively and used to produce soy-poundo yam flours with 100 % instant yam flour used as control. The samples of soy-poundo yam flour produced were evaluated for nutrient composition and sensory properties using standard methods. The moisture, crude protein, fat, ash and crude fibre content

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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 (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 produ

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7

Br Sinuraya, Theresia U., Franciscus S. Pranata, and Yuliana R. Swasti. "Kualitas Biskuit Kombinasi Tepung Uwi Ungu (Dioscorea alata) dan Tempe Kacang Merah (Phaseolus vulgaris L.)." AGRITEKNO: Jurnal Teknologi Pertanian 13, no. 1 (2024): 42–54. http://dx.doi.org/10.30598/jagritekno.2024.13.1.42.

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Biscuits are a popular snack among people of all ages. The combination of purple yam flour (Dioscorea alata L.) and red bean tempeh flour (Phaseolus vulgaris L.) as a substitute for wheat flour is expected to increase the nutritional value of biscuits. The purpose of this study was to determine the effect of the combination of purple yam and red bean tempeh flour on the quality of biscuits through chemical, physical, and microbiological analyses and to compare the quality of biscuits produced using combinations of purple yam flour and red bean tempeh. This study employed a Completely Randomize

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8

Lazare, TEHOUA, KOFFI Kouassi Fernando, DALLY Theodor, and MEITE Alassane. "Evaluation of the Physico-Chemical Characteristics and Nutritional Performance of Sweet Potato (Ipomea batatas) and Yam (Dioscorea cayenensis-Rotundata Complex) Flours Sold on the Korhogo Market Used in the Formulation of Compound Breads." International Journal of Current Microbiology and Applied Sciences 13, no. 12 (2024): 186–98. https://doi.org/10.20546/ijcmas.2024.1312.020.

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Sweet potato (Ipomea batatas) and “kponan” yam (Dioscorea cayenensis-rotundata complex) produced in the city of Korhogo are defined as staple foods. However, post-harvest conservation of these tubers is a major problem. This present work aims to enhance the value of sweet potato and yam tubers through the characterization of the physicochemical and functional potential of their flours and to carry out incorporation tests in the formulation of compound breads. Methods used are firstly the production of flours through three types of drying: drying in an oven at 60°C for 48 hours, drying in the s

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9

OGUNTOYINBO, Oladotun Olakanmi, Iniobong Gloria UDOH, and Isaiah Babatunde ADEYEMI. "Chemical composition and sensory characteristics of cookies produced from wheat and African yam bean flours." Agriculture, Food and Natural Resources Journal 3, no. 2 (2024): 275–81. https://doi.org/10.5281/zenodo.14179858.

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<em>This study was conducted to evaluate the nutritional quality of composite cookies produced from blends of wheat and African yam bean flours. The proportion of wheat and African yam bean flours was varied to obtain five (5) samples, which include 100:0, 90:10, 80:20, 70:30, and 60:40%, respectively. The proximate and mineral composition of the cookies were determined using standard methods. The sensory characteristics of the composite cookies were also determined. The proximate composition of the composite flour showed that the moisture content, crude protein, crude fat, crude fibre, total

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10

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 (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

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11

Okoye, J.I, V. O. Ezigbo, and I.L Animalu. "DEVELOPMENT AND QUALITY EVALUATION OF WEANING FOOD FORTIFIED WITH AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA) FLOUR." Continental J. Agricultural Science 4 (August 7, 2010): 1–6. https://doi.org/10.5281/zenodo.839651.

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The use of sorghum and African yam bean blended flours in the preparation of weaning food formulations was studied. The sorghum flour (SF) was composite with African yam bean flour (AYBF) at the levels of 10%, 20%, 30%, 40% and 50%. The weaning food formulations produced from the flour blends were analysed for their nutritional and sensory qualities using standard methods. The nutritional composition of the samples showed that the protein content of the formulations increased with increasing supplementation with African yam bean flour from 8.64% in 90:10 (SF:AYBF) to 13.44% in 50:50 (SF:AYBF)

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12

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 (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 modif

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13

Ayuningtyas, Laksmi Putri, and Devry Pramesti Putri. "Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles." agriTECH 44, no. 2 (2024): 109. http://dx.doi.org/10.22146/agritech.77976.

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In order to reduce dependence on wheat flour, it was necessary to use alternative options, such as lesser yam flour. The production of lesser yam flour consisted of soaking yam tubers in NaCl solutions of different concentrations (20% and 25%). This soaking process was necessary for enhancing the physical characteristics of the flour, resulting in reduced mucus and a whiter appearance. The diverse NaCl concentrations during soaking significantly affected chemical composition of lesser yam flour, impacting parameters, including moisture, ash, fat, total protein, reducing sugar, total sugar, glu

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14

Basrin, Fitriani, and Tomotius Babe. "SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI BANGGAI (Dioscorea spp) TERHADAP MUTU ORGANOLEPTIK BISKUIT." Jurnal Pengolahan Pangan 4, no. 1 (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

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15

Libra, Michel Archange, Armel Fabrice Zoro, N’Nan A. Sylvie Diby, Bio Sigui Bruno Bamba, and Séverin Kouakou Konan. "Comparative Analysis of Functional Properties and In vitro Digestibility of Raw and Boiled Yam (Dioscorea spp.) Flours." Current Journal of Applied Science and Technology 44, no. 6 (2025): 41–51. https://doi.org/10.9734/cjast/2025/v44i64557.

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Background: Yams (Dioscorea spp.) are highly perishable food crops. Processing them into flour after harvest is an effective preservation strategy that reduces post-harvest losses, thereby contributing to food security and offering a viable alternative to increasingly costly wheat flour. Yam flour is a shelf-stable product, easy to package, and versatile in culinary applications. However, the functional properties and in vitro digestibility of raw and pre-cooked (boiled) yam flours remain insufficiently explored. Aim: This study assessed the effect of boiling on the functional properties and d

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16

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 (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 peelin

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17

Umoh, Enobong Okon, and Sunday Peter Ukwo. "Assessment of Some Anti-Nutritional Factors in Extruded Soybean and Aerial Yam Flour Blend." African Journal of Agricultural Science and Food Research 16, no. 1 (2024): 40–50. http://dx.doi.org/10.62154/ajasfr.2024.016.010389.

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This study assesses the levels of some anti-nutritional factors (ANFs) in extrudates produced from the blend of soybean and aerial yam flours. The soybean and aerial yam flours were blended in a ratio of 3:1 (75% soybean flour, 25% aerial yam flour). The blended soybean and aerial yam flours were then extruded using a laboratory scale single-screw extruder at 33% feed moisture content; 110 barrel temperature and 130 rpm screw speed. The results of the laboratory analysis of the extrudates show that the levels of anti-nutritional factors were 73.80 mg/100g of sample for oxalates; 1.81 mg/100g o

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18

Lavlinesia, Monica E., and Ulyarti. "Antioxidant Activity of Fresh Yam and Its Changes During Processing into Flour and Storage." Jurnal Penelitian Pendidikan IPA 9, no. 10 (2023): 8686–94. http://dx.doi.org/10.29303/jppipa.v9i10.3752.

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This research aimed to study the antioxidant activity of several cultivars of fresh yam tubers and its flour and to determine the effect of processing and storage on antioxidant activity of yam flour. The research used Complete Random Design (CRD). This study was conducted in three stages and repeated 3 times. At first stage, antioxidant activities of three types of yam were investigated. The type of yam tuber which has the highest antioxidant activity was used for second stage. At second stage, the experiment was carried out to determine the effect of processing methods on the antioxidant act

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19

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 (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 e

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20

Shi, Miaomiao, Yirui Chen, Xiaopei Zhu, Xiaolong Ji, and Yizhe Yan. "Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles." Foods 14, no. 1 (2024): 77. https://doi.org/10.3390/foods14010077.

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Yam noodles were produced by replacing high-gluten wheat flour with yam flour modified with plasma-activated water and twin-screw extrusion (PAW-TSE). The effects of varying amounts of modified yam flour on the color, cooking characteristics, texture, and in vitro digestibility of the noodles were investigated. As the amount of modified yam flour increased, the noodles became darker in color, while the bound water content increased, and the free water content decreased. The modified yam flour also affected the cooking properties, reducing the optimal cooking time, decreasing the water absorpti

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21

Ulyarti, Ulyarti, Septina Yuri Cahyati, Dian Wulansari, et al. "Development of Crackers Using Purple Yam Flour: Physicochemical and Sensory Characterization." Jurnal Penelitian Pendidikan IPA 9, no. 6 (2023): 4194–98. http://dx.doi.org/10.29303/jppipa.v9i6.3996.

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Purple yam tuber is known to contain a lot of bioactive components useful for human health. This study was conducted to utilize the tuber in form of purple yam flour for crackers processing and to understand the effect of purple yam flour concentration on the characteristics of crackers. A completely randomized design was applied using several concentrations of purple yam flour (0, 10%, 20%, 30%, 40%, and 50%) and 3 replications. The concentration of purple yam flour affects volume expansion, color values (L*, a*, and b*) and anthocyanin content of the crackers, but did not affect its water co

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22

Gberikon, Grace, Benjamin Anhwange, and Martha Doonan Bija. "Effect of Chemical Preservative and Packaging Material during Storage." Asian Food Science Journal 23, no. 7 (2024): 36–43. http://dx.doi.org/10.9734/afsj/2024/v23i7724.

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Antinutritional properties of yam flour treated with chemical preservatives during six months of storage were carried out. Yam samples were purchased from the wurukum market, processed to obtain yam flour treated with chemical preservatives and packaged in plastic and low-density polyethene. About 100 grams of each of the different samples were separated into five portions. The first portion (sample A) was treated in a water bath with 250 ml of water with 0.5% of sodium metabisulphite for 15 minutes, drained and dried in an automated drier at about 70oC until dried to brittleness, Second porti

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23

Tamaroh, Siti, Chatarina Lilis Suryani, and Devi Fitri Astuti Astuti. "Physical, Chemical and Preference Levels of Cendol Substituted with Purple Yam Flour (Dioscorea alata L.)." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 8, no. 2 (2023): 93–105. http://dx.doi.org/10.33061/jitipari.v8i2.8161.

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Purple yam (Dioscorea alata L.) is a local food with many sources of antioxidants, so it becomes a staple food for the community. The addition of purple yam flour to the production of cendol is expected to help increase the selling value of cendol and also purple yam. This research aims to produce cendol with the addition of purple yam flour which has antioxidant activity and liked by the panelists. A completely randomized factorial design was used in this study using 2 factors, namely the treatment of variations in the length of cooking time and variations in the concentration of purple yam f

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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 (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 ha

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25

Li, Qing-Ming, Yan Li, Jin-Hao Zou, et al. "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 (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 th

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26

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 (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

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27

Armando, Yunta Gombang, Ulyarti Ulyarti, Melati Rulaini, et al. "The Application of Purple Yam Flour for Stick Crackers." Indonesian Food Science and Technology Journal 6, no. 2 (2023): 40–44. http://dx.doi.org/10.22437/ifstj.v6i2.21133.

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This study was conducted to determine the effect of substitution of wheat flour with purple yam flour on the physicochemical and organoleptic characteristics of sticks cracker and to obtain the appropriate concentration of purple yam flour for the best physicochemical and organoleptic characteristics of stick crackers. This study used a completely randomized design (CRD) with 6 levels of purple yam flour (0, 12.5%, 25%, 37.5%, 50%, and 62.5%) and 4 replications. The purple yam flour substitution gave a significant effect on physical parameters, namely hardness and color (L*, a*, b* and hue), a

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28

Ogunleye, I.O, and S.F. Olatoyinbo. "EVALUATION OF THERMAL CONDUCTIVITIES OF SOME SELECTED POWDERED FOOD PRODUCTS AND THEIR MIXTU." Continental J. Engineering Sciences 1 (July 22, 2007): 7–14. https://doi.org/10.5281/zenodo.833557.

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This paper reports on the experimental determination of the thermal conductivities of some selected powdered food stuffs and their mixtures. The foodstuffs considered are: guinea corn flour, rice flour, maize flour, beans flour, cassava flour and yam flour. One to one mixtures of these foodstuffs were made in equal ratios to give mixtures of rice and beans flour, cassava and guinea corn flour and yam and cassava flour. Lee’s Disc Apparatus was used for this investigation and the average thermal conductivities (‘k’ values) of the foodstuff samples are 0.2766 W/m <sup>o</sup>C, 0.2873 W/m<sup>o<

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29

Putri, Suci Fortuna, and Wiwik Gusnita. "The Effect Of Jicama Flour Substitution On The Quality Of Cupcake." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 3 (2022): 11. http://dx.doi.org/10.24036/jptbt.v3i2.476.

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This research is motivated by the use of yam flour to vary the yam flour cupcake which aims to utilize local food ingredients, adding to the innovation of cupcake products. This study aims to analyze the effect of substitution of yam flour as much as 25%, 50% and 75% on the quality of cupcakes in terms of volume, shape, color, aroma, texture and taste. This type of research is a pure experiment with a completely randomized design. The data used are primary data obtained directly from 3 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of yam fl

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30

Fayomi, O. I., Anadi, V. N., and Faasema, J. J. "Nutritional and Sensory Qualities of Cookies from Wheat, Trifoliate Yam and Moringa Seed Flours." European Journal of Nutrition & Food Safety 15, no. 11 (2023): 125–40. http://dx.doi.org/10.9734/ejnfs/2023/v15i111360.

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Nutritional and sensory qualities of cookies from wheat, trifoliate yam and moringa seed flour were investigated. The formulated blends (%) were 100:0:0, 85:10:5, 75:20:5, 65:30:5, 55:40:5 and 45: 50:5 % wheat, trifoliate yam and moringa seed flour, with 100 % wheat flour serving as control. The cookies samples were subjected to proximate, physical, vitamin, mineral and sensory analysis using standard methods. The study revealed that addition of trifoliate yam and Moringa seed flour to wheat in cookies formulation significantly (P<0.05) increased the moisture, ash, crude fibre, crude fat an

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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 (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

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KADJO, Komet Danielle, Kisselmina Youssouf KONE, Aya Rolande KOUASSI, and Kouadio Ernest KOFFI. "Formulation of Cookie Flour from a Mixture of Wheat, Yam and Cashew Apple for Infant Food." European Journal of Nutrition & Food Safety 17, no. 6 (2025): 271–86. https://doi.org/10.9734/ejnfs/2025/v17i61756.

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The aim of this study is to formulate a cookie flour made from a mixture flour of yam (Dioscorea alata, Bètè Bètè variety) and cashew apple (Anacardium occidentale), as a substitute for wheat flour in equivalent nutritional value for infant diet. A mixing plan was designed with constraints on proportions of different constituents. The proportions are between 50%-70%, 0%-20%, 30%-50% respectively for yam, cashew apple and wheat. Flour formulations obtained were analyzed, for some physio-chemical parameters, to assess their relevance from a technological, nutritional and conservation point of vi

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Anoshirike, Cyril, Elizabeth Chukwuemeka, Ngozi Nnam, Elizabeth Udenta, and Kelechi Anoshirike. "Effect of traditional food processing methods on the nutrient and anti-nutrient composition of aerial yam (Discorea bulbifera) flour." Journal of Dietitians Association of Nigeria 13, no. 2 (2023): 35–41. http://dx.doi.org/10.4314/jdan.v13i2.5.

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Background: Aerial yam bulbil is one of the high-yielding food crops with quality nutrients. It has great potential to contribute to food security. However, this food crop is often underutilized. Therefore, the traditional methods of processing it into flour to increase food diversity, reduce post-harvest loss, improve nutrient quality, and reduces anti-nutrients are often unexploited in Nigeria. Objective: The study evaluated the effect of traditional food processing methods on the nutrient and anti-nutrient composition of Aerial Yam bulbil flours. Results: Germinated and fermente

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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 (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 bla

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M., Ogbonnaya,, Onwuka, G. I., and Ezeama, C. F. "Quality Evaluation of Instant Noodles Prepared from Blends of Wheat, Local Rice, and Water Yam Composite Flours." Asian Food Science Journal 24, no. 1 (2025): 16–28. https://doi.org/10.9734/afsj/2025/v24i1764.

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The study was done to evaluate the cooking and sensory quality of instant noodles produced from blends of local rice, water yam, and wheat composite flours. Mixture D-Optimal Design for three variables was used. The study took place at the Department of Food Technology, Abia State Polytechnic, Aba between January 2021 and December 2023. The statistical software package was used to generate the experimental design matrix, analyze the experimental data and develop the regression model, and the total number of experiments N was= 10. The minimum and maximum values for component proportions for the

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Putri, Renata M., Siti Tamaroh, and Wisnu A. Yulianto. "Karakteristik Kimia dan Kesukaan Snack Bar Berbahan Tepung Uwi Ungu dan Tepung Komposit." AGRITEKNO: Jurnal Teknologi Pertanian 13, no. 2 (2024): 156–65. https://doi.org/10.30598/jagritekno.2024.13.1.156.

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In the production snack bars, local food ingredients such as corn flour, red bean flour, and purple yam flour are required. This research has the objective to determine and examine the comparison between corn flour, red bean flour, and purple yam flour that is ideal for meeting the preferences of the panelist, as well as the physical and chemical requirement, and the level of acceptance of the sack bars. A Completely Randomized Design is employed with two components and two replications. The first factor being examined is the ratio of corn flour to red bean flour, specifically (90%:5%), (90%:1

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ERADAJIRE, Blessing N. and IMONIKEBE, Bridget.U. "SENSORY EVALUATION AND ACCEPTABILITY OF WATER YAM (DIOSCOREA ALATA) FLOUR FOR PRODUCTION SNACKS." Nigeria Journal of Home Economics (ISSN: 2782-8131) 12, no. 9 (2024): 58–68. http://dx.doi.org/10.61868/njhe.v12i9.276.

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This study assess the acceptability of processed water yam flour as a snack and its sensory evaluation. Using water yam flour and wheat flour in the ratios of 70:30 and 50:50, two distinct composite flour blends were created. As a control, there were samples made of wheat flour. The purpose of the study was to investigate the potential applications of Nigeria's freely obtainable water yam flour for making chinchin, cake, and cookies. In order to accomplish this, chinchin, cakes, and cookies made with water yam and wheat flour were prepared and then subjected to sensory analysis. Based on its a

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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 (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

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Chaniago, Ramadhani, Moh Asyroto Handila, and Darni Lamusu. "Analisis Kimia Dan Organoleptik Tepung Ubi Banggai (Dioscorea alata) Pada Variasi Perendaman." Jurnal Riset Multidisiplin dan Inovasi Teknologi 2, no. 03 (2024): 579–93. http://dx.doi.org/10.59653/jimat.v2i03.1009.

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In making Banggai yam flour, the best method and quality of flour on a standard production scale has not yet been found. Therefore, it is necessary to carry out research and innovation in order to obtain the best formulation for standard Banggai yam flour. One of the research innovations that was attempted was various methods of soaking the Pride yam before making flour. The aim of this research was to obtain the best results in several types of soaking on the chemical and organoleptic characteristics of Banggai yam flour. The method used was a Completely Randomized Design research with 4 imme

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Muflihah Ramadhia, Y. Erning Indrastuti, and Ledy Purwandani. "Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration." Demeter: Journal of Farming and Agriculture 1, no. 2 (2024): 61–67. http://dx.doi.org/10.58905/demeter.v1i2.226.

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Edible films represent biodegradable food packaging. Potential material used as an edible film is biocellulose nata de coco, but flour made from purple yams needs to be added to increase the solubility of composites in water. The purpose of this research was to study the effects of purple yam flour and glycerol concentrations on moisture, ash content, thickness, barrier properties (WVTR), and mechanical properties biocellulose based edible film. Edible films made with the proportion of slurry biocellulose and purple yam flour were 100: 0; 98: 2; 96: 4% and glycerol were added 0, 1, and 2% and

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Andi Krishna Putra, I. Kadek Dwi, Gusti Ayu Kadek Diah Puspawati, and Putu Timur Ina. "Pengaruh Perbandingan Terigu dan Tepung Suweg Termodifikasi terhadap Karakteristik Mi Kering." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 12, no. 2 (2023): 361. https://doi.org/10.24843/itepa.2023.v12.i02.p11.

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Dried noodles are a type of noodle usually made from wheat flour. This research aimed to determine the effect of comparison wheat flour with modified elephant foot yam flour on characteristics of dried noodles and to determine best ratio of wheat flour and modified elephant foot yam flour produce dried noodles with the best characteristics. The experimental design used was Randomized Block Design with the comparison treatment of wheat flour and modified elephant foot yam flour which consist of 6 levels ratio: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. Each treatment was repeated

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Adejuyitan, J. A., B. E. Alabi, and M. R. Awe. "Nutritional assessment of instant poundo flour from blends of yam and unripe plantain flour." Ceylon Journal of Science 54, no. 1 (2025): 339–45. https://doi.org/10.4038/cjs.v54i1.8446.

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Instant pounded yam dough obtained from yam flour is an emerging alternative to pounding boiled yams. Incorporating unripe plantain four into it becomes necessary to obtain an enriched meal for a better and healthier diet option. This study therefore investigated the nutritional compositions of yam and unripe plantain flour blends and the sensory attributes of instant poundo yam made from the blends (100:00, 90:10, 80:20, 70:30, 60:40, and 50:50) of yam to unripe plantain flour respectively. The blends were analyzed for proximate, vitamins, minerals and functional properties. Data were subject

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Jaimee, M. Saladino. "Development and Sensorial Evaluation of Cookies from Selected Root Crops Flour." INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH AND ANALYSIS 06, no. 03 (2023): 1276–88. https://doi.org/10.5281/zenodo.7787650.

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The research focused on the development and sensorial evaluation of cookies using local root crops flour like cassava flour, potato flour, sweet potato flour and yam flour which are in the area widely available. This product development resear ch included two major phases: (1) development of root crops flour, (2) making cookies with root crops flour as main ingredients. The evaluators consisted of children, adolescents, adults and experts. Results of the study revealed that on sample 1, described by the respondents as "highly acceptable " from cassava flour, sweet potato flour and ya

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Chidozie, Chigbo, Daniel, and Egba, Simeon Ikechukwu. "Comparative Studies on the Physicochemical Attributes of Biscuit from African Yam Bean, Brown Rice and Soyabean Flours." NEWPORT INTERNATIONAL JOURNAL OF PUBLIC HEALTH AND PHARMACY 5, no. 3 (2024): 17–23. http://dx.doi.org/10.59298/nijpp/2024/5317230.

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This paper presents a comparative study on the physical and proximate composition of biscuits made from different flour sources including wheat, African yam bean, brown rice, and soybeans. The aim of the study was to assess the nutritional value and quality attributes of biscuits derived from alternative flour sources, in comparison to the conventional wheat-based biscuits. Flours of African yam bean, brown rice and soybean were produced using conventional methods. Biscuits were further produced from the flours of African yam bean, soybean and brown rice using the creamy method. The physical c

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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,

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Olufemi, Okunola Solomon, and Olapade Ogunwole Folayimi. "An Analysis of Yam Flour Marketing in Olorunda Local Government Area of Osun State, Nigeria." INTERNATIONAL JOURNAL OF MARKETING AND COMMUNICATION STUDIES 6, no. 1 (2023): 82–94. http://dx.doi.org/10.56201/ijmcs.v6.no1.2022.pg82.94.

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Yam flour marketing is one of the Agribusiness ventures undertaken mainly by women (100%) in the study area. The business was profitable in that the Gross Margin (GM) of N 199,312.84 and the Marketing Margin of (MM) of N 19,575 were high and appreciable per caput. The marketers were in one or the other in a married state and no single woman was involved. They had a relatively large family size (6-10 members) and had at least one form of education. They were of mixed religion and funded their business mainly through cooperatives and daily contributions. They were all retailers and they mostly s

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Lavlinesia, Lavlinesia, Irwan Kurniadi, and Ulyarti Ulyarti. "The Effect of Different Concentration of Yellow Yam Flour (Dioscorea alata) on The Characteristic of Wet Noodles." Journal BiGME 2, no. 1 (2022): 21–26. http://dx.doi.org/10.22437/bigme.v2i1.31600.

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Yam (Dioscorea alata) is a species of tubers that have carbohydrates and starch as well as having the fiber as an added value which can be processed into noodles. Fiber is the part of the plant that can not be digested. This study aimed to determine the amount of wild yam flour, fiber content and organoleptic properties in a wet noodle flour substitution with wild yam flour. Parameter observed moisture, resilience, crude fiber, cooking loss, and organoleptic. The method used experimental method completely randomized design with a 5 stage treatment of the addition of wild yam flour as much as 0

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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 (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 compar

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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

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S. Houedo, Celestin, A. P. F. Houssou, K. Aboudou, and N. W. Chabi. "EVALUATION IN VIVO DE LINDICE GLYCEMIQUE DES COSSETTES DIGNAME DE LA VARIETE KOKORO (ESPECE DIOSCOREA CAYENENSIS-ROTUNDATA) CULTIVEE AU BENIN." International Journal of Advanced Research 12, no. 12 (2024): 400–408. https://doi.org/10.21474/ijar01/20037.

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Consumption of starchy foods, such as yam, is a major risk factor for an increased glycemic index. However, the impact of different processing treatments, such as processing into chips, on the glycemic index of yam remains poorly studied. The objective of this study was to in vivo evaluate of the glycemic index of yam chips from the kokoro variety (species Dioscoreacayenensis-rotundata) grown in Benin. In vivo tests were carried out on Wistar rats fed successively with processed kokoro yam flour (obtained from yam chips using the simple method, soaking method, and with the addition of additive

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