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Development of Reconstitutable Yam /Cassava Flour Blends Enriched with Soy Flour for Pounded Yam Preparation
Current Issue
Volume 2, 2014
Issue 6 (December)
Pages: 117-121   |   Vol. 2, No. 6, December 2014   |   Follow on         
Paper in PDF Downloads: 19   Since Aug. 28, 2015 Views: 899   Since Aug. 28, 2015
Authors
[1]
Anuonye J. C., Department of Food Science and Technology, Federal University of Technology, Minna, Niger State, Nigeria.
[2]
Adetutu A. O., Department of Food Science and Technology, Federal University of Technology, Minna, Niger State, Nigeria.
[3]
Lasisi M. O., Department of Food Science and Technology, Federal University of Technology, Minna, Niger State, Nigeria.
Abstract
Yam flour was mixed with cassava starch (25% w/w). The firmed yam flour was then fortified with soybean at 0–30% levels. The nutritional composition, functional and sensory properties of the complementary blends was analyzed. The results showed significant increases (p<0.05) in protein from 10% for yam flour/ cassava starch without soybean flour to 58% for yam flour/ cassava starch fortified with 30% soybean flour. Fat content increased from 4.6% to 70.9% for samples fortified at 0% and 30% soybean flour addition. However, carbohydrate decreased significantly (p<0.05) from 77.5% to 59.9% with increased soybean flour substitution. The micronutrient composition showed that chromium, cadmium, lead and zinc were absent while iron and calcium were trace. There was significant increases (p<0.05) in amount of potassium, magnesium and phosphorus with increased soybean addition. Sensory analysis showed that panelists accepted the blends up to 30% soybean flour addition.
Keywords
Yam Flour, Cassava Starch, Soybean Flour, Pounded Yam, Yam Meal
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