Improvement of the Pasting Properties of Yam Flour/Cassava Starch Blend Enriched with Soybean Flour for Preparation of Yam Meal
[1]
Anuonye J. C., Department of Food Science and Technology, Federal University of Technology Minna Niger State Nigeria.
[2]
Saad M. F., Department of Food Science and Technology, Federal University of Technology Minna Niger State Nigeria.
Yam (Dioscorea rotundata) and soybean (Glycine max) were cleaned of dirt and other foreign materials. Soybean was tempered and cracked, winnowed manually and soaked overnight (12-72 hrs).The soaked grits were washed, boiled (1000C) for 5 mins and dried at ambient temperature (25-270C). Yam was also peeled, washed, sliced, blanched, dried and milled to pass a sieve mesh of 1mm. Cassava was peeled, washed, grated, and sieved and allowed to settle (30mins-1hr). The water was drained, and the starch obtained was oven dried at 120-1500c for 4-6 hrs and milled into flour. Yam flour (65%) was firmed-up with cassava starch (25%). The firmed-up yam flour was then fortified with soybean flour (10%). The pasting properties of yam flour, cassava starch, yam flour/cassava starch, yam flour/cassava starch fortified with soy flour (65:25:10) and poundo yam (commercial yam flour) flour were analyzed. Conventional pounded yam meal pasting profile (peak viscosity 5069 RVU, trough 1899 RVU, break down 3169.5 RVU, final viscosity 2878RVU and setback 978.5 RVU) differed significantly (p ≤ 0.05) from all the other samples. Pasting time and pasting temperature of all the samples also ranged from 4.0334-6.6 min and 72.625-89.925°C respectively, with yam flour having the highest value while cassava starch and conventional pounded yam meal had the lowest values. Addition of 25% cassava starch improved the pasting characteristics of the yam flour while the addition of soybean for improved the nutritional status. The product would remove the drudgery associated with pounding yam. The new product stands a good chance for commercialization.
Pounded Yam Meal, Cassava Starch, Yam Flour, Soybean Flour, Pasting Properties
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