Evaluation Of The Proximate, Minerals And Sensory Properties Of Flour Samples From Trifolate Yam (Discorea Dumetorum) Landraces

ABTRACT

The evaluation of the proximate, minerals and sensory properties of flours from some trifoliate Yam (Dioscorea dumetorum) landraces were evaluated. The proximate composition of the tri foliate yam flours showed that moisture ranged from 71.81 % -78.1 I%, Ash (2.46%- 3 .69%), Fat (0.47%-2.30%). Crude fibre (0.63%-2.40%), Crude protein (2.35%-5.75%) and CHO (12.07% - 41.98%). There was significant difference (p<0.05) in the proximate composition of the trifoliate yam flour. Mineral content showed that Ca ranged from 0.97mg/g - 1.66mg/g, Mg(O.I 3mg/g - 0.36mg/g), K(28.95mg/g- 50.26rng/g). Na(20.50mg/g - 36.37mg/g), P( 6.22mg/g - 27.46mg/g). The sensory results showed that dough sample made from Ochuli trifoliate with the general acceptability rating of (6.67), was generally more accepted by the panelist in term of appearance, taste, and texture than dough samples made from GRU. Umudikeaa. Eleme. Una-Asaga, Una-Nkporous.Una-Okposi, Oji-Obi. Nwaonyeukwu, Una-Aropus. Una-Ngwa, Ofu-Anya, lrok, and Una-Nkporozu trifoliate yam landraces.> in the proximate composition of the trifoliate yam flour. Mineral content showed that Ca ranged from 0.97mg/g - 1.66mg/g, Mg(O.I 3mg/g - 0.36mg/g), K(28.95mg/g- 50.26rng/g). Na(20.50mg/g - 36.37mg/g), P( 6.22mg/g - 27.46mg/g). The sensory results showed that dough sample made from Ochuli trifoliate with the general acceptability rating of (6.67), was generally more accepted by the panelist in term of appearance, taste, and texture than dough samples made from GRU. Umudikeaa. Eleme. Una-Asaga, Una-Nkporous.Una-Okposi, Oji-Obi. Nwaonyeukwu, Una-Aropus. Una-Ngwa, Ofu-Anya, lrok, and Una-Nkporozu trifoliate yam landraces