Recipe Diversification And Enrichment Of Diabetic Diet Using Soyabeans And Water Yam (Dioscorea Alata)

ABSTRACT

This study examined diversification and enrichment of diabetic diet using soyabeans flour to enrich water yam flour. Federal Medical Centre Umuahia was used for the study. Both the control and food samples were subjected to sensory evaluation and chemical analysis. Evaluation showed that the flavour, colour, taste were generally acceptable, protein was highest in soya flour and least An water yam, ash content was significantly different among the samples. The fibre content was highest in soya flour and least in water yam (D. alata). Carbohydrate content was high in water yam and least in soya beans between (13.61) and (7383) questionnaires were also distributed for data collection. Oil content was highest in soya flour and least in water yam. Sensory evaluation. The food sample were prepared using the following ratio sample A was water yam sample, B soya bean all in different ratio of 80:20, 70:30:50:50: 60:40. All presented to the diabetic patients. The ratio most accepted by the diabetic was ration 60:40. The texture, colour and flavour was most acceptable and this was rated on a 9-point hedonic scale.