Effect Of Different Treatments On Proximate Composition Of Flour From Three-Leaf Yam (Dioscorea Dumetorum) And Effect Of Its Addition On The Organoleptic Properties Of Baked Products.
ABSTRACT
Tubers of three — leaf yam (trifoliate yam (Dioscorea dumetorum)) were procured and processed into flour by either cooking the tubers or raw. The flour samples produced were subjected to physio-chemical analysis, then the flours were used to bake products by partial replacement with wheat flour in the following proportions: 20: 80, 40 : 60, 60 : 40, 80 : 20 and 100 : 00 percents. The product produced were subjected to sensory evaluation and weight determination. The result of the chemical analysis showed a statistical difference in the protein and fat content of the cooked and raw trifoliate yam at (P< 0.05). The bulk density also differed at (P< 0.05). The panelists revealed a significant difference at (P < 0.05) between the eleven samples of composite flour bread produced, with 100 percent wheat flour much liked. The production of bread and other baked products using flour from three-leaf yam as an adjunct with wheat flour is feasible. This will enhance the economic utilization of this species of yam.
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ULU, O (2021). Effect Of Different Treatments On Proximate Composition Of Flour From Three-Leaf Yam (Dioscorea Dumetorum) And Effect Of Its Addition On The Organoleptic Properties Of Baked Products.. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-different-treatments-on-proximate-composition-of-flour-from-three-leaf-yam-dioscorea-dumetorum-and-effect-of-its-addition-on-the-organoleptic-properties-of-baked-products-7-2
OKORE, ULU. "Effect Of Different Treatments On Proximate Composition Of Flour From Three-Leaf Yam (Dioscorea Dumetorum) And Effect Of Its Addition On The Organoleptic Properties Of Baked Products." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 24 Jun. 2021, https://repository.mouau.edu.ng/work/view/effect-of-different-treatments-on-proximate-composition-of-flour-from-three-leaf-yam-dioscorea-dumetorum-and-effect-of-its-addition-on-the-organoleptic-properties-of-baked-products-7-2. Accessed 25 Nov. 2024.
OKORE, ULU. "Effect Of Different Treatments On Proximate Composition Of Flour From Three-Leaf Yam (Dioscorea Dumetorum) And Effect Of Its Addition On The Organoleptic Properties Of Baked Products.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 24 Jun. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-different-treatments-on-proximate-composition-of-flour-from-three-leaf-yam-dioscorea-dumetorum-and-effect-of-its-addition-on-the-organoleptic-properties-of-baked-products-7-2 >.
OKORE, ULU. "Effect Of Different Treatments On Proximate Composition Of Flour From Three-Leaf Yam (Dioscorea Dumetorum) And Effect Of Its Addition On The Organoleptic Properties Of Baked Products." Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-different-treatments-on-proximate-composition-of-flour-from-three-leaf-yam-dioscorea-dumetorum-and-effect-of-its-addition-on-the-organoleptic-properties-of-baked-products-7-2