Effect Of Sprouting On The Chemical And Functional Properties Of Flour From Yam Tuber Varieties
ABSTRACT
Four-yam
species namely D. alata, D. rotundata, D. dumentorum and D. cayenesis were stored
for 64 days and allowed to sprout for 14 days. The unsprouted and sprouted
tubers were dried and milled into flour. The flours were subjected to chemical
and functional analysis, and then reconstituted with hot water into 'amala'.
The 'amala' were sensorile evaluated. Result of the chemical analysis showed
that fat, carbohydrate and moisture content decreased significantly while
protein, ash, and crude fibre increased among the four species during
sprouting. There was decrease in bulk density, whippabilty1swelling index and
gelling temperature for D. cayeneris, D. rotundata and D. dumentorum as a
result of sprouting, while P. alata increased in thproperties. Sensory
evaluation of the 'amala' from the sprouted and unsprouted tubers showed that
D. rotundata was most accepted while D. alata was least preferred.
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SHUAIBU, T (2021). Effect Of Sprouting On The Chemical And Functional Properties Of Flour From Yam Tuber Varieties. Repository.mouau.edu.ng: Retrieved May 20, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-sprouting-on-the-chemical-and-functional-properties-of-flour-from-yam-tuber-varieties-7-2
TAIYIBAT, SHUAIBU. "Effect Of Sprouting On The Chemical And Functional Properties Of Flour From Yam Tuber Varieties" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 Jun. 2021, https://repository.mouau.edu.ng/work/view/effect-of-sprouting-on-the-chemical-and-functional-properties-of-flour-from-yam-tuber-varieties-7-2. Accessed 20 May. 2024.
TAIYIBAT, SHUAIBU. "Effect Of Sprouting On The Chemical And Functional Properties Of Flour From Yam Tuber Varieties". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 Jun. 2021. Web. 20 May. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-sprouting-on-the-chemical-and-functional-properties-of-flour-from-yam-tuber-varieties-7-2 >.
TAIYIBAT, SHUAIBU. "Effect Of Sprouting On The Chemical And Functional Properties Of Flour From Yam Tuber Varieties" Repository.mouau.edu.ng (2021). Accessed 20 May. 2024. https://repository.mouau.edu.ng/work/view/effect-of-sprouting-on-the-chemical-and-functional-properties-of-flour-from-yam-tuber-varieties-7-2