The Effects Of Processing Methods On The Glycemic Index, Chemical And Functional Properties Of Some Selected Tuber Flours
ABSTRACT
Four species of
yam; white yam (Dioscorea rotundata),
aerial yam (Dioscorea bulbifera),
cocoyam (Xanthosoma robustum) and
water yam (Dioscorea alata) were analysed
for their glycemic indices, chemical and functional properties after subjecting
them to four processing operations of boiling, sprouting, frying, roasting and
a set was left untreated. Boiled cocoyam (Xanthosoma
robustum) among the species was significantly (p<0.05) different in terms of glycemic index (40.215)%, total
starch (52.29%), digestible starch (49.67%),oil absorption capacity (3.09%) and
solubility (14.97%) whereas boiled aerial yam was significantly (p<0.05)
different from all the samples in terms
of water absorption capacity (4.21%), wettability (20.56%) and dispersibility
(73.17%). Boiled white yam was significantly (p<0.05) different in terms of swelling
power (9.21%) and bulk density (0.78%). Sprouted water yam was remarkably
different (p<0.05) from all the samples in gelation capacity (12.00%), foam
capacity (46.67%), foam stability (13.33%) and gelatinization temperature
(88.30oC) while sprouted white yam was significantly (p<0.05)
different in terms of protein content (3.50%)
and moisture content (13.40%) while among the processing operations, boiling as
a treatment was significantly (p<0.05) different from sprouting, frying,
roasting as well as the untreated.
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RACHEL, N (2022). The Effects Of Processing Methods On The Glycemic Index, Chemical And Functional Properties Of Some Selected Tuber Flours. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/the-effects-of-processing-methods-on-the-glycemic-index-chemical-and-functional-properties-of-some-selected-tuber-flours-7-2
NNENNA, RACHEL. "The Effects Of Processing Methods On The Glycemic Index, Chemical And Functional Properties Of Some Selected Tuber Flours" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 16 Nov. 2022, https://repository.mouau.edu.ng/work/view/the-effects-of-processing-methods-on-the-glycemic-index-chemical-and-functional-properties-of-some-selected-tuber-flours-7-2. Accessed 23 Nov. 2024.
NNENNA, RACHEL. "The Effects Of Processing Methods On The Glycemic Index, Chemical And Functional Properties Of Some Selected Tuber Flours". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 16 Nov. 2022. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-effects-of-processing-methods-on-the-glycemic-index-chemical-and-functional-properties-of-some-selected-tuber-flours-7-2 >.
NNENNA, RACHEL. "The Effects Of Processing Methods On The Glycemic Index, Chemical And Functional Properties Of Some Selected Tuber Flours" Repository.mouau.edu.ng (2022). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-effects-of-processing-methods-on-the-glycemic-index-chemical-and-functional-properties-of-some-selected-tuber-flours-7-2