Nutritional, functional, and sensory properties of poundo yam flour enriched with Irish potato flour

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Published: Dec 22, 2022
DOI: https://doi.org/10.14456/jsat.2022.6
Keywords:
poundo yam pasting properties Irish potato flour functional properties sensory evaluation

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Rafiu AGBAJE
Federal University of Agriculture Abeokuta.
Basirat Afolake Ojubanire Sunmonu
Department of Food Technology, Federal Polytechnic, Offa, Kwara State, Nigeria.
Gbadawiyu, Mistura Folasade.
Department of Food Technology, Federal Polytechnic Offa, Kwara State, Nigeria.
Jimoh, Kazeem Abiodun
Department of Food Technology Federal Polytechnic Offa Kwara State Nigeria
Joel Temitayo Tosin
Department of Food Technology, Federal Polytechnic Offa, Kwara State, Nigeria

Abstract

This study was conducted to determine the influence of inclusions of Irish potato flour (IPF) into instant poundo yam flour (PYF) on their nutritional composition, functional properties, and sensory evaluation. The four treatments were 1) PYF produced from 100% yam flour (PYF), 2) 90% PYF yam flour + 10% IPF (10IPF), 3) 80% PYF + 20% IPF (20IPF), 4) and 70% PYF + 30% IPF (30IPF). Increasing the concentration of IPF flour increased the concentration of calcium, magnesium, potassium, and iron (P<0.05). However, zinc contents were similar (P>0.05). For pasting property, 20IPF showed higher peak, trough, breakdown, and final viscosities than 10IPF or 30IPF, but lower than PYF except for trough and final viscosities (P<0.05). In contrast, 10IPF showed higher setback viscosity and pasting temperature (P<0.05). However, all peak times were similar (P>0.05). For functional properties, pH values tended to decrease as the percentage of IPF increased (P<0.05); however, loose bulk density, packed bulk density, water holding capacity, swelling capacity, and solubility showed significant increases in response to increases in IPF, except solubility for 10IPF (P<0.05). Amylose and carbohydrate values were similar (P>0.05). Adding IPF affected amylose content, carbohydrate content, and color properties (P<0.05). The finding indicated that enrichment of PYF with IPF benefited mineral contents; 10 to 20 % of IPF might be optimal to include in PYF to maximize overall properties.

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How to Cite
AGBAJE, R., Sunmonu, B. A. O., Gbadawiyu, M. F., Jimoh, K. A., & Joel, T. T. (2022). Nutritional, functional, and sensory properties of poundo yam flour enriched with Irish potato flour. Journal of Science and Agricultural Technology, 3(2), 1–11. https://doi.org/10.14456/jsat.2022.6
Issue
Vol. 3 No. 2 (2022): July - December
Section
Research Article
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Author Biographies

Basirat Afolake Ojubanire Sunmonu, Department of Food Technology, Federal Polytechnic, Offa, Kwara State, Nigeria.

Sunmonu, Basirat Afolake Ojubanire hold BSc  and MSc degrees in Food Science and Technology and Food Processing and Storage Technology respectively. She  is a Lecturer at the Department of Food Technology, Federal Polytechnic, Offa, Kwara State, Nigeria.

Gbadawiyu, Mistura Folasade., Department of Food Technology, Federal Polytechnic Offa, Kwara State, Nigeria.

Gbadawiyu Mistura Folasade is a graduate from the department of Food Technology, Federal Polytechnic Offa Kwara State. She hold a Higher National Diploma in Food Technology.

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