Qualitative Analysis of Flours from Five Varieties of Yam: A Study in Benue State Nigeria | Chapter 8 | Food Science and Agriculture: Research Highlights Vol. 4

 

Huge post-harvest losses of yams are a recurring experience of stakeholders in Nigeria, particularly Benue State, which produces yams in the largest quantities. The need to reduce post-harvest losses of Benue yams birthed this research. The study investigated the functional, pasting properties and nutritional composition of high-quality flours produced from five Yam varieties in Benue State, Nigeria. Their bulk density (0.70-0.84 g/cm3), dispersibility (23.17-39.33g/mL), water (0.87-2.53mL/g) and oil (0.93-2.03mL/g) absorption capacities, swelling index (0.92-2.07mL/g) and capacity ranged from 146.30-265.82%. The peak viscosity, trough, breakdown, final viscosity, set back, peak time and pasting temperature ranged from 1285.00-4586.33 RVU, 1102.00-4035.00 RVU, 57.07-1046.00 RVU, 1878.33-6428.00 RVU, 688.00-2393.33 RVU (Rapid Viscometric Unit), 5.40-7.20 mins and 81.50 - 88.85 oC. The moisture content, ash, crude fiber, protein, fat, carbohydrates and energy values ranged from 7.61-9.70%, 0.05-3.80%, 0.10-4.82%, 7.77-9.27%, 1.19-1.51%; 75.09-79.55% and 326.50-343.52 kcal. The Vitamins: A (0.66.41-807.55 mg/100 g), C (23.40-28.73mg/100 g), E (0.08-1.24 mg/100 g), K (0.12-0.74 mg/100 g) and B1 ranged from 0.73-0.83 mg/100 g, while vitamin D was negligible in all samples. The Minerals sodium, potassium, Calcium, magnesium, phosphorus, manganese and zinc ranged from 47.42-59.73 mg/100 g, 69.01-123.51 mg/100 g, 25.28-33.01 mg/100 g, 39.18-58.02 mg/100 g, 0.04-0.12 mg/100 g, 2.95-5.43 mg/100 g and 0.79-1.25 mg/100 g, respectively. Results revealed that sample AR (Amura yam flour) had the best quality of all parameters evaluated compared to all the other yam flours. Generally, the physico-chemical properties of the yam flours compared favourably with the wheat flour used as control; therefore, they all exhibited good qualities of flours for baking of confectioneries. Thus, it can be concluded that the sample Amura yam flour had higher values of most of the minerals, the highest values of all vitamins and protein content, along with retaining flavor more than the other flours.

 

 

Author(s) Details

Dorcas Nguemo Kundam
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v4/4117