Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 36: 2340 - 2345. Published December 7, 2010.
Effect of cassava starch and defatted soybeans substitution on the properties of trifoliate yam (Dioscorea dumetorum) flours.
Abiodun O.A* and Oladapo A.S.
1Department of Food Science and Technology, Osun State Polytechnic, P.M.B 301, Iree Osun State, Nigeria.
*Corresponding Author email: funmiabiodun2003@yahoo.com
ABSTRACT
Objectives: To evaluate the effect of cassava starch and defatted soybeans substitution on the textural and nutritional properties of trifoliate yam (Dioscorea dumetorum) flours.
Methodology and results: Trifoliate yam flour was fortified with cassava starch and defatted soybean flour in range 5% soybeans and 5% starch (TFB) , 10% soybeans and 10% starch (TFC), 10% soybeans and 20% starch (TFD), 15% soybeans and 15% starch (TFE), 15% soybeans and 25% starch (TFF) and 20% soybeans and 20% starch (TFG). Protein content was highest in sample TFG and lowest in unsubstituted trifoliate yam flour (TF) while the fat content increased from 1.03-1.16%. Trifoliate yam flour had higher peak viscosity (219.50RVU) which was significantly different (p ≤ 0.05) from that of the substituted flour samples. Holding strength values ranged from 97.91 RVU in TFC and 164.67 RVU in TF while breakdown values ranged from 5.43 RVU in TFE and 55.37 RVU in TF. Final viscosity, setback, pasting time and pasting temperature ranged from 13370 RVU in TFC and 247.75 RVU in TF, 19.10 RVU in TFF and 83.07 RVU in TF, 5.09 min in TF and 6.84 min in TFF and 90.19 oC in TF and 92.65 oC in TFD respectively. Sensory evaluation conducted on the dough showed no significant difference (p ≥ 0.05) in color and odor.
Conclusion and application of findings: The nutritional and textural qualities of trifoliate yam flour were improved with the addition of soybeans and cassava starch. Samples with 15% soybeans and 15% cassava starch, or 15% soybeans and 25% cassava starch were more acceptable than the samples containing 5% soybeans and 5% cassava starch, 10% soybeans and 10% starch, 10% soybeans and 20% starch. Processing of trifoliate yam into flour and stiff dough (amala) encourages the use and utilization of the yam in other forms. Fortification with soybean flour makes the food more nutritious thereby alleviating the problem of malnutrition especially in children.
Key word: Trifoliate yam, Fortification, Cassava starch, Soybeans flour, Sensory properties
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