Biochemical and Functional Properties of Yam Flour during the Post-harvest Conservation of Dioscorea alata Cultivar « Azaguié »

Nina, Kouadio; Ghislaine, Dan Chépo; Hubert, K.; Patrice, Assoi; Patrice, Kouamé Lucien; Kamenan, Alphonse

doi:10.9734/cjast/2017/32404

Cited by 10 publications

(14 citation statements)

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“…When compared with other tuber crops, the BD of anchote flour was higher than BD of Dioscorea dumetorum and Dioscorea bulbifera (0.50–0.62 g/cm 3 ) (Abiodun, Adegbite, & Oladipo, 2010; Kayode et al., 2017). However, it is less than the BD of yam (1.14 g/cm 3 ) and cocoyam (0.94–1.01 g/cm 3 ) flours (Falade & Okafor, 2015; Nina et al., 2017).…”

Section: Resultsmentioning

confidence: 96%

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour

Bikila

Tola

Esho

et al. 2020

Food Science & Nutrition

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Section: Resultsmentioning

confidence: 96%

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour

Bikila

Tola

Esho

et al. 2020

Food Science & Nutrition

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“…In fresh form, these staples have high moisture contents and high enzymatic activity. In order to significantly decrease post‐harvest losses, increase product shelf life and meet high consumer demand, they are usually processed into edible flours by drying (Olorode & Ewuoso, 2017; Nina et al ., 2017). Popularity of instant edible flours in major sub‐Saharan urban markets has been on the increase in recent years (Kenechukwu & Ndidi, 2015).…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of instant 'poundo' cocoyam (Colocasia esculenta) and yam (Dioscorea rotundata) flours produced by flash and cabinet drying

Adeboyejo

Aderibigbe

Obarayi

et al. 2020

Int J of Food Sci Tech

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Summary Cocoyam, an important staple crop especially among the low‐income earners in tropical regions of the world, is highly underutilised for industrial applications. This study investigates the nutritional, colour and rheological properties of instant flours (‘poundo’) from two cultivars of Colocasia esculenta (white‐NCe010 and purple‐NCe003) and Dioscorea rotundata (var. Oginni), and sensory attributes of doughs prepared from reconstituted flours. Tubers were processed into instant flours using cabinet and flash drying methods. Significant differences (P < 0.05) in the proximate and mineral composition and pasting properties of flours were found. Sensory panellists rated reconstituted poundo yam (8.17–8.20) and white cocoyam (7.50–7.95) higher than purple cocoyam (6.60–7.10) meals. Influence of drying method on sensory characteristics of flours was not significant. Instant poundo cocoyam and yam flours could serve as novel convenience and ready‐to‐eat food products which could contribute to increasing the commercial and industrial application options for these underutilised tubers beyond their present basic use.

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“…Pembuatan tepung uwi bertujuan untuk memperpanjang umur simpan Nina et al, 2017. Bentuk olahan tepung mempunyai kelebihan diantaranya bahan mudah disimpan, volumenya kecil, mudah dalam transportasi, dan lebih fleksibel untuk berbagai produk pangan olahan (Hapsari, 2014).…”

Section: Pendahuluanunclassified

“…Senyawa fenolik merupakan komponen yang terdapat pada hampir semua tanaman dan dapat berperan sebagai pemberi warna dan sebagai antioksidan alami (Nina et al, 2017). Perubahan kadar senyawa fenolik tepung uwi ungu selama penyimpanan 25 hari dapat dilihat pada Figur 4.…”

Section: Perubahan Kadar Senyawa Fenolik Tepung Uwi Unguunclassified

Perubahan Antosianin dan Aktivitas Antioksidan Tepung Uwi Ungu selama Penyimpanan

Tamaroh

Raharjo

Murdiati

et al. 2018

JATP

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Uwi ungu (Dioscorea alata L) merupakan bahan pangan yang berpotensi sebagai sumber antioksidan alami, karena adanya komponen antosianin dan senyawa fenolik. Penelitian ini bertujuan mengetahui perubahan komponen tepung uwi ungu selama penyimpanan pada kondisi ruang simpan berbeda. Penyimpanan tepung uwi ungu disimpan pada ruang berukuran 60x60x60 cm 3 yang diberi perlakuan lampu 150 lux (ruang KL) dan tanpa perlakuan lampu (TKL). Kelembaban udara (RH) ruang simpan dicatat pada saat penyimpanan. Penyimpanan dilakukan selama 25 hari, setiap 5 hari dilakukan uji pada kadar air, kadar antosianin, kadar fenolik, aktivitas antioksidan (%RSA). Data yang diperoleh diuji statistik dengan ANOVA, jika ada beda nyata diuji dengan DNMRT pada tingkat kepercayaan 5%. Hasil penelitian menunjukkan bahwa RH ruang simpan kondisi KL stabil (65%) dan RH ruang simpan TKL berubah-ubah (antara 77-85%). Penyimpanan pada ruang KL dapat menyebabkan peningkatan kadar air, penurunan kadar antosianin, penurunan kadar senyawa fenolik dan aktivitas antioksidan (%RSA) yang lebih rendah dibanding penurunan pada penyimpanan ruang TKL. Penyimpanan tepung uwi ungu pada hari ke-10 menunjukkan peningkatan kadar air, penurunan kadar antosianin, kadar fenolik dan aktivitas antioksidan yang signifikan. Komponen penyusun tepung uwi setelah penyimpanan 10 hari pada kondisi KL sebagai berikut; kadar air 15,5 %, kadar antosianin 56,24 mg/100 g bk, kadar senyawa fenolik 104,2 mg EGA/100 g bk dan aktivitas antioksidan 75,42% (% RSA). Kesimpulannya, oleh karena ruang simpan KL terbukti menekan penurunan kadar air, kadar antosianin, kadar senyawa fenolik dan aktivitas antioksidan dibanding penyimpanan pada ruang TKL, maka tepung uwi ungu lebih baik disimpan dalam ruang KL.

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Biochemical and Functional Properties of Yam Flour during the Post-harvest Conservation of Dioscorea alata Cultivar « Azaguié »

Cited by 10 publications

References 0 publications

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour

Comparative evaluation of instant 'poundo' cocoyam (Colocasia esculenta) and yam (Dioscorea rotundata) flours produced by flash and cabinet drying

Perubahan Antosianin dan Aktivitas Antioksidan Tepung Uwi Ungu selama Penyimpanan

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