Effect of water yam (<i>Dioscoreaalata</i>) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties

Awoyale, Wasiu; Maziya‐Dixon, Busie; Sanni, L.O.; Shittu, T.A.

doi:10.1002/fsn3.254

Cited by 16 publications

(9 citation statements)

References 24 publications

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“…The WAC of shrimp protein hydrolysate, shrimp powder, rice flour, cornflour was 1.21, 2.75, 1.62, 0.88 g water/g sample, respectively. The present results are in agreement with similar results observed for rice and cassava flour (Awoyale et al ., ). The fat/oil holding/absorption capacity is the ability of a product to entrap oil, and this is known to improve flavour and increase mouth feel of a food material.…”

Section: Resultsmentioning

confidence: 97%

Optimisation and comparative study on the addition of shrimp protein hydrolysate and shrimp powder on physicochemical properties of extruded snack

Jeyakumari¹,

Das

Bindu

et al. 2016

Int J of Food Sci Tech

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The effect of an addition of shrimp protein hydrolysate and shrimp powder on the physicochemical properties of extruded snack was studied. Rice flour and cornflour were used as base materials, and extrusion was done using corotating twin-screw extruder. A mixture response surface methodology was used to study the effect of ingredient mixture on the physical, functional and sensory properties of extrudates. Linear and quadratic mixture response regression model was fitted to the response variables, and it was evaluated using R 2 values. Based on the desirability function score, the optimum combination of ingredient was 47.75% rice flour, 38.64% cornflour, 5.95% hydrolysate and 7.67% shrimp protein powder. It was observed that an addition of shrimp hydrolysate more than 5% (7.5%) improved the crispiness. Sensory evaluation revealed that shrimp hydrolysate and shrimp powder can be used at 5-7.5% level for developing protein-rich extruded products without affecting sensory characteristics.

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Section: Resultsmentioning

confidence: 97%

Optimisation and comparative study on the addition of shrimp protein hydrolysate and shrimp powder on physicochemical properties of extruded snack

Jeyakumari¹,

Das

Bindu

et al. 2016

Int J of Food Sci Tech

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“…However, high fat content could be undesirable in snack as it could hamper the shelf life of the food products. This is because fat can promote rancidity in food leading to development of unpleasant and odorous compound (11). Increased fat content of this snack could be attributed to fat content of AB (9-12%), which was initially higher than that of WY (1-2%).…”

Section: Proximate Composition and Energy Value Of Ojojomentioning

confidence: 94%

Effect of African breadfruit(Treculia africana) seed supplementation on some chemical and sensory attributes of fried water yam (Dioscorea alata) ball

Olatoye

Babalola²,

Lawal

2018

ACTA PERIOD TECHN

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Fried water yam ball, traditionally known as Ojojo in western Nigeria, is a low protein snack, usually prepared as value added product from grated water yam paste. The influence of African breadfruit seed, a lesser known protein source on quality attributes of water yam ball (Ojojo) was evaluated. Wet-milled water yam (WY) was produced and supplemented with African breadfruit seed (AB) at 10-50%. A control sample was prepared from 100% WY. The blend was mixed with ingredients (salt, powder pepper, okra and onion) and the mixed dough was subsequently used for the production of Ojojo, through deep fat frying. Using standard methods, snack was evaluated for proximate composition, metabolisable energy and anti-nutrient contents (total phenolic, flavonoids, tannin, phytate, oxalate and alkaloids). Hedonic test was used to evaluate the sensory properties. Data were analysed using ANOVA (analysis of variance) at α 0.05. WY supplementation with AB significantly decreased moisture content (9.50-9.28%), fibre (2.20-1.80%) ash (5.50-4.00%) and carbohydrate (74.83-65.34%), but increased protein (7.02-13.50%), fat (0.95-6.00%) and metabolisable energy contents (340.97-373.39 kcal). There was significant increase in anti-nutrients (mg/100g), except total phenol (3.79-1.83), but they all fell within tolerable limits. Sample with 60% WY and 40% AB was the most acceptable by the panellists (7.02±0.38).

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“…Dioscorea sp. generally contains low protein content, which is suitable to make cookies, cake, and pie crusts (Awoyale et al, 2016). Ash, lipid, and fiber of the PWYTS were significantly lower (p<0.05) than those of the PWYTF and different from the references.…”

Section: Chemical Compositions Of the Pwytf And The Pwytsmentioning

confidence: 94%

“…Several studies have been carried out to determine the nutritional value of water yam, such as moisture, ash, protein, fat, fiber, carbohydrate contents, minerals, and vitamins (Table 1b, Rosida et al, 2015;Hafsari, 2014;Baah et al, 2009;Obadina et al, 2014;Harijono et al, 2013;Awoyale et al, 2016;Alata et al, 2013;Rugchati, 2012;Nadia et al, 2015;Udensi et al, 2008;Fang et al, 2011;Riley et al, 2006;Winarti & Saputro, 2013). Water yam also contains high resistant starch and inulin, which acts as prebiotic (Winarti & Saputro, 2013;Rosida et al, 2018;Winarti & Saputro, 2013).…”

Section: Introductionmentioning

confidence: 99%

PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH OF PURPLE WATER YAM (Dioscorea alata) TUBER AND THE DIFFERENCE ON SENSORY ACCEPTANCE OF THE COOKIES PRODUCED

Nofiani

Ulta

Safitri

et al. 2021

AGROINTEK: Jurnal Teknologi Industri Pertanian

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Purple water yam tubers (PWYTs) or Dioscorea alata are edible tubers containing bioactive compounds that are beneficial to human health. Its high carbohydrate content can be used to make flour or starch to increase its shelf life and food diversification. However, this food is unpopular among several communities in Indonesia, particularly for the juveniles due to limited processing knowledge. Therefore, this study aims to characterize the physicochemical properties of purple water yam flour (PWYTF) and starch (PWYTS) in order to assess consumers' acceptability toward gluten-free cookies. The PWYTF was prepared by drying peeled tubers, which was subsequently grounded. Meanwhile, the PWYTS was prepared by homogenizing the peeled tubers with water, the sediment from supernatant was dried. The chemical properties, such as moisture, ash, fiber, protein, and lipid, were determined using the Indonesian national standard procedures for flour. The physical properties, namely pH, bulk density (BD), water/oil absorption capacity (W/OAC), water/oil binding capacity (W/OBC), swelling power (SP) and solubility (Sol) were evaluated. The PWYTF and the PWYTS were used to make gluten-free cookies, with their physical properties and consumer's acceptability evaluated using semi-trained panelists. Yields of both the PWYTF and the PWYTS were 36.10% and 26.63%, respectively. The chemical compositions of the PWYTF and the PWYTS were significantly different (p0.05) for carbohydrate (80.34 and 80.78 %), crude protein (0.78 and 0.81%), and crude fiber (2.0 and 1.9%) except for the ash content (2.6 and 0.5%), lipid (0.3 and 0.1%), and moisture (13.77 and 15.70%). Furthermore, their physical properties were also significantly different (p0.05) for pH (6.62 and 5.84), BD (0.46 and 0.68 g/mL), WAC (2.07 and 0.46 g/g), WBC (1.07 and 0.49 g/g), SP, and Sol except OAC (1.63 and 1.49 g/g) and OBC (0.63 and 0.49 g/g). The cookies made from the PWYTS were appreciated with the highest hardness and rated from panelists. Therefore, the PWYTS can be used in place of a commercial wheat flour to make cookies..

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Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties

Cited by 16 publications

References 24 publications

Optimisation and comparative study on the addition of shrimp protein hydrolysate and shrimp powder on physicochemical properties of extruded snack

Optimisation and comparative study on the addition of shrimp protein hydrolysate and shrimp powder on physicochemical properties of extruded snack

Effect of African breadfruit(Treculia africana) seed supplementation on some chemical and sensory attributes of fried water yam (Dioscorea alata) ball

PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH OF PURPLE WATER YAM (Dioscorea alata) TUBER AND THE DIFFERENCE ON SENSORY ACCEPTANCE OF THE COOKIES PRODUCED

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