Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product – ‘pounded yam’

Otegbayo, Bolanle; Aina, J. O.; Asiedu, Robert; Bokanga, M.

doi:10.1016/j.foodchem.2005.08.041

Cited by 64 publications

(81 citation statements)

References 16 publications

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“…They are steamed, boiled or baked and consumed (Wanasundera and Ravidran 1992). In West and Central Africa, yams are processed into dry yam tubers/slices and flour (Otegbayo et al 2006;Sobukola et al 2010). The main application claimed for yam flour has been in bread products and snacks (Sebio and Chang 2000).…”

Section: Introductionmentioning

confidence: 99%

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

2013

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Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10-40 %), feed moisture content (12-24 %) and extruder barrel temperature (100-140°C) on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology (RSM). Radial expansion ratio differed significantly (p ≤0.05) with change in all the independent variables. Highest expansion (3.97) was found at lowest moisture content (12 %) and highest barrel temperature (140°C). Increased yam flour level decreased the expansion ratio significantly. Water absorption index (WAI) increased significantly with increase of all variables. However, water solubility index (WSI) did not change with change in yam flour percent. Hardness of extrudates that varied from 3.86 to 6.94 N was positively correlated with yam flour level and feed moisture content, however it decreased significantly (p ≤0.001) with increase of barrel temperature. Yam percent of 15.75 with feed moisture and barrel temperature at 12.00 % and 140°C respectively gave an optimized product of high desirability (> 0.90) with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30.39 % water solubility index and 3.86 N hardness. The predicted values registered nonsignificant (p <0.10) differences from the experimental results. Further study would include the sensory properties enhancement of extruded snacks and little emphasis on the chemistry of interaction between different components.

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Section: Introductionmentioning

confidence: 99%

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

2013

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“…Set back value of starch paste is an index of 'moudability' in stiff porridges. It has been reported that there is a positive correlation between setback values and 'moulability in stiff porridge foods such as pounded yam (Otegbayo et al 2006). This study seem to re-affirm the earlier established relationship between setback value and mouldability as starch blends with low set back values yielded products that scored low in 'mouldability' (Table 5).…”

Section: Pasting Properties Of Starch Blendsmentioning

confidence: 99%

“…High peak viscosity is an important attribute of textural quality in foods. According to Otegbayo et al (2006), high peak viscosity of starch paste contributes to good textural qualities of stiff porridge products. In this study, it was observed that starch blends with high peak viscosities produced stiff porridges with good textural properties (Table 5).…”

Section: Pasting Properties Of Starch Blendsmentioning

confidence: 99%

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Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends

et al. 2011

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Quality attributes of stiff porridges prepared from Irish potato and pigeon pea starch blends were studied. Starches were extracted from Irish potato and pigeon pea using a wet extraction method. Various ratios of the starches were mixed and analyzed for chemical, functional and pasting properties. The starch blends were then prepared into stiff porridges for sensory evaluation using a 20-man sensory panel. Substitution of Irish potato starch with pigeon pea starch led to increases in protein (0.15 to 1.2%), fat (0.26 to 0.56%) and ash (0.30 to 0.69%) while the amylose content of the starch blends decreased (from 23.8 to 18.4%) respectively. Functional properties such as bulk density (0.75 to 0.60 g/cm 3 ), water absorption capacity (3.1 to 2.6 g water/ g sample) and dispersibility (58.6 to 42.7%) decreased significantly (P<0.05) at the highest concentration (50%) of pigeon pea starch respectively. Pasting properties such as peak, breakdown, final and setback viscosities increased with increasing levels of pigeon pea starch while peak time and pasting temperature decreased. The sensory attributes of stiff porridges were not adversely affected by pigeon pea starch inclusion. Therefore it should be possible to incorporate up to 50% of low digestible pigeon pea starch into Irish potato starch from legumes such as pigeon pea as alternatives to cassava starch in the preparation of stiff porridges. Such porridges made from Irish potato and legume starches could provide additional incentive for individuals requiring decreased and or slow starch digestibility such as diabetics.

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“…Important functional properties that influences the suitability and usage of starchy stables such as plantain include; swelling power, water and oil absorption capacity, bulk density, solubility etc. Otegbayo et al, (2006) stated that, during the heating and cooling of starch series of processes follow gelatinization which include granule rupture and subsequently polymer alignment due to mechanical sheer which finally result in pasting. Flours are normally cooked into paste before eating, therefore the determination of pasting characteristics of flours are very essential in predicting quality index and the behavior of paste during and after cooking (Etudaiyeet al, 2009).…”

Section: Quality Indicators Of Flourmentioning

confidence: 99%

Effect of Soil Amendment on the Functional and Pasting Properties of False Horn Plantain Flour

Danso¹,

Appiah²,

Banful³

2018

IJEAB

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Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product – ‘pounded yam’

Cited by 64 publications

References 16 publications

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends

Effect of Soil Amendment on the Functional and Pasting Properties of False Horn Plantain Flour

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