Physicochemical Properties of Processed Aerial Yam (Dioscorea bulbifera) and Sensory Properties of Paste (Amala) Prepared with Cassava Flour

Kayode, R. M. O.; Buhari, O. J.; Otutu, L. O.; Ajibola, T. B.; Oyeyinka, Samson A.; Opaleke, Deborah Oluyemisi; Akeem, Sarafa A.

doi:10.4038/jas.v12i2.8227

Cited by 18 publications

(16 citation statements)

References 26 publications

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“…However the supplementation of aerial yam flour to wheat flour was accepted upto 60%. Kayode et al (2017) also confirmed the supplementation of 60-80% of aerial yam flour for use in flour formulations for desirable sensory characteristics.…”

Section: Overall Acceptability Of Cookiessupporting

confidence: 55%

Biochemical and sensory evaluation of cookies produced from Aerial yam (Dioscorea bulbifera L.) flour

Bansod¹,

Ningot²,

Gondane³

2020

Int. J. Chem. Stud.

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during the year 2016-17. Cookies were produced from aerial yam and wheat flour blends. Aerial yam was processed into flour and used to substitute wheat flour at different proportions (20% aerial yam flour: 80% wheat flour, 40% aerial yam flour: 60% wheat flour, 60% aerial yam flour: 40% heat flour, 80% aerial yam flour: 20% wheat flour, 100% aerial yam flour ) and 100% wheat flour as control. The experiment was laid out in Randomized Block Design with four replication, the cookies were analyzed for biochemical and sensory attributes. From findings it was observed that, the increase in aerial yam flour increased the percentage of moisture, ash, fat and crude fibre content of cookies while protein and carbohydrate content was decreased. The sensory attributes (appearance, taste, texture, flavor and crispiness) were evaluated for acceptability of yam cookies with the help of score card by panel of judges. From the sensory evaluation, the treatment with 60% aerial yam flour + 40% wheat flour had highest overall acceptability. It was also found to be the most acceptable with respect to organoleptic characters especially taste and flavor/aroma developed during baking as compared to other treatments.

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Section: Overall Acceptability Of Cookiessupporting

confidence: 55%

Biochemical and sensory evaluation of cookies produced from Aerial yam (Dioscorea bulbifera L.) flour

Bansod¹,

Ningot²,

Gondane³

2020

Int. J. Chem. Stud.

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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: Bulk Density (Bd)mentioning

confidence: 80%

“…Furthermore, the variation in BD could be due to differences in particle size and moisture content of the flours (Chandra, Singh, & Kumari, 2015) which might be associated with the effect of predrying treatment and drying temperature. 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: 99%

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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“…Most of the recently reported studies on the edible D. bulbifera centred on its nutritional properties, phytochemical composition, toxicity and bitterness 12 – 16 , physicochemical properties of its composite with cassava flour 17 , and elemental composition of the tuber 18 . No literature yet exists on biochemical composition and a possible attempt to valorise the wild variety of D. bulbifera .…”

Section: Introductionmentioning

confidence: 99%

Isolation, modification and characterisation of cellulose from wild Dioscorea bulbifera

Ogunjobi

Balogun

2021

Sci Rep

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This study attempted to valorise wild Dioscorea bulbifera yam presently known to be poisonous and inedible obtained from three sources. The functional properties as well as its chemical composition were determined and isolated. Isolated cellulose was modified by the actions of sodium hydroxide and maleic anhydride. The biomass, isolated products and modified cellulose were characterized. Results showed that the highest cellulose obtained was 82.6%. FT-IR results showed successful modification of cellulose with the presence of a carbonyl (C = O) adsorption band at around 1725 cm-1. SEM images and XRD data showed a clear decrease in crystallinity but a slight increase in crystallite size after modification of the mercerized cellulose. TGA results showed the polymers degraded between 284 and 414 °C. The study reveals that the modified cellulose has potential application as an adsorbent and industrial material.

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Physicochemical Properties of Processed Aerial Yam (Dioscorea bulbifera) and Sensory Properties of Paste (Amala) Prepared with Cassava Flour

Abstract: Aerial yam is a member of the Dioscoreaceae family which consist several varieties found in South

Cited by 18 publications

References 26 publications

Biochemical and sensory evaluation of cookies produced from Aerial yam (Dioscorea bulbifera L.) flour

Biochemical and sensory evaluation of cookies produced from Aerial yam (Dioscorea bulbifera L.) flour

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

Isolation, modification and characterisation of cellulose from wild Dioscorea bulbifera

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