Qualitative Assessment of Flours from Five Varieties of Yam in Benue State Nigeria
Dorcas Nguemo Kundam *
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Food Science and Technology, University of Mkar, Mkar, Gboko, Nigeria.
Julius K. Ikya
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Food Science and Technology, Joseph Sarwuan Tarka University of Agriculture, Makurdi, Nigeria.
Joseph S. Alakali
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.
Ndi Betrand Bongjo
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Need to reduce post-harvest losses of Benue yams birthed this research. The study investigated the functional, pasting properties and nutritional composition of high quality flours produced from five Yam varieties in Benue State, Nigeria. The functional and pasting properties and nutritional composition of flours produced from five yam varieties in Benue State, Nigeria. Their bulk density (0.70-0.84 g/cm3), dispersibility (23.17-39.33g/mL), water (0.87-2.53mL/g) and oil (0.93-2.03mL/g) absorption capacities, swelling index (0.92-2.07mL/g) and capacity ranged from 146.30-265.82%., The peak viscosity, trough, breakdown, final viscosity, set back, peak time and pasting temperature, ranged from 1285.00-4586.33 RVU, 1102.00-4035.00 RVU, 57.07-1046.00 RVU, 1878.33-6428.00 RVU, 688.00-2393.33 RVU - (Rapid Viscometric Unit), 5.40-7.20mins and 81.50-88.85oC., The moisture content, ash, crude fiber, protein, fat, carbohydrates and energy values ranged from 7.61-9.70%, 0.05-3.80%, 0.10-4.82%, 7.77-9.27%, 1.19-1.51 %; 75.09-79.55% and 326.50-343.52 kcal., The Vitamins: A (0.66.41-807.55 mg/100 g), C (23.40-28.73mg/100 g), E (0.08-1.24 mg/100 g), K (0.12-0.74 mg/100 g) and B1 ranged from 0.73-0.83 mg/100 g) while vitamin D was negligible in all samples., The Minerals sodium, potassium, Calcium, magnesium, phosphorus, manganese and zinc ranged from 47.42-59.73 mg/100 g, 69.01-123.51 mg/100 g, 25.28-33.01 mg/100 g, 39.18-58.02 mg/100 g, 0.04-0.12 mg/100 g, 2.95-5.43 mg/100 g and 0.79-1.25 mg/100 g respectively. Results revealed that, Sample AR (Amura yam flour) could be regarded to have the best quality of all parameters evaluated compared to all the other yam flours. Though generally, the physico-chemical properties of the yam flours compared favourably with the wheat flour used as control, therefore, they all exhibited good qualities of flours for baking of confectioneries.
Keywords: Functional properties, pasting properties, nutritional composition, confectioneries, post-harvest losses