Pasting Properties of Flour Blends from Water Yam, Yellow Maize and African Yam Bean Seeds
C. E. Kalu *
Department of Food Technology, AkanuIbiam Federal Polytechnic, Unwana, Ebonyi State, Nigeria.
I. C. Alaka
Department of Food Science and Technology, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria.
F. C. Ekwu
Department of Food Science and Technology, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Pasting properties of flour blends from water yam, yellow maize and African yam bean were investigated in this study. Peak viscosity ranged from 133.50 to 166.25RVU, Trough viscosity ranged from 85.08 to 135.20RVU, break down viscosity ranged from 28.17 to 50.58RVU, final viscosity ranged from 5.05 to 5.49 min and pasting temperature ranged from 80.25 84.15oC. Addition of yellow maize and African yam bean affected (p<0.05) the peak viscosity, trough viscosity, break down viscosity, final viscosity, and setback viscosity in different trends. However, peak time and peak temperature of the flour sample were not statically (p<0.05) affected by the blend ratio in this study. Amongst the flour samples investigated in this study, flour sample DIN (60%WY:10%YM:30%AYB) showed promise for value added products such as noodles among other flour products. They flour sample adjusted to be the best sample could be used as a good replacement for wheat flour and when achieved, it will reduce the cost of importation.
Keywords: Pasting, flour blend, water yam, yellow maize.