Makanjuola, Olakunle Moses and Ajayi, Adebola (2020) CHEMICAL AND PASTING PROPERTIES OF FLOURS OBTAINED FROM THREE VARIETIES OF YAM. Global Scientific Journals, 8 (8). ISSN 2320-9186
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Abstract
The chemical and pasting properties of yam flours obtained from three (3) Varieties of yam were examined using standard analytical methods. The results revealed significant differences (p≤0.05) in moisture, protein carbohydrate, pH, amylose and amylose pectin while fat, ash and energy do not show any significant difference. The moisture content ranged from 3.41 – 9.94%; Protein content ranged from 2.29 – 15.13%, Fat varied from 1.41 – 2.32%; Ash varied between 3.79 – 4.11%, crude fibre ranged from 2.13 – 2.86 % while carbohydrate content varied from 70.23 – 78.84 %. The pH ranged from 6. 15 – 6. 44 while energy values of 1487.62, 1490.65 and 1564.28 Kj / 100g were obtained for the flours of the three yam varieties. Also amylose contents ranged from 21.01 – 35.19% while amylopectin varied from 64.81 – 79.03 %. Peak Viscosity ranged from 4282.33 – 5582.33 BU, with the white yam flour having the highest peak viscosity value. The breakdown viscosity varied from 961.00 – 1549.33 BU (flour from water yam had the highest value). The trough values of the Yam flours ranged from 3147.00 – 4622.00 BU while the final viscosity varied from 4088.67 – 66.25.00 BU. The set back values recorded were 941. 33, 1522. 00 and 2002.00 form the flours with peak time of 5.34,5.14 and 5.21 minutes respectively. Pasting Temperatures of 79.16, 84.10 and 83.2 0C were obtained for the three yam flours. Therefore, understanding yam flour characteristics will further provide information for their end use quality.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 30 May 2021 19:01 |
| Last Modified: | 30 May 2021 19:01 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1536 |
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