PROXIMATE COMPOSITION, FUNCTIONAL AND SENSORY EVALUATION OF BLENDS OF YAM-SOY-PLANTAIN FLOURS FOR CULINARY PURPOSES

Makanjuola, Olakunle Moses and Ajayi, Adebola (2017) PROXIMATE COMPOSITION, FUNCTIONAL AND SENSORY EVALUATION OF BLENDS OF YAM-SOY-PLANTAIN FLOURS FOR CULINARY PURPOSES. Journal of Global Biosciences, 6 (10). pp. 5248-5259. ISSN 2320-1355

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Abstract

The proximate composition, functional and sensory properties of composite flours produced from the blends of yam, soy and plantain flours were investigated using standard methods. The flour samples coded as Z9F, 4AP, DF5, YR1, L3N and GRZ represented 100:0:0, 85:5:10, 80:10:10, 75:15:10, 70:20:10 and 65:25:10 for yam flour, soy flour and plantain flour respectively. The protein contents for all the samples ranged from 4.82% to 15.32% suggesting that protein content increased as the level of soy bean increased. Similar trends were shown for other nutrients except the carbohydrate and moisture content that decreased greatly as the soy bean addition increased. The functional properties showed significant difference (p≤0.05) among all the samples under consideration revealing different formulations that were made. The sensory qualities of the flour showed significant difference at 5% confidence level of acceptance. For example the level of acceptance decreased steadily from 85:5:10 to 65:25:10 (yam: soy bean: plantain) due probably to the odour posed by the soy bean. Key words: Yam, Soybeans, Plantain, proximate composition, functional properties, sensory qualities.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	21 Jul 2020 10:02
Last Modified:	21 Jul 2020 10:02
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1045

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