J. Sci. Agri. Technol. (2022) Vol. 3 (2): 1 – 11
DOI: https://doi.org/10.14456/jsat.2022.6
Abstract
This study was conducted to determine the influence of inclusions of Irish potato flour (IPF) into instant poundo yam flour (PYF) on their nutritional composition, functional properties, and sensory evaluation. The four treatments were 1) PYF produced from 100% yam flour (PYF), 2) 90% PYF yam flour + 10% IPF (10IPF), 3) 80% PYF + 20% IPF (20IPF), 4) and 70% PYF + 30% IPF (30IPF). Increasing the concentration of IPF flour increased the concentration of calcium, magnesium, potassium, and iron (P<0.05). However, zinc contents were similar (P>0.05). For pasting property, 20IPF showed higher peak, trough, breakdown, and final viscosities than 10IPF or 30IPF, but lower than PYF except for trough and final viscosities (P<0.05). In contrast, 10IPF showed higher setback viscosity and pasting temperature (P<0.05). However, all peak times were similar (P>0.05). For functional properties, pH values tended to decrease as the percentage of IPF increased (P<0.05); however, loose bulk density, packed bulk density, water holding capacity, swelling capacity, and solubility showed significant increases in response to increases in IPF, except solubility for 10IPF (P<0.05). Amylose and carbohydrate values were similar (P>0.05). Adding IPF affected amylose content, carbohydrate content, and color properties (P<0.05). The finding indicated that enrichment of PYF with IPF benefited mineral contents; 10 to 20 % of IPF might be optimal to include in PYF to maximize overall properties.
Keywords: poundo yam, pasting properties, Irish potato flour, functional properties, sensory evaluation.
Received: April 15, 2022. Revised: August 3, 2022. Accepted: September 6, 2022.
