Journal of Food Processing & Technology

Abstract

Effect of Enrichment of Trifoliate Yam Flour with Pumpkin Seeds Flour on the Pasting Characteristics and the Acceptability of its Product

Adelekan Aminat O, Arisa NgoziU, Alamu Adediran and Ogunseye Funmbi Racheal

Trifoliate yam (Dioscorea dumentorum) is an underutilized yam species which is highly nutritious, but cannot be stored for a long period like other yams because it hardens a few days to harvest. This makes it unavailable all year round. There is therefore the need for processing of the yam to stable flour. Trifoliate yam flour was produced and enriched with pumpkin (Telfaria occidentalis) seed flour at three substitution levels (10%, 15% and 20%) and processed into chin-chin, this product was compared with the chin-chin made from Irish potato (Solanumtuberosum) flour. The flour was analysed for physico-chemical, functional and pasting properties. The product made from the flour (chin-chin) was tested for proximate composition and sensory evaluation to determine its acceptability. Results showed that enrichment of trifoliate yam flour with pumpkin seed flour increased the pH of the flour from 5.95 at 10% substitution to 6.03 at 15% substitution level, while the protein content also increased from 14.23% (10% substitution) to 16.53% (20% substitution). There was also an increase in fat content at the same substitution level. Peak viscosity of the flour decreased from 344.17RVU (10% substitution) to 269.25 (20% substitution). The overall acceptability showed that 10% substitution level had the highest rating and there was no significant difference in the chin-chin made from the enriched flour at the different substitution levels (P>0.05).