PAPER TITLE :CHEMICAL COMPOSITIONS, FUNCTIONAL AND SENSORY PROPERTIES OF INSTANT POUNDED YAM ‘SIMULATE’ FROM YAM (DIOSCOREA ROTUNDATA) AND UNRIPE PLANTAIN (MUSA PARADISIACAL ) FLOUR BLENDS

FUTA JOURNAL OF RESEARCH IN SCIENCE | VOLUME 13 NUMBER 3 2017

Paper Details

  • Author(s) : AFOLABI, M.O.*, OTEGBAYO, B.O. and ABE, O.O
  • Abstract:

ABSTRACT
Plantain (Musa paradisiacal) flour (PF) was mixed with the yam(Dioscorea rotundata) flour (YF) in the ratios 5:95, 10:90, 15:85 and 20:80 to produce pounded yam ‘simulate’ when reconstituted in hot water. The proximate compositions, functional properties and consumers acceptability of the yam flour (YF) and the plantain flour (PF) blends were determined. The composite flours were then reconstituted in boiled water at 100oC to produce yam-plantain dough which is a simulate of mechanically pounded yam and the quality attributes were compared with instant pounded yam dough produced from 100% yam flour and 100% plantain flour. Sensory evaluations were carried out on the samples. The proximate compositions of the flour blends are in the following ranges 1.66-1.71% (protein), 0.98-1.05% (fat), 0.49-0.94% (crude fibre), 1.65-3.05% (ash), 11.22-12.88% (moisture) and 81.29-83.24% (carbohydrate). The ranges of values for functional properties are 145-250% (water absorption capacity), 135-245% (swelling power), 0.63-0.78g/ml (bulk density) and 60-70.75% (dispersibility). Sensory evaluation results showed that the dough obtained from the 100% instant pounded yam flour had the highest general acceptability score and the sample from 100% plantain flour was the least preferred. The inclusion of unripe plantain flour in instant pounded yam flour does not significantly improve the texture and functional properties of the yam flour for the production of pounded yam but it increased the crude fibre in the flour blends
Key words:Yam, plantain, pounded yam ‘simulate’, properties.