Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation

Samson A. Oyeyinka, Oluwatosin E. Taiwo, Hamza Abdul, Ginalyn A. Rustria, Ajibola B. Oyedeji, Oluwafemi A. Adebo, Abe S. Gerrano, Stephen O. Amoo, Patrick B. Njobeh

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

In this study, poundo yam flour was supplemented with cassava flour (5, 15, 30 and 50%) and the functionality of the flour and quality of the cooked dough were determined. The composite flours and yam flour (approx. 56%) were more dispersible than the cassava flour (approx. 50%). Cassava flour addition significantly (p ≤ 0.05) increased the lightness of poundo yam flour (75.65–84.67) and the ability of the flours to absorb water, but the lightness values (61.60–64.79) of the cooked dough did not change significantly (p > 0.05). Samples with cassava flour were firmer (7.56–22.87 N), stickier (2.51–5.92 Ns) and gummier (2.57–5.48 N) than the control dough. Sensory ratings were similar across the cooked poundo yam samples. This study demonstrated that cassava flour can be used to supplement yam flour for poundo yam flour production.

Original languageEnglish
Article number100372
JournalFood Chemistry Advances
Volume3
DOIs
Publication statusPublished - Dec 2023

Keywords

  • Cassava flour
  • Functional properties
  • Pounded yam
  • Texture
  • Yam flour

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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