ABSTRACT
The nutrient composition of water yam (Dioscorea alata)
flour and the products (cake chips, fufu, biscuits) made from them were
determined. The sensory properties of the products were examined. The water yam
tuber was processed into flour, which was later used for cake and biscuits.
Other products such as chips and fufu were also made. The flours were combined
in ratios of 50:50 of wheat and wate yam, 40:60 of water yam and wheat. Also
100% wheat and 100% water yam flours served as the controls. The proximate
composition of the water yam flour showed that moisture content was 6.55%;
ash,3.91%: fat, 0.76% protein, 0.82%: fibre 8.57%; carbohydrate, 78.52% and
energy, 247.00 kj. The proximate composition of each product was also
determined. The nutrient composition of the water yam products were compared
favorably with white yam and wheat. The results were statistically analyzed
(p< 0.05). The judges accepted all the baked products made from the water
yam especially biscuits made from 100% water yam flour and 60:40 (wheat and
water yam flours). xv The chips made from water yam was mostly accepted than
the water yam fufu. They however preforred the products made from wheat flour
and white yarn over those from the water yam flour and tuber. Further
processing of the water yam is needed to improve color, taste and acceptability
of their products and hence its consumption.
AKPAN, S (2021). Acceptability and Nutritional Composition Of Processed Wateryam (Dioscorea. Alata) Products. Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/acceptability-and-nutritional-composition-of-processed-wateryam-dioscorea-alata-products-7-2
S, AKPAN. "Acceptability and Nutritional Composition Of Processed Wateryam (Dioscorea. Alata) Products" Mouau.afribary.org. Mouau.afribary.org, 11 Oct. 2021, https://repository.mouau.edu.ng/work/view/acceptability-and-nutritional-composition-of-processed-wateryam-dioscorea-alata-products-7-2. Accessed 23 Nov. 2024.
S, AKPAN. "Acceptability and Nutritional Composition Of Processed Wateryam (Dioscorea. Alata) Products". Mouau.afribary.org, Mouau.afribary.org, 11 Oct. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/acceptability-and-nutritional-composition-of-processed-wateryam-dioscorea-alata-products-7-2 >.
S, AKPAN. "Acceptability and Nutritional Composition Of Processed Wateryam (Dioscorea. Alata) Products" Mouau.afribary.org (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/acceptability-and-nutritional-composition-of-processed-wateryam-dioscorea-alata-products-7-2