ABSTRACT
Dioscorea alata (water yam) was
evaluated in this study for the nutritional and ant-nutritional qualities by
giving them three different treatments (blanching, boiling and fermenting).
This study reveals the proximate composition, functional properties,
ant-nutritional properties and mineral composition of water yam flour. The
proximate composition are as follows: Moisture content (10.71%,12.80% and
11.82%) crude protein (8.65%, 6.87% and 8.72%) crude fiber (1.03%, 0.89% and
0.93%), ash content (4.23%, 4.61% and 4.80%) ether extract (0.67%, 0.68% and
0.63%) carbohydrate (85.43%, 87.05% and 84.95%). Functional properties
includes: Water absorption capacity (2.52g/g, 2.40g/g and 3.11g/g), bulk
density (0.6g/ml, 0.59g/ml and 0.58g/ml) oil absorption capacity (1.46g/g,
1.28g/g and 1.57g/g) swelling index (2.20%, 1.97% and 2.13%) gelatinization
capacity ( 0.75%wt/vol, 0.75%wt/vol and 1.30%wt/vol) foam capacity (12.80%,
11.80% and 11.76%) foam stability (8.73%, 7.62% and 7.29%) emulsion capacity
(19.90%, 18.73% and 19.74%) emulsion stability (13.64% 12.41% and 12.60%) pH
(8.30%, 9.80% and 7.54%) temperature (26.20°c, 26.20°c and
26.20°c).Anti-nutritional factor reveals; Oxalate (0.85%, 0.20% and 0.51%)
tannin (0.84%, 0.38% and 0.57%) phytate (0.76%, 0.15% and 0.36%).The mineral
content calculated were calcium, magnesium and iron. Calcium (0.09mg/100g,
0.20mg/100g and 0.14mg/100g) magnesium (0.14mg/100g, 0.30mg/100g and 0.30mg/100g
and iron (0.04mg/100g, 0.04mg/100g and 0.06mg/100g) respectively.
UGWUOKE, O (2021). Proximate Composition And Functional Properties Of Raw, Boiled And Fermented Water Yam (Dioscorea Alata). Mouau.afribary.org: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/proximate-composition-and-functional-properties-of-raw-boiled-and-fermented-water-yam-dioscorea-alata-7-2
OBIOMA, UGWUOKE. "Proximate Composition And Functional Properties Of Raw, Boiled And Fermented Water Yam (Dioscorea Alata)" Mouau.afribary.org. Mouau.afribary.org, 05 Aug. 2021, https://repository.mouau.edu.ng/work/view/proximate-composition-and-functional-properties-of-raw-boiled-and-fermented-water-yam-dioscorea-alata-7-2. Accessed 25 Nov. 2024.
OBIOMA, UGWUOKE. "Proximate Composition And Functional Properties Of Raw, Boiled And Fermented Water Yam (Dioscorea Alata)". Mouau.afribary.org, Mouau.afribary.org, 05 Aug. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/proximate-composition-and-functional-properties-of-raw-boiled-and-fermented-water-yam-dioscorea-alata-7-2 >.
OBIOMA, UGWUOKE. "Proximate Composition And Functional Properties Of Raw, Boiled And Fermented Water Yam (Dioscorea Alata)" Mouau.afribary.org (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/proximate-composition-and-functional-properties-of-raw-boiled-and-fermented-water-yam-dioscorea-alata-7-2