Effect Of Different Treatments On Proximate Composition Of Flour From Three-Leaf Yam (Dioscorea Dumetorum) And Effect Of Its Addition On The Organoleptic Properties Of Baked Products.

ABSTRACT

Tubers of three — leaf yam (trifoliate yam (Dioscorea dumetorum)) were procured and processed into flour by either cooking the tubers or raw. The flour samples produced were subjected to physio-chemical analysis, then the flours were used to bake products by partial replacement with wheat flour in the following proportions: 20: 80, 40 : 60, 60 : 40, 80 : 20 and 100 : 00 percents. The product produced were subjected to sensory evaluation and weight determination. The result of the chemical analysis showed a statistical difference in the protein and fat content of the cooked and raw trifoliate yam at (P< 0.05). The bulk density also differed at (P< 0.05). The panelists revealed a significant difference at (P < 0.05) between the eleven samples of composite flour bread produced, with 100 percent wheat flour much liked. The production of bread and other baked products using flour from three-leaf yam as an adjunct with wheat flour is feasible. This will enhance the economic utilization of this species of yam.