Studies On The Potentials Of Aerial Yam (Dioscorea Bulbifera) Flour In A Baked Product

ABSTRACT

The proximate composition, functional properties and sensory quality of aerial yam tuber flour were evaluated. The flour,was substituted for wheat at various levels in cake production. The flour consisted of moisture (9.36%), crude protein (3.59%), fat (1.40%), crude fiber (3.24%), ash (1.63%) and caWohydrate (78.66%). Functional properties were 0.748 g /ml (buik density ), 6% (least gelation concentration). The foam capacity was low but increased with increasing concentration and NaCI concentration. Increase in PH of the solutions decreased the foaming capacity but increased the stability. V'ater absorption capacity was 2.5 mug, while that of oil absorption was 1 .4 ml/g. Aerial yam flour at 20% substitution for wheat showed the best result.