EFFECT OF PROCESSING ON THE CHEMICAL COMPOSITION, PHYTOCHEMICAL CONTENTS AND FUNCTIONAL PROPERTIES OF YELLOW FLESHED AERIAL YAM (DIOSCOREA BULBIFERA) FLOUR

  • Chidimma Juliet Igbokwe University of Nigeria Nsukka, Enugu State, Nigeria
  • Peter Isah Akubor Federal University Wukari, Taraba State, Nigeria
  • Ifeoma Elizabeth Mbaeyi-nwaoha University of Nigeria Nsukka

Abstract

This research work investigated the effect of processing (sulphiting and steam blanching) on the proximate, phytochemical and functional properties of Dioscorea bulbifera flour. the There were significant (𑃠< 0.05) differences in the proximate composition in all the samples. Steam blanching significantly increased crude fibre, protein, ash and carbohydrate when compared with the raw and sulphited samples.  Alkaloid, flavonoid and saponin contents ranged from 2.04-3.63, 8.84 -12.34 and 0.46-0.73 in the steam blanched samples. Sulphiting significantly increased the phytate and carotenoid contents from 0.24 -0.82 and 0.08 -4.83 respectively. Steam blanching significantly (𑃠< 0.05) increased the water absorption capacity, swelling capacity and least gelation capacity compared to the raw and sulphited sample.

Author Biographies

Chidimma Juliet Igbokwe, University of Nigeria Nsukka, Enugu State, Nigeria
Assistant Lecturer in the Department of Food Science and Technology
Peter Isah Akubor, Federal University Wukari, Taraba State, Nigeria
Senior :Lecturer in the Department of Food Science and Technology
Ifeoma Elizabeth Mbaeyi-nwaoha, University of Nigeria Nsukka
Senior Lecturer in Department of Food Science and Technology
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How to Cite
Igbokwe, C. J., Akubor, P. I., & Mbaeyi-nwaoha, I. E. (2016). EFFECT OF PROCESSING ON THE CHEMICAL COMPOSITION, PHYTOCHEMICAL CONTENTS AND FUNCTIONAL PROPERTIES OF YELLOW FLESHED AERIAL YAM (DIOSCOREA BULBIFERA) FLOUR. Innovare Journal of Food Sciences, 4(4), 1-4. Retrieved from https://innovareacademics.in/journals/index.php/ijfs/article/view/14699
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Original Article(s)