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

  • IGBOKWE CJ University of Nigeria Nsukka, Enugu State, Nigeria
  • AKUBOR PI Federal University Wukari, Taraba State, Nigeria
  • MBAEYI-NWAOHA IE 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

IGBOKWE CJ, University of Nigeria Nsukka, Enugu State, Nigeria

Assistant Lecturer in the Department of Food Science and Technology

AKUBOR PI, Federal University Wukari, Taraba State, Nigeria

Senior :Lecturer in the Department of Food Science and Technology

MBAEYI-NWAOHA IE, University of Nigeria Nsukka

Senior Lecturer in Department of Food Science and Technology

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How to Cite
IGBOKWE CJ, AKUBOR PI, & MBAEYI-NWAOHA IE. (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)