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|Title: ||Effect of pre-treatment and drying on the functional properties of D. bulbifera flour|
|Authors: ||Ellis, William Otoo|
Sanful, R. E.
|Issue Date: ||Jun-2013|
|Publisher: ||Sky Journal of Food Science|
|Citation: ||Sky Journal of Food Science Vol. 2(4), pp. 27 - 34, June, 2013 Available online http://www.skyjournals.org/SJFS ©2013 Sky Journals|
|Abstract: ||This study was carried out to determine the effects of pre-treatment and drying on the functional properties of the aerial yam. Flours were obtained from aerial yam (D. bulbifera) by subjecting the yam to different processing methods (grating, steaming and boiling) oven/solar drying, milling and sieving. The flours obtained were evaluated for their functional composition. Between the two drying methods, the flour samples had functional properties ranging from 200.41 to 303% water binding capacity, 14.82 to 22.01% solubility, 9.34 to 10.09% swelling index and pH varying between 5.90 and 7.25%. The results of this study indicated that processing methods, oven drying, solar drying, grating, boiling and steaming has significant effect on the solubility, water binding capacity and pH with the exception of swelling power. Steaming, boiling and oven drying have been found to be an efficient method in producing flour with good retention of functional properties. Generally grating increased pH of the samples as a larger surface area is exposed thereby increasing the drying rate of the flour|
|Description: ||This Article was published by Sky Journal of Food Science Vol. 2(4), pp. 27 - 34, June, 2013 Available online http://www.skyjournals.org/SJFS ©2013 Sky Journals|
|Appears in Collections:||College of Science|
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