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|Title: ||Physicochemical and pasting characterisation of water yam (Dioscorea spp.) and relationship with eating quality of pounded yam|
|Authors: ||Ellis, William Otoo|
Baah, F. D.
|Keywords: ||pounded yam|
|Issue Date: ||2009|
|Publisher: ||Journal of Food, Agriculture & Environment|
|Citation: ||Journal of Food, Agriculture & Environment Vol.7 (2) : 1 0 7 - 1 1 2 . 2 0 0 9|
|Abstract: ||Food quality improvement of D. alata for diverse uses is imperative due to its good agronomic flexibilities. The relationship between physicochemical
and pasting characteristics of 15 D. alata varieties and eating quality of pounded yam (the most popular food from yam) was studied in
comparison to a control variety. The test varieties had lower starch content (68.3%), swelling power (9.9), peak viscosity (283.9 RVU), trough (221.5
RVU), breakdown (20.2 RVU), final viscosity (283.9 RVU) and setback (62.4 RVU) but higher sugar (5.4%), solubility (11.9%), peak time (6.3
minutes) and pasting temperature (89.2oC) than the control variety. Multiple comparison sensory tests by a trained panel showed poor quality of
pounded yam from test varieties relative to the control, however, TDa 98-159 andTDa 291 compared well with the control. Significant relationships
existed between the quality of pounded yam and physicochemical/pasting characteristics. Little improvement of promising varieties will enhance D.
alata market value for the preparation of pounded yam.|
|Description: ||This Article was published by Journal of Food, Agriculture & Environment Vol.7 (2) : 1 0 7 - 1 1 2 . 2 0 0 9|
|Appears in Collections:||College of Science|
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