Abstract:
Trifoliate yam (D. dumetorum), one of the Dioscorea spps cultivated in West Africa that is
almost going into extinction despite it reported higher nutritional value and present of some
valuable phytochemical. Traditionally, trifoliate yam is consumed as a cooked snack by
blanching/cooking in hot water, depletion of its nutrients and its physicochemical have been
reported. Blanching in a steam under a varied time (15, 25, 35 and 45minutes) was studied to
determine its effect on sensory, chemical composition, and phyto-chemical properties of
trifoliate yam. Trifoliate yam flour of a relatively low nutrient loss was used to substitute white
yam (D. rotundata) flour for thick paste (Amala) production at varied ratio (100: 0; 30: 70; 20: 60
and 50:50). The "Amala" produced were subjected to sensory evaluation in terms of taste,
texture, appearance and overall acceptability by 20 panelists who are familiar with "Amala"
using 9 point Hedonic scale. The result shows a realative percentage loss 1% protein while there
was a negligible increment in fat, ash, and fiber at 15 minutes of blanching. There was a
progressive nutrients and mineral loss as blanching time increased to 35 and 45 minutes.
Phytochemicals in sample blanched for 15 minutes was higher compared with those blanched for
35 and 45 minutes and it showed a significant loss as the blanching time increased. Blanching in
steam for 15 minutes produced flour of average nutrients retention. Substitution of white yam
flour with trifoliate yam flour at 60:40 ratios is more acceptable to the consumers. |
