Chemical and sensory properties of yam Discorea alata flour substituted with grain amaranth Amaranthus cruentus flour

Purpose Yam flour YMF is an important staple food in the tropics but its utilization is limited by low nutrient and consumer acceptability. The aim of this paper is to investigate the effect of substituting yam flour with grain amaranth on chemical and sensory properties. Designmethodologyapproach Y...

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Bibliographic Details
Published in:Nutrition and food science 2007-11, Vol.37 (6), p.462-466
Main Authors: Babalola, S.O., Taylor, O., Babalola, A.O., Ashaye, O.A.
Format: Article
Language:English
Subjects:
Chemical properties of materials
Food crops
Food products
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Summary:Purpose Yam flour YMF is an important staple food in the tropics but its utilization is limited by low nutrient and consumer acceptability. The aim of this paper is to investigate the effect of substituting yam flour with grain amaranth on chemical and sensory properties. Designmethodologyapproach YMF and grain amaranth flour GAF were prepared on a dry matter basis GAF was mixed with YMF at ratio 13. All flour samples were subjected to chemical moisture, protein, fat, ash, crude fibre, carbohydrate and minerals evaluation and sensory evaluation of the stiff gel was conducted by a tenmember panel consisting of five adult males and five females. Findings GAF increased the protein content of YMF significantly at p
ISSN:0034-6659
DOI:10.1108/00346650710838135