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.Design methodology appro...

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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:
Chemicals
Dry matter
Food
Grain
Nutrient utilization
Nutritional status
Sensory perception
Statistical analysis
Tropical environments
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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.Design methodology approach - YMF and grain amaranth flour (GAF) were prepared on a dry matter basis; GAF was mixed with YMF at ratio 1:3. 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 ten-member panel consisting of five adult males and five females.Findings - GAF increased the protein content of YMF significantly at p 
ISSN:0034-6659
1758-6917
DOI:10.1108/00346650710838135