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Abstract
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Article Information:
Functional and Pasting Properties of Lesser Known Nigerian Yams as a Function of Blanching Time and Particle Size
P.A. Okorie, E.C. Okoli and E.C. Ndie
Corresponding Author: E.C. Okoli
Submitted: 2011 March, 10
Accepted: 2011 July, 18
Published: 2011 December, 25 |
Abstract:
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The Effects of blanching time and particle size on functional and pasting characteristics of some
lesser known Nigerian yams were investigated. Two varieties of lesser known yam Ighu and Ona belonging
to Dioscorea dometorum species and two varieties of commonly used yams ozibo and okwanankata belonging
to the D. rotunda and D. alata sp., respectively. The yams were processed by peeling, cubing, and blanching
at 100ºC for 5 or 10 min, drying at 50ºC and subsequently milled to flours and fractionated to 40, 60, or 80
mesh sizes. Another batch of the tubers were processed similarly, but they were not subjected to a blanching
treatment. Swelling capacity, water absorption capacities, bulk density, solubility and pasting characteristics
were evaluated. The result showed that the lesser known yam Ighu exhibited significantly higher (p<0.05) hot
and cold paste viscosities, solubility, water absorption and swelling capacities than the common yam varieties.
Hot and Cold paste viscosities, solubility, water absorption and swelling capacities of flour generally increased
as particle size decreased in all the test samples. While the bulk density was not affected by the blanching
treatment, it decreased with decrease in particle size. The yam starches generally showed weak stability,but
starch of the lesser known variety Ona suffered the least share thinning . Rate of retrogradation was found to
be high in all the yam varieties but more pronounced in the lesser known yams Ighu and Ona. Ighu starch which
exhibited the highest cold and hot paste viscosity showed the highest setback and index of gelatinization values.
Industrial and culinary applications of the test yam varieties were suggested.
Key words: Blanching, functional, Nigeria, particle size, pasting properties, yams,
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Cite this Reference:
P.A. Okorie, E.C. Okoli and E.C. Ndie, . Functional and Pasting Properties of Lesser Known Nigerian Yams as a Function of Blanching Time and Particle Size. Advance Journal of Food Science and Technology, (6): 404-409.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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