DSpace
 

KNUSTSpace >
Research Articles >
College of Science >

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9688

Title: Physicochemical and pasting characterisation of water yam (Dioscorea spp.) and relationship with eating quality of pounded yam
Authors: Ellis, William Otoo
Oduro, I.
Asiedu, R.
Maziya-Dixon, B.
Baah, F. D.
Keywords: pounded yam
eating qualities
water yam
pasting
Physicochemical properties
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
URI: http://hdl.handle.net/123456789/9688
Appears in Collections:College of Science

Files in This Item:

File Description SizeFormat
Physicochemical and pasting characterisation of water yam (Dioscorea spp.) and relationship with eating quality of pounded yam.pdf115.34 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback