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Evaluation of Yam-Cowpea Flour Fortification on the Physiochemical, Rheological Characteristics, Microbiological and Acceptability of Yam Flour Paste (Amala)

November 20, 2016
Yam flour (Amala) was produced using two yam varieties (White yam-D. rotundata and Water yam- D. alata) and subsequently fortified with cowpea at 20%, 30% and 40% Supplementation respectively. The effect of cowpea flour on various blends were investigated and the parameters determined included the proximate composition, mineral element composition, water absorption index, pasting properties,in vitro protein digestibility and microbiological count, using standard laboratory proceduces. The results show a statistically significant increase in % moisture, crud fiber, at all the levels of fortification when compared with control. Carbohydrate content was decrease as the proportion of the cowpea supplementation is increased by 10%. The in vitro protein digestibility increased with an increase in cowpea fortification. With White yam tissue having a higher value at 6 hrs.

Comments

3 comments
  • Michael Rickard
    Michael Rickard It's amazing how technical language can be concise and clear, or how it can be obtuse. Despite the use of considerable scientific jargon, this article was well-written and accessible to a layperson. You don't see this a lot with journal articles.
    October 29, 2017
  • Ashley Cole
    Ashley Cole wow, I've come across many article writing wonderfully about Yam flour (amala), I can't wait to take it some days. Well written and well placed in pdf format.
    October 29, 2017
  • Zaynab Faysal
    Zaynab Faysal Colour me surprised! I was a complete stranger to the hidden properties of yam flour. Although some technical terms flew over my head; nothing a bit of googling can't fix.
    Extremely well-written!
    October 29, 2017