Nutritional Composition of Flour Blends from Water Yam, Yellow Maize and African Yam Bean
نویسندگان
چکیده
منابع مشابه
Organoleptic properties and perception of maize, African yam bean, and defatted coconut flour‐based breakfast cereals served in conventional forms
Breakfast cereals were produced by roasting (t = 280°C) - a dry heat treatment process to gelatinize and semidextrinize the starch - in order to generate dry ready-to-eat products from blends of African yam bean (AYB), maize (M), and defatted coconut (DC) flour. Six samples were generated by mixing AYB and maize composite flour with graded levels of DC flour (0%, 10%, 20%, 30%, 40%, and 50%) to...
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This study investigated the effect of soaking pretreatments on some of the properties of flour obtained from two varieties of yam namely;Dioscorea alata andDioscorea rotundata with a view of providing information that will enhance their end use. The yam varieties were washed, chipped, parboiled at 50°C, soaked for different periods (0, 6, 12, and 18 h), dried at 60°C, and milled into flour. The...
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This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids. The retention of iron ranged from 55.5%...
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The data presented in this article are related to research article titled "Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products" (Adepoju et al., 2016) [1]. This article documented information on nutrient and antinutrient composition as well as nutrient retention of Dioscorea cayenensis products. Fresh Dioscorea cayenensis tubers o...
متن کاملAmino acid composition and antioxidant properties of African yam bean (Spenostylis stenocarpa) protein hydrolysates
African yam bean (Spenostylis stenocarpa) protein isolate was hydrolyzed with pancreatin (was purchased from sigma chemicals, St Loius Missouri, USA) to obtain an hydrolysate that has (42% degree of hydrolysis), which was characterized for its amino acid composition and ability to scavenge free radicals. The African yam bean protein isolate and hydrolysate samples were dried to constant weight,...
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ژورنال
عنوان ژورنال: European Journal of Nutrition & Food Safety
سال: 2019
ISSN: 2347-5641
DOI: 10.9734/ejnfs/2019/v10i230104