Evaluation of Instant Pounded Yam Flour Produced from Yellow Yam (Dioscorea Cayenensis)

The purpose of this research is to know the effect of composition ratio of purple yam flour and yellow yam starch and addition of soybean flour to the characteristics of dry organic noodles. In addition, to improve the healthy lifestyle of the community by eating organic foods and inform the public about alternative materials made from organic yam and organic soybean as a local commodity. This study used Randomized Block Design (RAK) with 2 factors and 3 repetitions. This research consisted of two factors: composition ratio of purple yam flour with yellow yam starch (K) consisting of: k1 = (90%: 10%), k2 = (70%: 30%), k3 = (50%: 50 %) and addition of soy flour (T) consisting of: t1 = (8%), t2 = (10%), t3 = (12%). Response used in this research consist of: water content, protein content, carbohydrate content, swelling index, cooking loss also organoleptic response that is color response, aroma, taste and texture. Selected samples were tested for antioxidant activity. The addition of organic soy flour affects the response of aroma, taste, texture, moisture content, carbohydrate content, protein content, swelling index, and cooking loss but no effect on color response. The selected treatment is k1t3 formulation which is 90% purple yam flour ratio and 10% yellow yam starch. Based on organoleptic, chemical, and physical response with water content 9,59%, protein content 8,53, and carbohydrate content 62,60%.

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INDIVIDUAL FOOD CHOICES BY FORAGERS FROM THE SPECIES ACROMYRMEX OCTOSPINOSUS (REICH), THE LEAF-CUTTING ANT

Memoirs of the Entomological Society of Canada ◽

10.4039/entm120146123-1 ◽

1988 ◽

Vol 120 (S146) ◽

pp. 123-130 ◽

Cited By ~ 4

Author(s):

Pierre Therrien

Keyword(s):

Sweet Potato ◽

Manihot Esculenta ◽

Food Choices ◽

Acromyrmex Octospinosus ◽

Ipomea Batatas ◽

Yellow Yam ◽

Leaf Cutting ◽

Dioscorea Cayenensis ◽

Effect Of Age ◽

Cassava Varieties

AbstractForagers from the species Acromyrmex octospinosus (Reich) were given a choice between four different plant discs in the laboratory: Manihot esculenta (Crantz.) (cassava) varieties A and B; Ipomea batatas (L.) (sweet potato); and Dioscorea cayenensis cayenensis (Lam.) (yellow yam). Disc pick-up was not random among 8 of 11 individual foragers nor for the whole colony. Variations in preference were observed between days of the experiment and between foragers for the same day. Some foragers were not seen every day of the experiment. Variations between foragers might be an effect of age or genetic make-up. The existence of such variation may be adaptive for the colony as it ensures a better sampling of the plants available around the nest and avoids problems that would arise from the disappearance of a plant if it were the exclusive source of substrate for the colony.

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Effects of processing methods on nutrient and antinutrient composition of yellow yam ( Dioscorea cayenensis ) products

Food Chemistry ◽

10.1016/j.foodchem.2016.10.071 ◽

2018 ◽

Vol 238 ◽

pp. 160-165 ◽

Cited By ~ 12

Author(s):

Oladejo Thomas Adepoju ◽

Oluwatosin Boyejo ◽

Paulina Olufunke Adeniji

Keyword(s):

Processing Methods ◽

Yellow Yam ◽

Dioscorea Cayenensis

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Estimation of Phytochemical in Yam Flours and Sensory Attribute of Poundo Yam Produced from Yam and Moringa oleifera Seed Meal Blends

Journal of Advances in Microbiology ◽

10.9734/jamb/2020/v20i230220 ◽

2020 ◽

pp. 61-69 ◽

Cited By ~ 1

Author(s):

N. A. Kanu ◽

T. L. Kingsley

Keyword(s):

Moringa Oleifera ◽

Seed Meal ◽

Dioscorea Alata ◽

Dioscorea Rotundata ◽

Yam Flour ◽

Dioscorea Cayenensis ◽

Dioscorea Bulbifera ◽

Moringa Oleifera Seed ◽

Control Samples ◽

General Acceptability

The sensory characteristic can be quantified and defined by the use of the descriptive profile. A different cultivar of yam can be used for the production of poundo yam. The standard of a product is determined by the evaluation and its acceptability by a taste panelist. Four cultivars of yam; Dioscorea alata, Dioscorea cayenensis, Dioscorea rotundata and Dioscorea bulbifera were sourced and processed into flour. Moringa seed oleifera was defatted and the cake was blended at a different concentration of 5% and 10% with the yam flour. The qualitative phytochemical investigation of the yam flour and Moringa oleifera seed revealed the presence of, alkaloids, steroids, terpenoid oxalate, anthraquinone, phenol, saponins, tannins and flavonoids. Quantitative analysis showed that among the control samples Dioscorea alata (DAC), Dioscorea Dioscorea bulbifera (DBC), cayenensis (DCC) and Dioscorea rotundata (DRC). DRC and DAC have the highest values in the total phenol and total flavonoids. Dioscorea cayenensis recorded the highest value in steroid and saponin content. The flavonoids, steroid and terpenoid were improved by the inclusion of moringa seed meal at 5% and 10%. The result of the sensory analysis revealed that panellist preferred DRC in term of moldability, texture, taste and general acceptability. However, the samples with moringa seed meal at 5% and 10% inclusion compete favourably with the control samples. The inclusion of Moringa oleifera seed meal at 10% improved the pounded yam and was more accepted than the 5% in term of general acceptability.

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Evaluation of some phytochemicals in raw and cooked Ipomea batatas (Lam), (Sweet potato), Solanum tuberosum (Irish potato) and Dioscorea cayenensis (Yellow yam)

Journal of Applied Sciences and Environmental Management ◽

10.4314/jasem.v25i9.3 ◽

2021 ◽

Vol 25 (9) ◽

pp. 1563-1567

Author(s):

M.A. Akpe ◽

P.B. Ashishie ◽

O.A. Akonjor

Keyword(s):

Sweet Potato ◽

Nutritional Quality ◽

Food Samples ◽

Irish Potato ◽

Food Crop ◽

Ipomea Batatas ◽

Yellow Yam ◽

Dioscorea Cayenensis ◽

Phytochemical Contents

Cooking induces numerous phytochemical changes in food. This study is aimed at determining the amount of phytochemicals present in raw and cooked sweet potato, Irish potato and yellow yam. The amount of tannin, alkaloids, saponin, flavonoids and phenol were determined in raw and cooked samples of each food crop. The result showed that tannin, alkaloids, saponin, flavonoids, phenol contents was high in Irish potato and sweet potato but was far much present in Irish potato, while it was seen in minute quantity in yellow yam. The values obtained for each phytochemicals in each food sample raw and cooked respectively, in mg/100g were; Yellow yam: Tannins (0.10 and Nil), Alkaloids (2.00 and 0.51), Flavonoids (1.18 and 0.87), Saponins (2.00 and 1.02) and Phenols (0.72 and 0.10). Sweet potato: Tannins (0.32 and 0.28), Alkaloids (2.17 and 0.62), Saponins (2.10 and1.58), Flavonoids (1.28 and 0.97) and Phenols (1.42 and 0.72). Irish potato: Tannins (0.55 and 0.49), Alkaloids (2.17 and 0.81), Saponins (4.00 and 2.13), Flavonoids (5.00 and 2.91) and Phenols (2.00 and 0.91). The % loss of phytochemicals after cooking were; Yellow yam: Tannins (Nil), Alkaloids (74.5), Saponins (49.0), Flavonoids (26.3) and Phenols (86.1). Sweet potato: Tannins (12.5), Alkaloids (71.4), Saponins (24.8), Flavonoids (24.2) and Phenols (49.3). Irish potato: Tannins (10.0), Alkaloids (62.7), Saponins (46.8), Flavonoids (41.8) and Phenols (54.5). These results indicate that boiling of the samples seems to reduce their phytochemical contents as the raw samples showed higher amounts of the phytochemicals. The results also revealed that Tannins are more stable to heat across the 3 food samples, followed by Flavonoids, Saponins, Phenols and Alkaloids. The loss in some of the phytochemicals after cooking did not significantly affect the nutritional quality of the food samples.

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