scholarly journals A Comparative Quality Evaluation of White Yam (Dioscorea Rotundata) and Water Yam (Dioscorea Alata) Chips as African Fries

2017 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Moisture Content ◽  
Textural Properties ◽  
Peak Force ◽  
French Fries ◽  
Dioscorea Alata ◽  
Dioscorea Rotundata ◽  
Frying Time ◽  
Overall Acceptability ◽  
White Yam ◽  
Water Yam

This study was conducted to evaluate the quality characteristics of Dioscorea rotundata and Dioscorea alata as alternative to potato in French fries production and effect of frying time on the quality index and acceptability of resultant yam chips. The yam chips were pretreated by blanching for 10minutes at 90o C, and soaking in 5% citric and sodium metabisulphite acid solution for a period of 30minutes. The treated blanched yam chips were deep fried at 170o C for 21 minutes, but the chips were withdrawn at intervals of 3minutes to determine the moisture content, textural properties and sensory attributes of the chips. The proximate composition of the fried chips was evaluated using established procedures of the Association of Official Analytical Chemists (AOAC). The textural properties such as Peak force and deformation at break of the deep fried chips were determined using a Universal Instron testing machine.The fried yam chips were subjected to sensory analyses (colour, crispiness, mouthfeel, taste, overall acceptability) using a 9- point Hedonic scale. Data obtained were subjected to Analysis of Variance ANOVA and means separated by Duncan Multiple Range test. The result of the proximate analysis on the two varieties of raw yam tubers showed that wateryam (D.alata ) had a significant (p>0.05) higher moisture content (69.49%) and protein values (7.60%) than white yam (D. rotundata) having 64.84% and 4.55% respectively).D alata had a significant (p>0.05) high fibre content of 2.34 % compared to D rotundata which had 1.42%. On the other hand, D. rotundata, has greater amount of carbohydrate (26.70%) than D. alata with (20.18%). A significant (p< 0.05) lower moisture content existed for the fried chips samples from 3 minutes to 18 minutes for both white yam (54.32-32.76%) and water yam (61.32- 31.03%).Frying time had a significant lowering effect on the moisture content of fried chips. White yam (D. rotundata) showed significantly (p>0.05) high force at peak than wateryam (D. alata), with values of 26.30N, and 7.30N respectively. Results showed that frying time had significant (p>0 05) effects on the peak force and deformation at peak of the fried yam chips for the two varieties. The pre-treatments given to the yam chips produced from the two yam varieties, gave some desirable sensory characteristics. The sensory scores showed that fried white yam chips had a significant (p>0.05) highest score (7.14) compared to wateryam fried chips (6.39) at 21st minute frying time even in terms of colour, taste, mouthfeel and overall acceptability. The use of yam as a substitute for potato in French fries production would make fries to be more affordable and promote its utilization in French fries production.

scholarly journals IMPACT OF THE ADAPTED YAM MINISETT TECHNIQUE ON WARE YAM (DIOSCOREA ROTUNDATA) PRODUCTION UNDER FARMER-MANAGED CONDITIONS IN NIGERIA

2016 ◽  
Vol 53 (1) ◽  
pp. 131-143 ◽  
Author(s):  
STEPHEN MORSE ◽  
NORA MCNAMARA
Keyword(s):  
West Africa ◽  
Dioscorea Rotundata ◽  
Pests And Diseases ◽  
Planting Material ◽  
Published Evidence ◽  
White Yam ◽  
Funded Project ◽  
Work Done ◽  
Farmer Income ◽  
Water Yam

SUMMARYWhite yam (Dioscorea rotundata) is a major root crop grown throughout West Africa and a major limitation on its production is the availability of good quality (i.e. free of pests and diseases) planting material, notably seed yams. One of the methods developed to address this limitation is the Adapted Yam Minisett Technique (AYMT) and since 2012 the AYMT has been promoted in both Nigeria and Ghana via a Bill and Melinda Gates funded project entitled Yam Improvement for Income and Food Security in West Africa (YIIFSWA). While previously published studies have focussed on the agronomy of the sett-to-seed yam process, there has been no work done on the seed-to-ware yam stage which is critical in terms of farmer income and livelihood. This paper provides the first published evidence obtained under entirely farmer-managed conditions in Africa that shows seed yams produced via the AYMT can generate agronomic benefits in the water yam stage, including better germination, tuber numbers and weights.

scholarly journals Some Thermodynamic Properties of White Yam (Dioscorea rotundata) Slices Dehydrated in a Refractance WindowTM Dryer

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Akinjide A Akinola ◽  
Stanley N Ezeorah
Keyword(s):  
Activation Energy ◽  
Free Energy ◽  
Moisture Content ◽  
Gibbs Free Energy ◽  
Moisture Diffusivity ◽  
Process Conditions ◽  
Dioscorea Rotundata ◽  
History Data ◽  
White Yam ◽  
Different Temperatures

The objective of this study is to estimate the changes in Enthalpy, Entropy and Gibbs Free Energy of yam slices dehydrated at different temperatures using a Refractance WindowTM dryer. Dehydration of 1.5, 3.0 and 4.5 mm thick yam slices, was performed with water temperatures of 65, 75, 85 and 95oC in the flume of a Refractance WindowTM dryer. During the dehydration operations, the moisture-content history data were recorded. For the process conditions considered, the moisture content history data was used to calculate the moisture diffusivity and the activation energy of dehydration of the samples. Subsequently, changes in Enthalpy, , Entropy, , and Gibbs Free Energy, ), were calculated. For the process conditions studied, the changes in, , , and, varied from 20,381.33 to 25,217.05 J.mol-1., -140.69 to -122.29 J.mol-1.K-1.and 67,934.80 to 70,220.15 J.mol-1, respectively. This study is essential as knowledge of these thermodynamic parameters are useful for the optimal design and sizing of preservation dryers for argo-products. Keywords— Enthalpy; Entropy; Gibbs Free Energy; Refractance WindowTM Dryer; Yam 

scholarly journals The Optimization of Production of Instant Pounded Yam Flour Using Cultivars of White Yam (Dioscorea rotundata)

2019 ◽  
pp. 1-9
Author(s):  
Olusola Fatimah Olagunju-Yusuf ◽  
Abdul-Razak Adebowale ◽  
Olajide Sobukola ◽  
Lateef Sanni
Keyword(s):  
Optimization Design ◽  
Optimization Technique ◽  
Pasting Properties ◽  
Dioscorea Rotundata ◽  
Overall Acceptability ◽  
White Yam ◽  
Yam Flour ◽  
Factorial Optimization ◽  
Mouth Feel ◽  
Difference Test

Background and Objective: Instant pounded yam dough obtained from instant pounded yam flour (IPYF), is an emerging alternative to pounding boiled yams. IPYF dough that possesses similar organoleptic properties with conventional pounded yam (CPY) is of high demand in the West Africa market. The objective of this study was to produce IPYF dough of similar qualities to the CPY through optimization technique in other to enhance its marketability value. Methodology: The study optimized IPYF samples obtained from three white yams (Dioscorea rotundata) cultivars (Efuhu, Dariboko and Aro) that were pre-treated (using blanching and steam method) and dried (using cabinet and oven driers). General factorial optimization design was utilized using pasting properties response of IPYF samples. Hedonic and Degree of difference sensory evaluation were conducted on the selected optimized IPYF and CPY samples using nine and seven points scales respectively. Result: The selected optimized sample was Dariboko pre-treated with steam and dried using cabinet drier with 0.63 desirability value. A mean score of 7.4:7.5, 6.8:8.5, 7.2:8.5, 7.3:8.5, 6.0:8.5, 7.3:8.5, 7.2:8.5, 6.8:8.5 and 7.4:7.5 was obtained correspondingly for cohesiveness, smoothness, springiness, adhesiveness, hardness, stretch ability, taste, mouth feel, aroma and overall acceptability for the optimized IPYF sample and CPY. Scores for these attributes indicated that the optimized IPYF sample was acceptable. The degree of difference test showed that CPY was not significantly different from optimized sample in terms of smoothness, stretch ability, adhesiveness and mouth feel. Conclusion: This demonstrates that this sample can easily pass as pounded yam has it possess important similarities with conventional pounded yam.

Textural and Sensory Characteristics of Milk Protein- Maize Flour-based Extrudates

2021 ◽  
Vol 58 (02) ◽  
pp. 124-136
Author(s):  
T. R. Thirumuruga Ponbhagavathi ◽  
Ashish Kumar Singh ◽  
P. Narender Raju ◽  
Neelam Upadhyay
Keyword(s):  
Moisture Content ◽  
Milk Protein ◽  
Milk Powder ◽  
Milk Proteins ◽  
Textural Properties ◽  
Whey Protein Concentrate ◽  
Textural Characteristics ◽  
Overall Acceptability ◽  
Sensory Score ◽  
Feed Moisture

Sensory and textural characteristics of milk protein-maize-based extrudates were studied as affected by extrusion conditions and milk-proteins Rennet Casein (RC), skimmed milk powder (SMP) and whey protein concentrate (WPC) to maize ratio. Appearance attributes of products decreased significantly (P<0.05) with SMP addition and higher feed moisture content, but improved with WPC-70 and RC. Colour of extrudates was mostly affected by the milk protein- maize ratios, especially with increase in SMP concentration that led to significantly (P<0.05) darker products scoring less than five due to the presence of higher amount of lactose. Feed moisture content decreased mean sensory score for crispness and increased hardness of the extrudates. Overall acceptability of extrudates decreased with the addition of SMP and increase in feed moisture content, except in WPC-70 at 8% level of protein. Extrudate with 8% RC and 12% feed moisture treated at 40 0 C inlet and 100 0 C outlet cooking zone temperature at screw speed of 340 rpm gave minimum maillard browning, desired textural characteristics, and colour. The correlation of sensory and textural properties showed that textural characteristics can be related with appearance which affected the product most.

scholarly journals Influence of frying parameters and optimization of deep fat frying conditions on the physicochemical and textural properties of chicken nuggets from FUNAAB-Alpha broilers

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
O. R. Faloye ◽  
O. P. Sobukola ◽  
T. A. Shittu ◽  
H. A. Bakare
Keyword(s):  
Polynomial Regression ◽  
Textural Properties ◽  
Quality Attributes ◽  
Sample Thickness ◽  
Regression Equations ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
Frying Temperature ◽  
Frying Time ◽  
Standard Procedures

Abstract Influence of deep fat frying parameters on quality attributes of chicken nuggets from FUNAAB-Alpha broilers and optimization of the process using Box-Behnken experimental design of response surface methodology was investigated. Fried chicken nuggets were obtained using frying temperature (155–175 °C), frying time (3–7 min) and sample thickness (0.5–2.5 cm) as independent variables. Oil and moisture contents, texture (hardness, chewiness, adhesiveness, cohesiveness and springiness) and colour (L*, a* and b*) of samples were analyzed using standard procedures. Significance of each term in polynomial regression equations was evaluated on quality attributes. The accuracy of the regression models varied between 0.727 and 0.939. The effect of frying temperature on quality attributes of fried chicken nuggets was more significant (p > 0.05). The optimum frying temperature, frying time and sample thickness are determined as 175 °C, 3 min, 2.32 cm, respectively. Absolute percent error between optimized and experimental data were within the acceptable limit. Graphic abstract

scholarly journals Potential for clean yam minisett production by resource-poor farmers in the middle-belt of Nigeria

2009 ◽  
Vol 147 (5) ◽  
pp. 589-600 ◽  
Author(s):  
S. MORSE ◽  
N. McNAMARA ◽  
M. ACHOLO
Keyword(s):  
Cropping System ◽  
Economic Viability ◽  
Treatment Results ◽  
Care Needs ◽  
Gross Margin ◽  
Dioscorea Rotundata ◽  
Planting Material ◽  
White Yam ◽  
Household Labour ◽  
River Niger

SUMMARYYam minisett technique (YMT) has been promoted throughout West Africa since the 1980s as a sustainable means of producing clean yam planting material, but adoption of the technique is often reported as being patchy at best. While there has been much research on the factors that influence adoption of the technique, there have been no attempts to assess its economic viability under ‘farmer-managed’ as distinct from ‘on station’ conditions. The present paper describes the results of farmer-managed trials employing the YMT (white yam: Dioscorea rotundata) at two villages in Igalaland, Kogi State, Nigeria. One of the villages (Edeke) is on the banks of the River Niger and represents a specialist yam environment, whereas the other village (Ekwuloko) is inland, where farmers employ a more general cropping system. Four farmers were selected in each of the two villages and asked to plant a trial comprising two varieties of yam, their popular local variety as well as another variety grown in other parts of Igalaland, and to treat yam setts (80–100 g) with either woodash or insecticide/nematicide+fungicide mix (chemical treatment). Results suggest that while chemical sett treatment increased yield and hence gross margin compared with woodash, if household labour is costed then YMT is not economically viable. However, the specialist yam growers of Edeke were far more positive about the use of YMT as they tended to keep the yam seed tubers for planting rather than sell them. Thus, great care needs to be taken with planning adoption surveys on the assumption that all farmers should adopt a technology.

Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 49-55 ◽  
Author(s):  
M.J. Frutos ◽  
L. Guilabert-Antón ◽  
A. Tomás-Bellido ◽  
J.A. Hernández-Herrero
Keyword(s):  
Textural Properties ◽  
Human Colon ◽  
Wheat Bread ◽  
Globe Artichoke ◽  
Immune Functions ◽  
Cynara Scolymus ◽  
Overall Acceptability ◽  
Texture Characteristics ◽  
Sensory Qualities ◽  
Metabolic Activities

The bakery industry demands freshness, healthfulness, and natural ingredients, in order to satisfy increasingly informed consumers. The fructooligosaccharides (FOS) are carbohydrates which have shown to be beneficial for health as they stimulate the growth of bifidobacteria in the human colon, eliminate putrefying pathogens, regulate metabolic activities, stimulate immune functions, and improve the bio-availability of nutrients. Artichoke (Cynara scolymus, L.) has a high content in a FOS called inulin. The present study was conducted to evaluate the potential use of globe artichoke leaf and stem meal, as a source of fiber in wheat bread. Different bread formulations have been investigated, with the addition of a 3, 6, 9, and 12% of the ingredient. Several parameters were measured as color, specific volume, texture (hardness, cohesiveness, springiness, chewiness, and resilience) and moisture. A sensory evaluation was also performed to determine the overall acceptability and the texture characteristics of each formulation. The results showed that the incorporation of the artichoke fiber modified significantly the bread textural properties for the formulations above 9%. Breads with artichoke fiber presented higher fiber content, and were considered acceptable by the sensory panel, indicating that this ingredient is adequate for its use as a fiber source in bread.

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