A study of Aerodynamic properties of Yam flour

The aerodynamic properties of five varieties of Yam namely: white yam, purple yam, three leaves yam, water yam and yellow yam were investigated under oven drying methods at 33oC. The dried yams were milled to flour and were taken to laboratory to determine their aerodynamic properties with respect to pneumatic conveying of the yam flours. The yam flour varieties recorded terminal velocity range of 1.38 to 1.60 m/s. Drag coefficient of 0.47 and Reynolds number varying from 0.63 to 0.97x10-5 kgm-2 /s. The analysis of variance conducted on the effect of yam varieties on the aerodynamic properties of yam flour did not show significant difference at both 5% and 1% level of probability. The study will guide engineers in design of yam flour pneumatic conveying equipment.

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PENGARUH PERBANDINGAN TEPUNG UBI UNGU (Ipomea batatas L.) DENGAN PATI UBI KUNING (Ipomea batatas L.) SERTA TEPUNG KEDELAI (Glycine max) TERHADAP MI ORGANIK KERING MIX (GLUTEN FREE)

Pasundan Food Technology Journal ◽

10.23969/pftj.v6i2.1713 ◽

2019 ◽

Vol 6 (2) ◽

pp. 119

Author(s):

Hasnelly Sriyono

Keyword(s):

Protein Content ◽

Water Content ◽

Carbohydrate Content ◽

Soy Flour ◽

Composition Ratio ◽

Ipomea Batatas ◽

Color Response ◽

Yellow Yam ◽

Yam Flour ◽

Purple Yam

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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Comparative Studies on the Susceptibility of Three Tubers of Dioscorea Species to Dry Rot in Anyigba, Kogi State

International Annals of Science ◽

10.21467/ias.8.1.70-74 ◽

2019 ◽

Vol 8 (1) ◽

pp. 70-74

Author(s):

Adegboyega Adeniji ◽

Apovughaye Taiga ◽

M S Ayodele

Keyword(s):

Aspergillus Niger ◽

Fungal Species ◽

Pathogenicity Test ◽

Rhizopus Stolonifer ◽

Bioactive Substances ◽

Dry Rot ◽

Significant Difference ◽

White Yam ◽

Yellow Yam ◽

Dioscorea Species

Various yam species are cultivated but white yam (Dioscorea rotundata Poir.), water yam (Dioscorea alata L.) and yellow yam (Dioscorea cayenensis Lam.) are among the most cultivated in Nigeria. The Susceptibility of three tubers of Dioscorea species (D. rotundata, D. alata and D. cayenensis) to dry rot pathogens was investigated. Isolation was made from rotted tuber tissues, followed by pathogenicity test and identification of isolates; two fungal species Aspergillus niger and Rhizopus stolonifer were isolated and identified as the major fungi causing yam tuber dry rot in the study area. There was significant difference (P<0.05) in the susceptibility of the various Dioscorea tuber species studied to rot caused by Aspergillus niger [D. rotundata (20mm), D. alata (11mm) and D. cayenensis (3.5mm)] and Rhizopus stolonifer [ D. rotundata (17.5mm), D. alata (10mm) and D. cayenensis (2mm)]. The phytochemical contents of the three tubers of Dioscorea species examined also varied significantly, with the bioactive substances of D. cayenensis and D. alata relatively higher when compared to D. rotundata. Therefore, this research reveals that three metabolites; Saponin, Flavonoid and Tanin constitute the major trait for resistant ability of D. cayanesis and D. alata to dry rot causing pathogen. Therefore, it is necessary that the differences in susceptibility be considered when developing yam barns. Also, researchers should work on genetically improving the susceptible white yam (D. rotundata) which is commonly eaten by millions of Nigerians with a possibility of increasing the quantities of the deficient phytochemicals.

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Quality Assessment of Bread from Wheat, Water Yam and Soybean Flours

Asian Food Science Journal ◽

10.9734/afsj/2019/v10i330048 ◽

2019 ◽

pp. 1-8

Author(s):

P. O. Ochelle ◽

J. K. Ikya ◽

C. O. Ameh ◽

S. T. Gbaa

Keyword(s):

Sensory Analysis ◽

Crude Protein ◽

Control Sample ◽

Physical Parameters ◽

Composite Flour ◽

Composite Flours ◽

Significant Difference ◽

Protein Fiber ◽

Yam Flour ◽

Water Yam

The physicochemical and sensory evaluation of bread from the composite of wheat, water yam and soybean flours were determined. Five bread samples were produced from the proportion of wheat/water yam/soybean flours as 80%:10%:10% (B), 75%:15%:10% (C), 70%:20%:10% (D), 65%:25%10% (E) and 100% wheat was the control sample (A). The moisture, crude protein, fiber and ash increased (p≤0.05) significantly while the carbohydrate and fat content decreased (p≤0.05) significantly with corresponding increase in the percentage of the composite flour from 10-25% for water yam flour at constant 10% soybean level. The result of the physical properties showed that there was a significant difference in all the physical parameters except loaf weight which didn’t increased (p≥0.05) significantly with increased addition of water yam flour at constant soybean level. The result of the sensory analysis showed there were significant differences in all the sensory scores. However, consumers preferred the bread from the composite flours of 20% substitution for both water yam and soybean flours.

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Purple Yam Flour (Dioscorea alataL.) Processing Effect on Anthocyanin and Antioxidant Capacity in Traditional Cake “Bolu Cukke” Making

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/207/1/012043 ◽

2018 ◽

Vol 207 ◽

pp. 012043 ◽

Cited By ~ 2

Author(s):

R. Larief ◽

A. Dirpan ◽

Theresia

Keyword(s):

Antioxidant Capacity ◽

Processing Effect ◽

Yam Flour ◽

Purple Yam

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Nutritional Composition and Physio-Chemical Properties of Peeled and Unpeeled Yam Flour (White Yam, Dioscorea rotundata)

Current Developments in Nutrition ◽

10.1093/cdn/nzaa052_004 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 735-735

Author(s):

Oyetunji Akinola

Keyword(s):

Sensory Evaluation ◽

Energy Content ◽

Chemical Properties ◽

Proximate Analysis ◽

Nutritional Composition ◽

Water Soluble ◽

Nutrient Deficiencies ◽

Two Samples ◽

Significant Difference ◽

Yam Flour

Abstract Objectives The main shelf-stable product of yam is the traditional yam flour (elubo), Yams (Dioscorea spp.) which are regarded as traditional foods are consumed in various ways but majorly consumed as yam flour in the south west region of Nigeria. This study investigated the physical, functional and sensory properties and anti-nutrients contents of peeled and unpeeled yam flour. Methods Yam bought in the popular market production procedures were followed, washing, peeling and slicing, parboiling, steeping. draining, drying, milling, and packaging for peeled yam and unpeeled yam peeling was not included in the process, the two samples were analyzed chemically according to the official methods of analysis described by the Association of Official Analytical Chemist as well as sensory evaluation. Results The results of the study confirmed the significant difference in the micro nutrients content of peeled and unpeeled yam flour in fats and water soluble vitamins respectively (K µg/100 g = 6.97,11.83, Fe(mg/kg) = 95.2, 126.9, minerals content Zn(mg/kg) 13.48, 22.92, Fe(mg/kg) 95.2126.9 and anti-nutrient properties of the ‘Amala’ made from the two products (peeled and unpeeled yam flour) the percentage of Tannin 0.0023, 0.0010 and Hydrocynaide (mg/kg) 0.92, 1.01.The proximate analysis of unpeeled yam four indicated a high value than that of peeled yam flour in protein (2.47, 2.28), fats (1.86, 0.54), ash (3.59, 2.32), and fibre (3.09, 1.31) of both samples respectively but the energy content derived from the ‘amala’ made from unpeeled yam flour is lesser to that of peeled yam flour. Significant exist between the two samples in sensory evaluation of taste, texture, color, mouldability, aroma and general acceptability. Conclusions The result shown that the consumption of unpeeled yam flour can be useful in treatment of nutrient deficiencies diseases. Funding Sources Self.

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Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour

Food Science & Nutrition ◽

10.1002/fsn3.592 ◽

2018 ◽

Vol 6 (4) ◽

pp. 991-997

Author(s):

Gloria Aderonke Otunola ◽

Anthony Jide Afolayan

Keyword(s):

Sensory Properties ◽

Yam Flour ◽

Water Yam

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

Experimental Agriculture ◽

10.1017/s0014479716000120 ◽

2016 ◽

Vol 53 (1) ◽

pp. 131-143 ◽

Cited By ~ 4

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.

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EFFECT OF EXTRUSION VARIABLES ON EXTRUDATES PROPERTIES OF WATER YAM FLOUR - A RESPONSE SURFACE ANALYSIS

Journal of Food Processing and Preservation ◽

10.1111/j.1745-4549.2011.00661.x ◽

2012 ◽

Vol 37 (5) ◽

pp. 456-473 ◽

Cited By ~ 17

Author(s):

M.O. OKE ◽

S.O. AWONORIN ◽

L.O. SANNI ◽

R. ASIEDU ◽

P.O. AIYEDUN

Keyword(s):

Response Surface ◽

Surface Analysis ◽

Response Surface Analysis ◽

Yam Flour ◽

Water Yam

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Aerodynamic Properties of Makhobeli, Triticale and Wheat Seeds

International Agrophysics ◽

10.2478/intag-2014-0029 ◽

2014 ◽

Vol 28 (3) ◽

pp. 389-394 ◽

Cited By ~ 5

Author(s):

Feizollah Shahbazi ◽

Saman Valizadeh ◽

Ali Dowlatshah

Keyword(s):

Moisture Content ◽

Drag Coefficient ◽

Terminal Velocity ◽

Mean Value ◽

Probability Level ◽

Mean Values ◽

Aerodynamic Properties ◽

The Mean ◽

Content Range ◽

Wheat Seeds

Abstract The objective of this study was the evaluation of the aerodynamic properties of Makhobeli, triticale and wheat seeds as a function of moisture content from 7 to 27% (w.b). The results showed that the terminal velocity of triticale and wheat seeds increased linearly from 5.37 to 6.42 and from 6.31 to 8.02 m s-1, respectively, as the moisture content increased from 7 to 27%. Over this same moisture content range, the terminal velocity of Makhobeli seeds varied following a polynomial relationship from 4.52 to 5.07 m s-1. Makhobeli seeds had terminal velocities with a mean value of 4.73 m s-1, at different moisture contents, compared to the mean values of 5.89 and 7.13 m s-1 for triticale and wheat seeds, respectively. The mean value of drag coefficient was 1.12 for Makhobeli compared to the values of 0.92 and 0.85 for triticale and wheat, respectively. The analysis of variance showed that there were significant differences between the terminal velocity (at 1 % probability level) and drag coefficient (at 5% probability level) of Mak-hobeli with triticale and wheat seeds, which suggests that aerodynamic separation of Makhobeli from triticale and wheat is possible.

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