Chemical, Functional and Sensory Properties of Instant Yam - Breadfruit Flour

Abstract

Yam (Dioscorea rotundata) tubers and breadfruits (Artocarpus communis) were processed separately into instant flour and mixed at different proportions (100% yam flour; 100% breadfruit flour; 80 : 20%, 70 : 30%, 60 : 40%, 50 : 50% yam - breadfruit flour). The chemical, functional
and pasting properties of the composite flours were determined while the instant yam - breadfruit flours were then reconstituted, made into paste and subjected to sensory evaluation. The study showed that there were significant differences (P<0.05) in the chemical, functional and pasting
properties of the different formulations of instant yam -breadfruit flours. The sensory panelist ratings showed that 60:40% instant yam - breadfruit flour paste possess sensory qualities very close to the traditional pounded yam.
Keyword: yam, breadfruit, instant flour, properties