Chemical composition and acceptability of yam flour supplemented with whole wheat and soy flour

Abstract

Objective: The study was conducted to determine chemical composition of yam flour substituted with soy and whole wheat flour and acceptability of 'amala' prepared from the yam flour blends.

Materials and methods: The yam flour was prepared using conventional method adopted from traditional method of yam flour production. The blend of yam, whole-wheat and soy flour was done in the ratio 30:60:10, 60:30:10, 45:45:10 and coded as A, B and C respectively. These blends were used in preparing 'amala' and compared with pure non-substituted yam and whole wheat flour: D and E respectively which served as control samples. Chemical composition of the yam flour blends and acceptability of 'amala' prepared from them were evaluated.

Results: Sensory evaluation indicated that 'amala' made from the blend of A was acceptable to consumers but there was preference for 'amala' from B blend in terms of smoothness, texture, color, taste and flavor. There was increase in the fat content (1.3% -2.5%) of the substituted yam flour blends. Protein content for the substituted yam blends ranged between 11.10-12.61% compared to 1.29% and 10.71% in yam flour and wheat flour respectively. There was also significant reduction (p< 0.05) in carbohydrate, starch and moisture contents of the substituted yam flour blends but the fiber contents were not significantly affected.

Conclusion: Substitution of yam flour with soy and whole wheat flour improved the nutritive value of 'amala'. The preferred blend, sample B, had low moisture content, high protein, ash and fiber.

Keywords: Yam flour, Soybean, whole wheat flour, substituted yam flour