Nutritional Assessment of Instant Poundo Yam from Yellow Yam (Dioscorea Cayenensis) Supplemented with Yellow Cassava (Manihot Esculenta) Flour

Abstract

The major objective of this study was to investigate the nutritionalproperties of yellow yam flour supplemented with yellow cassava flour.Specifically, the study dertermined functional properties of the yellow yamand yellow cassava flour blends, pasting properties of the yellow yam andyellow cassava flour blends, effect of supplementation on the sensoryproperties of the instant pound yam paste produced from yellow yam floursupplemented with yellow cassava flour. Good quality yellow yam(Dioscorea cayenensis), tubers and yellow cassava (Manihot esculenta) andUMUCASS38 roots were obtained from International Institute for TropicalAgriculture (IITA), Ibadan, Oyo State, Nigeria. Samples were prepared byappropriate methods. The flour blends were formulated and instantpounded yam flour prepared. Functional analysis and sensony evaluationwere carried out. Results of the analysis show the following ranges;oil absorption capacity 70.25 - 85.63%; water absorption capacity 73.89-78.69%; bulk density 0.76- 1.59g/m3; peak viscosity 158.36- 210.43 RVU;final viscosity 178.53- 277.15RVU; setback viscosity of cooked paste 51.53-72.54 RVU; pasting time 5.95- 8.65 min; breakdown viscosity of the cookedpaste 8.75- 9.53RVU; pasting temperature 62.55- 67.130C; trough 152.46-180.16 RVU. The general acceptability of all the supplemented samples werehighly rated (8.00 each) as compared to control sample which had thelowest (6.05) value. Commercial production of instant poundo yam fromyellow yam and yellow cassava flours will serve as a strategy of alleviatingthe challenge of food insecurity in Nigeria.