Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation
Samson A. Oyeyinka, Oluwatosin E. Taiwo, Hamza Abdul, Ginalyn Anora Rustria, Ajibola Bamikole Oyedeji, Oluwafemi Ayodeji Adebo, Abe Shegro Gerrano, Stephen O. Amoo, Patrick Berka Njobeh
Abstract
In this study, poundo yam flour was supplemented with cassava flour (5, 15, 30 and 50%) and the functionality of the flour and quality of the cooked dough were determined. The composite flours and yam flour (approx. 56%) were more dispersible than the cassava flour (approx. 50%). Cassava flour addition significantly (p ≤ 0.05) increased the lightness of poundo yam flour (75.65-84.67) and the ability of the flours to absorb water, but the lightness values (61.60-64.79) of the cooked dough did not change significantly (p > 0.05). Samples with cassava flour were firmer (7.56-22.87 N), stickier (2.51-5.92 Ns) and gummier (2.57-5.48 N) than the control dough. Sensory ratings were similar across the cooked poundo yam samples. This study has demonstrated that cassava flour can be used to supplement yam flour for poundo yam flour production.