Skip to main content
SpringerLink
Log in

Effects of Cultivar and Drying Method on Color, Pasting and Sensory Attributes of Instant Yam (Dioscorea rotundata) Flours

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Effect of cultivar (Efuru and Abuja) and drying method (cabinet and foam mat) on color, pasting, and sensory properties of instant pounded yam flours was investigated. Color (L*, a*, b*) values of fresh and dried flour samples were measured, and deltachroma (∆C), color difference (∆E), and hue angle were calculated. Pasting properties of flour and sensory attributes of fresh and reconstituted flour were determined. Foam density of yam pastes decreased from 0.97 g/cm3 to between 0.362–0.538 and 0.308–507 g/cm3 for cultivars Abuja and Efuru, respectively. Foam-mat dried flour showed higher L*, ΔC, ΔE, and hue angle but lower a* and b* values. Peak viscosities of cabinet and foam-mat dried Abuja and Efuru were 217, 304, 377.42, and 316.50 RVU, respectively. Sensory attributes of reconstituted foam-mat dried Abuja and fresh pounded yam were not significantly different (p > 0.05). However, fresh pounded yam (8.5–8.9) and reconstituted foam-mat dried flour (7.4–8.5) samples were significantly different (p > 0.05) from the cabinet-dried (6.9–7.9) and commercial samples (7.2–7.8).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Aiyeleye, F. B., & Eleyinmi, A. F. (1997). Improved traditional process techniques for selected tropical food commodities. A practical approach (pp. 21–23). Akure, Ondo State: FADCOL Educational press.

    Google Scholar 

  • Ajibola, O. O., Abonyi, B. I., & Onayemi, O. (1988). The effect of some processing variables on the dehydration of pregelled yam pieces. Journal of Food Science and Technology, 25, 117–120.

    Google Scholar 

  • Akissoe, N. H., Hounhouigan, J. D., Mestres, C., & Nago, M. (2003). How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flours. Food Chemistry, 82, 257–264.

    Article  CAS  Google Scholar 

  • Babajide, J. M., Henshaw, F. O., & Oyewole, O. B. (2008). Effect of yam variety on the pasting properties and sensory attributes of traditional dry-yam and its products. Journal of Food Quality, 31, 295–305.

    Article  Google Scholar 

  • Babaleye, T. (2003). Raising the status of the yam, a major food crop in West Africa. ANB-BIA Supplement issue/edition. No. 463-01/10/2003. 1–3.

  • Bates, R. F. (1964). Factors affecting foam production and stabilization of tropical fruit products. Food Technology, 18, 93–96.

    CAS  Google Scholar 

  • Berry, R. E., Bissett, O. W., & Lastinger, J. C. (1965). Methods for evaluating foams from citrus concentrates. Food Technology, 19, 144–147.

    Google Scholar 

  • Biliaderis, C. G. (1980). Starch gelatinization phenomena studied by differential scanning calorimetry. Journal of Food Science, 45, 1669–1680.

    Article  Google Scholar 

  • Bourne, M. C. (1980). Texture evaluation of horticultural crops. HortScience, 15, 51–57.

    Google Scholar 

  • Cooke, R. D., Breag, C. R., Ferber, C. E. M., Best, P. R., & Jones, J. (1977). Studies on mango processing I. The foam-mat drying of mango puree. Journal of Food Technology, 11, 463–473.

    Article  Google Scholar 

  • Degras, L. (1993). The yam. A tropical root crop (p. 408 pp). London: The Macmillan Press.

    Google Scholar 

  • Duncan, D. B. (1955). Multiple range and multiple F test. Biometrics, 11, 1–42.

    Article  Google Scholar 

  • Falade, K. O., & Omojola, B. S. (2008). Effect of processing methods on physical, chemical, rheological and sensory properties of okra (Abelmoschus esculentus). Journal of Food and Bioprocess Technology. doi:10.1007/s11947-008-0126-2.

    Google Scholar 

  • Falade, K. O., Adeyanju, K. A., & Uzo-peters, P. I. (2003). Foam-mat drying of cowpea using glyceryl monostearate and egg albumin, as foaming agent. European Food Research and Technology, 217(6), 486–491. doi:10.1007/s00217-003-0775-3.

    Article  CAS  Google Scholar 

  • Falade, K. O., Olurin, T. O., Ike, E. A., & Aworh, O. C. (2007). Effect of pretreatment and temperature on air-drying of Dioscorea alata and Dioscorea rotundata slices. Journal of Food Engineering, 80, 1002–1010.

    Article  Google Scholar 

  • Farhat, I. A., Oguntona, T., & Neale, R. J. (1999). Characterization of starches from West African Yams. Journal of the Science of Food and Agriculture, 79, 2105–2112.

    Article  CAS  Google Scholar 

  • Fathi, M., Mohebbi M., Razavi, S. M. A. (2009). Application of image analysis and artificial neural network to predict mass transfer kinetics and color changes of osmotically dehydrated kiwifruit. Food and Bioprocess Technology. doi:10.1007/s11947-009-0222-y.

  • Gassmann, B., Kroll, J., & Gfuentes, S. (1987). Determination of foaming properties of proteins. Central Institute of nutrition in Potsdam-Rehbrucke. Die Nahrung, 31(4), 321–330.

    Article  Google Scholar 

  • Geankoplis, C. J. (1998). Transport processes and unit operations (3rd ed.). Singapore: Prentice-Hall International.

    Google Scholar 

  • Gebre-Mariam, T., & Schmidt, P. C. (1998). Some physico-chemical properties of Dioscorea starch from Ethiopia. Starch/Stärke, 50, 241–246.

    Article  CAS  Google Scholar 

  • Hahn, S. K., Osiru, D. S. O., Akoroda, M. O., & Otoo, J. A. (1987). Yam production and its future prospects. Outlook on Agriculture, 16(3), 105–110.

    Google Scholar 

  • Hart, M. R., Graham, R. P., Ginnette, L. F., & Morgan, A. I. (1963). Foams for foam-mat drying. Food Technology, 17, 1302–1304.

    Google Scholar 

  • Henshaw, F. O., & Adebowale, A. A. (2004). Amylograph pasting properties and swelling power of six varieties of Cowpea (Vigna unguiculata) starch. Nigerian Food Journal, 22, 33–39.

    Google Scholar 

  • Hunt, R. W. G., et al. (1991). Measuring colour (2nd ed., pp. 75–76). New York: Ellis Horwood.

    Google Scholar 

  • IITA (2004). Yam. http://www.iita.org/cms/details/yam_project_details.aspx?zoneid = 63&articleid=268

  • Iwueke, C. C., Mbata, E. N., Okereke, H. E. (1983). Rapid multiplication of seed yam by minisett technique. National Root Crops Research Institute, Umudike, Nigeria. Umudike Advisory Bulletin No. 9.

  • Jangchud, K., Phimolsiripol, Y., & Haruthaithanasan, V. (2003). Physicochemical properties of sweet potato flour and starch as affected by blanching and processing. Starch/Stärke, 55, 258–264.

    Article  CAS  Google Scholar 

  • Komolafe, A. O. & Akinoso, R. (2005). Design, fabrication a test running of 50kg yam boiler. Nigerian Food Journal, 23, 225–230.

    Google Scholar 

  • Larmond, E. (1979). Laboratory methods for sensory evaluation of food. Ottawa: Publication 1637, Canada Department of Agriculture.

    Google Scholar 

  • Lawless, H. T., & Heymann, H. (1998). Sensory evaluation of food, principles and practices. Gaithersburg, MD: Aspen Publishers. A Chapman & Hall Food Science Book.

    Google Scholar 

  • Lin, Y., Lee, T., Tsen, J., & King, V. A. (2007). Dehydration of yam slices using FIR-assisted freeze drying. Journal of Food Engineering, 79, 1295–1301.

    Article  Google Scholar 

  • Mazza, G., & Maguar, M. L. (1980). Dehydration of onion: Some theoretical and practical considerations. Journal of Food Technology, 15, 181–194.

    Article  Google Scholar 

  • McWatters, K. H., & Brantley, B. B. (1982). Food Technology, 36(1), 66–68.

    Google Scholar 

  • Miller, B. S., Derby, R. I., & Trimbo, H. B. (1973). A pictorial explanation for the increase in viscosity of a heated wheat starch–water suspension. Cereal Chemistry, 50, 271–280.

    Google Scholar 

  • Mohammad, N., Anwar, M., Afzal, M., Ehteshamuddin, A., & Jamil, M. (1988). Egg powder by foam-mat drying. Pakistan Journal of Scientific and Industrial Research, 31, 303–6.

    Google Scholar 

  • Moorthy, S. N. (2002). Physicochemical and functional properties of tropical tuber starches: A review. Starch/Stärke, 54, 559–592.

    Article  CAS  Google Scholar 

  • Morgan, A. I., Jr., Graham, R. P., Ginnette, L. F., & Williams, G. S. (1961). Recent developments in foam-mat drying. Food Technology, 15, 37–39.

    Google Scholar 

  • Nkala, D. S., Sibanda, P. T., & Palasinski, M. (1994). Isolation and properties of starch from wild yam from Zimbabwe. Starch/Stärke, 46, 85–88.

    Article  CAS  Google Scholar 

  • Oguntunde, A. O., & Adeojo, O. O. (1992). Foam-mat drying of fluid wholemilk with glyceryl monostearate. Nigerian Food Journal, 10, 61–69.

    Google Scholar 

  • Okaka, J. C., & Okaka, A. N. (2001). Food: Composition, spoilage, shelf-life extension (p. 120). Enugu: OCJANKO Academic Publishers.

    Google Scholar 

  • Okaka, J. C., & Okechukwu, P. E. (1993). Yam Processing: Problems and prospects. In G. O. Osuji (Ed.), Advances in yam research: Production and post harvest technologies of the yam tubers (pp. 78–90). Prairie View, Texas: Prairie View A & M University.

    Google Scholar 

  • Olkku, J., & Rha, C. (1978). Gelatinisation of starch and wheat flour starch—a review. Food Chemistry, 3, 293–317.

    Article  CAS  Google Scholar 

  • Otegbayo, B., Aina, J., Asiedu, R., & Bokanga, M. (2006). Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product—‘pounded yam’. Food Chemistry, 99(4), 663–669.

    Article  CAS  Google Scholar 

  • Purseglove, J. W. (1991). Tropical crops: Dictoyledons. New York: Longman Scientific and Technical/Wiley.

    Google Scholar 

  • Rockwell, W. C., Lowe, E., Morgan, A. I., Jr., Graham, R. P., & Ginnette. (1962). How a foam-mat dryer is made. Food Engineering, 34(8), 86.

    Google Scholar 

  • Sankat, C. K., & Castaigne, F. (2004). Foaming and drying behaviour of ripe bananas. Lebensmittel Wiss Technologie, 37, 517–525.

    Article  CAS  Google Scholar 

  • Singhagajen, S., & McBean, D. M. G. (1968). Foam-mat drying of bananas. CSIRO Food Preservation Quarterly, 28(3–4), 43–45.

    CAS  Google Scholar 

  • Thuwapanichayanan, R., Prachayawarakorn, S., & Soponronnarit, S. (2008). Drying characteristics and quality of banana foam-mat. Journal of Food Engineering, 86, 573–583.

    Article  Google Scholar 

  • Venkataraman, P. S. (1996). Success and failures in mango pulp processing industries in chitoor district of A.P. Indian Food Packer, 51(1), 57–58.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Technology, University of Ibadan, Ibadan, Nigeria

    Kolawole O. Falade & Ngozi F. Onyeoziri

Authors
  1. Kolawole O. Falade
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ngozi F. Onyeoziri
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Kolawole O. Falade.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Falade, K.O., Onyeoziri, N.F. Effects of Cultivar and Drying Method on Color, Pasting and Sensory Attributes of Instant Yam (Dioscorea rotundata) Flours. Food Bioprocess Technol 5, 879–887 (2012). https://doi.org/10.1007/s11947-010-0383-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-010-0383-8

Keywords

Search

Navigation