Abstract
Pretreated soy flour was used to replace 10, 20, 30 and 40% of fermented yam flour as a protein supplement. The effect of the supplementation on the physicochemical and sensory properties of ‘amala’, a popular West African food made from rehydrated yam flour, was investigated. Blanching (10 min in boiling water) and subsequent fermentation (24 h) as pretreatment methods produced flour that was lighter in color than the unfermented samples. Protein content of the yam-soy mixture increased from 3.5% in the control to 19.7% for 40% soy fortification. Water binding capacity increased from 212.6 g/100 g for the yam flour control to 257.3 g/100 g for the blend with 40% soy flour. However, swelling capacity and solubility were adversely affected with increased soy flour addition as dough became sticky and soft. There was no significant difference in color, taste, flavor or overall acceptability when compared with the control up to 20% soy substitution. Dough with 20% soy flour is a possibility for increasing the protein content of yam flour in human feeding.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Ige MT, Akintunde FO (1981) Studies of the local techniques of yam flour production. J Fd Technol 16: 301–311.
Martin FW, Thompson AE (1971) Crude protein content of yams. Hort Sci 6: 545–549.
Onayemi O, Potter NN (1974) Preparation and storage properties of drum dried white yam (Dioscorea rotundata Poir) flakes. J Food Sci 39: 539–541.
Adamson II (1989) The dietary fibre of yam and cassava. In Advances in yam research. The biochemistry and technology of the yam tuber. Biochemical Society of Nigeria.
Collins JL, Falasinnu GA (1977) Yam (Dioscorea spp.) flour fortification with soy flour. J Food Sci 42: 821–823.
Akinyele IO, Fasaye OA (1988) Nutrient quality of corn and sorghum supplemented with cowpeas (Vigna unguiculata) in the traditional manufacture of Ogi.J Food Sci 53: 1750–1752.
Singh RG, Nath N (1989) Pretreatments of soybeans for potato-based protein-rich food supplements. Int J Fd Sci Tech 24: 665–668.
Egounlety M, Syarief R (1992)Study of the supplementation of Ogi with tempe. Nig Food J 10: 92–102.
Ghandi AP, Mishra VC, Ali N (1983) Organoleptic assessment of full fat soy flour in various indigenous foods. J Food Technol 18: 771–775.
Iwe MO, Onuh JO (1992) Functional and sensory properties of soybean and sweet potato flour mixtures. Lebensm-Wiss-Technol 25: 567–573.
Plahar WA, Leung HK (1983) Composition of Ghananian fermented maize and the effect of soy fortification on sensory properties. J Sci Food Agric 34: 408–411.
Achi OK (1991) Effects of natural fermentation of yams (Dioscorea rotundata) on characteristics of processed flour. J Food Sci 56: 272–275.
AOAC (1980) Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.
Pearson D (1976) The chemical analysis of foods, 7th edn. Edinburgh: Churchill Livingstone.
Sosulki FW, Humbert ES, Bui K, Jones JD (1976) Functional properties of rapeseed flour concentrates and isolate. J Food Sci 41: 1348–1352.
Canella M, Castriotta G, Bernardi A (1985) Functional characteristics of germinated sunflower and sunflower fermented after germination. Lebensm-Wiss-Technol 18: 24–27.
Sathe SK, Salunkhe DK (1981) Functional properties of the great northern bean (Phaseolus vulgaris L.) protein: emulsion, foaming, viscosity and gelation properties. J Food Sci 46: 71–74.
Beuchat LR, Cherry JP, Quinn MR (1975) Physicochemical properties of peanut flour as affected by proteolysis. J Agr Food Chem 23: 616–618.
Steele RGD, Torrie JH (1980) Principles and procedures of statistics: A biometric approach (2nd edn.). Auckland, New Zealand: McGraw Hill.
Eka OU (1985) The chemical composition of yam tubers. In Advances in yam research. The biochemistry and technology of the yam tuber. Biochemical Society of Nigeria.
Akingbala JO, Oguntimein GB, Sobande AO (1995) Physicochemical properties and acceptability of yam flour substituted with soy flour. Plant Foods Hum Nutr 48: 73–80.
Eka OU (1979) Effects of yeast fermentation of rice and sweet potatoes on their nutritive status. Nigerian J Sci 13: 243–248.
Barimalaa IS, Achinewhu SC, Yibatama I, Amadi EN (1994) Studies on the solid substrate fermentation of bambara groundnut (Vigna subterranea (L.) Verdc). J Sci Food Agric 66: 443–446.
Odunfa SA (1985) Biochemical changes in fermenting African locust bean (Parkia biglobosa) during ‘iru’ fermentation. J Food Technol 20: 295–303.
Kazana N, Fields ML (1981) Nutritional improvement of sorghum by fermentation. J Food Sci 46: 819–821.
Nti CA, Plahar WA (1995) Chemical and biological characteristics of a West African weaning food supplemented with cowpea (Vigna unguiculata). Plant Foods Hum Nutr 48: 45–54.
Mulyowidarso RK, Fleet GM, Buckle KA (1989) The microbial ecology of soybean soaking for tempe production. Int J Food Microbiol 8: 35–46.
Kinsella JE (1976) Functional properties of proteins in foods: A survey. Crit Rev Food Sci Nutr 7: 219–271.
Akapo SO, Oguntade AT, Ogundare OF (1995) Nutritional evaluation of weaning food formulations prepared from soyabean, sorghum and crayfish. Nig Food Journal 13: 1–11.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Achi, O. Quality attributes of fermented yam flour supplemented with processed soy flour. Plant Foods Hum Nutr 54, 151–158 (1999). https://doi.org/10.1023/A:1008130218830
Issue Date:
DOI: https://doi.org/10.1023/A:1008130218830