American Journal of Food Science and Nutrition (AJFSN)
Evaluation of Yam Paste (Amala) Produced from Composite Flour Blends of Yam (Dioscorea Rotundata) and African Yam Bean (Sphenostylis stenocarpa) Flour
(This article belongs to Vol - 01, Issue - 03)
Yam flour was produced and fortified with African yam bean flour at different levels of 5, 10, 15 and 20% to form a composite flour. The flour blends were analyzed for their proximate, anti-nutritional and functional properties while sensory qualities were evaluated on the prepared yam paste (amala) using standard methods. The nutritional composition of the samples showed that the protein content of the formulations increased with increasing supplementation with African yam bean flour from 5.95% in 100% yam flour (control) to 18.95% in 80:20 (YF: AYBF) samples while carbohydrate decreased with increasing level of AYBF inclusion. Anti-nutrient content of the composite flour was observed to be very low. However, phytate, tannins and saponins were observed to increase with increase in the level of African yam bean flour. Addition of African yam bean flour does not significantly affect the gelation temperature of the blends while swelling capacity reduce significantly with increase in African yam bean flour. The sensory evaluation carried out on different samples after reconstitution into paste with boiling water showed that the formulation made from 100% yam flour (control) was the most acceptable by the panelists and was also significantly different (P < 0.05) in colour, texture, aroma, taste and mouldability. Consumption of Sphenostylis stenocarpa enriched yam flour could thus help combat the effect of protein – energy malnutrition experienced in the Northern part of Nigeria and developing countries across the world.