ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Yam flour was fortified with soy flour, rehydrated to a doughy consistency, and tested for resistance to extrusion, color and panel preference. The food product was similar to pounded yam “fufu” which is popular in West Africa. The protein content was 1.25% (yam flour control) and 5 or 10% for yam-soy flour dry mixtures. Addition of soy flour reduced consistency and increased stickiness; however, lowering the proportion of water in samples containing soy flour, produced samples similar to the control. Soy flour made the samples darker, less red and more yellow. Students from West Africa evaluated samples for appearance-kinesthetic quality and eating quality. The panel did not prefer one sample over another. The mean score of all samples was slightly above “liked moderately.” Thus, this yam food may be fortified to 10% protein (dry wt basis) with soy flour without reducing palatability. In the rehydrated product as eaten, the percentage protein in the control was 0.31; in the 5% protein sample, 1.48; and in the 10% protein sample, 3.38.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb12612.x
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