Impact of defatted moringa seed and plantain flour substitution on the properties of trifoliate yam flour

Abstract

Effect of defatted moringa seed and plantain substitution on the properties of trifoliate yam flour was evaluated. Freshly harvested trifoliate yam tuber was peeled, soaked in warm water (60oC) for 12 hrs, washed, sliced and dried. The dried chips were milled and added to plantain and deffatted moringa flour at ratio 7:2:1. proximate, pasting and functional properties of the flours were determined using standard methods