Changes in functional and pasting properties of trifoliate yam flour during storage
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Date
2014
Journal Title
Journal ISSN
Volume Title
Publisher
Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Nigeria.
Abstract
This work aimed at determining the changes in functional and pasting properties
of trifoliate yam flour during storage. Freshly harvested trifoliate yam tubers were processed
into flour and stored in sealed low density polyethylene polyester for four months. Functional
and pasting properties of the flour were evaluated monthly. Moisture contents ranged from
7.49 to 15.30 %. Moisture contents increased with month of storage. Bulk density ranged
from 0.58 to 0.69 g/cm3, water absorption capacity 1.44 to 1.93 ml H2O/g and swelling index
1.38 to 2.22. The functional properties decreased with length of storage. Flour obtained at the
initial period had the least peak viscosity (3180 cP) while the highest value (3338 cP) was at
the second month of storage. Storage of trifoliate yam flour improved the holding strength and
final viscosities of the flour. Holding strength and final viscosities increased with length of
storage. Flour stored at fourth month had higher setback value (1098.5 cP). There were
reductions in the pasting time of the flour with storage periods. There were no significant
differences (p>0.05) in pasting temperatures of the flours. Storage of trifoliate yam flour for
three months is advisable due to high moisture contents which may be detrimental to keeping
quality of the flour ©.JASEM
Description
Keywords
Trifoliate yam flour,, storage time,, pasting properties,, environmental condition., functional properties,
Citation
10 Abiodun, O.A., Akinoso R. & Oluoti, J.O. (2014): Changes in functional and pasting properties of trifoliate yam flour during storage. Journal of Applied Sciences & Environmental Management. 18 (2): 327-330. Published by Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Nigeria.