Effect of harvesting periods on the chemical and pasting properties of trifoliate yam flour
No Thumbnail Available
Date
2014
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
The effects of delayed harvesting on the chemical and pasting properties of trifoliate yam flour were studied.
The tubers were harvested at 7, 8, 9, 10 and 11 months after maturity and were processed into flours.
Chemical and pasting properties of the flours were determined. White trifoliate yam flour at 11 months
was significantly different (p < 0.05) from other flours in dry matter and fibre contents but the lignin content
(1.83%) was not significant different (p > 0.05) from yellow trifoliate yam flour at 11 months. Amylose
and starch contents decreased while the sugar contents increased with harvesting periods. Yellow
trifoliate yam flour had higher amylose at 10 months while the white trifoliate yam flour had higher
starch at 9 months and sugar contents at 11 months. Potassium and sodium were the major minerals
found in the yam with higher values in yellow trifoliate yam flours. Peak viscosity and breakdown
decreased while the holding strength and final viscosities increased with harvesting periods. Harvesting
trifoliate yam tubers at 7–9 months produced flour with high quality and prevents post harvest losses.
Description
Keywords
Chemical, Delayed harvesting, Trifoliate yam, White cultivar, Yellow cultivar
Citation
(29) Abiodun, O.A and Akinoso, R. (2014). Effect of delayed harvesting on the chemical and pasting properties of trifoliate yam flour. Food Chemistry 142: 159-165