Effect of duration of Post- Harvest Storage on Functional and Pasting Properties of Yam Flour produced from D. alata and D. rotundata
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Nigerian Journal of Agriculture Food and Environment, Published by Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Abstract
Yam is a staple food in many parts of sub-Saharan Africa and perishable due to its high moisture content. One of many ways of extending the shelf life of yams is to store them in barns. The aim of this study was to investigate the effect of duration of postharvest storage (0-3months) on the pasting and functional properties of two yam cultivars (Dioscorea rotundata and Dioscorea alata) stored in yam barns at room temperature. Freshly harvested yams were sorted, cleaned and stored in barns for a period of 3 months. The yams were oven dried and made into flours and their pasting and functional properties evaluated at the end of each month. All experimental data were subjected to analysis of variance and their means separated. The pasting values obtained ranged between (156.17-358.08RVU), (104.17-216.00 RVU), (7.25-189.42RVU), (144.07-390.67RVU), (40.52-174.64), (4.13-7.00) and (74.35-94.58) for peak viscosity, trough breakdown viscosity, final viscosity, setback, peak time and pasting temperature respectively. Functional properties ranged between (17.30-56.33%), (4.09-8.60%), (13.0726.04%), (0.65-0.69gcm-3), (13.50-19.38 w/v), (0.41-0.50) (4.13-6.48) and (70.34-86.40%) for swelling power, solubility index, water absorption capacity, bulk density, gel strength, specific gravity, soluble sugar and reconstitution index respectively. The storage period had significant (p≤0.05) influence on both pasting and functional properties except in the bulk density throughout the storage period of 3 months. However, increase in the storage period increased the peak viscosity, breakdown viscosity and decrease in the final viscosity. Yams should therefore be stored in barns for a maximum period of one month in order to have desirable pasting and functional properties
Description
Keywords
Yam flour; Storage period; Functional properties; Pasting properties
Citation
Ogunlakin et al., (2013)