Cargando…

Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking

This study investigated the effect of soaking pretreatments on some of the properties of flour obtained from two varieties of yam namely;Dioscorea alata andDioscorea rotundata with a view of providing information that will enhance their end use. The yam varieties were washed, chipped, parboiled at 5...

Descripción completa

Detalles Bibliográficos
Autores principales:	Obadina, Adewale Olusegun, Babatunde, Bukunola Olaide, Olotu, Ifeoluwa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BlackWell Publishing Ltd 2014
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256572/ https://www.ncbi.nlm.nih.gov/pubmed/25493185 http://dx.doi.org/10.1002/fsn3.150

Ejemplares similares

Quality changes in cocoyam flours during storage
por: Obadina, Adewale, et al.
Publicado: (2016)

The antinutritional and vitamin composition of high‐quality yam flour as affected by yam specie, pretreatment, and drying method
por: Adebowale, Abdul‐Rasaq A., et al.
Publicado: (2018)

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles
por: Sun, Kai-Nong, et al.
Publicado: (2019)

Effect of species, pretreatments, and drying methods on the functional and pasting properties of high‐quality yam flour
por: Wahab, Bashirat A., et al.
Publicado: (2015)

Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal
por: Bakare, Adegoke H., et al.
Publicado: (2020)

Fatty acid profile of gamma-irradiated and cooked African oil bean seed (Pentaclethra macrophylla Benth)
por: Olotu, Ifeoluwa, et al.
Publicado: (2014)

Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut
por: Dada, Mopelola A., et al.
Publicado: (2023)

Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes
por: Ufondu, Helen E., et al.
Publicado: (2022)

Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour
por: Otunola, Gloria Aderonke, et al.
Publicado: (2018)

Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties
por: Awoyale, Wasiu, et al.
Publicado: (2015)

Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties
por: Maziya‐Dixon, Busie, et al.
Publicado: (2016)

Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects
por: Gunasekara, Dewni, et al.
Publicado: (2021)

Influence of drying temperature and storage period on the quality of cherry and plum tomato powder
por: Obadina, Adewale, et al.
Publicado: (2018)

Safety of Yam-Derived (Dioscorea rotundata) Foodstuffs—Chips, Flakes and Flour: Effect of Processing and Post-Processing Conditions
por: Omohimi, Celestina, et al.
Publicado: (2019)

Nutritional composition and sensory Properties of wheat muffins enriched with Gonimbrasia zambesina, walker caterpillar flour
por: Ouma, Fedinand Opondo, et al.
Publicado: (2022)

Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea
por: Okafor, Uchechukwu I., et al.
Publicado: (2018)

Variation in the Physical and Functional Properties of Yam (Dioscorea spp.) Flour Produced by Different Processing Techniques
por: Setyawan, Nurdi, et al.
Publicado: (2021)

Enhancement of Salinity Tolerance during Rice Seed Germination by Presoaking with Hemoglobin
por: Xu, Sheng, et al.
Publicado: (2011)

Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems
por: Buckman, Evelyn S., et al.
Publicado: (2017)

Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying
por: Li, Linlin, et al.
Publicado: (2022)

Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties
por: Marcos, Joana, et al.
Publicado: (2023)

Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour
por: Omidiran, Adebukola T., et al.
Publicado: (2015)

Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
por: Udomkun, Patchimaporn, et al.
Publicado: (2022)

Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt
por: Pérez, Jorge, et al.
Publicado: (2021)

Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours
por: Quispe-Sanchez, Luz, et al.
Publicado: (2022)

Physicochemical properties of free and immobilized tyrosinase from different species of yam (Dioscorea spp)
por: Ilesanmi, Olutosin Samuel, et al.
Publicado: (2020)

Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom
por: Farzana, Tasnim, et al.
Publicado: (2015)

Effect of xanthan gum and carboxymethyl cellulose on structure, functional and sensorial properties of yam balls
por: Asiamah, Ebenezer, et al.
Publicado: (2022)

Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour
por: Aljobair, Moneera O.
Publicado: (2022)

Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread
por: Benali, Aouatif, et al.
Publicado: (2021)

Organoleptic properties and perception of maize, African yam bean, and defatted coconut flour‐based breakfast cereals served in conventional forms
por: Usman, Grace Ojali, et al.
Publicado: (2016)

Vancomycin presoaking of hamstring grafts removes the risk of infection in primary anterior cruciate ligament reconstruction
por: Figueroa, Francisco, et al.
Publicado: (2018)

Enhancing enzymatic digestibility of waste wheat straw by presoaking to reduce the ash-influencing effect on autohydrolysis
por: Tang, Wei, et al.
Publicado: (2019)

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup
por: Mohajan, Suman, et al.
Publicado: (2018)

Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend
por: Maziya‐Dixon, Busie, et al.
Publicado: (2017)

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread
por: Raczyk, Marianna, et al.
Publicado: (2021)

Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties
por: Harastani, Rania, et al.
Publicado: (2021)

Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
por: El-Sohaimy, S. A., et al.
Publicado: (2019)

Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour
por: Thapa Magar, Bipana, et al.
Publicado: (2021)

Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour
por: Merlino, Maria, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_r7h5gc04n0vtnho1e8a0muntjj