Chemical and sensory properties of yam (Discorea alata) flour substituted with grain amaranth (Amaranthus cruentus) flour

摘要: Purpose – Yam flour (YMF) is an important staple food in the tropics but its utilization limited by low nutrient and consumer acceptability. The aim of this paper to investigate effect substituting yam with grain amaranth on chemical sensory properties.Design/methodology/approach YMF (GAF) were prepared a dry matter basis; GAF was mixed at ratio 1:3. All samples subjected (moisture, protein, fat, ash, crude fibre, carbohydrate minerals) evaluation stiff gel conducted ten‐member panel consisting five adult males females.Findings increased protein content significantly p < 0.05 from 1.8 9.63 per cent. There decrease YAF when substituted GAF. significant increase (at p < 0.05) phosphorus sodium elements no difference acceptability of...