Effect of Pretreatments on Color, Functional and Pasting Properties of White (Dioscorea rotundata) and Yellow Yam (Dioscorea cayenensis) Varieties

摘要: The effects of blanching, sulfiting and cooking pretreatments on color, functional pasting characteristics flours Dioscorea rotundata (Abuja, Amula, Gbangi) cayenensis (Alo) cultivars were investigated. L* (71.45–79.98), a* (2.36–4.72), b* (19.96–25.71), ΔE (0–6.68), ΔC (0–5.75) hue angle (78.99–84.77) varied significantly with pretreatment yam variety. Also, loose (0.44–0.77 g/cm3) packed (0.79–0.97 g/cm3) bulk densities, water (13.5–22.0%) oil (10.0–19.0%) absorption capacities, solubility (13.40–59.10%) paste transparency (44.50–61.90%) Average peak viscosity cooked sulfited yams Abuja, Gbangi Alo was 19.58 16.96, 35.33 131.84, 92.18 79.00, 61.88 163.92 rapid visco analyser, respectively. Peak, trough, breakdown setback viscosities pretreated lower than the untreated control. Flours varieties showed higher values peak, Amula Abuja varieties. Practical Applications Huge postharvest losses are often recorded during handling storage as a result high moisture content, sprouting activities external agents, such insects, rodents moulds. However, drying subsequent milling into flour has been found to increase utilization production value-added that could easily be reconstituted consumed or used raw materials for further processing. need determine effect appropriate prior is germane quality acceptable highly demanding consumer necessary. determination physical, physicochemical properties would pointer indices.