Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis
Sulaimon Babatunde Kosoko *
Department of Food Technology, Federal Institute of Industrial Research, Oshodi, P.M.B. 21023, Ikeja, Lagos State, Nigeria.
Wilson Tamunotonye Orunaboka
Department of Food, Nutrition and Home Science, University of Port Harcourt, Choba, Port Harcourt, Nigeria.
Abiona Sunday Aina
Department of Agricultural Education, School of Vocational Education, Sikiru Adetona College of Education, Science and Technology, Omu-Ajose, Ijebu, Ogun State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its production process as a way of reducing the production cost hence the need to carry out quality assessment of the products.
Aims: This study examined the functional and pasting characteristics of composite Instant Pounded Yam Flour (IPYF) made from varying substitution levels (15%, 30% and 45%) of Dehulled White Sorghum Flour (DWSF), White Rice Flour (WREF) and High Quality Cassava Flour (HQCF).
Study Design: The study was a factorial design.
Place and Duration of Study: The study was carried out at Food Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos State and Department of Food, Nutrition and Home Science, University of Port Harcourt (Processing and analysis of raw materials) between September, 2022 and May, 2023.
Methodology: Raw materials were processed into flours and combined with at varying levels. The functional and pasting properties of the flours (individual and composite samples) were subsequently determined and then subjected to Principal Component Analysis.
Results: Significant differences (P≤0.05) were found between the functional and pasting characteristics of the various flour samples, with IPYF having the highest mean value of 0.85 ± 0.02, 243.00 ± 3.00, 79.50 ± 1.00, 7.00 ± 0.56 and 83.10 ± 0.75 for pack bulk density, water absorption capacity, water binding capacity, peak time and pasting temperature respectively among others while HQCF has the highest mean value for oil absorption capacity (104.95 ± 2.77) and peak viscosity (350.75 ± 1.04), DWSF has the highest mean value setback viscosity (140.33 ± 0.92) and white rice flour has the highest mean value for trough viscosity (227.75 ± 1.84) and final viscosity (334.67 ± 1.62). Significant variations (P≤0.05) were also seen across the composite flours, with the peak viscosity of the HQCF-IPYF increasing with the level of replacement.
Conclusion: HQCF substitution level of 15% would be recommended for the production of composite IPYF that has the nearly similar and pasting characteristics of 100% Instant Pounded Yam Flour.
Keywords: Functional properties, pasting properties, instant pounded yam flour, composite flour, principal component analysis
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References
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