№ files_lp_3_process_7_090483
Scientific study analyzing functional, pasting, nutritional, vitamin, and mineral properties of flours derived from five yam varieties in Benue State, Nigeria, intended for food product development and comparison with wheat flour.
Year: 2022
Region / City: Benue State, Nigeria
Subject: Yam flour properties and composition
Document type: Research article
Institution: Benue State University
Author: Oyeyinka et al.
Target audience: Food scientists, agricultural researchers, nutritionists
Period covered: August 2022
Methodology: Functional, pasting, proximate, vitamin and mineral analyses
Key materials: Five yam varieties – Ogoja, Faketsa, Hembankwase, Amura (Dioscorea rotundata), Gwebe (Dioscorea alata)
Analytical tools: Rapid Visco-Analyser, AOAC standard methods, SPSS software
Results summary: Bulk density 0.70–0.84 g/cm³, dispersibility 23.17–39.33 g/mL, water absorption 0.87–2.53 mL/g, oil absorption 0.93–2.03 mL/g, swelling index 0.92–2.07 mL/g; moisture 7.61–9.70%, protein 7.77–9.27%, carbohydrates 75.09–79.55%, energy 326.50–343.52 kcal; vitamins A, B1, C, D, E, K; minerals Na, K, Ca, Mg, P, Mn, Zn
Conclusion: Sample AR (Amura yam flour) exhibited highest quality among tested varieties
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