Production and Quality Evaluation of Pre-Gelatinized Fermented Breakfast Food Produced from Edible Trifoliate Yam (Dioscorae dumetorum) Using Intermediate Technologies in Nigeria

摘要

Wholesome tubers of edible trifoliate yam (Dioscorea dumetorum) cultivar were used to produce innovative dehydrated pre-gelatinized fermented breakfast food (in batches) by employing local intermediate technologies in Nigeria. The granular trifoliate yam product had a cream-light yellowish brown colour and a packed bulk density of 0.46g/cm3. The water and oil absorption capacities were 40g/g and 1.71g/g respectively. Aggregate size analysis showed that all the product particles were 0.063mm, with 76% of them between 0.5mm and 2mm. Beabender amylograph reading with 15% suspension (in water) of the product gave a maximum gelatinization viscosity of 1,740 A.U. and gelatinization temperature of 85.6-91.8oC, as opposed to 1,150 A.U. (maximum viscosity) and 83.9-87.6oC (gelatinization temperature) of 15% suspension of starch from the trifoliate yam raw material or tuber. Cooking time of the product (in boiled water) was 1.83 minutes. The breakfast food (from trifoliate yam) had a proximate composition of 5.05% moisture, 1.20% ash, 3.63% fibre, 11.12% protein, 0.68% ether extract, 78.32% carbohydrates and a caloric value of 1.52MJ/100g. Ten percent suspension of the product in distilled water had a pH of 4.2. The observed pathogen-free packaged yam breakfast product could be considered as an innovative pilot plant food. Sensory evaluation of breakfast porridge, made with the particulate product, showed that the assembled 30 semi-trained panelists liked the colour, taste, flavour and mouth-feel of the meal.