Functional effects of dried okra powder on reconstituted dried yam flake and sensory properties of ojojo-a fried yam (Dioscorea alata L.) snack.

摘要

Processing of raw yam (D. alata) tuber (RY) to more stable and instant form could ease the tedium in preparation, increase popularity and commercial potential of ojojo-a fried yam snack. In this study, the potential of dried okra powder (1%-5%) to reduce the sensory quality impairment in ojojo made from instant yam (D. alata) flake (YF) was tested. Inclusion of okra powder significantly increased the viscosity and increased dispersibility of reconstituted yam flour. Addition of okra powder significantly (p < 0.05) reduced the fat and increased the moisture content of ojojo. Furthermore, increasing addition of okra consistently improved the sensory acceptability of ojojo by increasing the product's moistness and fluffiness with reduced crispiness and roughness. In conclusion, addition of 0%-2% of okra powder to reconstituted YF produced ojojo samples which compared favourably with those made from RY in terms of colour, flavour and taste