Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties

摘要

It was envisaged that the inclusion of treated distiller ’ s spent grain ( DSG ) toyam fl our might increase its nutritional value, with the aim of reducing nutritionaldiseases in communities consuming yam as a staple. Hence, yam fl ourwas fortifi ed with DSG at 5–35%. The effects of this fortifi cation on thenutritional, chemical, and functional properties of yam fl our were investigated.The result showed a signifi cant increase ( P 0.001) in fat, ash, protein, totalamino acids, total dietary fi ber, and insoluble dietary fi ber contents of the blendsas DSG increased except for starch and soluble dietary fi ber contents, whichdecreased. The functional properties showed a signifi cant ( P 0.001) reductionwith DSG inclusion. The inclusion of DSG increased both the tryptophan andmethionine contents of the blends. Therefore, the DSG fortifi ed yam fl our couldcontribute to quality protein intake in populations consuming yam as a staple,due to its indispensible amino acid content.