Effect of flour composition (Arrowroot, Lesser yam and Potato) on its nutritional and functional properties
Keywords:
Arrowroot flour, Lesser yam flour, Potato flour, nutritional properties, functional properties, particle size analysisAbstract
In the present study, Arrowroot, Lesser yam and Potato flours were prepared by drying these tuber slices at 60 °C in the convective hot air dryer. The flours particle sizes were ≥27.28 µ. These flours were mixed Arrowroot:Lesser yam:Potato in the proportion 100:00:00; 00:100:00; 00:00:100; 00:50:50; 10:40:50; 20:30:50; 30:20:50; 40:10:50 and 50:00:50% respectively. The nutritional properties of the flour combinations are protein, fat, fiber, ash, moisture content and carbohydrates were 5.36-2.27%, 0.98-0.23%, 3.86-0.48%, 4.14-1.91%, 8.56-5.81% and 86.66-79.81% respectively. The functional properties of the flour combinations are water absorption capacity, oil absorption capacity, bulk density, flour dispersibility and yellowness index was 2.46-1.36ml/g, 1.56-0.63ml/g, 4.31-2.41g/cm3,41.33-24.33% and 32.16-21.81 respectively. The effect of incorporation of Lesser yam or incorporation of Arrowroot significantly affect (p≤0.01) on the nutritional and functional properties of the flour composition.References
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