Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes
Abstract Challenges and constraints deter the effective gathering of adequate information specific to the characteristics of yam (Dioscorea rotundata) landraces capable of producing a promising instant pounded fufu product. This current work, therefore, investigated the effects of yam varieties on f...
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| Format: | Article |
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Nature Portfolio
2022-11-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-022-22052-z |
| _version_ | 1811186997382873088 |
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| author | Helen E. Ufondu Busie Maziya‐Dixon Chigozie F. Okoyeuzu Thomas M. Okonkwo Charles Odilichukwu R. Okpala |
| author_facet | Helen E. Ufondu Busie Maziya‐Dixon Chigozie F. Okoyeuzu Thomas M. Okonkwo Charles Odilichukwu R. Okpala |
| author_sort | Helen E. Ufondu |
| collection | DOAJ |
| description | Abstract Challenges and constraints deter the effective gathering of adequate information specific to the characteristics of yam (Dioscorea rotundata) landraces capable of producing a promising instant pounded fufu product. This current work, therefore, investigated the effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes. The D. rotundata varieties, obtained from the International Institute of Tropical Agriculture (IITA) (yam-breeding programme) experimental plots, included commercially available Fekatsa (control), alongside ten (N = 10) improved (varieties) namely: TDr 08/00068, TDr 10/00912, TDr 89/02665, TDr 95/01932, TDr 95/18544, TDr 97/00632, TDr 97/00917, TDr Agwekachi, TDr Ebute, and TDr Meccakusa). Compared to control, the improved yam varieties produced promising characteristic range values, for instance, amylose (15.77–33.89%), bulk density (0.77–0.86 g/cm3), setback (99.5–503.46 RVU), peak time (4.93–7.00 min) along with peak temperature (83.99 °C). From the correlation coefficient and principal component analysis, it was possible to deduce how flour physicochemical characteristics were associated with the resultant instant fufu pasting and sensory attributes. Considering the totality of results of this current study, both TDr 10/00912, and TDr Meccakusa yam varieties demonstrate a high potential on instant pounded flour towards producing an acceptable quality and promising fufu product. |
| first_indexed | 2024-04-11T13:54:43Z |
| format | Article |
| id | doaj.art-379999f0e3f740ac8eeb326ee9c1c32c |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-11T13:54:43Z |
| publishDate | 2022-11-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-379999f0e3f740ac8eeb326ee9c1c32c2022-12-22T04:20:22ZengNature PortfolioScientific Reports2045-23222022-11-0112111210.1038/s41598-022-22052-zEffects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributesHelen E. Ufondu0Busie Maziya‐Dixon1Chigozie F. Okoyeuzu2Thomas M. Okonkwo3Charles Odilichukwu R. Okpala4Food and Nutrition Sciences Laboratory, International Institute of Tropical AgricultureFood and Nutrition Sciences Laboratory, International Institute of Tropical AgricultureDepartment of Food Science and Technology, University of Nigeria NsukkaDepartment of Food Science and Technology, University of Nigeria NsukkaDepartment of Functional Food Products Development, Wrocław University of Environmental and Life SciencesAbstract Challenges and constraints deter the effective gathering of adequate information specific to the characteristics of yam (Dioscorea rotundata) landraces capable of producing a promising instant pounded fufu product. This current work, therefore, investigated the effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes. The D. rotundata varieties, obtained from the International Institute of Tropical Agriculture (IITA) (yam-breeding programme) experimental plots, included commercially available Fekatsa (control), alongside ten (N = 10) improved (varieties) namely: TDr 08/00068, TDr 10/00912, TDr 89/02665, TDr 95/01932, TDr 95/18544, TDr 97/00632, TDr 97/00917, TDr Agwekachi, TDr Ebute, and TDr Meccakusa). Compared to control, the improved yam varieties produced promising characteristic range values, for instance, amylose (15.77–33.89%), bulk density (0.77–0.86 g/cm3), setback (99.5–503.46 RVU), peak time (4.93–7.00 min) along with peak temperature (83.99 °C). From the correlation coefficient and principal component analysis, it was possible to deduce how flour physicochemical characteristics were associated with the resultant instant fufu pasting and sensory attributes. Considering the totality of results of this current study, both TDr 10/00912, and TDr Meccakusa yam varieties demonstrate a high potential on instant pounded flour towards producing an acceptable quality and promising fufu product.https://doi.org/10.1038/s41598-022-22052-z |
| spellingShingle | Helen E. Ufondu Busie Maziya‐Dixon Chigozie F. Okoyeuzu Thomas M. Okonkwo Charles Odilichukwu R. Okpala Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes Scientific Reports |
| title | Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes |
| title_full | Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes |
| title_fullStr | Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes |
| title_full_unstemmed | Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes |
| title_short | Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes |
| title_sort | effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes |
| url | https://doi.org/10.1038/s41598-022-22052-z |
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