American Journal of Food Technology1557-45711557-458XAcademic Journals Inc.10.3923/ajft.2014.97.103Dioscorea dumetorum) as Influenced
by Soaking Prior to Oven-drying]]>EgbuonuA.C.C. NzewiD.C. EgbuonuO.N.C. 2201492Processing method influences the functional compositions and utilization of
foods. This study investigated the effect of soaking in water over time prior
to the traditional method of drying and milling on some functional properties
of bitter yam flour. Four equal parts of cleaned, peeled and sliced bitter yam
tubers were respectively soaked in clean water for 6, 12, 18 and 24 h, dewatered,
oven-dried at 50°C and milled, using standard procedures. The peak effect
was recorded in the sample soaked for 24 h which increased respectively to 0.55±0.00
and 6.12±0.01% for bulk density and pH value. This represented a relative
increase by 1.85 and 2.68%, respectively. Sample soaked for 24 h recorded a
decrease in the water absorption capacity (3.01±0.01d%), oil
absorption capacity (1.39±1.20d%), swelling index (3.20±0.01d%)
and foam capacity (16.48±0.09d%). This represented a relative
decrease of 4.14, 35.94, 1.23 and 6.09%, respectively. The observation, apart
from that on the bulk density, was significant (p<0.05) and time dependent,
indicating that soaking in water modified these properties of the bitter yam
flour irrespective of the soaking time. The study provides insight on the possible
application of soaking in clean water to optimize the studied functional compositions
of bitter yam flour.]]>Adejumo, B.A., R.O. Okundare, O.I. Afolayan and S.A. Balogun,20132216221Adeyeye, E.I. and M.K.O. Otokiti,1999Capsicum annum L. (Bell and Cherry peppers).]]>117581Alozie, Y., M.I. Akpanabiatu, E.U. Eyong, I.B. Umoh and G. Alozie,2009Dioscorea dumetorum varieties.]]>8103105Bai, K.V. and I.J. Ekanayake,19981998pp: 13-37pp: 13-37Dike, I.P., O.O. Obembe and E.F. Adebiyi,2012144618626Enujiugha, V.N. and O. Ayodele-Oni, 200338525528Ezeocha, V.C., P.C. Ojimelukwe and G.I. Onwuka,2012Dioscorea dumetorum).]]>12630 Hutton, C.W. and A.M. Campbell,19811981pp: 177-200pp: 177-200Ikegwu, O.J. and F.C. Ekwu,2009278895Kinsella, J.E.,19761976pp: 219-225pp: 219-225Jova, M.C., R.G. Kosky, M.B. Perez, A.S. Pino and V.M. Vega et al.,200583103107Medoua, G.N., I.L. Mbome, T. Agbor-Egbe and C.M.F. Mbofung,2005Dioscorea dumetorum) and some determining biochemical factors.]]>38143149Musieba, F., S. Okoth, R.K. Mibey, S. Wanjiku and K. Moraa,2013Pleurotus citrinopileatus singer: An indigenous mushroom in Kenya.]]>8200206Narayana, K. and M.S.N. Rao,1982Psophocarpus tetragonolobus) flour.]]>4715341538Novak, W.K. and A.G. Haslberger,200038473483Okaka, J.C. and N.N. Potter,19794412351240Onabolu, A.,19881988Onuegbu, N.C., C.I. Iwuoha, C.I. Owuamanam and N.C. Ihediohanma,2011Dioscorea dumetorum pax) tubers.]]>515Owuamanam, C.I., C.I. Iwuoha, N.C. Onuegbu, C.C. Ogueke and J.N. Nwosu,2013Dioscorea dumetorum) as influenced by steeping and boiling in varying concentration of trona solution over time.]]>8162172Padmashree, T.S., L. Vijayalakshmi and S. Puttaraj,1987Vigna cajan) flour.]]>24221225Takashi, S. and P.A. Sieb,198865474483Udensi, E.A. and M.O. Iwe,2009Cajanus cajan) predicted using response surface methodology.]]>27194203Ukpabi, U.J.,2010Dioscorea esculanta) flour in Nigeria.]]>46873Unuigbe, O.M. and M.C. Ozekhome,2009Musa sapientum) and plantain (Musa paradisiacal).]]>27114118