Resumen de Quality characteristics and acceptability of 'amala' (yam-based thick paste) as influenced by particle size categorization of yam (Dioscorea rotundata) flour
BC. Ayodele, Mathew Bolade, MA. Usman
The study was essentially an investigation on the influence of size-categorized yam (Dioscorea rotundata) flour on the quality characteristics and acceptability of amala (yam-based thick paste). Yam flour was separated into three major particle size categories (i.e. 75�150?µm, 150�300?µm and whole meal [<300?µm]), while the physicochemical properties of each category were evaluated and flour samples finally used to prepare amala. Both the protein and ash contents of the yam flours were found to decrease with the decrease in the particle size giving 2.87% and 2.27% in 75�150?µm flour category, respectively. The loose bulk density and packed bulk density of the whole meal (<300?µm) were higher than that of others giving 0.50?g/cm3 and 0.78?g/cm3, respectively, while 150�300?µm flour category gave the highest value (2.88?g/g) in water absorption capacity. The colour characteristics of the flour samples showed that the whole meal (<300?µm) had the highest lightness index, L*-value (76.4). The 75�150?µm flour category had the highest chroma, C-value (19.2), while that of 150�300?µm had the lowest value (18.7) with no significant difference at p?
