Development of Instant Wasa-Wasa from White-Fleshed Yam Tuber
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Date
2023
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Abstract
Wasa-wasa is a steamed granule-like product produced from fermented yam flour and consumed
immediately after production with salad, spaghetti, beans, and fish/meat pepper sauce. To extend
the shelf life of wasa-wasa, there is a need to dry the steamed yam flour granules produced at a
specific temperature and time, hence the need to produce instant wasa-wasa from white-fleshed
yam tuber (Dioscorea rotundata). Instant wasa-wasa was produced using different steaming temperatures
and times generated using a central composite rotatable design of the Design expert
software, before drying. The functional and pasting properties, chemical composition, and sensory
attributes of the instant wasa-wasa were evaluated using standard methods. The mean functional
properties of the instant wasa-wasa are bulk density 68%, water absorption capacity 373%,
solubility index 2%, swelling power 4%, oil absorption capacity 154%, least gelation concentration
9%, and dispersibility 74%. The pasting properties are peak viscosity 33 RVU, trough viscosity 18
RVU, breakdown viscosity 14 RVU, final viscosity 65 RVU, setback viscosity 47 RVU, peak time 4
minutes, and pasting temperature 54℃. The chemical composition is crude fiber 2%, starch 38%,
sugar 11%, amylose 18%, moisture 5%, and ash 4%. All the sensory attributes of the cooked instant
wasa-wasa were within the likeness range and not significantly different (p > .05). However, the
optimum steaming temperature and time combination that will produce an acceptable and quality
instant wasa-wasa is 60℃ for 16 minutes.