Development of Instant Wasa-Wasa from White-Fleshed Yam Tuber
| dc.contributor.author | AWOYALE Wasiu, SHITTU Sekinat Oyinlola, OLATOYE K. Kazeem | |
| dc.date.accessioned | 2024-07-16T05:33:16Z | |
| dc.date.available | 2024-07-16T05:33:16Z | |
| dc.date.issued | 2023-09-28 | |
| dc.description.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. | |
| dc.description.sponsorship | None | |
| dc.identifier.citation | Awoyale, W., Shittu, S. O., and Olatoye, K. K. (2023). Development of instant Wasa-Wasa from white-fleshed Yam tuber. Research in Agricultural Sciences, 54(3),143-152. | |
| dc.identifier.other | DOI: 10.5152/AUAF.2023.23069 | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/1537 | |
| dc.language.iso | en | |
| dc.relation.ispartofseries | 54(3) | |
| dc.title | Development of Instant Wasa-Wasa from White-Fleshed Yam Tuber | |
| dc.type | Article |