Effect of water yam (Dioscoreaalata) flour fortified with distiller’s spent grain on nutritional, chemical, and functional properties
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Date
2015-06-04
Journal Title
Journal ISSN
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Publisher
Wiley Periodicals, Inc.
Abstract
It was envisaged that the inclusion of treated distiller’s spent grain (DSG) to
yam flour might increase its nutritional value, with the aim of reducing nutri
tional diseases in communities consuming yam as a staple. Hence, yam flour
was fortified with DSG at 5–35%. The effects of this fortification on the
nutritional, chemical, and functional properties of yam flour were investigated.
The result showed a significant increase (P ≤ 0.001) in fat, ash, protein, total
amino acids, total dietary fiber, and insoluble dietary fiber contents of the blends
as DSG increased except for starch and soluble dietary fiber contents, which
decreased. The functional properties showed a significant (P ≤ 0.001) reduction
with DSG inclusion. The inclusion of DSG increased both the tryptophan and
methionine contents of the blends. Therefore, the DSG fortified yam flour could
contribute to quality protein intake in populations consuming yam as a staple,
due to its indispensible amino acid content.
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Citation
Awoyale, W., Busie Maziya-Dixon, Lateef O. Sanni and Taofik Akinyemi Shittu (2016): Effect of water yam (Dioscorea alata) flour fortified with distiller’s spent grain on nutritional, chemical, and functional properties. Food Science and Nutrition, 4 (1): 24-33. https://doi.org/10.1002/fsn3.254.