Effect of water yam (Dioscoreaalata) flour fortified with distiller’s spent grain on nutritional, chemical, and functional properties

dc.contributor.authorAwoyale Wasiu, Maziya-Dixon Busie, Sanni O. Lateef, Shittu A. Taofik,
dc.date.accessioned2024-10-07T03:33:59Z
dc.date.available2024-10-07T03:33:59Z
dc.date.issued2015-06-04
dc.description.abstractIt 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.
dc.identifier.citationAwoyale, 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.
dc.identifier.urihttps://doi.org/10.1002/fsn3.254.
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/2421
dc.language.isoen
dc.publisherWiley Periodicals, Inc.
dc.titleEffect of water yam (Dioscoreaalata) flour fortified with distiller’s spent grain on nutritional, chemical, and functional properties
dc.typeArticle
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