Evaluation of the proximate composition, physicochemical and functional properties of precooked wild yam flour (Dioscorea remotiflora)
DOI:
https://doi.org/10.29105/idcyta.v10i2.134Keywords:
Wild yam, precooked, flour, proximate composition, characterizationAbstract
Wild yam (Dioscorea remotiflora) is a type of tuber rich in carbohydrates, which is mainly consumed as a boiled snack. To diversify its use, in this work wild yam´ tubers were precooked by steaming or boiling for 12 and 20 min, dried and ground to obtain flour; the control was the raw flour. The flours were characterized by their yield, proximate composition, physical and functional properties. The highest yield of 16.2% was obtained under steam precooking for 12 min. About the proximate composition, the moisture of flours was 5.36-7.48%, protein content of 3.10-4.22%, and carbohydrates of 93.56-94.70%; fat, ash, and crude fiber were low in the flours. By X-ray diffraction, the flour exhibited a type A crystalline pattern, with an intense peak at 2θ=17.5º and another at 2θ=23.5º. In addition, a crystalline pattern was observed in the precooked flours, attributed to residual crystallinity. For the precooked flours, the water retention capacity, the solubility index, and the emulsifying capacity increased with respect to the control, except for the swelling capacity. Therefore, wild yam tubers could be used to obtain precooked flour for the formulation of diverse foods.
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