Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1296
Title: Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems
Authors: Buckman, E. S.
Oduro, I.
Plahar, W. A.
Tortoe, C.
Keywords: Chemical
Flour
Functional properties
Pachyrhizus erosus
Yam bean
Issue Date: 2018
Publisher: Wiley Periodicals, Inc
Citation: Food Science & Nutrition, 6 (2), 457-463
Abstract: Many plant species that are suitable for food across the world are neglected and underutilized. In order to increase their diversified food uses and thus help enhance food and nutrition security, we studied the chemical and functional properties of Pachyrhizus erosus (yam bean), which is a neglected and underutilized legume species. The chemical properties of flour produced from the yam bean include 5.8% moisture content, 5.7% crude fat, 6.2% crude fiber, and 85% available carbohydrate, indicating appropriate shelf-stable flour, low fat, and abundant energy. The results also showed a reducing sugar content of 2.0% and 21.0% starch. Pasting temperature was 70.6°C with peak viscosity of 14.5 BU, which supports ease of cooking of the flour. The swelling power obtained was 752.9 g/100 g at 85°C with a solubility index of 54%. Water holding capacity (WHC) obtained for the flour was 363.88%, whereas swelling volume was 14.0 ml and makes the flour appropriate for the production of infant foods. The P. erosus flour therefore exhibits good functional and chemical properties that would make the flour quite suitable as a substitute for other flours in food systems
URI: https://csirspace.foodresearchgh.site/handle/123456789/1296
ISSN: 2048-7177
Appears in Collections:Food Research Institute

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