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Vol.1 , No. 4, Publication Date: Nov. 2, 2014, Page: 60-71
 Using Intermediate Technologies in Nigeria&description=Wholesome tubers of edible trifoliate yam (Dioscorea dumetorum) cultivar were used to produce innovative dehydrated pre-gelatinized fermented breakfast food (in batches) by employing local intermediate technologies in Nigeria. The granular trifoliate yam product had a cream-light yellowish brown colour and a packed bulk density of 0.46g/cm3. The water and oil absorption capacities were 40g/g and 1.71g/g respectively. Aggregate size analysis showed that all the product particles were <4mm and >0.063mm, with 76% of them between 0.5mm and 2mm. Beabender amylograph reading with 15% suspension (in water) of the product gave a maximum gelatinization viscosity of 1,740 A.U. and gelatinization temperature of 85.6-91.8ºC, as opposed to 1,150 A.U. (maximum viscosity) and 83.9-87.6ºC (gelatinization temperature) of 15% suspension of starch from the trifoliate yam raw material or tuber. Cooking time of the product (in boiled water) was 1.83 minutes. The breakfast food (from trifoliate yam) had a proximate composition of 5.05% moisture, 1.20% ash, 3.63% fibre, 11.12% protein, 0.68% ether extract, 78.32% carbohydrates and a caloric value of 1.52MJ/100g. Ten percent suspension of the product in distilled water had a pH of 4.2. The observed pathogen-free packaged yam breakfast product could be considered as an innovative pilot plant food. Sensory evaluation of breakfast porridge, made with the particulate product, showed that the assembled 30 semi-trained panelists liked the colour, taste, flavour and mouth-feel of the meal.&picture=http://www.aascit.org/aascit/decorators/img/journal/907.jpg)
| [1] | Ukpabi Joseph Ukpabi, National Root Crops Research Institute, Umudike, PMB 7006, Umuahia, Abia State, Nigeria. |
| [2] | Enoch Nwankwo Thompson Akobundu, Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB 7267, Umuahia, Abia State, Nigeria. |
Wholesome tubers of edible trifoliate yam (Dioscorea dumetorum) cultivar were used to produce innovative dehydrated pre-gelatinized fermented breakfast food (in batches) by employing local intermediate technologies in Nigeria. The granular trifoliate yam product had a cream-light yellowish brown colour and a packed bulk density of 0.46g/cm3. The water and oil absorption capacities were 40g/g and 1.71g/g respectively. Aggregate size analysis showed that all the product particles were <4mm and >0.063mm, with 76% of them between 0.5mm and 2mm. Beabender amylograph reading with 15% suspension (in water) of the product gave a maximum gelatinization viscosity of 1,740 A.U. and gelatinization temperature of 85.6-91.8ºC, as opposed to 1,150 A.U. (maximum viscosity) and 83.9-87.6ºC (gelatinization temperature) of 15% suspension of starch from the trifoliate yam raw material or tuber. Cooking time of the product (in boiled water) was 1.83 minutes. The breakfast food (from trifoliate yam) had a proximate composition of 5.05% moisture, 1.20% ash, 3.63% fibre, 11.12% protein, 0.68% ether extract, 78.32% carbohydrates and a caloric value of 1.52MJ/100g. Ten percent suspension of the product in distilled water had a pH of 4.2. The observed pathogen-free packaged yam breakfast product could be considered as an innovative pilot plant food. Sensory evaluation of breakfast porridge, made with the particulate product, showed that the assembled 30 semi-trained panelists liked the colour, taste, flavour and mouth-feel of the meal.
Keywords
Intermediate Technology, Yam Processing, Dioscorea dumetorum, Breakfast Food, Food Quality Evaluation
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