Comparison of Functional and Mineral Characteristics of Yam; Cassava; Cocoyam and Plantain Flour.
Journal Title: IOSR Journal of Applied Chemistry (IOSR-JAC) - Year 2018, Vol 11, Issue 5
Abstract
The functional characteristics and mineral composition of yam; cassava; cocoyam and plantain flour were analyzed and their results were compared to recommend their combination for classes of people like infant, adult and aged. The yam and cocoyam flour were found to be a good sources of minerals; calcium 198.72 ± 0.021 and 135.40 ± 0.020 mg/100g respectively, magnesium 140.23± 0.052 and 69.20 ± 0.055 mg/100g respectively. All the flour sample are good sources of potassium of 453.36 ± 1.001, 272.10 ± 0.921, 219.00 ± 1.100 and 445.200 ± 2.150mg/100g respectively. Among the selected functional properties determined, all the flour samples have high dispersibility, Yam flour (92.6 ± 0.01), Cassava flour (78.35 ± 0.06), Cocoyam flour (45.7 ± 0.03) and Plantain flour (50.15 ± 0.01). Plantain flour has the highest bulk density of 0.77 ± 0.02 g/mg and highest solubility of 17.92 % with the lowest swelling power (g/g) 5.42 ± 0.03. The water absorption index of cassava flour of 74.15 5 %is very high compare with others that were less than 2 %.
Authors and Affiliations
Salami Lukuman A. , Ajibola Tawakalitu. , akinjohnson Elizabeth.
Keywords
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- EP ID EP414050
- DOI 10.9790/5736-1105014346.
- Views 157
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