Abstract:
This study was undertaken to determine the physicochemical properties and sensory
acceptances of greater yam (Dioscorea alata L.) noodle in order to better understand
nutritive value, noodle texture characteristic and sensory acceptances of greater yam
noodles. Greater yam noodles were prepared by using wheat flour (WF) augmented
with 20, 30, 40 and 50% greater yam flour composite mix to make yellow alkaline
noodle (YAN). Addition of incremental amount of greater yam flour resulted in
significantly different (p<0.05) decrease in greater yam noodle brightness, L value,
and yellowness, b value but significantly different (p<0.05) increase in greater yam
noodle redness, a value. In addition, cooked noodle texture (elasticity) also decrease
significant different (p<0.05) with increasing greater yam flour. However, acceptable
wheat flour: greater yam flour (WF: YF) noodles were still possible with greater yam
incorporation of 20, 30 and 40%. This study was also carried out to compare and
establish the changes in chemical properties of moisture content, carbohydrate content
and protein content of greater yam noodle. The result showed that for all the
substitution of yam flour resulted in continues decline in moisture content of sample
noodles. The carbohydrate compositions of greater yam noodles were still high and
gave a comparable data to yellow alkaline noodle (YAN). Protein content varies
according to the noodle type to achieve the desired eating quality. There is an
optimum flour protein content required for each noodle type. The sensory evaluation
of five sample noodles were compared Three of the sensory attributes (colour, smell
and firmness) showed significantly difference with decrease in mean score of selected
formulation noodles. While, the panelists indicated that these sample noodles did not
reveal any significantly difference (p<0.05) in other three attributes which were
moistness, flavour and overall acceptance.
