Physicochemical properties and sensory acceptances of greater yam (Dioscorea alata L.) noodle

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.