STUDY OF QUALITY ASSESSMENT OF FLOUR AND AMALA PRODUCED FROM WHITE YAM (DIOSCOREA ROTUNDATA), UNRIPE PLANTAIN (MUSA PARADISIACA) AND SWEET POTATO (IPOMOEA BATATAS)

Abstract

Traditionally to the Nigerian southwestern culture, amala is exclusively obtained from yam or cassava flours. Enhancing the availability of amala and making different varieties available to consumers, will require the comparison of amala produced from other sources. Therefore,  yam, unripe plantain and sweet potato flours were produced using standard methods, and subjected to analysis for their proximate composition, functional properties, and pasting characteristics. Amala produced from the flours using the standard method was sensorially evaluated by 30 member panellists using a 9-point hedonic scale. The proximate values of flour samples were moisture content (7.26-8.38%), protein (4.33-5.13%), fat (2.56-4.10%), fibre (2.56-4.10), ash (1.36-3.04%), and carbohydrate (73.75-81.36), with energy ranging from 302.10 to 311.40kcals, respectively. Functional analysis revealed varying bulk density, swelling capacity, and water absorption index, ranging from 0.45 to 0.59 g/cm³, 1.35 to 1.71 g/cm³, and 2.34 to 6.93 g/cm³, respectively. The peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, and pasting temperature ranged from 4315.50 to 6613.00 cP, 2786.00 to 4385.00 cP, 45.00 to3827.00 cP, 3926.50 to 6474.5 cP, and 4.13 to 6.93 minutes, respectively. All amala samples produced received high likeness ratings in all sensory attributes while the overall likeness was for unripe plantain amala. Considering, the comparative nutritional and sensory properties of all flour samples studied, the utilisation of yam, unripe plantain and orange-fleshed sweet potato flours for amala preparation would provide variety and enhance food security.