International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 1 (2020)

Evaluation of proximate composition, functional properties and Antinutritional factors of aerial yam-soybean flour


Umoh EO

Aerial yam (Dioscorea bulbefera) and soybean (Glycine max) were processed into flours. The flours were then blended at different ratios of (Aerial yam flour: soybean flour) 25.00:75.00; 37.50:62.50; 50.00:50.00; 62.50:37.50; and 75.00:25.00 respectively. Proximate composition, functional properties and Antinutritional factors of the blended flour samples were evaluated. The results obtained showed that aerial yam flour: soybean flour (25.00%:75.00%) had the highest protein, lipid, ash, fibre, and caloric value of 29.52 ± 0.202%, 11.30±0.025%, 4.03±0.015%, 2.76±0.069% and 429.34±2.065kcal respectively, and the lowest moisture and carbohydrate contents of 0.28±0.002% and 52.39±0.258%. The functional properties ranged between 0.5195±0.006 to 0.5882±0.006gcm-3 for bulk density, 1.9±0.001 to 2.2± 0.001 g/g for water absorption, 2.94±0.003 to 3.68±0.003g/g for oil absorption, 59.49±0.005 to 62.82±0.004% for emulsion capacity and 3.07±0.116 to 5.43±0.058% for foaming capacity. The Antinutritional factors ranged between 1.09±0.001 to 2.62±0.003mg/100g for hydrogen cyanide, 68.05±0.508 to 98.27±0.508mg/100g for phytate, 4.65±0.002 to 13.54±0.002 mg/100g for tannin and 5.31±0.012 to 11.23±0.025% for alkaloid. Some of the Antinutritional factors were found to be below the lethal dose range for human. Aerial yam flour-soybean flour blend at the right proportion could be useful in the confectionery food system and the pasta industry.
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