Functional effects of dried okra powder on reconstituted dried yam flake and sensory properties of ojojo—a fried yam (Dioscorea alata L.) snack

Abstract

Processing of raw yam (D. alata) tuber (RY) to more stable and instant form could ease the tedium in preparation, increase popularity and commercial potential of ojojo-a fried yam snack. In this study, the potential of dried okra powder (1%-5%) to reduce the sensory quality impairment in ojojo made from instant yam (D. alata) flake (YF) was tested. Inclusion of okra powder significantly increased the viscosity and increased dispersibility of reconstituted yam flour. Addition of okra powder significantly (p<0.05) reduced the fat and increased the moisture content of ojojo. Furthermore, increasing addition of okra consistently improved the sensory acceptability of ojojo by increasing the product's moistness and fluffiness with reduced crispiness and roughness. In conclusion, addition of 0%-2% of okra powder to reconstituted YF produced ojojo samples which compared favourably with those made from RY in terms of colour, flavour and taste.

Genome-Wide Association Analysis for Tuber Dry Matter and Oxidative Browning in Water Yam (Dioscorea alata L.)

“…Water yam cultivars with good eating qualities are characterized by high dry matter, starch, and amylose contents [ 8 ]. The rapid change in colour of the tissue from white to yellow or brown after the tuber is cut, which is the result of the oxidation of polyphenols, influences its processing and utilization [ 9 ]. Polyphenolic oxidation is also linked to bitterness, off-flavours and in some instances necessitates special preparation processes to make acceptable dishes [ 10 ].…”

Understanding the traditional values and use of okra among pregnant women in western Ethiopia: a qualitative study

“… 44 Similarly, the addition of dried okra fruit powder can increase the palatability of different food products. 45 On the other hand, okra is exported both in fresh as well as in dried form, so size reduction and drying of okra pods can facilitate easy packaging, storage and transport. 46 Therefore, the traditional preservation method of okra pods among pregnant women in western Ethiopia had different importance which was supported by the aforementioned scientific evidences.…”

“…Dried okra seed flour is rich in nutrients, which could be used for baking and fortification of foods 44. Similarly, the addition of dried okra fruit powder can increase the palatability of different food products 45. On the other hand, okra is exported both in fresh as well as in dried form, so size reduction and drying of okra pods can facilitate easy packaging, storage and transport 46.…”

Changes in main nutrients and medicinal composition of Chinese yam (Dioscorea opposita) tubers during storage

“…Differences in the storage conditions or treatment of yams may produce some changes in nutrients that could affect the sensory qualities. Recent studies have reported these changes during storage in some cultivars grown in the tropics, such as Dioscorea batatas (Fu et al 2006), Dioscorea alata (Chou et al 2006;Sahore et al 2007;Chou et al 2006;Shittu 2011), Dioscorea. dumetorum (Afoakwa and Sefa-Dedeh 2002;Afoakwa and Sefa-Dedeh 2001;Medoua et al 2005;Sefa-Dedeh and Emmanuel 2002), Dioscorea rotundata (Omonigho and Ikenebomeh 2000;Morse et al 2000;Efiuvwere and Nwachukwu 1998;Oyebanji et al 2003), Dioscorea.…”