Physico-chemical and functional characteristics of flour of Southwestern Ethiopia aerial and tuber yam (Dioscorea) species processed under different drying techniques

Argaw, Sosina Gebremicheal; Beyene, Tewodros Mulualem; Woldemariam, Henock Woldemichael; Esho, Tarekegn Berhanu

doi:10.1016/j.jfca.2023.105269

Cited by 4 publications

(3 citation statements)

References 23 publications

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“…The tan δ of D. bulbifera increased as scanning frequency increased, surpassing that of other yam species, suggesting that D. bulbifera had stronger elasticity and viscosity. The rheological profiles exhibited by yam flours in this study were similar to those of yam flours reported elsewhere [ 21 , 34 , 35 ]. The G′ of the D. bulbifera was higher than other yam flours and this indicates that their starches are flexible or extensible which affects their diet quality characteristics.…”

Section: Resultssupporting

confidence: 88%

“…In particular, the South and South Western regions of the nation have a long history of cultivating and using them [ 12 ]. The pasting, biochemical, physicochemical, and functional properties of Ethiopian Dioscorea species are reported by Mulualem et al, [ 18 ]; Tamiru et al, [ 19 ]; Ayele et al, [ 20 ]; Argaw et al [ 21 ], but information on the structural, thermal, and techno-functional characteristics of Dioscorea species is very limited. In addition to this, by measuring and comparing the structural and chemical properties of yam flours, the study provides important insights into how this type of tuber can be utilized in food processing.…”

Section: Introductionmentioning

confidence: 99%

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Chemical, structural, and techno-functional characterization of yam (Dioscorea) flour from South West Ethiopia

Argaw,

Beyene,

Woldemariam

et al. 2024

Heliyon

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Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Chemical, structural, and techno-functional characterization of yam (Dioscorea) flour from South West Ethiopia

Argaw,

Beyene,

Woldemariam

et al. 2024

Heliyon

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“…Various biotechnological methods are also used to increase potato resistance and protect potato products from various pathogens [62][63][64][65][66][67][68][69][70][71][72]. In connection with the growth of NCDs/metabolic diseases [73][74][75][76][77][78][79][80][81][82][83][84][85], "between" the development of organic agriculture [86][87][88] and biotechnologies [50-53; 89-91], the use and production of functional food [92][93][94][95][96][97][98][99][100][101][102] is gaining momentum.…”

Section: Discussionmentioning

confidence: 99%

Marketability level of potato in Armenia: potato functional properties

Tspnetyan,

Pepoyan,

Pepoyan

et al. 2023

FFHD

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Background: Functional food is becoming more and more important for professionals and also for consumers. On the other hand, it is known that the main factors affecting the sale of agricultural products are the general market dynamics, legislation, product range, seasonal sales dynamics, competitors, pricing, buyers and distribution channels. What’s also important is the profile of the company's personnel and the work of personnel in the market, advertising related to the quality of the product, which in recent times is especially based on the "natural" origin and functional value of the product․ Objective: The aim of the current study is to quantify the factors influencing the level of potato marketability through econometric analysis in Armenia. One of the objectives was also to observe whether the population appreciates the functional value of potatoes, which may affect future marketability and yield of potatoes. Methods:Quantitative assessment of the factors influencing the level of potato marketability was carried out with a number of indicators: the yield of the sowing area, the gross harvest and the volume of export and import. Observations were carried out during 10 years (2009 - 2018). A seven-item questionnaire was developed to explore consumer preferences for purchasing potatoes. Results:The level of marketability of potatoes had an increasing trend with the certain fluctuations (years: 2010, 2014, 2016 and 2018). The data on the correlation coefficients on the factors influencing the level of potato marketability indicated that the relationship between the marketability level and potato planting area is inverse to the average level (ryx1 = - 0.615). The correlation between the level of commerciality and yield is direct in the lower middle range (ryx2 = 0.461). The latter shows that increasing the level of yield contributes to the level of marketability. The effects of gross harvest, export and import volumes have a negative impact on the level of commoditization, but the relationship is extremely weak with ryx3 = - 0.214 and ryx4 = - 0.0532 and ryx5 = - 0.105. Interview studies show that factors affecting potato marketability and productivity are subject to change. Conclusion: The increase in metabolic/non-communicable diseases, increased consumer awareness of these diseases and their prevention, as well as developments in organic agriculture and functional food production require changes in economic research and calculations, also related to functional foods. Keywords: potato, market, marketability, organic agriculture, functional food

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Influence of electrohydrodynamics on the drying characteristics and volatile components of iron stick yam

Zhang,

Ding,

et al. 2023

Food Chemistry: X

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Physico-chemical and functional characteristics of flour of Southwestern Ethiopia aerial and tuber yam (Dioscorea) species processed under different drying techniques

Cited by 4 publications

References 23 publications

Chemical, structural, and techno-functional characterization of yam (Dioscorea) flour from South West Ethiopia

Chemical, structural, and techno-functional characterization of yam (Dioscorea) flour from South West Ethiopia

Marketability level of potato in Armenia: potato functional properties

Influence of electrohydrodynamics on the drying characteristics and volatile components of iron stick yam

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