Physico‐chemical and sensory evaluation of “poundmix” from yam, cocoyam, breadfruit and plantain blends

Abstract

PurposeThe purpose of this paper is to develop poundmix for reconstitution as pounded yam, from yam, cocoyam, breadfruit and plantain and to evaluate their physico‐chemical and sensory properties.Design/methodology/approachInstant flour of the components was prepared separately and 30‐50 per cent composite blends of poundmix were formulated. The physico‐chemical, and sensory properties of the poundmix were determined and the results were subjected to appropriate statistical analysis.FindingsThe swelling capacities of the poundmix are 3.14±0.03, 3.13±0.04, 3.81±0.01 per cent for 30, 40 and 50 per cent composite levels, respectively, as against 2.27±0.04 per cent for yam flour. Whole yam flour compared well with the composites in terms of peak temperatures with the 40 per cent composite flour having the highest pasting temperature 93°C and 50 per cent composite with the lowest (72°C). However, the higher the composite level the lower the peak viscosity as 390, 260, 210, and 190 BU were recorded for 0, 30, 40 and 50 per cent composites, respectively (F=3.18, p<0.05).Originality/valueThese findings showed that supplementing poundo yam at 40 per cent composite level should be practiced as it gives the best physico‐chemical properties and sensory score.

Comparative studies of physico-chemical properties of yam (Discorea rotundata), cocoyam (Collocasia taro), breadfruit (Artocapus artilis) and plantain (Musa parasidiaca) instant flours

“…The dried yam cubes were milled with attrition mill and packaged. Cocoyam flour, breadfruit flour and plantain flour were similarly prepared with appropriate modifications according to the method of Oladeji and Akanbi (2011).…”

Comparative evaluation of instant 'poundo' cocoyam (Colocasia esculenta) and yam (Dioscorea rotundata) flours produced by flash and cabinet drying

“…Different drying methods may show differential alterations to thermochemical processes in foods and may result in specific changes to nutritional, rheological and sensory qualities of the dried products derived from such crops. Previous studies have focused on production and quality assessments of instant poundo flours produced from yam and cassava blends (Babajide et al ., 2010), yam and moringa seeds (Kanu & Kingsley, 2020), soy‐yam blends (Malomo et al ., 2012) and poundmix from yam, cassava, breadfruit and plantain blends (Oladeji & Akanbi, 2011). To the best of authors’ knowledge, no study has reported the sole use of cocoyam in poundo flour production.…”

Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

“…Composite meals have been developed from African breadfruit and tubers such as sweet potatoes, yam and cocoyam (Akubor, 1997;Oladeji and Akanbi, 2011) and cereals like sorghum (Onweluzo and Nnamuchi, 2009) but enrichment of breadfruit with cowpea which has the potential of alleviating protein-energy malnutrition among children in Nigeria has not received considerable attention. Due to the high dependence on breadfruit as a staple food in tropical Africa, coupled with the low nutritive value of the commodity, it is imperative to investigate simple processing method that can improve the nutrition qualities of the crop.…”

“…Cowpea has been reported to contain about 20.07 to 24.60% protein, 46.84 to 53.63 starch (carbohydrate), 1.77 to 1.96% fat and 4.27 to 4.96% fibre (Preet and Punia, 2000), as well as 3.50% ash (Darfour et al, 2012). The black-eyed cowpea (Vigna unguiculata) used for this research is an important food legume in Nigeria.Composite meals have been developed from African breadfruit and tubers such as sweet potatoes, yam and cocoyam (Akubor, 1997;Oladeji and Akanbi, 2011) and cereals like sorghum (Onweluzo and Nnamuchi, 2009) but enrichment of breadfruit with cowpea which has the potential of alleviating protein-energy malnutrition among children in Nigeria has not received considerable attention. Due to the high dependence on breadfruit as a staple food in tropical Africa, coupled with the low nutritive value of the commodity, it is imperative to investigate simple processing method that can improve the nutrition qualities of the crop.…”