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Effect of boiling and baking times on the functional properties of aerial yam (Dioscorea bulbifera) flours cv Dugu-won har vested in Côte d’Ivoire

Research Paper | February 1, 2017

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Jacques Y. Achy, Gbocho Serge Elvis Ekissi, Pamphile Kouadio Bony Koffi, Fankroma Martial Thierry Koné, Lucien Patrice Kouamé

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Int. J. Agron. Agri. Res.10( 2), 1-12, February 2017


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The study examined the effect of boiling and baking times on the functional properties of aerial yam (Dioscorea bulbifera) flours in order to assess which one can ameliore better their functional properties. Boiling and baking times affected significantly (P<0.05) the functional properties of D. bulbifera cv Dugu-won flours. They increased the water absorption capacity (WAC), water solubility index (WSI), bulk density (BD) dispersibility (D), least gelation concentration (LGC), paste clarity (PC), swelling power (SP) and solubility of aerial yamflours cv Dugu-won. But they decreased iodine affinity of starch, foam capacity and foam stability. The boiling increased the absorption capacity of olive oil, maize oil, red oil, dinor oil and sunflower oil from Dioscorea bulbifera cv Dugu-won bulbils flours. The baking decreased the absorption capacity of the same oils. Boiling and baking have been found to give good functional properties which can be high importance in food manufacturing industries. However boiling ameliored better functional properties of aerial yam flours cv Dugu-won than baking.


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Effect of boiling and baking times on the functional properties of aerial yam (Dioscorea bulbifera) flours cv Dugu-won har vested in Côte d’Ivoire

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