The Optimization of Production of Instant Pounded Yam Flour Using Cultivars of White Yam (Dioscorea rotundata)

Abstract

Background and Objective: Instant pounded yam dough obtained from instant pounded yam flour (IPYF), is an emerging alternative to pounding boiled yams. IPYF dough that possesses similar organoleptic properties with conventional pounded yam (CPY) is of high demand in the West Africa market. The objective of this study was to produce IPYF dough of similar qualities to the CPY through optimization technique in other to enhance its marketability value. Methodology: The study optimized IPYF samples obtained from three white yams (Dioscorea rotundata) cultivars (Efuhu, Dariboko and Aro) that were pre-treated (using blanching and steam method) and dried (using cabinet and oven driers). General factorial optimization design was utilized using pasting properties response of IPYF samples. Hedonic and Degree of difference sensory evaluation were conducted on the selected optimized IPYF and CPY samples using nine and seven points scales respectively. Result: The selected optimized sample was Dariboko pre-treated with steam and dried using cabinet drier with 0.63 desirability value. A mean score of 7.4:7.5, 6.8:8.5, 7.2:8.5, 7.3:8.5, 6.0:8.5, 7.3:8.5, 7.2:8.5, 6.8:8.5 and 7.4:7.5 was obtained correspondingly for cohesiveness, smoothness, springiness, adhesiveness, hardness, stretch ability, taste, mouth feel, aroma and overall acceptability for the optimized IPYF sample and CPY. Scores for these attributes indicated that the optimized IPYF sample was acceptable. The degree of difference test showed that CPY was not significantly different from optimized sample in terms of smoothness, stretch ability, adhesiveness and mouth feel. Conclusion: This demonstrates that this sample can easily pass as pounded yam has it possess important similarities with conventional pounded yam.