标题：PROXIMATE, FUNCTIONAL AND PASTING PROPERTIES OF WHEAT – YAM FLOUR AS A FUNCTION OF PERCENTAGE LEVEL OF YAM (D. alata AND D. cayenensis) FLOUR SUBSTITUTION
摘要：This work studied the effect of percentage substitution of yam flour into wheat flour on the proximate, functional and
pasting properties of the resulting composite flour using D. alata and D. cayenensis. The yam tubers were harvested at
full maturity and processed into flour which were stored in air tight containers at 4oC until needed. The proximate and
other functional properties were determined by Standard methods. All data were subjected to ANOVA. The values
obtained for Lipid ranged from 0.57 to 0.45%. The values obtained for the different levels of substitution were not
significantly different at p < 0.05. The starch contents also ranged from 70.11 to 70.22% with all the values having
significant differences at p < 0.05. The amylose, fibre, ash and moisture content all followed the same pattern. The
values obtained were significant at p < 0.05. The trend observed for flour compositions using D. alata was also
observed for D. cayenensis. The values obtained for functional properties of wheat and wheat-yam flour showed that
the three substitution levels of flours were not significantly different at p < 0.05 for flours from D. alata and D.
cayenensis. The results obtained for the pasting properties of wheat and wheat-yam flour samples were not significantly
different at P < 0.05 for all levels of substitution. The physicochemical properties of the flour were not affected by
storage periods. The results obtained for the Rapid Visco Analysis showed that storage methods and periods have no
significant effects on the flour.
