Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling

Ojo Ma (), Ologunde Mo (), Alabi Od (), Ohijeagbon Or () and Ojo H ()

Agriculture and Food Sciences Research, 2022, vol. 9, issue 1, 44-49

Abstract: Amala, a staple food among the Yoruba people of South West Nigeria, is mostly produced from yam. Since yam is known to be mostly carbohydrate and soybean is a legume with an appreciable quantity of protein, efforts have been made to prepare amala from the blends of cocoyam and soybean flours. The protein content of the flour blends ranged from 3.73% to 13.81%. In general, there was increase in the concentration of protein with increasing level of soy flour substitution. Unlike protein, the crude fibre content of the flour blends decreased with increasing supplementation of soy flour. Increase in oil content of the flour samples, with increasing addition of soy flour, predisposes the samples to shorter shell life and off flavor because of liability to rancidity. The lowest bulk density of 0.78 g/cm3 was recorded for sample A (100% cocoyam flour) and hence none of the flour blends could be considered as a complimentary infant substitute. In general, supplementation of cocoyam flour with soy flour enhanced the concentrations of protein, ash and dietary fibre. Therefore, it is hoped that consumption of cocoyam amala supplemented with soy flour, a cheap source of plant protein, will not only create dietary diversity, it will make more protein available for the consumers and thus help in alleviating the problem of protein energy malnutrition in developing regions of the world.

Keywords: Cocoyam; Soybean; Flour blends; Elubo; Amala dumpling. (search for similar items in EconPapers)
Date: 2022
References: Add references at CitEc
Citations:

Downloads: (external link)
http://www.asianonlinejournals.com/index.php/AESR/article/view/3944/2340 (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:aoj:agafsr:v:9:y:2022:i:1:p:44-49:id:3944

Access Statistics for this article

More articles in Agriculture and Food Sciences Research from Asian Online Journal Publishing Group
Bibliographic data for series maintained by Sara Lim ().