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Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties

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Title Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties
 
Creator Awoyale, W.
Maziya-Dixon, B.B.
Sanni, Lateef O.
Shittu, T.A.
 
Subject amino acids
nutrition
proteins
yam flour
 
Description It was envisaged that the inclusion of treated distiller ’ s spent grain ( DSG ) to
yam fl our might increase its nutritional value, with the aim of reducing nutritional
diseases in communities consuming yam as a staple. Hence, yam fl our
was fortifi ed with DSG at 5–35%. The effects of this fortifi cation on the
nutritional, chemical, and functional properties of yam fl our were investigated.
The result showed a signifi cant increase ( P 0.001) in fat, ash, protein, total
amino acids, total dietary fi ber, and insoluble dietary fi ber contents of the blends
as DSG increased except for starch and soluble dietary fi ber contents, which
decreased. The functional properties showed a signifi cant ( P 0.001) reduction
with DSG inclusion. The inclusion of DSG increased both the tryptophan and
methionine contents of the blends. Therefore, the DSG fortifi ed yam fl our could
contribute to quality protein intake in populations consuming yam as a staple,
due to its indispensible amino acid content.
 
Date 2016-01
2016-05-25T12:00:31Z
2016-05-25T12:00:31Z
 
Type Journal Article
 
Identifier Awoyale, W., Maziya-Dixon, B., Sanni, L.O., & Shittu, T.A. (2015). Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties. Food Science & Nutrition.
2048-7177
https://hdl.handle.net/10568/74481
https://doi.org/10.1002/fsn3.254
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format application/pdf
 
Publisher Wiley
 
Source Food Science and Nutrition