PHYSICOCHEMICAL PROPERTIES AND ACCEPTABILITY OF YAM FLOUR SUBSTITUTEDWITH SOY FLOUR

Yam flour was substituted 10, 20 and 40% with defatted and full fat so y flour. Thc effect of the substitution on the proximate composition, swelling power, solubility, water binding capacity and Brabender visco amylograph cooking properties of the pam flour and acceptability of t he cooked paste (amala), were evaluated. Protein contents of the mixtu res were 23.0 and 25.5% on substituting 40% full-and defated soy flour s for yam flour; ash and crude fibre contents increased while carbohyd rate content, swelling power, Brabender paste viscosities decreased wi th increase in soy flour substitution of yam flour. Colour, texture, t aste and overall acceptability of pastes (amala) from the mixed flours were rated lower than that of yam hour. Up to 10% defated and 20% ful l fat soy flour substitution for yam flour was acceptable for amala.