Jo. Akingbala et al., PHYSICOCHEMICAL PROPERTIES AND ACCEPTABILITY OF YAM FLOUR SUBSTITUTEDWITH SOY FLOUR, Plant foods for human nutrition, 48(1), 1995, pp. 73-80
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.