Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1189048 | Food Chemistry | 2008 | 7 Pages |
Abstract
Processing of Dioscorea dumetorum tubers into flour could be a means of adding a longer-term value to this tropical plant with a high nutritional potential but which possesses a post-harvest hardening problem, characterised by a hard-to-cook defect. In an attempt to investigate the changes leading to fermentation of hardened tubers, CIE Lâaâbâ parameters and some physicochemical properties of the yams were monitored. Four fermentation periods (0, 2, 4, 7 and 14 days) under ambient temperature (23 ± 5 °C) in the presence and absence of oxygen were studied. The results showed that fermentation significantly (p ⩽ 0.05) increased aâ and bâ parameters, and decreased Lâ parameter. However, browning affected more tubers fermented in the presence of oxygen. All the anti-nutrients evaluated (total phenols, phytic acid, oxalates, trypsin inhibitors and α-amylase inhibitors) decreased by significant levels (p ⩽ 0.05) within 14 days of fermentation. However, the rates of anti-nutrient losses varied for each constituent and followed first-order reaction kinetics.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Gabriel Nama Medoua, I.L. Mbome, T. Agbor-Egbe, C.M.F. Mbofung,