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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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    U15ArtAwoyaleEffectNothomDev.pdf (92.51Kb)
    Date
    2015
    Author
    Awoyale, W.
    Maziya-Dixon, B.
    Sanni, L.O.
    Shittu, T.A.
    Type
    Journal Article
    Metadata
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    Abstract/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.
    https://dx.doi.org/10.1002/fsn3.254
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/938
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1002/fsn3.254
    IITA Subjects
    Yam
    Agrovoc Terms
    Amino Acids; Nutrition; Proteins; Yam Flour
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Journals
    Food Science and Nutrition
    Collections
    • Journal and Journal Articles4835
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