PHYSICOCHEMICAL, THERMAL AND PASTING PROPERTIES OF FLOURS FROM SELECTED NEW YAM CULTIVARS
DOI:
https://doi.org/10.55766/sujst7048Keywords:
Physicochemical Properties, Thermal Properties, Yam Cultivars, Pasting PropertiesAbstract
We investigated the physicochemical, thermal, and pasting characteristics of selected new yam cultivars - REP1BED8, TDR1100585, MECC9RU59, REP1BED4, TDR00396, TDR1100492, TDR0500491, REP1BED19, TDR0900082 and TDR0900002, at Ebonyi State University, Abakaliki. Our results showed significant variations in these cultivars' physicochemical, thermal, and pasting properties. The bulk densities of new yam cultivars varied between 680.45 to 780.34 kg/m3, actual density 1125.24 to 1225.35 kg/m3, wettability 1.14 to 3.24 seconds, water absorption capacity 198 to 375%, dispersibility 54.70 to 63.80%, oil absorption capacity 85.00 to 227.50 g/ml. The MECC9RU59 flour sample had a better swelling index of 98.50 to 215.00v/v. The results showed significant (P≤0.05) variations in the flour samples' thermal properties. The TDR0900002 new yam cultivar exhibited improved thermal conductivity 0.04 to 0.07 w/m2℃), specific heat capacity 1.18 to 1.63 KJ/Kg℃), thermal diffusivity 6.45 to 7.36 w/m2℃ compared with the other new yam cultivars. The TDR00396 flour sample had the highest peak viscosity, 249.11 N/m2, highest trough viscosity, 218.20 N/m2, highest final viscosity, 368.37 N/m2, and lower breakdown viscosity, 30.89 N/m2. The REP1BED4 flour sample had the highest pasting temperature, 93.89℃, and a higher paste time, 6.86 min, to form a viscous paste than other flour samples.
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