The purpose of this paper is to develop poundmix for reconstitution as pounded yam, from yam, cocoyam, breadfruit and plantain and to evaluate their physico‐chemical and sensory properties.
Instant flour of the components was prepared separately and 30‐50 per cent composite blends of poundmix were formulated. The physico‐chemical, and sensory properties of the poundmix were determined and the results were subjected to appropriate statistical analysis.
The swelling capacities of the poundmix are 3.14±0.03, 3.13±0.04, 3.81±0.01 per cent for 30, 40 and 50 per cent composite levels, respectively, as against 2.27±0.04 per cent for yam flour. Whole yam flour compared well with the composites in terms of peak temperatures with the 40 per cent composite flour having the highest pasting temperature 93°C and 50 per cent composite with the lowest (72°C). However, the higher the composite level the lower the peak viscosity as 390, 260, 210, and 190 BU were recorded for 0, 30, 40 and 50 per cent composites, respectively (F=3.18, p<0.05).
These findings showed that supplementing poundo yam at 40 per cent composite level should be practiced as it gives the best physico‐chemical properties and sensory score.
Oladeji, B. and Taiwo Akanbi, C. (2011), "Physico‐chemical and sensory evaluation of “poundmix” from yam, cocoyam, breadfruit and plantain blends", Nutrition & Food Science, Vol. 41 No. 6, pp. 430-436. https://doi.org/10.1108/00346651111181985
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