Table 2.
Functional properties of high‐quality yam flour samples as affected by species, pretreatments, and drying methods
| Species | Pretreatments | Drying methods | Dispersibility (%) | Bulk density (g/cm3) | WAI | Foaming Capacity | Wettability (secs) | Emulsification | OAC | Angle of Repose (deg) | LGC (%w/v) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| D. rotundata | Blanching | Cabinet | 72.17 | 0.88 | 2.02 | 19.93 | 185.33 | 60.45 | 7.72 | 44.17 | 3.00 |
| Sun | 69.17 | 0.86 | 2.28 | 20.20 | 75.67 | 64.61 | 7.71 | 42.53 | 5.00 | ||
| Potassium | Cabinet | 70.50 | 0.83 | 1.90 | 23.66 | 210.67 | 61.49 | 7.79 | 43.34 | 5.00 | |
| Sun | 68.17 | 0.88 | 2.40 | 22.86 | 104.67 | 66.70 | 7.78 | 40.83 | 4.00 | ||
| D. dumetorum | Blanching | Cabinet | 51.17 | 0.73 | 2.14 | 13.13 | 190.00 | 60.41 | 7.63 | 47.34 | 2.00 |
| Sun | 51.83 | 0.72 | 2.26 | 13.53 | 185.00 | 57.29 | 7.62 | 47.07 | 2.00 | ||
| Potassium | Cabinet | 27.83 | 0.77 | 2.86 | 12.78 | 211.00 | 59.25 | 7.76 | 47.41 | 3.00 | |
| Sun | 28.50 | 0.70 | 2.63 | 10.98 | 190.00 | 62.23 | 7.58 | 45.24 | 2.00 | ||
| D. alata | Blanching | Cabinet | 62.83 | 0.88 | 2.32 | 5.05 | 140.00 | 57.07 | 7.73 | 41.62 | 3.00 |
| Sun | 65.67 | 0.91 | 2.49 | 6.79 | 151.33 | 58.33 | 7.81 | 43.57 | 4.00 | ||
| Potassium | Cabinet | 57.67 | 0.91 | 1.95 | 12.90 | 138.33 | 56.51 | 7.96 | 42.93 | 3.00 | |
| Sun | 65.50 | 0.86 | 2.59 | 9.88 | 134.00 | 59.23 | 7.81 | 48.14 | 4.00 | ||
| D. cayenesis | Blanching | Cabinet | 52.83 | 0.91 | 2.59 | 13.33 | 125.67 | 57.64 | 7.69 | 40.90 | 4.00 |
| Sun | 61.00 | 0.91 | 2.55 | 9.81 | 58.67 | 57.07 | 7.56 | 42.57 | 4.00 | ||
| Potassium | Cabinet | 67.50 | 0.81 | 2.19 | 28.72 | 142.33 | 55.83 | 7.66 | 43.66 | 5.00 | |
| Sun | 69.17 | 0.86 | 2.12 | 31.11 | 124.67 | 58.53 | 7.53 | 42.08 | 4.00 | ||
| Range | 27.83–72.17 | 0.70–0.91 | 1.90–2.86 | 5.05–31.11 | 58.67–211.00 | 55.83–66.70 | 7.53–7.96 | 40.83–48.14 | 2.00–5.00 | ||
| Mean | 58.84 | 0.84 | 2.33 | 15.92 | 147.96 | 59.54 | 7.73 | 43.96 | 3.56 | ||
| SD | 13.73 | 0.07 | 0.27 | 7.64 | 45.25 | 3.01 | 0.12 | 2.39 | 1.03 | ||
| SE | 3.43 | 0.02 | 0.07 | 1.91 | 11.31 | 0.75 | 0.03 | 0.60 | 0.26 | ||
| p of specie (S) | *** | *** | *** | *** | *** | *** | *** | *** | *** | ||
| p of pretreatment (P) | *** | *** | ns | *** | *** | ns | ns | ns | ns | ||
| p of drying method (D) | *** | ns | *** | ns | *** | *** | ns | ns | ns | ||
| p of S x P | *** | *** | *** | *** | *** | ns | *** | ns | ns | ||
| p of S x D | *** | ns | *** | ns | *** | ns | *** | *** | ns | ||
| p of P x D | ns | ns | *** | ns | *** | ns | *** | ns | ns | ||
| p of S x P x D | *** | *** | *** | *** | *** | ns | *** | ns | ns |
BD, Bulk density; OAC, Oil Absorption Capacity; LGC, Least Gelation Concentration.
***significant at P < 0.05.
ns not significant at P > 0.05.