Khady Ndiaye1,2,*, Nouria Hadhirani Ali2, Mamadou Faye1,2,3, Seyni Bineta Ndiaye1,2, Bou Ndiaye1,4
1Water, Energy, Environment, and Industrial Processes Laboratory (LE3PI), ESP, UCAD BP 5085, Senegal.
2Cheikh Anta DIOP University, Dakar-Fann BP 5005, Senegal.
3Department of Chemical Engineering and Applied Biology, ESP BP 5085, Senegal.
4Sine Saloum University El Hadj Ibrahima Niass USSEIN, Kaolack BP 52, Senegal.
*Corresponding author: Khady Ndiaye
Abstract
Yams are a starchy food with high nutritional value, originating mainly in West Africa, Southeast Asia, and America. They belong to the Dioscorea genus, which includes many species cultivated for their floury tubers rich in carbohydrates, the main component of which is starch. However, fresh yams deteriorate rapidly, resulting in huge annual losses. The aim of this study is to add value to yams by processing them into flakes and enriched flour in order to extend their shelf life and improve the nutritional and organoleptic qualities of the flour. Three types of yam-based flour were formulated. Formula F1 is composed of three varieties of yams, while formulas F2 and F3 have been enriched with peanuts and maize. The results showed that enriched flours F2 and F3 are richer in protein (11.17% and 13.57% respectively) than flour F1, which is made exclusively from three varieties of yams (8.78%). All three flours are rich in important minerals (Ca, Fe, Mn, Zn, K, Se). However, formula F1 has a higher K, Ca, S, and Fe content than formulas F2 and F3. The organoleptic qualities of formulas F2 and F3 are better (taste, color, smell, and texture) than those of formula F1. Thus, yams can be used to make high-quality, consumable, and preservable finished products, thereby contributing to food security.
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