Nutritional composition and sensory properties of “poundmix” from yam, cocoyam, and breadfruit blends

Abstract

Purpose

The purpose of this paper is to develop poundmix for reconstitution, such as pounded yam, from yam, cocoyam and breadfruit blends and to evaluate their nutritional compositions.

Design/methodology/approach

Pregelatinized flours of yam, cocoyam and breadfruit were prepared separately. Three coded samples of 30, 40 and 50 per cent composite blends of poundmix were formulated. The proximate composition, starch, vitamin C and mineral elements contents of the poundmix were determined and the results were subjected to statistical analysis.

Findings

The protein contents of poundmix samples were 5.6, 6.1 and 6.2 per cent for 30, 40 and 50 per cent composites, respectively, which is an increase from that of whole yam (4.8 per cent). Significant difference also existed between the starch content of the poundmix and that of the whole yam flour (p<0.05). However, there is no significant difference in the overall acceptability of the poundmix samples and that of the whole yam flour at p<0.05.

Originality/value

The paper's findings show that supplementing poundo yam at 40 per cent composite level has the best nutritional composition and organoleptic scores and so it is recommended for both household and industrial practice.

Citation

Stephen Oladeji, B. (2012), "Nutritional composition and sensory properties of “poundmix” from yam, cocoyam, and breadfruit blends", Nutrition & Food Science, Vol. 42 No. 4, pp. 250-255. https://doi.org/10.1108/00346651211248601