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Yam Physic-Chemical Parameters Assessment and Its Bread Sensory Attributes for Corporate Agribusiness Boosting Journal of Nutritional Health & Food Engineering Research Article Open Access Yam physic-chemical parameters assessment and its bread sensory attributes for corporate agribusiness boosting Abstract Volume 8 Issue 6 - 2018 A research work entitled: “Yam physico-chemical parameters assessment and its bread Francis Dominicus Nzabuheraheza, Anathalie sensory attributes.” was carried out in the laboratory of INES-Ruhengeri for adding value to local yam called Dioscorea spp. The main objective was to assess physico-chemical Niyigena Nyiramugwera, Tombola M Gustave Department of Biotechnologies, Rwanda parameters of fresh yam tubers and sensory attributes of produced bread from yam fermented flour. A sample size of 10kg of eachDioscorea variety as fresh crude yam tubers Correspondence: Francis Dominicus Nzabuheraheza, was brought from Musanze market to INES laboratory for chemical analysis, fermentation Department of Biotechnologies, Faculty of Applied Fundamental and bread processing. Physico-chemical parameters analyzed in fresh crude yam tubers Sciences (FAFS), Higher Institute of Education, Rwanda, included moisture content, pH, nutrient content and sensory evaluation of yam bread. The Email results showed that fresh crude yam tubers moisture content ranged from 75 to 77%. This moisture content is favoring yam tubers spoilage and there is a need to process fresh yams Received: March 16, 2018 | Published: November 23, 2018 into bread for adding value. The yielded fermented yam flour ranged from 18 to 20% from crude yam tubers. The dried and fermented yam flour moisture content was around 13% and met the standards, while pH was around neutral (from 6.66 to 6.72) leading to tubers deterioration. The flour had a dark-brown color from enzymatic browning occurring during fermentation process. According to Hedonic scale, the overall acceptability of yam breads was good with mean sensory scores ranging from 7.33 to 7.83 over 9 emitted by trained panelists. Fermented yam flour with Aspergillus niger and Aspergillus oryzae followed by Saccharomyces cerevisiae used in yam bread making was considered nutritious by panelists. Hence, the processed yam bread is a good source of nutrients including carbohydrates, protein, fat, minerals and probiotics. The use of fermented yam flour in bread making is advantageous due to increased nutritional value and reduced rate of staling. Adding value to fresh yam tubers can lead to income generation and enhanced shelf life of new developed yam bread. It is therefore recommended to promote yam cultivation and processing of tubers at industrial level for food security and sustainability. Keywords: Attribute, bread, flour, moisture, nutrient, parameters, sensory and yam Introduction supply of calories to the body.4 This characteristic contributes to the sustaining of food supply, especially in the scarcity periods at the start Yams are monocots, related to lilies and grasses. Native to Africa of the wet season (FAO, 1997). Dioscorea esculenta, commonly known and Asia, yam tubers vary in size from that of a small potato to over as the Lesser Yam, is a yam species, but with a smaller corm than most 60kg (130lb). Over 600 varieties of yams are known, and 95% of other yams (Figure 1).5 Dioscorea alata, known as purple yam and 1 these crops are grown in Africa. The nutritional facts in fresh yam many other names, is a species of yam, a tuberous root vegetable. 2 tubers are good for human consumption and animal feeding. Yam The tubers are usually bright lavender in color, hence the common is the common name for some plant species in the genus Dioscorea name, but they may sometimes be white (Figure 2).4 It is sometimes (family Dioscoreaceae) that form edible tubers. Yams are perennial confused with taro and the Okinawa sweet potato (Ipomoea batatas herbaceous vines cultivated for the consumption of their starchy tubers cv. Ayamurasaki), although D. alata is also grown in Okinawa where in Asia, Africa, Central and South America, and Oceania. The tubers it is known as beniimo. With its origins in the Asian tropics, D. alata themselves are also called “yams”. There are many different cultivars has been known to humans since ancient times. Because it has become of yams. Although some varieties of sweet potato (Ipomoea batatas) naturalized throughout tropical South America, Africa, Australia, the are also called “yam” in parts of the United States and Canada, the US southeast, D. alata has many different common names from these sweet potato is not part of the family Dioscoreaceae, but belongs in regions. The color of purple varieties is due to various anthocyan in 3 the unrelated morning glory family Convolvulaceae. pigments. The pigments are water-soluble, and have been proposed Yam is one of the major starchy food crops having an edible tuber as possible food coloring agents Dioscorea rotundata, the white yam, found in Rwanda. Yam is the common name for some species in the and D. cayenensis, the yellow yam, are native to Africa. They are the genus Dioscorea belonging to the family of Dioscoreacea.4 Yam is most important cultivated yams. In the past, they were considered as an important source of carbohydrate (starch) for Rwandan people two separate species, but most taxonomists now regard them as the after Irish potatoes, sweet potatoes, and cassava roots. Yam tuber is same species. Over 200 varieties between them are cultivated (Figure 4 essentially a starchy food, its principal nutritional function being the 3). Submit Manuscript | http://medcraveonline.com J Nutr Health Food Eng. 2018;8(6):453‒458. 453 © 2018 Nzabuheraheza et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and build upon your work non-commercially. Copyright: Yam physic-chemical parameters assessment and its bread sensory attributes for corporate agribusiness 454 boosting ©2018 Nzabuheraheza et al. Figure 1 Tubers of Dioscorea esculenta. Figure 2 Tubers of water yam called Dioscorea alata. Figure 3 Tubers of Dioscorea rotundata. White yam scientifically called Dioscorea rotundata or Dioscorea D. cayenesis. These are water-soluble alkaloids, which on ingestion cayenensis (Dioscorea cayennensis subsp. Rotundata) is widely produce severe and distressing symptoms. This yam phytochemical cultivated in Africa. It is one of the most important consumed yams. is poisonous and is boiled before use so that the alkaloid is leached Yams are perishable and spoil rapidly in presence of pathogens, from the tuber.5,8 insects, rodents, and other pests found in soil and during storage.5 The The bitter compound of D. bulbifera (potato yam) induces a flesh of yam species can be white, purple, and slightly dark while the 3-furanosidenorditerpene called diosbulbin, which causes paralysis. processed flour color ranges from cream-white to dark brown. This Extract are used in immobilizing fish and in Malaysia, the yam is used discoloration phenomenon has long been studied in stored yam tubers in poisoning tigers and the extract is used in preparation of arrow- and has mainly been associated with enzymatic browning due to the poison in Indonesia. Alkaloids dioscorine may be used as poison and action of polyphenoloxidase.6 A major proportion of yam is eaten as steroids derivatives e.g. dysgenic is extracted for pharmaceutical boiled yam, roasted yam, fried yam, pounded yam and Amala which use.5 The processing of yam tuber is a long established practice, is stiff glutinous dough. The most processed traditional yam product traditionally; yam is prepared in several ways for immediate is yam flour which contains protein carbohydrates and trace amounts consumption. Yam tubers are consumed in forms of chunks, flour, of minerals and vitamins.6,7 Deterioration following the harvesting chips, fufu and slices, which are obtained from any of the processes of fresh roots and tubers and the consequent losses are caused by of boiling, frying, drying, fermentation, milling, pounding, roasting mechanical damage, physiological changes within the plant, infections and steaming.7 Raw yam flour has also found increasing use in bakery caused by decay organisms and pest infestation.7 as dough conditioner in ice- cream and as thickener in soups.7 Yam There are many varieties of yam species widespread throughout can be processed into different forms for home use and commercial the humid tropics, the most economically important species which purpose. These include Boiled yam: yams are peeled, washed, sliced are grown are white yam (D. rotundata), yellow yam (D. cayensis), or cut into pieces of convenient sizes and boiled. The duration of water yam (D. alata), Chinese yam (D. esculenta) aerial yam (D. boiling depends on the species and variety of the yam. Yam boiling bulbifera) and trifolate yam (D. dumentorum).6,8 The edible, matured without peeling conserves the vitamin content, where 95% of ascorbic yam does not contain any compounds however, bitter components acid is retained. Boiled yam is usually eaten with salted-sauce and tends to accumulate in immature tuber tissues of D. rotundata and spiced oil stew, meat or fish vegetable soup and, fried egg. Roasted Citation: Nzabuheraheza FD, Nyiramugwera AN, Gustave TM. Yam physic-chemical parameters assessment and its bread sensory attributes for corporate agribusiness boosting. J Nutr Health Food Eng. 2018;8(6):453‒458. DOI: 10.15406/jnhfe.2018.08.00309 Copyright: Yam physic-chemical parameters assessment and its bread sensory attributes for corporate agribusiness 455 boosting ©2018 Nzabuheraheza et al. yam: Whole or sliced yam is roasted on charcoal, oven-baked on hot for transformation of yam starch and inulin into maltose which is ash or sand. In this research work, fermented yam flour is used to easy to be degraded by yeast (Saccharomyces cerevisiae widely used produce nutritious yam bread.3 in bread fermentation). These molds used for degradation of yam polysaccharides are as follows: This Figure 5 shows the safe molds Materials and methods used in degradation of starch and inulin found in yam carbohydrates Representative samples of 10kg of white yam (Dioscorea) tubers for facilitation of yeast attack of maltose.
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