Chemical and sensory properties of yam (Discorea alata) flour substituted with grain amaranth (Amaranthus cruentus) flour

• Published in: Nutrition and food science Vol. 37; no. 6; pp. 462 - 466
• Main Authors: Babalola, S.O., Taylor, O., Babalola, A.O., Ashaye, O.A.
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Group Publishing Limited 06.11.2007
• Subjects: Chemicals; Dry matter; Food; Grain; Nutrient utilization; Nutritional status; Sensory perception; Statistical analysis; Tropical environments; Chemical properties of materials; Food crops; Food products

Purpose - Yam flour (YMF) is an important staple food in the tropics but its utilization is limited by low nutrient and consumer acceptability. The aim of this paper is to investigate the effect of substituting yam flour with grain amaranth on chemical and sensory properties.Design methodology appro...