Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire
Gbocho Serge Elvis Ekissi *
Department of Food Science and Technology, Laboratory of Biocatalysis and Bioprocessing, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
Jacques Yapi Achy
Department of Food Science and Technology, Laboratory of Biocatalysis and Bioprocessing, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
Martin Tanoh Kouadio
Department of Food Science and Technology, Laboratory of Biocatalysis and Bioprocessing, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
Bedel Jean Fagbohoun
Departement of Biological Sciences, Laboratory of Genetic Biochemistry, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire
Lucien Patrice Kouamé
Department of Food Science and Technology, Laboratory of Biocatalysis and Bioprocessing, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
*Author to whom correspondence should be addressed.
Abstract
Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispersibility (D), water absorption capacity (WAC), paste clarity (PC), water solubility index (WSI), swelling power (SP), least gelation capacity (LGC) and solubility (S) but decreased significantly (P <0.05) foam capacity (FC), wettability (W) and foam stability (FS) of flours (D. bulbifera) cv Dougou-won. Steaming increased significantly (P <0.05) oils absorption capacity (OAC) and bulk density (BD). However, cooking on embers decreased significantly (P <0.05) oils absorption capacity (OAC) but not affected significantly (P <0.05) bulk density (BD). The steaming time (30 min) is recommended to considerably influence the physico-functional parameters of the yam (D. bulbifera) flours cv Dougou-won.
Keywords: Cooking on embers, Dioscorea bulbifera, flours, physico-functional parameters, steaming.