Research Article
Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum) Hardened Tubers Composite Flours
Table 1
Some physicochemical properties of experimental flours.
| | Flour type | | Hardened-yam | Fermented hardened-yam | Hardened-yam treated with kanwa | Wheat |
| Proteins (% DM) | 9.6 ± 0.1 | 9.9 ± 0.1 | 8.4 ± 0.1 | 11.17 ± 0.02 | Hagberg falling number (s) | 104 ± 2 | 62 ± 1 | 287 ± 14 | 321 ± 1 | Zeleny index (mL) | 7 ± 0.4 | 8 ± 0.2 | 4 ± 0.4 | 31 ± 0.6 | Least gelatinisation concentration | 10.5 ± 0.7 | 13.0 ± 0.0 | 7.5 ± 0.7 | 5.5 ± 0.7 |
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Mean ± SD, .
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