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

Mean ± SD, .