Quality Evaluation and Mineral Composition of “Ojojo” (Fried Yam Cake) Produced from Water Yam (Dioscorea alata) and Cowpea Flour Blends

Abstract

In this study, proximate, functional, minerals and sensory qualities of Ojojo produced by substituting water yam flour with cowpea flour, were evaluated at different proportions (10, 15, 20,30 of cowpea flour). Ojojo prepared with 100% of water flour was served as control. Results showed that “Ojojo” (fried yam cake) had significantly higher protein attribute to sample WyCp (70:30) (21.25%), ash (1.78-2.32%) and carbohydrate contents (50.78-54.50%) than that of wheat chapatis which served as control (11.49, 1.77% and 51.62%, respectively). As for the fat content, this ranged from 1.19% to 1.03%, corresponding to the levels of Jering seed flour substitution. In terms of physical characteristics, the puffed height and extensibility of the composite chapatis decreased progressively as the level of Jering seed flour substitution increased. On the other hand, the peak load required to rupture chapatis showed an inverse trend. It increased significantly from 3.26 to 15.96 N. Further, the colour values of composite chapatis showed significant changes when the level of Jering seed flour substitution was increased. The L* and b* values decreased while a* value increased. Regarding sensory properties, control wheat chapatis had better acceptability than the composite chapatis. However, all the composite chapatis had significantly higher nutritional values. Based on the generated results, novel chapatis could be formulated by substituting wheat with Jering seed flour.