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.
YMF and grain amaranth flour (GAF) were prepared on a dry matter basis; GAF was mixed with YMF at ratio 1:3. All flour samples were subjected to chemical (moisture, protein, fat, ash, crude fibre, carbohydrate and minerals) evaluation and sensory evaluation of the stiff gel was conducted by a ten‐member panel consisting of five adult males and five females.
GAF increased the protein content of YMF significantly at p < 0.05 from 1.8 to 9.63 per cent. There was a decrease in carbohydrate content of YAF when substituted with GAF. There was a significant increase (at p < 0.05) in phosphorus and sodium elements when YMF was substituted with GAF. There was no significant difference in acceptability of gel from grain amaranth and yam flour (GAF–YMF) compared with whole YMF gel on colour, texture, flavour and overall acceptability.
It was apparent that substitution of YMF with GAF improved nutrient composition without affecting the acceptability. This will further improve the nutritional status of people in YMF‐consuming areas.
