PHYSICOCHEMICAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF WEST AFRICAN STIFF DOUGH ‘AMALA’ MADE FROM SOAKED AND UNSOAKED COCOYAM FLOUR

Abstract

Cocoyam is a nutrient dense but neglected tropical food crop. Conversion of its tubers into flour and West African stiff dough ‘amala’ (WASDA) - commonly produce from white yam flour, would enhance cocoyam utilization and reduce pressure on white yam. A 3 x 2 factorial experiment with 3 soaking period (0, 12 and 24 h after peeling at ambient conditions 30±2 ^oC) and 2 varieties (Colocasia spp. and Xanthosoma spp.) were used. The physicochemical, functional and pasting properties and sensory attributes of the flours and WASDA were analyzed. The soaking processes significantly (p<0.05) affected the physicochemical properties. Color (L^*value), amylose and total starch contents of flours ranged from 66.68 to 76.52, 11.22 to 22.39% and 63.22 to 70.32%, respectively. The variations in functional properties of the flours were species dependent. Soaked flour of Colocasia spp. (Col 12) showed significantly higher peak (5118.67 cp), holding strength (4102.67 cp) and final (6445.33 cp) viscosities than the others flours. Sensory attributes revealed that, the controlled WASDA from commercial yam flour had the best color, aroma, texture, mouldability, taste and overall acceptability, while WASDA from 12 (Colocasia spp.) and 24 (Xanthosoma spp.) h soaking showed higher overall acceptability and physical stability compared with the unsoaked products.