Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia

Authors

  • Lula Nadia Department of Food Science and Technology, Open University of Indonesia
  • M. Aman Wirakartakusumah Southeast Asia Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University
  • Nuri Andarwulan Southeast Asia Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University
  • Eko Hari Purnomo Southeast Asia Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University
  • Takahiro Noda NARO Hokkaido Agricultural Research Center (NARO/HARC), Shinsei, Memuro, Hokkaido 082-0081,
  • Koji Ishiguro NARO Hokkaido Agricultural Research Center (NARO/HARC), Shinsei, Memuro, Hokkaido 082-0081, Japan

DOI:

https://doi.org/10.5614/j.eng.technol.sci.2015.47.1.7

Abstract

The purpose of this study was to investigate the influence of particle size on the chemical properties of yam flour in five cultivars, yellow/YY, orange/OY, light purple/LPY, purple/PY, and dark purple/DPY. With a mesh sieve, three flour fractions were separated according to particle size: small (128.6-139.7 m), medium (228.7-257.9 m), and large (475.4-596.3 m). The content of moisture (6.81-11.26 %db) and lipids (4.48-9.85 %db) decreased with the increase of particle size, while proteins (4.48-9.85 %db) and carbohydrates (78.12-83.76 %db) were not influenced by particle size. Folin-Ciocalteu reagent and chlorogenic acid were used as standard to investigate the total phenolic compounds in the yam flour, and high-performance liquid chromatography (HPLC) was used to investigate the anthocyanin and carotene contents. It was found that there was no size influence on the content of phenolics (0.27-2.82%db), anthocyanin (2.25-15.27 mg/100g db) in LPY, PY, DPY or carotene (23.75-132.12 mg/100g db) in YY, OY. The differences in chemical composition were due to differences in particle size and heat treatment, but may also have
been caused by the different composition of the milling process.

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Published

2015-02-28

How to Cite

Nadia, L., Wirakartakusumah, M. A., Andarwulan, N., Purnomo, E. H., Noda, T., & Ishiguro, K. (2015). Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia. Journal of Engineering and Technological Sciences, 47(1), 92-103. https://doi.org/10.5614/j.eng.technol.sci.2015.47.1.7

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