Characterization of the processing potential of lesser yam [Dioscorea esculenta (Lour.) Burkill] flour in bakery product

Flour made from two samples of Apali tubers (Dioscorea esculenta Lour. Burkill), DA-DLCTR 03 (SI) and T5-DA 004 (S2), cultivated in Region 11 [Davao Refion, Philippines] were characterized for their processing potential in bakery products. The effects of different oven drying temperatures, 40 deg C, 50 deg C, and 60 deg C were evaluated. Physicochemical properties, proximate composition, processing, nutritional properties, and dioscorine content were also determined. Loaves of bread prepared from different ratios of Wheat-Apali composite flour were evaluated for their rheological properties and sensory characteristics. Correlation and principal component analysis between Apali flourproperties were conducted. Results showed that drying temperatures positively affected color in terms of lightness (81.97 - 87.12), viscosity (1274.00 not equal to 19.29 cP - 5685.00 not equal to 19.29 cP), crude ash (3.24 not equal to 0.30% - 6.47 not equal 0.89%), crude fiber (1.06 not equal 0.00% - 2.23 not equal to 0.27%), antioxidant activity (20.07 not equal to 1.30 - 28.30 not equal to 1.17) and resistant starch content (6.23 not equal 1.67% - 10.08 not equal to 1.51%) while total dietary fiber (4.86 not equal to 0.04% - 5.00 not equal to 0.01%), water solubility index (8.47 not equal to 0.56 - 13.21 not equal to 0.34), carbohydrates (77.49 not equal 2.92% - 80.80 not equal to 0.82%) and iron content (43.40 not equal to 0.20 pm - 164.00 not equal to 1.00) were negatively affected. On the other hand, differences between samples exhibited more interesting factors. Bread loaves made from and incorporated with Apali flour were significantly different (p 0.05) from those having 100% Wheat flour in terms of rheological properties. Results of sensory evaluation showed that bread loaves having 70% Wheat flour and 30% Apali flour (SI) were most preferred by the sensory panelists.