Improving the nutritional quality of yam flour by substitution with Curculigo pilosa and in vitro digestibility and sensory analysis of its pasta

The study aimed at evaluation of effects of Curculigo pilosa substitution on nutritional quality of yam flour and in vitro digestibility and sensory analyses of its pasta. Curculigo pilosa flour was substituted with yam flour at different levels (1%, 3%, 5 and 10%) and it effects was evaluated on proximate, mineral, antinutrient and amino and fatty acid contents of the composite flours. Proximate analysis showed that crude protein, crude fat and crude ash were significantly increased (p < 0.05) in the composite flours. Also, important mineral elements (Ca, Mg, K, Zn and total phosphorus) and some essential amino acids (histidine, methionine, phenylalanine and tryptophan) are increased significantly (p < 0.05) in composite flours with 5 and 10% Curculigo pilosa. Some phytochemicals (tannins, saponins and alkaloids) of physiological importance are significantly increased (p < 0.05) in the samples. The in vitro digestibility of carbohydrate of the pasta made from composite flour decreased while that of protein increased significantly (p < 0.05). Nevertheless, sensory acceptability of the pasta made from the composite flours revealed that they are less accepted to the one made from yam flour. In conclusion, this study has showed that supplementation of yam flour with Curculigo pilosa improved the nutritional quality of yam flour.

Automated summary

The study found that substitution with Curculigo pilosa significantly increased the crude protein, crude fat, and crude ash content of composite flours, as well as the mineral elements and essential amino acids. While the in vitro digestibility of carbohydrates decreased and that of proteins increased in the pasta made from composite flour, the sensory acceptability of the pasta was lower compared to that made from yam flour.