EFFECT OF DRYING TEMPERATURE ON THE PROXIMATE COMPOSITION, FUNCTIONAL AND SENSORY PROPERTIES OF WHITE YAM (DISCOREA ROTUNDATA).

x ABSTRACT This study was carried out to evaluate the effect of different drying temperature on the functional and sensory properties of white yam (Discorea rotundata). White yam were washed, peeled, sliced, blanched at 700C for 5 sec, drained for 10 min and divided into five equal portions and coded B, C, D, E, F and subsequently oven dried at 60, 70, 80, 90 and 100% respectively for 6 h while sundried and coded with sample A . The dried yam samples were milled, sieved with 60 mm mesh and packaged. The flour samples were evaluate for functional and sensory properties using standard methods and the results were subsequently analysed statistically using One Way ANOVA (P>0.05) significant level. The results showed that the moisture content of the samples ranged from 1.23 – 6.95%, ash 2.00 – 2.65%, fat 0.28 – 0.68%, fibre 1.89 – 4.76%, protein 0.56 – 1.36% and carbohydrate 84.80 – 92.84%. The water absorption capacity of samples ranged from 2.90 – 3.10 g/g, oil absorption capacity 2.80 – 2.95 g/g, bulk density 0.69 – 0.78 g/ml, pH 6.51 – 7.25, swelling capacity 27.50 – 67.50%, gelatinization temperature 75.25 – 80.25 0C and viscosity 4.95 – 8.25 cP. This research revealed that apart from the raw yam flour, the yam flour dried at 600 for 6 h (sample B) possessed the highest nutritional composition including fibre and ash, low fat, carbohydrate and moisture with improved functional qualities in the most of the functional parameters analyzed such as water and oil absorption capacity, swelling capacity, gelatinization temperature, moderate bulk density, viscosity and near neutral pH; and acceptable sensory qualities. However, all samples possessed good quality attributes. These results showed that 600C for 6 h dried white yam flour could be an alternative for fufu reconstitution due to its recommendable nutritional, functional and sensory attributes