Beyaz Etli Yam Yumrusundan Hazır Wasa-Wasa'nın Geliştirilmesi

Year 2023, Volume: 54 Issue: 3 - Research in Agricultural Sciences, 143 - 152, 19.10.2023

Wasiu Awoyale Sekinat Oyinlola Shıttu Kazeem K. Olatoye

https://doi.org/10.5152/AUAF.2023.23069

Abstract

Wasa-wasa, fermente edilmiş yam unundan üretilen ve üretimden hemen sonra salata, spagetti, fasulye ve balık/et biber sosu ile tüketilen buharda pişirilmiş granül benzeri bir üründür. Wasa-wasa'nın raf ömrünü uzatmak için, buharda pişirilmiş yam unu granülünün belirli bir sıcaklık ve sürede kurutulması gerekmektedir, bu nedenle beyaz etli yam (Dioscorea rotundata) kullanılarak çabuk hazırlanan wasa-wasa (IW) ürünü geliştirilmiştir. Kurutma aşamasından önce IW, Design expert yazılımının döndürülebilir merkezi kompozit tasarımı kullanılarak oluşturulan farklı buharlama sıcaklıkları ve süreleri kullanılarak üretilmiştir. IW'nin fonksiyonel ve çirişlenme özellikleri, kimyasal bileşimi ve duyusal nitelikleri standart yöntemler kullanılarak değerlendirilmiştir. IW' nin kütle yoğunluğu %68, su emme kapasitesi %373, çözünürlük indeksi %2, şişme gücü %4, yağ emme kapasitesi %154, en düşük jelleşme konsantrasyonu %9 ve dağılabilirliği %74' tür. Çirişlenme özellikleri ise; pik viskozite 33 RVU, incelme sonrası viskozite 18 RVU, karıştırma ile viskozite azalması 14 RVU, son viskozite 65 RVU, katılaşma değeri 47 RVU, pik süresi 4 dak ve çirişlenme sıcaklığı 54 °C dir. Kimyasal bileşim %2 ham lif, %38 nişasta, %11 şeker, %18 amiloz, %5 nem ve %4 kül' den oluşmuştur. Pişmiş wasa-wasa’nın tüm duyusal özellikleri benzerdir ve önemli ölçüde farklı değildir (p > ,05). Bununla birlikte, kabul edilebilir ve kaliteli bir wasa-wasa üretecek optimum buharlama sıcaklığı ve zaman kombinasyonu 60°C ve 16 dakika olarak belirlenmiştir.

Keywords

Fermente yam unu, kalite özellikleri, buharda pişirme sıcaklığı ve süresi, wasa-wasa

Development of Instant Wasa-Wasa from White-Fleshed Yam Tuber

Abstract

Wasa-wasa is a steamed granule-like product produced from fermented yam flour and consumed immediately after production with salad, spaghetti, beans, and fish/meat pepper sauce. To extend the shelf life of wasa-wasa, there is a need to dry the steamed yam flour granules produced at a specific temperature and time, hence the need to produce instant wasa-wasa from white-fleshed yam tuber (Dioscorea rotundata). Instant wasa-wasa was produced using different steaming temperatures and times generated using a central composite rotatable design of the Design expert software, before drying. The functional and pasting properties, chemical composition, and sensory attributes of the instant wasa-wasa were evaluated using standard methods. The mean functional properties of the instant wasa-wasa are bulk density 68%, water absorption capacity 373%,
solubility index 2%, swelling power 4%, oil absorption capacity 154%, least gelation concentration 9%, and dispersibility 74%. The pasting properties are peak viscosity 33 RVU, trough viscosity 18 RVU, breakdown viscosity 14 RVU, final viscosity 65 RVU, setback viscosity 47 RVU, peak time 4 minutes, and pasting temperature 54℃. The chemical composition is crude fiber 2%, starch 38%, sugar 11%, amylose 18%, moisture 5%, and ash 4%. All the sensory attributes of the cooked instant wasa-wasa were within the likeness range and not significantly different (p > .05). However, the optimum steaming temperature and time combination that will produce an acceptable and quality instant wasa-wasa is 60℃ for 16 minutes.

Keywords

Fermented yam flour, quality attributes, steaming temperature and time, wasa-wasa

References

• Adegunwa, M. O., Adelekan, E. O., Adebowale, A. A., Bakare, H. A., & Alamu, E. O. (2017). Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tiger nut (Cyperus esculentus L.) flour blends for food formulations. Cogent Chemistry, 3, 1–15.
• Agbo, T. O. O., Ekele, G. E., & Amonjenu, A. (2016). Evaluation of harvest and post-harvest skills in yam (Doiscorea spp) production possessed by agricultural education students in Colleges of Education in north-central Nigeria. Scholarly Journal of Agricultural Sciences, 6(6), 162–168.
• AOAC. (2010). Official methods of analysis (18th ed.). Association of Official Analytical Chemists.
• Asaam, E. S., Adubofuor, J., Amoah, I., Apeku, O. D., & Yildiz, F. (2018). Functional and Pasting Properties of Yellow Maize – Soya Bean – Pumpkin composite flours and acceptability Study on their breakfast cereals. Cogent Food and Agriculture, 4, 1–15.
• Awoyale, W., Kawalawu, W. K. C., Asiedu, R., Maziya-Dixon, B., Abass, A., & Edet, M. (2019). Evaluation of the chemical and functional properties of gari from Liberia. Croatian Journal of Food Science and Technology, 11(2), 1–11.
• Awoyale, W., Maziya-Dixon, B., Sanni, L. O., & Shittu, T. A. (2010). Nutritional and Sensory properties of amala supplemented with distillers spent grain (DSG). Journal of Food, Agriculture and Environment, 8(3 & 4), 66–70.
• Awoyale, W., Maziya-Dixon, B., Sanni, L. O., & Shittu, T. A. (2016). Effect of water yam (Dioscorea alata) flour fortified with distiller’s spent grain on nutritional, chemical, and functional properties. Food Science and Nutrition, 4(1), 1–3. [CrossRef]
• Awoyale, W., Oyedele, H., Adenitan, A. A., Alamu, E. O., & Maziya-Dixon, B. (2021). Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods. Cogent Food and Agriculture, 7(1), 1, 1883827. [CrossRef]
• Ayitey, C. (2016). 5 delicious Ghanaian meals with strange names. Yen. com.gh – Ghana News. Baah, F. D., Maziya-Dixon, B., Asiedu, R., Oduro, I., & Ellis, W. O. (2009). The nutritional and biochemical composition of D. alata (Dioscorea spp.) tubers. Journal of Food, Agriculture and Environment, 7(2), 373–378.
• Ikegwu, O. J., Nwobasi, V. N., Odoh, M. O., & Oledinma, N. U. (2009). Evaluation of the pasting and some functional properties of starch isolated from some improved cassava varieties in Nigeria. African Journal of Biotechnology, 8, 2310–2315.
• Iwe, M. (2010). Handbook of sensory methods and analysis. Rojoint Communication Services Ltd Enugu, 78.
• Jimoh, K. O., & Olatidoye, O. P. (2009). Evaluation of physicochemical and rheological characteristics of soybean fortified yam flour. Journal of Applied Biologicalsciences, 13, 703–706.
• Komolafe, E., & Arawande, J. (2010). Evaluation of the quantity and quality of gari produced from three cultivars of cassava. Journal of Research in National Development, 8, 15–23.
• Oluwalana, I. B., Oluwamukomi, M. O., Fagbemi, T. N., & Oluwafemi, G. I. (2011). Effects of temperature and period of blanching on the pasting and functional properties of plantain (Musa parasidiaca) flour. Journal of Stored Products and Postharvest Research, 2, 164–169.
• Omeire, G. C., Umeji, O. F., & Obasi, N. E. (2014). Acceptability of noodles produced from blends of wheat, acha, and soybean composite flour. Nigerian Food Journal, 32(1), 31–37. [CrossRef]
• Omohimi, C. I., Sobukola, O. P., Sarafadeen, K. O., & Sanni, L. O. (2014). Effect of ucuna-extrusion process parameters on selected quality attributes of meat analogue from ucuna bean seed flour. Nigerian Food Journal, 32(1), 21–30. [CrossRef]
• Onimawo, I. A., & Akubor, P. I. (2012). Food Chemistry (Integrated Approach with Biochemical background). 2nd ed. Joytal printing press, Agbowo, Ibadan, Nigeria Oppong, D., Arthur, E., Kwadwo, S. O., Badu, E., & Sakyi, P. (2015). Proximate composition and some functional properties of soft wheat flour. International Journal of Innovative Research in Science, Engineering and Technology, 4, 753–758.
• Pereira, C. R., Resende, J. T. V., Guerra, E. P., Lima, V. A., Martins, M. D., & Knob, A. (2017). Enzymatic conversion of sweet potato granular starch into fermentable sugars: Feasibility of sweet potato peel as an alternative substrate for α-amylase production. Biocatalysis and Agricultural Biotechnology, 11, 231–238. [CrossRef]
• Sanni, L. O., Maziya-Dixon, B., Akanya, J. N., Okaro, C., Alaya, Y., Egwuonwu, C. Y., Okechukwu, R. U., Ezedinma, C., Akoroda, M., Lemchi, J., Ogbe, F., Okaro, E., TarawaIi, G., Mkumbira, J., Patino, M., Ssemakula, G., & Dixon, A. (2005). Standards for cassava products and guidelines for export (p. 96). IITA.
• Sanni, L. O., Tomlins, K., Owo, H. O., Sobukola, O. P., Obadina, O. A., & Kajihausa, O. E. (2017). Influence of storage conditions and packaging materials on some quality attributes of water yam flour. Cogent Food and Agriculture, 10, 1–26.
• Syahariza, Z. A., Sar, S., Hasjim, J., Tizzotti, M. J., & Gilbert, R. G. (2013). The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains. Food Chemistry, 136(2), 742–749. [CrossRef]
• Umoh, E. O., & Iwe, M. O. (2014). Effect of processing on the nutrient composition of False Yam (Icacina trichantha) flour. Nigerian Food Journal, 32(2), 1–7. [CrossRef]
• Zhong, Y., Zhu, H., Liang, W., Li, X., Liu, L., Zhang, X., Yue, H., Xue, J., Liu, X., & Guo, D. (2018). High-amylose starch is a new ingredient to balance the nutrition and texture of food. Journal of Cereal Science, 81, 8–14. [CrossRef]
• Zulaiha, Z. (2018). Wasawasa is an African food widely eaten by the Dagombas in the Northern [sic] region of Ghana it is…. Medium.https://medium.com/@zulaihaziblim6/wasawasa-is-an-african-food-widely-eaten-by-the-dagombas-in-the-northen-region-of-ghana-it-is-39aac4baaa95. Accessed 19th July 2023 at 2.30pm.