Estimation of Phytochemical in Yam Flours and Sensory Attribute of Poundo Yam Produced from Yam and Moringa oleifera Seed Meal Blends

Abstract

The sensory characteristic can be quantified and defined by the use of the descriptive profile. A different cultivar of yam can be used for the production of poundo yam. The standard of a product is determined by the evaluation and its acceptability by a taste panelist. Four cultivars of yam; Dioscorea alata, Dioscorea cayenensis, Dioscorea rotundata and Dioscorea bulbifera were sourced and processed into flour. Moringa seed oleifera was defatted and the cake was blended at a different concentration of 5% and 10% with the yam flour. The qualitative phytochemical investigation of the yam flour and Moringa oleifera seed revealed the presence of, alkaloids, steroids, terpenoid oxalate, anthraquinone, phenol, saponins, tannins and flavonoids. Quantitative analysis showed that among the control samples Dioscorea alata (DAC), Dioscorea Dioscorea bulbifera (DBC), cayenensis (DCC) and Dioscorea rotundata (DRC). DRC and DAC have the highest values in the total phenol and total flavonoids. Dioscorea cayenensis recorded the highest value in steroid and saponin content. The flavonoids, steroid and terpenoid were improved by the inclusion of moringa seed meal at 5% and 10%. The result of the sensory analysis revealed that panellist preferred DRC in term of moldability, texture, taste and general acceptability. However, the samples with moringa seed meal at 5% and 10% inclusion compete favourably with the control samples. The inclusion of Moringa oleifera seed meal at 10% improved the pounded yam and was more accepted than the 5% in term of general acceptability.