Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends

Table 4 Phytochemical composition of wheat-aerial yam flour blends

Samples	Alkaloid (mg/Kg)	Saponin (mg/Kg)	Flavonoid (mg/Kg)	Tannin (mg/Kg)
W₁₀₀	0.27 ± 0.01 ^e	0.03 ± 0.01 ^f	0.06 ± 0.01 g	ND
W₈₅AYS₁₅	3.62 ± 0.01 ^c	2.84 ± 0.00 ^e	6.13 ± 0.00 ^e	0.04 ± 0.00 ^e
W_67.5AYS_32.5	6.00 ± 0.01 ^b	4.82 ± 0.04 ^c	10.62 ± 0.00 ^d	0.05 ± 0.00 ^b
W₅₀AYS₅₀	7.33 ± 0.01 ^a	5.56 ± 0.01 ^a	11.95 ± 0.01 ^b	0.06 ± 0.00 ^a
W₈₅AYD₁₅	3.56 ± 0.03 ^d	2.85 ± 0.01 ^e	5.89 ± 0.00 ^f	0.03 ± 0.00 ^f
W_67.5AYD_32.5	6.02 ± 0.01 ^b	4.70 ± 0.00 ^d	11.01 ± 0.01 ^c	0.04 ± 0.00 ^d
W₅₀AYD₅₀	7.32 ± 0.00 ^a	5.49 ± 0.01 ^b	12.06 ± 0.01 ^a	0.05 ± 0.00 ^c

*Values are mean ± standard deviation. Values in a column with the same superscript are not significantly (p > 0.05) different from each other. ND = not detected. W100A0 = 100% wheat flour (control sample); W70AD30 = 70% wheat flour + 30% dehydrated aerial yam flour; W60AD40 = 60% wheat flour + 40% dehydrated aerial yam flour; W50AD50 = 50% wheat flour + 50% aerial yam flour; W70AS30 = 70% wheat flour + 30% sun−dried aerial yam flour; W60AS40 = 60% wheat flour + 40% sun−dried aerial yam flour; W50AS50 = 50% wheat flour + 50% sun−dried aerial yam flour

ISSN: 2661-8974