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

Table 5 Functional properties of wheat-aerial yam flour blends

Samples	Loose BD (g/ml)	Packed BD (g/ml)	WAC (%)	OAC (%)	SC (g/g)
W₁₀₀	0.53 ± 0.01 ^a	0.75 ± 0.00 ^a	88.50 ± 0.71 ^c	108.00 ± 1.41 ^c	2.64 ± 0.03 ^e
W₈₅AYS₁₅	0.43 ± 0.00 ^d	0.67 ± 0.01 ^d	103.00 ± 1.41 ^b	119.00 ± 1.41 ^a	2.76 ± 0.01 ^d
W_67.5AYS_32.5	0.44 ± 0.01 ^d	0.68 ± 0.01 ^d	116.50 ± 0.71 ^a	115.00 ± 1.41 ^b	2.77 ± 0.01 ^cd
W₅₀AYS₅₀	0.48 ± 0.00 ^c	0.72 ± 0.00 ^c	122.50 ± 2.12 ^a	113.00 ± 1.41 ^b	2.90 ± 0.01 ^b
W₈₅AYD₁₅	0.52 ± 0.01 ^b	0.74 ± 0.00 ^b	98.00 ± 1.41 ^b	102.00 ± 0.00 ^e	2.65 ± 0.04 ^e
W_67.5AYD_32.5	0.52 ± 0.00 ^ab	0.74 ± 0.00 ^ab	122.00 ± 5.66 ^a	103.50 ± 0.71 ^de	2.81 ± 0.00 ^c
W₅₀AYD₅₀	0.51 ± 0.01 ^b	0.68 ± 0.01 ^d	121.00 ± 1.41 ^a	105.00 ± 0.99 ^d	2.96 ± 0.01 ^a

*Values are mean ± standard deviation. Values in a column with the same superscript are not significantly (p > 0.05) different from each other. 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