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

Authors : Wasiu Awoyale, Sekinat Oyinlola Shıttu, Kazeem K Olatoye

Pages : 143-152

Doi:10.5152/AUAF.2023.23069

View : 75 | Download : 324

Publication Date : 2023-10-19

Article Type : Research Paper

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

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