Sensory Analysis and Phytochemical Characterization of Aerial Yam and Water Yam

Abstract

This work is focused on the sensory evaluation, phytochemical and proximate analysis of aerial yam and water yam. The raw unblanched and blanched samples were dried using convective hot air and solar dryer. The phytochemical composition and proximate compositions of the samples were carried out to determine the phytochemicals and proximate components of the samples. Sensory test, using a designed questionnaire, was done to determine the acceptability of flour produced from the dried products. The results revealed the presence of important phytochemicals such as tannin, flavonoid, glycoside, saponin, alkaloids in both water yam and aerial yam samples. Proximate analysis of the samples showed that water yam (68.25%) and aerial yam (62.25%) contain moderately high water contents in raw form. The moisture content of the dried aerial yam (9.75%) was also observed to be higher than that of the dried water yam (7.25%). Hedonic test results showed wide acceptability of the colour, aroma, texture and general appearance of blanched samples more than the unblanched samples of the yam species. The economic advantages of these yam species can be optimized by blanching. The information obtained from sensory, phytochemical and proximate analysis could help in generating data for design of dryers for making these flours. It could also help the process industries in making decisions on the handling, storage and distribution/exportation of these important agro-products.