Journal of Nutrition & Food Sciences
Open Access

Abstract

Physico-Chemical and Functional Properties, Nutritional Value and Acceptability of Purple Yam (Dioscorea alata)-Based Jam (Halaya) Using Purple Sweet Potato (Ipomoea batatas) and Purple Taro (Colocasia esculenta L (Schott)) as Extenders

Monien B Borela

The study was undertaken to determine the potentiality of yam-based jam with the most acceptable extenders. Commodity combination and levels were the two variables used in the study. Results showed that the variables did not significantly influence the adhesiveness and cohesiveness but greatly influenced the color, aroma, flavor and general acceptability of the product at 5% level of significance. Furthermore, purple sweet potato and purple taro can be used as an extender of yam in halaya processing due to its comparable physico-chemical properties, nutritional properties and functional properties.