Samples pH Bulk Density (g/ml) Water Absorption Capacity (%) Swelling Power (%)
IRP.FLOUR 6.52 ± 0.05 0.83 ± 0.00 167.75 ± 0.13 766.19 ± 0.90
100% TRIF.Y FLOUR 5.82 ± 0.10 0.68 ± 0.00 152. 95 ± 0.48 662.90 ± 6.19
90% TRIF.Y+ 10% PPK FLOUR 5.95 ± 0.06 0.65 ± 0.02 130.49 ± 0.29 496.81 ± 3.52
85% TRIF.Y+ 15% PPK FLOUR 5.99 ± 0.06 0.62 ± 0.03 129.44 ± 0.08 473.07 ± 4.91
80% TRIF.Y+ 20% PPK FLOUR 6.03 ± 0.08 0.68 ± 0.01 128.42 ± 0.06 430.58 ± 4.04
Values represent means ± Standard Error of three determinations.
IRP. FLOUR = Irish Potato flour (Control) 100% TRIF.Y FLOUR = 100% Trifoliate Yam Flour
90% TRIF.Y+10% PPK FLOUR = 90% Trifoliate Yam Flour Enriched with 10% Pumpkin seeds
85% TRIF.Y+15% PPK FLOUR = 85% Trifoliate Yam Flour Enriched with 15% Pumpkin seeds
80% TRIF.Y+20% PPK FLOUR = 80% Trifoliate Yam Flour Enriched with 20% Pumpkin seeds
Table 1: Effect of enrichment on the physical and functional properties of trifoliate yam flour.