Samples Moisture Content Protein Crude Fat Carbohydrate Ash Content Crude Fibre
IRP. FLOUR Chin-Chin 3.18 ± 0.15 9.96 ± 0.11 23.58 ± 0.02 60.99 ± 0.14 2.30 ± 0.14 1.37 ± 0.02
100% TRIF.YChin-chin 3.09 ± 0.13 10.73 ± 0.22 20.93 ± 0.06 63.37 ± 0.01 1.89 ± 0.03 1.23 ± 0.01
90% TRIF.Y+ 10% PPK Chin-chin 2.81 ± 0.13 11.71 ± 0.11 19.92 ± 0.15 63.66 ± 0.16 1.91 ± 0.06 1.52 ± 0.03
85% TRIF.Y+ 15% PPK Chin-chin 2.67 ± 0.06 11.71 ± 0.11 22.79 ± 0.04 60.99 ± 0.15 1.84 ± 0.06 1.69 ± 0.02
80% TRIF.Y+ 20% PPK Chin-chin 4.90 ± 0.02 9.96 ± 0.11 20.81 ± 0.13 61.95 ± 0.13 2.38 ± 0.09 0.75 ± 0.01
Values are means ± Standard Error of two 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 4: Effect of frying on the trifoliate yam flour dough (%).