Development and standardisation of purple yam waffles

Abstract

Purple yam (Dioscorea alata L) is a food that has the potential as a source of natural antioxidants, because of the anthocyanin component. Among the many therapeutic uses of purple yam include enhancing blood circulation and reduces asthmatic symptoms. In addition to these benefits, they are also used in the manufacturing a wide range of food items, including ice cream, waffles, jam, and buns. This study aims to develop a Purple yam waffles. The main ingredients that go into making these waffles are purple yam, sugar, Maida, baking powder, ordinary yam, and strawberry flavor. The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flour. However, the addition of purple yam flour did not affect the level of preference for the wafle produced. Three different versions of the wafles were developed and to study the organoleptic acceptability. The organoleptic study yielded good results for variation1. The nutritional value of the one waffle (75g) is 446.38 kcal, 1.78 g fiber, 11.4 g protein, 10.7g fat and 36.4 mg calcium, 93.3mg phosphorous , 31.82 mg anthocyanin, 36 mg total phonels