Nutritional Characteristics and Potential Applications of Flour Prepared from Indonesian Wild White Yam (Dioscorea esculenta L.)

Diah Susetyo Retnowati; Ratnawati Ratnawati; Andri Cahyo Kumoro

doi:10.14710/reaktor.19.2.43-48

DOI: https://doi.org/10.14710/reaktor.19.2.43-48

Nutritional Characteristics and Potential Applications of Flour Prepared from Indonesian Wild White Yam (Dioscorea esculenta L.)

*Diah Susetyo Retnowati - Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Indonesia

Ratnawati Ratnawati - Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Indonesia

Andri Cahyo Kumoro - 1) Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Indonesia

Received: 16 May 2019; Published: 11 Aug 2019.

Citation Format:

Abstract

Gembili or wild white yam (Dioscorea esculenta L.) is one of underutilized tubers that can be found during dry season in Indonesia and other Southeast Asian countries. Although it has been consumed as staple food by people for centuries during famine, no further studies have been conducted to explore its potentials in food applications. This work aims to study the preparation, characterization and potential analysis of Gembili flour for use as raw material in novel foods development. Creamy white flour was obtained from white yam tuber from milling and sieving of dried tuber chips. The flour has water content about 12.08%, which is acceptable for storage. No lipid was detected. In addition, the protein, ash, and fiber content of the flour were respectively 3.00%, 1.27%, and 9.04%. The carbohydrate and amylose contents of the flour were 86.69% and 29.92% indicating its suitability for energy source. As expected, the cyanide content is very low of about 1.688 ppm suggesting that it is safe for consumption. Refer to those properties, Gembili flour can be a promising raw material for the preparation of bakery, cookies, noodle and confectioneries.

Keywords: proximate composition, flour, white yam, food, preparation

Fulltext View|Download

Article Metrics:

Article Info

Section: Research Article

Language : EN

In Volume 19 No. 2 June 2019

Recent articles

Front Matter Outdoor Closed System of Algal Mass Culture : In Sight of Comparison on Vertical and Horizontal Photobioreactor for Cultivating the Spirulina sp. Solid Concentration Effect for Solvent Extraction Process of Oily Contaminated Soil Utilization of Crude Intracellular Chitinase Enzyme from Providencia stuartii for Glucosamine Production from Shrimp Shells Back Matter More recent articles

Most cited articles

HIDRODISTILASI MINYAK JAHE (Zingiber officinale Rosc.) THE OPTIMIZATION OF PRODUCTION ZEOLITE Y CATALYST FROM RHA BY RESPONSE SURFACE METHODOLOGY The Use of Natural Zeolite as A Catalyst for Esterification Reaction Between Glycerol and Oleic Acid Synthesis of Matrix Si-K-HAs Gel from Geothermal Sludge and Peat The Design of ACE (Aluminum Corrosion and Electrolysis) Reactor and Its Performance to Produce Hydrogen from Beverage Cans More cited articles

Last update:

No citation recorded.

Last update: 2025-02-21 19:13:01

No citation recorded.

In order for REAKTOR to publish and disseminate research articles, we need non-exclusive publishing rights (transferred from the author(s) to the publisher). This is determined by a publishing agreement between the Author(s) and REAKTOR. This agreement deals with transferring or licensing the publishing copyright to REAKTOR while Authors still retain significant rights to use and share their published articles. REAKTOR supports the need for authors to share, disseminate, and maximize the impact of their research and these rights in any databases.

As a journal author, you have the right to use your article for many purposes, including by your employing institute or company. These Author rights can be exercised without the need to obtain specific permission. Authors publishing in BCREC journals have wide rights to use their works for teaching and scholarly purposes without needing to seek permission, including, but not limited to:

use for classroom teaching by the Author or the Author's institution and presentation at a meeting or conference and distributing copies to attendees;
use for internal training by the author's company;
distribution to colleagues for their research use;
use in a subsequent compilation of the author's works;
inclusion in a thesis or dissertation;
reuse of portions or extracts from the article in other works (with full acknowledgment of the final article);
preparation of derivative works (other than commercial purposes) (with full acknowledgment of the final article);
voluntary posting on open websites operated by the author or the author’s institution for scholarly purposes,

(but it should follow the open access license of Creative Common CC-by-SA License).

Authors/Readers/Third Parties can copy and redistribute the material in any medium or format and remix, transform, and build upon the material for any purpose, even commercially. Still, they must give appropriate credit (the name of the creator and attribution parties (authors detail information), a copyright notice, an open access license notice, a disclaimer notice, and a link to the material), provide a link to the license, and indicate if changes were made (Publisher indicates the modification of the material (if any).

Authors/Readers/Third Parties can read, print and download, redistribute or republish the article (e.g., display in a repository), translate the article, download for text and data mining purposes, reuse portions or extracts from the article in other works, sell or re-use for commercial purposes, remix, transform, or build upon the material, they must distribute their contributions under the same license as the original Creative Commons Attribution-ShareAlike (CC BY-SA).