Journal of Food, Agriculture and Environment

Vol 8, Issue 3&4,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Nutritional and sensory properties of amala supplemented with distiller’s spent grain (DSG)


Wasiu Awoyale 1, Busie Maziya-Dixon 2*, Lateef Sanni 1,2, Taofik Akinyemi Shittu 1

Recieved Date: 2010-07-28, Accepted Date: 2010-11-04


The effect of distiller’s spent grain supplementation on the nutritional and sensory properties of amala, a popular traditional thick paste of yam (Dioscorea alata or D. rotundata) consumed with preferred soup was investigated. Pre-treated distiller’s spent grain was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of yam flour as a protein and dietary fibre supplement. Processing of the flour blends to amala significantly (p≤0.05) increased its fat, total sugar, starch and total content of dispensable and indispensable amino acids while the ash content was slightly reduced. Addition of distiller’s spent grain to the flour blends quantitatively and qualitatively increased the protein content of the amala products. Quantitatively, the protein content increased from 6.86% for 100% yam to 14.69% for 65% yam:35% distiller’s spent grain, with a mean of 10.77%. Qualitatively, the tryptophan content increased from 0.08g/100g sample for 90% yam:10% distiller’s spent grain to 0.14g/100g sample for 65% yam:35% distiller’s spent grain. The methionine content increased from 0.09g/100g sample for 95% yam:5% distiller’s spent grain to 0.25g/100g sample for 65% yam: 35% distiller’s spent grain. The insoluble dietary fibre content of the amala products increased while the soluble dietary fibre content was reduced as distiller’s spent grain increased in the blends. The mean insoluble dietary fibre content of the amala products was 9.17% with a range from 7.56% (100% yam) to 11.54% (65% yam:35% distiller’s spent grain). The mean soluble dietary fibre content was 0.75% with a range from 0.62% (65% yam:35% distiller’s spent grain) to 0.85% (100% yam). However, sensory evaluation indicated that amala from 5%, 10% and 15% distiller’s spent grain substitution levels was well accepted and compared favourably with that of whole yam flour.


Distiller’s spent grain, amala, sensory properties, amino acids, yam, Dioscorea alata, flour blends

Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Food and Health
Pages: 66-70

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