Abstract:
The lesser yam flour is made from the lesser yam through the drying, refining and sifting process. Lesser yam flour contains high inulin which can be used as a prebiotic and healthy for the digestive tract. The substitution of yam lesser flour using concentrations of 0%, 5%, 10% and 15%. Texture analysis using a texture analyzer and inulin using spectrophotometry. The highest texture value at F1 treatment is 9,16N and the highest inulin level is at F4 treatment is 3,06%
Reference this Research Paper (copy & paste below code):
Rifqi Muhlis Saidi and Titik Dwi Sulistiyati
(2019); The Effect of Substitution Lesser Yam (Dioscorea esculenta) Flour on Texture and Inulin Levels of Boiled Tuna Nugget-Okara; International Journal of Scientific and Research Publications (IJSRP)
9(5) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.05.2019.p8968
