The partial replacement of durum wheat semolina with local flours such as
soybeans and yam reduces the dependence of durum wheat semolina for the
production of pasta.The main objective of this study is to develop yam
flour (A) from Dioscorea alata in the manufacture of pasta made with durum
wheat semolina (B) and soy flour (C) (raw materials). The methodology adopted
consists first of all in the characterization of yam, soybean and durum wheat semolina. An experimental
design was developed to bring out the balanced mixing plan in well-defined
proportions with ten (10) tests. Chemical and functional analyzes were carried
out on the pastes obtained from these formulations. The functional properties
allowed us to determine the optimal mixing plan using a mathematical model. The
sensory properties of the optimal compound dough were estimated in comparison
with the control doughs. The results on the chemical properties of raw
materials A, B and C obtained on the
water content vary from 10.29% to 12.29%; those of ashes vary from 0.91% to
5.74% and those of proteins vary from 3.24% to 20.17%. The results of the
chemical and functional parameters of compound pasta gave very diverse values.
We find that the water content, the ash content, the protein content and the acidity rate of the series of 10 tests
are respectively from 6.60% to 14.97%, from 0.97% to 1.67%, from 7.15% to
12.10% and from 1.35% to 3.60%. Regarding
the optimal cooking time for this series of 10 tests, it varies from 15 min to
20 min with a swelling index which is between 59.70% and 107.12%. Statistical
tests (test F) from the different models indicate that the main regression effects
are not significant with a p-value probability greater than 0.05. The models
obtained were significant with a good value for the coefficient of
determination R2. The sensory test approved that optimal compound
pasta has good overall acceptability compared to
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