DETOXIFICATION AND UTILIZATION OF WILD YAM (Dioscorea hispida Dennst) FLOUR AS BINDER IN MEAT LOAF

Abstract

Wild yams (Dioscorea hispida Dennst.), locally known amami or kot, was detoxified and processed into flour. Detoxification was carried out by salting thinly-sliced tubers and subsequently washing these under running water. Results showed that detoxification can be achieved either by treating the thin slices with low salt concentration and washing with water for a long period of time or by treating the thin slices with a high salt concentration followed by a shorter washing period.
Substitution of corn starch with yam flour in meat loaf formulation resulted in lower cooking losses and volume of drippings. Sensory evaluation of the meat loaf showed an improvement in crumbliness, juiciness and general acceptability.