Structural and functional insights into Dioscorea esculenta (Suthni) flour: a comparative analysis with potato flour for potential application in bakery product

Abstract

The present study aims to characterize the nutritional and potential applications of Dioscorea esculenta (Suthni) flour (SF) in comparison to potato flour (PF). Results revealed similarities in mineral content and crystalline structures, while the higher fat content in SF presents potential advantages in mouthfeel and flavor. SF exhibits a notably shorter peak viscosity (506.6 m.Pa) compared to PF (616 m.Pa), indicative of its rapid gelatinization kinetics and making it advantageous in rapid thickening products such as instant sauces or soups. The irregular and agglomerated structure of SF, compared to the uniform oval shape of PF, was revealed by SEM. Similar functional groups were observed in both tubers, as revealed by FTIR. Amino acid profiles highlight distinctions in protein quality, with SF showing higher a glutamic acid content and limited sulfur-containing amino acids and aromatic amino acids. The results indicated that a combination of 60% SF and 40% Refined Wheat Flour (RWF) had the highest acceptability. As the proportion of PF increased, a progressive reduction in hardness was observed. The addition of SF (40%) exhibited increased hardness (2971.95 g) and adhesiveness (89.35 g.s), contributing to higher gumminess (544.36 g) and chewiness (398.22 g). The cookies made with SF had higher L*, b*, and lower a* values. Based on these findings, SF shows promise as a substitute for RWF and as an ingredient in functional foods and baked goods, which could increase the commercial value of underutilized tubers like potato and yam.

Graphical abstract