Exploring the potential use of two species of Dioscorea in composite flours for bakery products

Dioscorea species possess valuable properties that make them suitable for use infood production. This study characterised doughs made with flours from two species ofDioscorea byevaluating their nutritional, rheological and textural properties for use inbaking. Dioscorea composita flour had ahigher crude fibre content (1.5%±0.11), while Dioscorea bulbifera flour exhibited higher antioxidant content [930.5 mgGAE · (100 g)–1 dry matter] and better protein digestibility (89.06%±0.7%). Wheat flour was substituted with Dioscorea flour (0–30%) tomake composite doughs. Doughs containing D.composita exhibited superior biaxial extensibility (41.22±11.9 mm at20% substitution), compared tothe control (21.4±2.7 mm), indicating their potential for use inbread production. Meanwhile, doughs containing 20% ormore D.bulbifera flour were more suitable for products such asbiscuits orpitta bread. However, all composite doughs were harder tohandle, likely due togluten dilution and component interactions, regardless ofthe Dioscorea species used. Therefore, the Dioscorea species used in this study could be considered promising candidates for inclusion in suitable bakery products.