INFLUENCE OF CINNAMON POWDER ON THE QUALITY CHARACTERISTICS OF HIGH QUALITY YAM FLOUR

Abstract This study investigated the influence of incorporating cinnamon powder (Cinnamonium cassia) on the quality characteristics of high-quality yam flour (HQYF). Cinnamon powder was added at varying levels (0.5%, 1%, etc.) to study its impact on the physicochemical, functional, and sensorial attributes of the flour. The incorporation of cinnamon powder led to an increase in phytochemical components, particularly total phenols and tannins, and enhanced the antioxidant activity of the blends, as seen in similar functional studies. Proximate analysis indicated an improvement in nutritional quality, with an increase in protein, crude fiber, and fat contents as the cinnamon concentration increased, while carbohydrate content slightly decreased. Functionally, the addition of cinnamon improved the antioxidant properties, offering health-boosting potential, though high concentrations might significantly affect the aroma and color, reducing overall acceptability in traditional applications. Sensory evaluation indicated that low-level substitutions (e.g., 0.5%) were more accepted, offering a balanced aroma and taste similar to traditional pounded yam, while higher concentrations (e.g., 1% or more) significantly altered the color and aroma, which was less preferred. The study concludes that cinnamon powder can be used to improve the nutritional and antioxidant profile of high-quality yam flour, with low concentrations (0.5%) offering the best balance for sensory acceptance.