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Agriculture and Food Sciences Research 
Vol. 9, No. 1, 44-49, 2022 

ISSN(E) 2411-6653/ ISSN(P) 2518-0193 
DOI: 10.20448/aesr.v9i1.3944 

© 2022 by the authors; licensee Asian Online Journal Publishing Group 

 
 

 
 
 
Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala 
Dumpling 

 
Ojo, M. A.1   

Ologunde, M. O.2   

Alabi, O. D.3   

Ohijeagbon, O. R.4   
Ojo, H.5   

 

 
( Corresponding Author) 

 
1,2,4,5Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria. 
1Email: mayoojo2006@yahoo.com Tel: +234(0)8037238432 
2Email: moologunde@lautech.edu.ng Tel: +234(0)803721454 
4Email: orohijeagbon@lautech.edu.ng Tel: +234(0)8132392133 
5Email: ojohelen278@gmail.com Tel: +234(0)8132847556 
3Department of Nutrition and Dietetics, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, 
Nigeria. 
3Email: ajaladupe@yahoo.co.uk Tel: +234(0)9034548501 

 
Abstract 

Amala, a staple food among the Yoruba people of South West Nigeria, is mostly produced from yam. 
Since yam is known to be mostly carbohydrate and soybean is a legume with an appreciable quantity 
of protein, efforts have been made to prepare amala from the blends of cocoyam and soybean flours. 
The protein content of the flour blends ranged from 3.73% to 13.81%. In general, there was increase 
in the concentration of protein with increasing level of soy flour substitution.  Unlike protein, the 
crude fibre content of the flour blends decreased with increasing supplementation of soy flour. 
Increase in oil content of the flour samples, with increasing addition of soy flour, predisposes the 
samples to shorter shell life and off flavor because of liability to rancidity. The lowest bulk density 
of 0.78 g/cm3 was recorded for sample A (100% cocoyam flour) and hence none of the flour blends 
could be considered as a complimentary infant substitute. In general, supplementation of cocoyam 
flour with soy flour enhanced the concentrations of protein, ash and dietary fibre. Therefore, it is 
hoped that consumption of cocoyam amala supplemented with soy flour, a cheap source of plant 
protein, will not only create dietary diversity, it will make more protein available for the consumers 
and thus help in alleviating the problem of protein energy malnutrition in developing regions of the 
world. 

 
Keywords: Cocoyam, Soybean, Flour blends, Elubo, Amala dumpling. 

 
Citation | Ojo, M. A.; Ologunde, M. O.; Alabi, O. D.; Ohijeagbon, O. 
R.; Ojo, H. (2022). Evaluation of Cocoyam-Soybean Flour Blends and 
Sensory Properties of the Amala Dumpling. Agriculture and Food 
Sciences Research, 9(1): 44-49. 
History:  
Received: 22 February 2022 
Revised: 20 April 2022 
Accepted: 6 May 2022 
Published: 26 May 2022 
Licensed: This work is licensed under a Creative Commons 

Attribution 4.0 License  
Publisher:  Asian Online Journal Publishing Group 
 

Funding: This study received no specific financial support. 
Authors’ Contributions: All authors contributed equally to the conception and 
design of the study. 
Competing Interests: The authors declare that they have no conflict of 
interest. 
Transparency: The authors confirm that the manuscript is an honest, accurate, 
and transparent account of the study; that no vital features of the study have 
been omitted; and that any discrepancies from the study as planned have been 
explained. 
Ethical: This study followed all ethical practices during writing. 

 

 

Contents 
1. Introduction ...................................................................................................................................................................................... 45 
2. Materials and Methods ................................................................................................................................................................... 45 
3. Results and Discussion ................................................................................................................................................................... 46 
4. Conclusion ......................................................................................................................................................................................... 48 
References .............................................................................................................................................................................................. 48 
 

 
 
 

mailto:mayoojo2006@yahoo.com
mailto:moologunde@lautech.edu.ng
mailto:orohijeagbon@lautech.edu.ng
mailto:ojohelen278@gmail.com
mailto:ajaladupe@yahoo.co.uk
https://creativecommons.org/licenses/by/4.0/
https://creativecommons.org/licenses/by/4.0/
https://www.doi.org/10.20448/aesr.v9i1.3944
https://orcid.org/0000-0002-2092-4062
https://orcid.org/0000-0002-2173-501X
https://orcid.org/0000-0003-0263-0818
https://orcid.org/0000-0001-6715-0175


Agriculture and Food Sciences Research, 2022, 9(1): 44-49 

45 
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Contribution of this paper to the literature:  
This study reveals the possibility of using the blends of cocoyam and soybean flours to produce 
amala which hitherto is produced from white yam species. Supplementation of cocoyam flour with 
soybean flour for the production of amala creates dietary diversity, makes nutritionally important 
nutrient such as protein more available and widen the scope of utilization of cocoyam which is 
traditionally believed to be a food crop for low-income group. 

 
1. Introduction 

Cocoyam (Colocasia esculenta) is a well-known food plant that is high in carbohydrates [1]. It is a member of the 
Araceae family [2]. A significant proportion --- about 75%, of the world production of cocoyam comes from Africa, 
with Nigeria and Ghana leading the way. Cocoyam is the third most important root and tuber crop in Nigeria, 
following yam and cassava though consumption of cocoyam is assumed to be for low income earners of the society 
in some communities because it is readily available at a relatively lower price [3, 4]. Cocoyam is nutritionally superior 
to other root and tuber crops [5]. It contains more crude protein than other root and tuber crops, and its starch is 
highly digestible due to the small size of the starch granules. In addition, it contains calcium, phosphorus, vitamin A, 
and B-vitamins [6]. Cocoyam is an underutilized tropical root plant in Nigeria, its utilization is still at the subsistence 
level, making it a highly neglected crop [7].  In the South Eastern part of Nigeria, cocoyam flour is commonly used 
as a thickener in soup preparation. Cocoyam has been reported to have a lowering effect on blood glucose levels, 
confirming its anti-hyperglycemic effect and thus recommended for diabetic patients [8]. The nutritional and 
chemical compositions of cocoyam indicate that, if fully exploited, it would improve food and nutrition security for 
people living in the tropics [9]. 

Soybean (Glycine max) is a leguminous plant that is widely grown for its edible seed, which has numerous uses. 
Seeds of soybean have an outstanding nutritional and functional food profile. Based on their nutrient composition, 
soy-foods are considered nutritious and healthy [10]. It is the only plant source that contains all of the essential 
amino acids; the protein content of soybeans is higher than that of other legumes. Soy protein is also high in quality 
and easily digestible. Soybeans are high in fat, with the majority of the fatty acids being unsaturated. Polyunsaturated 
(primarily linoleic acid), monounsaturated (oleic acid), and saturated (primarily palmitic acid) fatty acids account for 
approximately 63%, 23%, and 14%, respectively. Soybeans have a high polyunsaturated fat content, which includes 
alpha-linolenic acid, an essential omega-3 fatty acid. Soybeans are one of the few plant foods that contain both 
essential fatty acids, B-vitamins, calcium, iron, and phosphorus are among the vitamins and minerals found in 
soybeans [10]. It also contains antioxidants and phytonutrients, like phytosterols and phytoestrogens, which have 
been linked to a variety of health benefits. Soybean is one of the cheapest and richest sources of plant protein that 
can be used to help millions of people meet their nutritional needs. Aside from being a good source of protein, the 
seed is said to have the highest food value of any plant food consumed worldwide [10]. Soybean contains protein 
(35–45%), oil (15–25%) and carbohydrate content is approximately 33%, out of which 16.6% are soluble sugars [11]. 
It also contains approximately 19.10% ether extract, 5.71% crude fibre, 5.06% mineral content, and 26.05% nitrogen 
free extract [12]. 

Amala is a popular Yoruba starchy food made by mixing yam flour (elubo) with boiling water and vigorously 
stirring with a wooden stirring rod until a smooth, consistent paste is formed. Continuous and vigorous stirring is 
required to prevent the formation of lumps. Amala is rolled into balls between the fingers and served with a variety 
of soups and stews that contain fish or meat. It is a meal that can be consumed at any time of day. Amala is a popular 
delicacy in Western Nigeria and other West African countries. Amala is traditionally made mainly from yam flour 
(elubo) although the use of cassava flour (lafun) and unripe plantain flour (elubo ogede) is not uncommon. Yam flour 
(elubo) is made from yam tubers, primarily white yam (Dioscorea rotundata) [13]. Efforts have recently been made to 
produce flour from other roots and tubers, such as potato and cocoyam, that can be used to make amala. Furthermore, 
because amala is a high-carbohydrate food, several studies have been conducted to improve the nutritional quality of 
this commonly consumed meal. Abulude and Ojediran [14] supplemented yam flour (elubo) with soybean flour in 
2006, and Barine and Frankline [15] produced composite flour from a blend of yam and African yam beans 
((Sphenostylis stenocarpa)), both for amala preparation.  Reports exist in the literature on the use of cocoyam and 
cocoyam-cowpea flour blends for preparation of amala [16, 17]; paucity of information on the use of cocoyam flour 
blended with soybean seeds at varying proportions necessitated this study. In this report, amala was made from a 
blend of cocoyam flour and soy flour, and the amala dumpling made from it was evaluated. This will, hopefully, make 
a significant contribution to the level of progress being made in using mixtures of local crops to improve nutrition 
in developing countries; it will also encourage diverse use of locally grown food crops [18]. 
 

2. Materials and Methods 
2.1. Materials 

Freshly harvested cocoyam was obtained from Ganmo Market, Ilorin, Kwara State, Nigeria while soybean was 
obtained from Sabo Market, Ogbomoso, Oyo State, Nigeria. Other equipment such as cabinet dryer, weighing 
balance, milling machine, trays and vats were provided by the Department of Food Science, Ladoke Akintola 
University of Technology, Ogbomoso, Oyo State, Nigeria. 
 

2.2. Production of Cocoyam Flour 
Cocoyam tubers were washed in water to remove dirts. The tubers were weighed, manually peeled with the aid 

of a stainless-steel knife and sliced into thickness of about 1.0 – 1.5 cm. The sliced cocoyam was blanched at 70 ˚C  
for 3 minutes and left in blanching water for 12 h while the water cools down to room temperature. The slices were 
then drained and dried in a cabinet dryer at 55 ˚C  until it is properly dried.  The slices were then milled using a plate 
mill. The milled sample was allowed to cool, packaged in a cellophane bag and stored on the laboratory shelf prior 
to further processing. 
 



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2.3. Production of Soybean Flour 
The method of Udofia, et al. [19] was modified for use. Soybean was dried cleaned by winnowing and then 

washed with clean water. The seeds were then soaked in water for 4 h. The seed coat was removed by rubbing the 
soaked seeds between the palms of the hands. The decorticated seeds were dried in cabinet dryer at 55 ˚C  until 
properly dried and then milled using a plate mill. The milled sample was packaged in a cellophane bag prior to further 
processing. 
 

2.4. Formulation of Flour Blends 
Elubo samples were prepared by blending cocoyam and soybean flours in the ratio of 100:0 (A), 95:05 (B), 90:10 

(C), 85:15 (D), 80:20 (E), 75:25 (F) and 70:30 (G). The blends were similar to the preparation of Julianti, et al. [20]. 
 

2.5. Preparation of amala 
The blend product (elubo) was prepared for consumption by pouring slowly and stirring continuously in boiling 

water with a wooden rod while being cooked. The stirring was done vigorously to prevent formation of lumps and a 
smooth consistent paste was formed. The paste was covered and left to steam on the fire for about 5 minutes to cook. 
It was further stirred, packed and wrapped in sweet prayer (T. daniellie) leave. Each of the flour blends was used to 
prepare amala using this same procedure. 
 

2.6. Determination of Proximate Analysis of Cocoyam-Soybean Flour Blends 
The proximate analysis of the cocoyam-soybean flour blends (samples A, B, C, D, E, F and G) were carried out 

using standard methods [20]. The proximate parameters determined were total ash, moisture content, crude protein, 
crude fat (ether extract), crude fibre and total carbohydrate. The total carbohydrate was determined by difference. 

 
2.7. Determination of Functional Properties  
 Water and oil absorption capacities were determined using centrifugal method. Distilled water was used as a 
medium for water absorption while refined olein was used for oil absorption [21, 22]. Bulk density for each of the 
flour blends was determined using the method described by Ojo and Ade-Omowaye [23].  
 

2.8. Sensory Evaluation 
Sensory evaluation of the amala samples was carried out for taste, color, aroma, texture, and general acceptability. 

The sensory evaluation was done by 10 panelists who were provided with questionnaire with nine-point Hedonic 
Scale. Each panelist was requested to assess each coded sample and to record the degree of differences. 
 

2.9. Statistical Analysis  
Statistical analyses of the data obtained were done using the Statistical Package for Social Science (SPSS version 

16.0) [24]. The data were subjected to one-way analysis of variance and the significance difference determined at 

p>0.05. The means were separated by Duncan multiple range test. 
  

3. Results and Discussion 
3.1. Proximate Composition of Cocoyam-Soybean Flour Blends 

The results of the proximate composition of the composite flour blends of cocoyam and soybean are shown in 

Table 1. The moisture content of flour blends ranged from 5.82 to 7.64% . 
 

Table 1. Proximate composition of cocoyam and soybean flour blends. 

Sample Moisture 
(%) 

Ash (%) CHO (%) Crude fat 
(%) 

Crude fibre 
(%) 

Crude 
protein (%) 

Calorific value 
(cal) 

A 7.64±0.60b 2.94±0.37a 82.18±0.97d 1.78±0.42a 3.02±0.14ab 3.73±0.00a 1624.60±17.54a 

B 6.32±0.52a 2.97±0.40a 77.35±1.31c 2.97±0.21b 2.48±0.44abc 8.16±0.00a 1619.12±22.53b 

C 6.69±0.31b 3.03±0.19ab 72.63±0.21b 3.58±0.23c 2.32±0.18a 12.47±0.00a 1590.61±4.90b 

D 6.32±0.76a 3.11± 0.14ab 73.38±1.13b 4.14±0.08d 2.27±0.26d 9.33±0.00a 1533.11±22.08b 
E 6.06±0.07a 3.36±0.09ab 73.48±0.15b 5.34±0.21e 2.20±0.11ab 10.05±0.00a 1520.22±1.80c 

F 6.22±0.16a 3.47±0.11ab 66.44±0.47a 7.75±0.16g 1.82±0.57bc 13.81±0.00a 1515.20±1.94c 

G 5.82±0.36a 3.58±0.23a 66.74±0.31a 7.46±0.00f 1.75±0.21c 13.81±0.00a 14.99.20±5.13c 

Note: Values with different superscript along the same column are significantly different at p>0.05. 
CHO = Total carbohydrate; A = 100% cocoyam flour; B = 95% cocoyam flour + 5% soybean flour; C = 90% cocoyam flour + 10% soybean flour; D = 85% 
cocoyam flour + 15% soybean flour; E = 80% cocoyam flour + 20% soybean flour; F = 75% cocoyam flour + 25% soybean flour; G = 70% cocoyam flour + 
30% soybean flour. 

 
With sample G having the lowest moisture content while sample A has the highest value. Flour samples with 

high moisture content greater than 12% usually have short shelf stability compared with the ones with lower 

moisture content of less than 12% [25]. 
The control sample i.e., 100% cocoyam flour, had the ash content of 2.94%.  Addition of 5% soybean flour caused 

sample B to have 2.97% ash. The highest concentration of ash of 3.58% was recorded for sample G with 30% addition 
of soybean flour. Samples C, D, E and F had ash contents of 3.03, 3.11 and 3.36%, respectively. The results showed 
that there was increase in the ash contents of the flour blends with increasing addition of soybean flour. Thus, 
addition of soybean flour contributed to the increase in the ash contents of the flour blends. In an earlier study, Awolu 
and Oseyemi [1] reported increase in ash content in the range of 0.53 – 2.48% on addition of bambara groundnut to 
cocoyam flour.  

The significant difference (p>0.05) in the protein content among the flour blends are presented in Table 1. The 
protein content of the flour blends ranged from 3.73% for the control to 13.81% for sample F and G. Sample E, 
containing 20% level of substitution with soy flour had 10.05% protein while sample D had 9.33% protein. In general, 



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there was increase in the concentration of protein with increasing level of soy flour substitution. Increase in oil 
content of the flour samples predisposes the samples to shorter shell life and off flavor because of liability to rancidity. 
Protein is required for growth, repair and maintenance of fluid and strong immune system [26]. Protein also acts as 
a carrier for other nutrients such as iron, sodium, potassium [27].  Foods containing protein of good biological value 
are of great nutritional importance in developing regions of the world where is prevalence of protein energy 
malnutrition [19, 28].  In an earlier study, supplementation of cocoyam flour with bambara groundnut flour had 
been reported to cause increase in protein content [1]. It can therefore be inferred that flour blends of cocoyam and 
soy flours n the proportion formulated in this study can be used to produce amala dumpling rich in protein. 

The 100% cocoyam flour contained 1.78% crude oil. The quantity of oil in the flour blends increased with 
increasing addition of soy flour. This is not unexpected because soy bean seed is an oil bearing leguminous seed. As 
shown in Table 1, 30% level of substitution resulted in 7.75% crude oil content of the flour blend indicating that 
soybean contributed significantly to the crude oil content of the flour blends. Increase in oil content of the flour 
samples predisposes the samples to shorter shell life and off flavor because of liability to rancidity [29].   

Sample A contained 3.02% crude fibre. Samples B, C and D contained fibre content of 2.48, 2.32 and 2.27%, 
respectively while sample G had the lowest percentage of 1.75%.  Unlike protein, the crude fibre content of the flour 
blends decreased with increasing supplementation of soy flour. Crude fiber content of the food product is an index to 
detect adulteration of flours [30]. Dietary fiber has been shown to have a great impact on the health of the consumers. 
Consumption of foods that are rich in dietary fibre is very essential due to its bulk addition to food, prevention of 
constipation and facilitation of peristalsis [31]. However, the crude fiber content of the flour blends in this study fall 
below the daily allowance range of 25-50% recommended by American Diabetes Association [32].  

Cocoyam had been reported to be a good source of carbohydrate ranging from 72.0 to 87.7% [2].  This is 
comparable with the range of 66.74 to 82.18% obtained for the flour blends in this study. There was decrease in the 
total carbohydrate content of the flour blends on increasing addition of soy flour. Calorific value ranged from 1499.20 
calorie for sample G to 1624.60 calorie for sample A. Thus, calorific value decreased with increasing supplementation 
with soy flour. The energy value of food is very important as it helps to determine the fuel value of food. Energy is 
not a nutrient but is required for metabolic process, physiological functions, heat production, muscular activity, 
synthesis of new tissues and growth. Energy is released from food components by oxidation [33].       
 

3.2. Functional Properties of Flour Blends 
The functional properties of the flour blends are shown in Table 2. Water absorption capacity ranged from 107.51 

for sample A to 135.23 for sample G. There was significant difference (p> 0.05) among all samples. Water absorption 
capacity is the ability of a product to absorb water [34].  Similar observations were observed for oil absorption 
capacity of the samples. Increase in the water absorption capacity with increasing addition of soybean flour might 
not be unconnected with the increase in the lecithin content of the flour blends occasioned by the addition of soybean 
flour. Addition of lecithin has the propensity to hold cause increase in water absorption capacity. Good water 
absorption capacity of these flour blends makes them ideal for preparation of dumpling such as amala. The highest 
bulk density of 0.95 g/cm3 was recorded for sample G while sample A has the lowest bulk density of 0.78 g/cm3. In 
2015, Kiin-Kabari, et al. [35] reported bulk density of 0.34 g/ml for whole wheat flour. The high bulk density of 
these flour blends made them unfit to be used as weaning foods. Weaning foods are expected to have bulk density of 
less than 0.6 g/cm3. Low bulk density is of benefit in the formulation of infant complementary foods [36]. 
 

Table 2. Functional properties of cocoyam and soybean flour blends.   
Sample Absorption property Bulk density 

OAC (%) WAC (%) (g/cm3) 

A 61.37 ± 1.34a 107.51 ± 0.82a 0.78 ± 0.01a 
B 66.07 ± 2.63b 115.20 ± 2.20b 0.81 ± 0.02ab 
C 67.44 ± 2.14b 116.75 ± 1.54bc 0.83 ± 0.00b 
D 67.40 ± 2.90b 122.45 ± 0.06cd 0.87 ± 0.01a 
E 68.57 ± 3.59bc 126.24 ± 2.19d 0.93 ± 0.02d 
F 76.49 ± 1.34d 134.70 ± 2.70e 0.93 ± 0.01d 
G 76.91 ± 3.40d 135.23 ± 2.23e 0.95 ± 0.01d 

Note: Values with different superscript along the same column are significantly different at p>0.05. 
WAC = Water absorption capacity; OAC = Oil absorption capacity. 
A = 100% cocoyam flour; B = 95% cocoyam flour + 5% soybean flour; C = 90% cocoyam flour + 10% soybean flour; D = 
85% cocoyam flour + 15% soybean flour; E = 80% cocoyam flour + 20% soybean flour; F = 75% cocoyam flour + 25% 
soybean flour; G = 70% cocoyam flour + 30% soybean flour. 

 
Table 3. Sensory evaluation of amala from cocoyam and soybean flour blends. 

 Sample Colour Appearance Taste Flavor Texture General 
acceptability 

A 6.20±0.27a 6.85±0.13a 6.45±0.26a 5.75±0.18a 6.15±0.25a 6.35±0.25a 

B 6.90±0.32ab 6.70±0.21a 6.60±0.37a 5.90±0.35a 6.50±0.24a 5.90±0.37b 

C 6.80±0.34a 6.25±0.32a 6.55±0.39a 6.75±0.33a 6.80±0.24a 6.85±0.36b 

D 6.95±0.29a 7.05±0.30a 7.40±0.30a 6.55±0.26a 6.35±0.31a 7.30±0.24ab 

E 6.75±0.33a 6.65±0.35a 6.35±0.41a 6.30±0.36a 6.10±0.30ab 6.20±0.34ab 

F 5.70±0.31a 5.85±0.29a 5.75±0.26b 5.80±0.28a 5.35±0.31a 5.35±0.30ab 

G 5.60±0.21ab 6.00±0.23ab 5.69±23ab 5.90±0.28a 5.75±0.34a 5.35±0.23ab 

Note: Values with different superscript along the same column are significantly different at p>0.05. 
A = 100% cocoyam flour; B = 95% cocoyam flour + 5% soybean flour; C = 90% cocoyam flour + 10% soybean flour; D = 85% cocoyam 
flour + 15% soybean flour; E = 80% cocoyam flour + 20% soybean flour; F = 75% cocoyam flour + 25% soybean flour; G = 70% 
cocoyam flour + 30% soybean flour. 

 
 
 



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3.3. Sensory Evaluation of Amala from Flour Blends  
The results obtained for the sensory evaluation of amala dumpling from the blends of cocoyam and soybean flours 

are shown in Table 3. In term of colour appearance, taste and flavour, samples B, C, D and E compared favourably 
well with sample A (100% cocoyam flour). Increased substitution with soybean flour at 30% caused significant 
difference in the texture of the amala dumpling. Amala prepared with 15% level of soybean substitution appeared to 
be more acceptable to the panelist. There was a significant change in texture with 30% substitution. Sample D is 
more preferable to every other sample when consideration for taste, appearance and colour are of importance. Amala 
prepared from sample D, with 15% soybean flour substitution, is the most preferable amala dumpling.       

 
4. Conclusion 

Amala from the blends of cocoyam and soybean was produced and evaluated. The results of the proximate 
composition of the flour blends showed that supplementation of cocoyam flour with soy flour enhanced the 
concentrations of protein, ash, oil and dietary fibre. Improvement in some functional properties on supplementation 
with soy flour gives a propensity that the flour blends might be useful for other food preparations such as palp or as 
an adjunct component of bakery products. Encouraging increasing consumption of cocoyam amala supplemented 
with soy flour, a cheap source of plant protein, will not only create dietary diversity, it will make more protein 
available for the consumers and thus help in alleviating the problem of protein energy malnutrition particularly in 
developing regions of the world. 
 

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