Functional and Chemical Composition of Improved Varieties of wateryam (Dioscorea alata) flour:- Osondu, Trinitas C

ABSTRACT

 This study investigated the functional properties, phytochemical composition and mineral ! content of flours produced from improved wateryam. Wateryam tubers were procured from Yam Programme of National Root Crops Research Institute, Umudike, The wholesome yam tubers were cleaned peeled, sliced into uniform sizes, blanched, drained and oven dried. The dried slices were milled into resultant flour. The flour obtained were subjected to phytochemical, mineral and functional determinations. The result of the phytochemical content ranged from 0.53-1.31 mg/IO0g, 0.03-0.21 mg/l00g. 0.67-1.04 mg/I00g for saponin, oxalate, phenol and phytatc respectively. The mineral composition ranged from 284.80-435.65mg/100g, 2.74-3.43 . mg/I 00g. 71.88-95.33 mg/l00g for potassium, zinc and sodium respectively. The functional properties of the flour sample ranged from 0.71-0.78 g/ 100g. 2.1 1-2.52 g/ml. 1.03-1.25g/ml for hulk density, water absorption and oil absorption capacities. The result of this study has revealed that flours with quality attributes could be obtained from wateryam. Consumers are thus encouraged to utilize wateryam for its health benefit.