Functional and Chemical Composition of Selected Improved Watery am (Dioscorea alata) Flour:- Amugo. Ngozi V

ABSTRACT

This study investigated the functional properties, phytochemical and p-carotene contents 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 functional, phytochemical and p-carotene determinations. The result of the functional properties ranged from 0.72-0.79g/100g, 2.62-2.77 g/ml,1.30-1.91 g/ml for bulk density, water absorption capacity and oil absorption capacity respectively. The phytochemical content ranged from 1.51-2.58 mg/lOOg, 0.13-0.45 mg/lOOg, 1.13-1.94 mg/lOOg , for 0.54-.0.91mg/100g for saponin, oxalate, phenol and phytate respectively. The P-carotene ranged from 1.35-1.81. The result of this study has revealed that flours with quality attributes could be obtained from wateryam. Consumers are thus encouraged to utilize wateryam flour for its health benefit.