Production and Quality Evaluation Chemical Composition of Selected Varieties of Wateryam (Dioscorea alata) Flour:- Onye, Vivian C

ABSTRACT

This study investigate the production and quality evaluation chemical composition of selected varieties of wateryam (dioscorea alata) flour. The wateryam tubers were procured from NRCRI, Umudike, cleaned, peeled, washed and sliced into specific slices. The slices were oven dried, milled, sieved and subjected to analysis. The mineral content of the wateryam ranged from 163.93-184.82mg/100g, 178.63- 262-78mg/l00g for magnesium and phosphorus respectively. The amylase and amylopectin ranged from 35.65-37.43% while 62.57-64.35% respectively. The [-carotene ranged from 1.87-2.14 g/l 00g. The result revealed that wateryam flours can serve as good sources of nutrients.