ABSTRACT

The nutrient composition of water yam (Dioscorea alata) flour and the products (cake chips, fufu, biscuits) made from them were determined. The sensory properties of the products were examined. The water yam tuber was processed into flour, which was later used for cake and biscuits. Other products such as chips and fufu were also made. The flours were combined in ratios of 50:50 of wheat and water yam, 40:60 of water yam and wheat. Also 100% wheat and 100% water yam flours served as the controls. The proximate composition of the water yam flour showed that moisture content was 6.55%; ash,3.91%: fat, 0.76% protein, 0.82%: fibre 8.57%; carbohydrate, 78.52% and energy, 247.00 kj. The proximate composition of each product was also determined. The nutrient composition of the water yam products were compared favorably with white yam and wheat. The results were statistically analyzed (p< 0.05). The judges accepted all the baked products made from the water yam especially biscuits made from 100% water yam flour and 60:40 (wheat and water yam flours).  The chips made from water yam was mostly accepted than the water yam fufu. They however preferred the products made from wheat flour and white yarn over those from the water yam flour and tuber. Further processing of the water yam is needed to improve color, taste and acceptability of their products and hence its consumption.