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.
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OSONDU (2025). Functional and Chemical Composition of Improved Varieties of wateryam (Dioscorea alata) flour:- Osondu, Trinitas C. Repository.mouau.edu.ng: Retrieved Oct 27, 2025, from https://repository.mouau.edu.ng/work/view/functional-and-chemical-composition-of-improved-varieties-of-wateryam-dioscorea-alata-flour-osondu-trinitas-c-7-2
OSONDU. "Functional and Chemical Composition of Improved Varieties of wateryam (Dioscorea alata) flour:- Osondu, Trinitas C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 27 Oct. 2025, https://repository.mouau.edu.ng/work/view/functional-and-chemical-composition-of-improved-varieties-of-wateryam-dioscorea-alata-flour-osondu-trinitas-c-7-2. Accessed 27 Oct. 2025.
OSONDU. "Functional and Chemical Composition of Improved Varieties of wateryam (Dioscorea alata) flour:- Osondu, Trinitas C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 27 Oct. 2025. Web. 27 Oct. 2025. < https://repository.mouau.edu.ng/work/view/functional-and-chemical-composition-of-improved-varieties-of-wateryam-dioscorea-alata-flour-osondu-trinitas-c-7-2 >.
OSONDU. "Functional and Chemical Composition of Improved Varieties of wateryam (Dioscorea alata) flour:- Osondu, Trinitas C" Repository.mouau.edu.ng (2025). Accessed 27 Oct. 2025. https://repository.mouau.edu.ng/work/view/functional-and-chemical-composition-of-improved-varieties-of-wateryam-dioscorea-alata-flour-osondu-trinitas-c-7-2