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.
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AMUGO (2026). Functional and Chemical Composition of Selected Improved Watery am (Dioscorea alata) Flour:- Amugo. Ngozi V. Repository.mouau.edu.ng: Retrieved Apr 08, 2026, from https://repository.mouau.edu.ng/work/view/functional-and-chemical-composition-of-selected-improved-watery-am-dioscorea-alata-flour-amugo-ngozi-v-7-2
AMUGO. "Functional and Chemical Composition of Selected Improved Watery am (Dioscorea alata) Flour:- Amugo. Ngozi V" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 08 Apr. 2026, https://repository.mouau.edu.ng/work/view/functional-and-chemical-composition-of-selected-improved-watery-am-dioscorea-alata-flour-amugo-ngozi-v-7-2. Accessed 08 Apr. 2026.
AMUGO. "Functional and Chemical Composition of Selected Improved Watery am (Dioscorea alata) Flour:- Amugo. Ngozi V". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 08 Apr. 2026. Web. 08 Apr. 2026. < https://repository.mouau.edu.ng/work/view/functional-and-chemical-composition-of-selected-improved-watery-am-dioscorea-alata-flour-amugo-ngozi-v-7-2 >.
AMUGO. "Functional and Chemical Composition of Selected Improved Watery am (Dioscorea alata) Flour:- Amugo. Ngozi V" Repository.mouau.edu.ng (2026). Accessed 08 Apr. 2026. https://repository.mouau.edu.ng/work/view/functional-and-chemical-composition-of-selected-improved-watery-am-dioscorea-alata-flour-amugo-ngozi-v-7-2