Functional Properties and Chemical Composition of Flours Produced from Improved Wateryam (Dioscorea alaid):- Iheanacho, Angela C
ABSTRACT
Improved wateryam varieties were
procured from Yam program ofNational Rot Crops Research Institute, Umudike. The
wateryam tubers (TDa 1100374, TDa 291, TDa 1100194 and TDa 1100302) were
cleaned and washed with clean water, peeled and sliced into thin slices. The
slice pieces were ovendried and milled into flour. The resultant flour was
subjected to functional, phytochemicals and starch profile analysis. The result
of the functional properties ranged from 2.04-2.06%, 0.24-1.43 sec,
70.00-75.00°C 3.25-4.90 for swelling index, wettability, gelatinization
temperature and gelation time respectively. The phytochemical content ranged
from 0.07-0.45 mg. 100g, -.0. 31-0.76 mg/lOOg, 0.11-0.55 mg/100, 0.02-0.11
mg/lOOg for phytate, alkaloid, flavonoid and Tannin respectively. The resistant
starch ranged from, 16.08- 17.96%, the non resistant starch ranged from
55.32-65.07 %and total starch ranged from 71.40- 83.03%. The wateryam flour is
has great potentials and could be incorporated into our diet.
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MICHAEL, U (2026). Functional Properties and Chemical Composition of Flours Produced from Improved Wateryam (Dioscorea alaid):- Iheanacho, Angela C. Repository.mouau.edu.ng: Retrieved Apr 23, 2026, from https://repository.mouau.edu.ng/work/view/functional-properties-and-chemical-composition-of-flours-produced-from-improved-wateryam-dioscorea-alaid-iheanacho-angela-c-7-2
UNIVERSITY, MICHAEL. "Functional Properties and Chemical Composition of Flours Produced from Improved Wateryam (Dioscorea alaid):- Iheanacho, Angela C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Apr. 2026, https://repository.mouau.edu.ng/work/view/functional-properties-and-chemical-composition-of-flours-produced-from-improved-wateryam-dioscorea-alaid-iheanacho-angela-c-7-2. Accessed 23 Apr. 2026.
UNIVERSITY, MICHAEL. "Functional Properties and Chemical Composition of Flours Produced from Improved Wateryam (Dioscorea alaid):- Iheanacho, Angela C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Apr. 2026. Web. 23 Apr. 2026. < https://repository.mouau.edu.ng/work/view/functional-properties-and-chemical-composition-of-flours-produced-from-improved-wateryam-dioscorea-alaid-iheanacho-angela-c-7-2 >.
UNIVERSITY, MICHAEL. "Functional Properties and Chemical Composition of Flours Produced from Improved Wateryam (Dioscorea alaid):- Iheanacho, Angela C" Repository.mouau.edu.ng (2026). Accessed 23 Apr. 2026. https://repository.mouau.edu.ng/work/view/functional-properties-and-chemical-composition-of-flours-produced-from-improved-wateryam-dioscorea-alaid-iheanacho-angela-c-7-2