Effect Of Sprouting On The Chemical And Functional Properties Of Flour From Yam Tuber Varieties

ABSTRACT

Four-yam species namely D. alata, D. rotundata, D. dumentorum and D. cayenesis were stored for 64 days and allowed to sprout for 14 days. The unsprouted and sprouted tubers were dried and milled into flour. The flours were subjected to chemical and functional analysis, and then reconstituted with hot water into 'amala'. The 'amala' were sensorile evaluated. Result of the chemical analysis showed that fat, carbohydrate and moisture content decreased significantly while protein, ash, and crude fibre increased among the four species during sprouting. There was decrease in bulk density, whippabilty1swelling index and gelling temperature for D. cayeneris, D. rotundata and D. dumentorum as a result of sprouting, while P. alata increased in thproperties. Sensory evaluation of the 'amala' from the sprouted and unsprouted tubers showed that D. rotundata was most accepted while D. alata was least preferred.