ABSTRACT

The nutritional and functional properties of aerial yam (Dioscoreabulbifera) flour and starch using two cultivars (purple and white) were evaluated. the Result of the proximate analysis showed that the protein content of the flour for the purple cultivar was significantlyhigher (9.38%) than that of other samples. The moisture content were lowerin the starch samples for the purple and white cultivars (6.31 and 5.98%). The bulk density mean values were highest in the starch samples (0.81 and 0.83g/ml) than in the flour samples. The result showed that ther was significant difference (p<0.05) in the proximate composition and functional properties of the flour and starch samples. The moisture content of the flour ranged from 5.98% to 9.91%, the ash content of the samples ranged from 0.44% to 2.74%, both white and purple cultivar had significantly (p><0.05) higher value, compared to the starches, the fat content of the sample ranged from 0.49% in white cultivar Dioscoreabulbifera cultivar starch to 0.68% in purple cultivar flour. The result of the functional properties sllowed that there were significant differences (p><0.05) between the samples. The bulk density ranged from 0.573g/cm3 in the flour samples of the white cul ti var to 0.837g/cm? of the starch. While the gelation capacity of the samples ranged from 15.80% to 8.73%. swelling capacity value was highest in white variety starch (8.24%) followed by purple cultivar starch (8.20%) while white and purple variety flours were (7.58%) and (7.4%) respectively. There was a significant difference (p><0.05) in the viscousity of the samples 234.00 to 495.43cp> in the proximate composition and functional properties of the flour and starch samples. The moisture content of the flour ranged from 5.98% to 9.91%, the ash content of the samples ranged from 0.44% to 2.74%, both white and purple cultivar had significantly (p<0.05) higher value, compared to the starches, the fat content of the sample ranged from 0.49% in white cultivar Dioscoreabulbifera cultivar starch to 0.68% in purple cultivar flour. The result of the functional properties sllowed that there were significant differences (p><0.05) between the samples. The bulk density ranged from 0.573g/cm3 in the flour samples of the white cul ti var to 0.837g/cm? of the starch. While the gelation capacity of the samples ranged from 15.80% to 8.73%. swelling capacity value was highest in white variety starch (8.24%) followed by purple cultivar starch (8.20%) while white and purple variety flours were (7.58%) and (7.4%) respectively. There was a significant difference (p><0.05) in the viscousity of the samples 234.00 to 495.43cp . > higher value, compared to the starches, the fat content of the sample ranged from 0.49% in white cultivar Dioscoreabulbifera cultivar starch to 0.68% in purple cultivar flour. The result of the functional properties sllowed that there were significant differences ) between the samples. The bulk density ranged from 0.573g/cm3 in the flour samples of the white cul ti var to 0.837g/cm? of the starch. While the gelation capacity of the samples ranged from 15.80% to 8.73%. swelling capacity value was highest in white variety starch (8.24%) followed by purple cultivar starch (8.20%) while white and purple variety flours were (7.58%) and (7.4%) respectively. There was a significant difference (p<0.05) in the viscousity of the samples 234.00 to 495.43cp> in the viscousity of the samples 234.00 to 495.43cp