Production and Quality Evaluation Chemical Composition of Selected Varieties of Wateryam (Dioscorea alata) Flour:- Onye, Vivian C
ABSTRACT
This study investigate the
production and quality evaluation chemical composition of selected varieties of
wateryam (dioscorea alata) flour. The wateryam tubers were procured from NRCRI,
Umudike, cleaned, peeled, washed and sliced into specific slices. The slices
were oven dried, milled, sieved and subjected to analysis. The mineral content
of the wateryam ranged from 163.93-184.82mg/100g, 178.63- 262-78mg/l00g for
magnesium and phosphorus respectively. The amylase and amylopectin ranged from
35.65-37.43% while 62.57-64.35% respectively. The [-carotene ranged from
1.87-2.14 g/l 00g. The result revealed that wateryam flours can serve as good
sources of nutrients.
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ONYE (2026). Production and Quality Evaluation Chemical Composition of Selected Varieties of Wateryam (Dioscorea alata) Flour:- Onye, Vivian C. Mouau.afribary.org: Retrieved Apr 08, 2026, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-chemical-composition-of-selected-varieties-of-wateryam-dioscorea-alata-flour-onye-vivian-c-7-2
ONYE. "Production and Quality Evaluation Chemical Composition of Selected Varieties of Wateryam (Dioscorea alata) Flour:- Onye, Vivian C" Mouau.afribary.org. Mouau.afribary.org, 08 Apr. 2026, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-chemical-composition-of-selected-varieties-of-wateryam-dioscorea-alata-flour-onye-vivian-c-7-2. Accessed 08 Apr. 2026.
ONYE. "Production and Quality Evaluation Chemical Composition of Selected Varieties of Wateryam (Dioscorea alata) Flour:- Onye, Vivian C". Mouau.afribary.org, Mouau.afribary.org, 08 Apr. 2026. Web. 08 Apr. 2026. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-chemical-composition-of-selected-varieties-of-wateryam-dioscorea-alata-flour-onye-vivian-c-7-2 >.
ONYE. "Production and Quality Evaluation Chemical Composition of Selected Varieties of Wateryam (Dioscorea alata) Flour:- Onye, Vivian C" Mouau.afribary.org (2026). Accessed 08 Apr. 2026. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-chemical-composition-of-selected-varieties-of-wateryam-dioscorea-alata-flour-onye-vivian-c-7-2