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.