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Research Journal of Applied Sciences

ISSN: Online 1993-6079
ISSN: Print 1815-932x
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Physico-Chemical Composition and Product Behaviour of Flour and Chips from Two Yam Sp. (Dioscorea rotundata and Dioscorea alata)

G.I. Onwuka and C. Ihuma
Page: 35-38 | Received 21 Sep 2022, Published online: 21 Sep 2022

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https://doi.org/10.36478/rjasci.2007.35.38

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Abstract

The proximate composition, functional properties, starch, amylose and amylopectin content of two major yam sp. (D alata and D rotundata) were evaluated. Also the fufu, cake and chips making potentials of the two yam sp. were compared. The result showed that the moisture content, ash, fibre, protein, fat, amylose fraction and total sugar were higher in D. alata while carbohydrate, starch content and amylopectin fraction were higher in D. rotundata. The D. rotundata also maintained higher values in most of the functional properties except in whippapability, emulsion capacity and wattability. D. alata produced more acceptable yam chips whereas D. rotundata gave more acceptable yam fufu and cake.

How to cite this article:

G.I. Onwuka and C. Ihuma . Physico-Chemical Composition and Product Behaviour of Flour and Chips from Two Yam Sp. (Dioscorea rotundata and Dioscorea alata).
DOI: https://doi.org/10.36478/rjasci.2007.35.38
URL: https://www.makhillpublications.co/view-article/1815-932x/rjasci.2007.35.38