@article{MAKHILLRJAS2007218642,
    title = {Physico-Chemical Composition and Product Behaviour of Flour and Chips from Two Yam Sp. (<I>Dioscorea rotundata </I>and<I> Dioscorea alata)</I>},
    journal = {Research Journal of Applied Sciences},
    volume = {2},
    number = {1},
    pages = {35-38},
    year = {2007},
    issn = {1815-932x},
    doi = {rjasci.2007.35.38},
    url = {https://makhillpublications.co/view-article.php?issn=1815-932x&doi=rjasci.2007.35.38},
    author = {G.I. Onwuka and},
    keywords = {Yam,functional properties,proximate composition,cake,fufu,chips},
    abstract = {The proximate composition, functional properties, starch, amylose and amylopectin content of two major yam sp. (D <I>alata</I> and D <I>rotundata</I>) 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. <I>alata</I> while carbohydrate, starch content and amylopectin fraction were higher in D. <I>rotundata.</I> The D. <I>rotundata</I> also maintained higher values in most of the functional properties except in whippapability, emulsion capacity and wattability. D. <I>alata </I>produced more acceptable yam chips whereas D. <I>rotundata</I> gave more acceptable yam fufu and cake.}
    }