Physico-Chemical Composition and Product Behaviour of Flour and Chips from Two Yam Sp. (Dioscorea rotundata and Dioscorea alata)
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.