Research Journal of Medicinal Plants1819-34552151-7924Science International10.3923/rjmp.2014.231.238Dioscorea dumetorum)]]>EgbuonuA.C.C. NzewiD.C. 5201485The study investigated the effect of blanching prior to the traditional method of drying and milling on some functional properties of bitter yam flour. Seven equal parts of cleaned, peeled and sliced bitter yam tubers were respectively blanched in clean water (at 100°C) for 0, 3, 6, 9, 12, 15 and 18 min, dewatered, oven-dried at 50°C and milled, using standard protocols. The peak effect was recorded in the sample blanched for 18 min. The real value range and the peak value relative to the control showed a time independent and non-significant (p>0.05) decrease in the bulk density (0.55±0.00% to 0.54±0.03%; 1.82%). However, the decrease in the swelling index (3.24±0.00% to 2.94±0.10%; 9.26%), water absorption capacity (3.14±0.00% to 2.64±0.02%; 15.92%), oil absorption capacity (2.17±0.01% to 1.93±0.01%; 11.06%) and foam capacity (17.55±0.08% to 16.20±0.01%; 7.69%) and the increase in the pH (5.96±0.01% to 6.20±0.01%; 4.02%) were time dependent and significant (p<0.05). Thus, blanching as in this study, irrespective of time, significantly reduced most of the functionalities of the resultant bitter yam flour. As discussed, the results may imply that the resultant bitter yam flour could be less acidic, less toxic and less bitter but may neither bulk up nor interact, especially with protein. These warrant further studies, especially on the sensory evaluation and toxic potential of the resultant bitter yam flour.]]>Adejumo, B.A., R.O. Okundare, O.I. Afolayan and S.A. Balogun,20132216221Adeyeye, E.I. and M.K.O. Otokiti,1999Capsicum annum L. (Bell and Cherry peppers).]]>117581Alozie, Y., M.I. Akpanabiatu, E.U. Eyong, I.B. Umoh and G. Alozie,2009Dioscorea dumetorum varieties.]]>8103105Bai, K.V. and I.J. Ekanayake,19981998pp: 13-37pp: 13-37Champe, P.C. and R.A. Harvey,19942nd Edn.,pp: 150-360pp: 150-360Dike, I.P., O.O. Obembe and E.F. Adebiyi,2012144618626Egbuonu, A.C.C., D.C. Nzewi and O.N.C. Egbuonu,2014Dioscorea dumetorum) as influenced by soaking prior to oven-drying.]]>997103Enujiugha, V.N., 20032335338Enujiugha, V.N. and O. Ayodele-Oni, 200338525528Ezeocha, V.C., P.C. Ojimelukwe and G.I. Onwuka,2012Dioscorea dumetorum).]]>12630 Etudaiye, H.A., T. Nwabueze and L.O. Sanni,200927185193Hutton, C.W. and A.M. Campbell,19811981pp: 177-200pp: 177-200Ikegwu, O.J. and F.C. Ekwu,2009278895Kinsella, J.E. and N. Melachouris,19767219280Medoua, G.N., I.L. Mbome, T. Agbor-Egbe and C.M.F. Mbofung,2005Dioscorea dumetorum) and some determining biochemical factors.]]>38143149Musieba, F., S. Okoth, R.K. Mibey, S. Wanjiku and K. Moraa,2013Pleurotus citrinopileatus singer: An indigenous mushroom in Kenya.]]>8200206Narayana, K. and M.S.N. Rao,1982Psophocarpus tetragonolobus) flour.]]>4715341538Nowak, W.K. and A.G. Haslberger,20002000Onuegbu, N.C., C.I. Iwuoha, C.I. Owuamanam and N.C. Ihediohanma,2011Dioscorea dumetorum pax) tubers.]]>515Owuamanam, C.I., C.I. Iwuoha, N.C. Onuegbu, C.C. Ogueke and J.N. Nwosu,2013Dioscorea dumetorum) as influenced by steeping and boiling in varying concentration of trona solution over time.]]>8162172Onimawo, A.I. and P.I. Akubor,20051rst Edn.,pp: 193-224pp: 193-224Padmashree, T.S., L. Vijayalakshmi and S. Puttaraj,1987Vigna cajan) flour.]]>24221225Sanni, O.L., A.A. Adebowale, T.A. Filani, O.B. Oyewole and A. Westby,200647478Takashi, S. and P.A. Sieb,198865474483Applewhite, T.H.,1989pp: 125-189pp: 125-189Udensi, E.A. and M.O. Iwe,2009Cajanus cajan) predicted using response surface methodology.]]>27194203Ukpabi, U.J.,2010Dioscorea esculanta) flour in Nigeria.]]>46873Unuigbe, O.M. and M.C. Ozekhome,2009Musa sapientum) and plantain (Musa paradisiacal).]]>27114118Okaka, J.C. and N.N. Potter,19794412351240Iwe, M.O.,2003pp: 123-128pp: 123-128