Nutritional Composition and Physio-Chemical Properties of Peeled and Unpeeled Yam Flour (White Yam Dioscorea rotundata)

摘要

The main shelf-stable product of yam is the traditional yam flour (elubo), Yams (Dioscorea spp.) which are regarded as traditional foods are consumed in various ways but majorly consumed as yam flour in the south west region of Nigeria. This study investigated the physical, functional and sensory properties and anti-nutrients contents of peeled and unpeeled yam flour.