Abstract
Raw and pre-gelatinized flour samples were produced from four yam species, which were D. dumetorum, D. alata, D. rotundata and D. cayenensis. Pre-gelatinization was done by steaming diced yam cubes in autoclave (68,950 Nm-2) for 5 min and in Barlet steamer (100±5oC)for 10, 20 and 30 min. Raw and pre-gelatinized flour samples were analyzed for colour, bulk density, starch, sugar and oxalate contents. Results showed that the properties of the flours were affected by both species and steaming time. Increase in steaming time in Barlet steamerincreased the intensity of dark colouration in pregelatinized samples. Pre-gelatinized flour samples from all the species had significantly (p
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