Yam Flour Research Articles

ANALISA PROKSIMAT COOKIES DENGAN SUBSTITUSI TEPUNG LOKAL

Snacking the activities food into the habit of someone. One of the snacks that are commonly consumed is cookies. Cookies are made from wheat flour as the main ingredient. Wheat imports in 2020 are as many as a million tons and are still high. So it is necessary to substitute wheat flour with local flour to reduce wheat flour consumption. Utilization of non when local wheat flour is innovation latest trend, especially for the bakery industry because wheat flour price fluctuates so bakery producers change non-wheat flour with flour. The purpose of this research is to determine the proximate analysis of cookies from the source of local flour, namely, rice flour corn, soybeans, sweet, and basil. The utilization of local flour may be a functional food source and reduce dependence on wheat flour. The research design used a Completely Randomized Design. After that, proximate analysis of cookies. The results showed that the proximate analysis of cookies following SNI was the analysis of protein, carbohydrates, water, ash, and crude fiber. Cookies with good proximate analysis results are cookies from purple sweet potato and corn flour. Comparison of purple yam flour and flour (75%: 25%) and corn flour and wheat flour (75%: 25%). The use of local flour can reduce wheat flour on cookies.

Changes in functional properties during fermentation of Amorphophallus paeoniifolius (Dennst.) Nicolson yam using Lactobacillus plantarum

The purpose of this study was to see how inoculum loading (2 and 5% v/v) and fermentation period (0–72 h) affected the functional properties of A. paeoniifolius (Dennst.) Nicolson yam flour. L. plantarum fermentation was used to ferment the sliced yam. In general, swelling power of modified flour increased along with the increasing of inoculum and fermentation time but not significant, while the water solubility index reduced significantly by fermentation. The water absorption capacity of flour increased significantly as inoculum concentration and fermentation period were increased, and then decreased with the length of the fermentation process. Bulk density implied that the fermentation process formed an open structure of starch granule with a higher proportion of void spaces. The FTIR analysis showed the modification of functional groups of starch that indicates the change of physicochemical properties along the fermentation process due to the interaction of L. plantarum. The color of the treated flour whiter than control makes its application for various food products will be wider. This result suggested that fermentation by 5% L. plantarum within 48 h could provide a greater extent of flour such as processed cheese, sausage, dough, and baked products.

The combined effect of three raw materials composition on the production of analog rice: Characteristics properties

Analog rice is made from materials, such as tubers and cereals, which can be cooked into the rice. Therefore, this study aims to examine the effect of comparing the composition of composite flour made from purple yam, cassava, and corn in the manufacture of analog rice. The proximate analysis showed purple yam and cassava flour had the lowest water and fat content of 9.08% and 0.43%, respectively. Meanwhile, corn and purple yam flour had the highest protein and carbohydrate content of 9.06% and 82.32%, and the lowest ash content was found in corn flour with 1.10%. The amylose and amylopectin content of purple yam, cassava and corn flour, was 31.28%, 35.67%, 33.10%, and 53.12%, 51.28%, 65.17%, respectively. The analysis of amylose and amylopectin was 4.38–4.59%, and 95.41–95.62%, showing a low and high content. Additionally, the hardness and bulk density was 1716–1135.3 g, and 0.623–0.633 g/mL, respectively.

Potrošnja i očuvanje energije u proizvodnji Yam (dioscorea rotundata) brašna

Conducted using two approaches, namely: without process adjustment (Slice thickness ≤ 14 mm, parboiled for 25 minutes, dried at 60 °C) and with process adjustment (Slice thickness ≤ 5 mm, parboiled for 20 minutes, dried at 80 °C). Results revealed eight units of operation for instant pounded Yam flour production. Adjustments in production conditions; thickness of Yam slices, steaming time and drying temperature resulted in less production time with an energy reduction from 86.26 kWh at a cost of ₦2,618.70/day to 28.60 kWh at a cost of ₦ 868.15/day to give 67.00% decrease in energy consumption. The ANOVA showed that process adjustment had a significant (p <0.05) effect on the amount of energy consumed during the processing of instant pounded Yam flour. Thermal processes namely; parboiling and drying were the most energy intensive while washing was the least energy intensive unit operation, thus energy assessment aided in cutting down losses while running an efficient instant pounded Yam flour processing operation.

Nutrisi dan Uji Hedonik Kue dengan Menggunakan Subtitusi Tepung Umbi Gadung (Dioscorea hispida Dennst) Fermentasi

The use of wheat flour as the main raw material in food processing is increasing so that materials can be substituted to maintain food diversivity. One of the tuber plants that contains nutrition and has the potential to replace the use of wheat flour is gadung flour (Dioscorea hispida) flour. This study, used gadung flour without fermentation with Cyanide-free treatment and cyanide-free fermented. The parameters measured in gadung flour cakes without and with fermentation are carbohydrate levels, fat, protein, water, ash, crude fiber, dietary fiber, amylose, and amylopectin were analyzed descriptively. The microstructure of cake from yam flour without and with fermentation is seen using a SEM (Scanning Electro Microscopy) microscope. Organoleptic tests on the liking level (hedonic test) of cake against taste, aroma, texture, and color. Data were analyzed using One-Way Anova. The hedonic value of the aroma and flavor on cakes substituted by gadung flour with fermented treatment shows a lower value (rather popular) than the treatment without fermentation (control). The results of the analysis of carbohydrate, fat, protein, water, ash, coarse fibers, food fibers, amylose, and amylopectin show a decrease in nutritional levels of cake with fermentation than without fermentation. At the preference level for color of products from fermentation flour are more popular because it has a more attractive and bright color display. The level of preference for fermented and control flour texture is still diverse, this is due to differences in tastes in the recipient community which is influenced by many factors

Effect of Incorporation of Yam Flour and Moringa Powder in Wheat Bread on Glycemic Response

This study aimed to investigate the effect of yam flour substitution (Dioscorea alata L.) and moringa powder in wheat bread on glycemic response. Glycemic index (GI) and glycemic load (GL) of pieces of bread were determined. A mixture plan design was used to determine the optimal formulation of bread made of yam flour, wheat flour and moringa powder. The mixture of 79.4% soft wheat flour, 20% yam flour and 0.6% moringa leaves powder has a good potential in bread preparation and was used in this study. 100% wheat bread was used as control. Postprandial blood glucose response (glycemic response) was evaluated with the glucose used as a reference food. Blood glucose responses were measured at different intervals for 2 hours. The results indicated that composite bread had low GI and GL values than wheat bread. Values are GI = 80 and GL = 61.2 for wheat bread and GI = 37.78 and GL = 29.65 for the composite bread. This study demonstrated that the inclusion of yam flour of moringa leaves powder in bread production might not pose a threat to blood glucose response compared to wheat bread. These pieces of bread could be included easily in diabetics’ and non-diabetics diet.

Effect of pretreatments and drying methods in the quality attributes of fortified yam flour (Dioscorea rotundata)

Yam is consumed in tropical regions because it is a good source of carbohydrates, proteins, fiber, and micronutrients, together with several alternatives of consumption such as cooked, boiled, roasted or fried. Its use for the development of flours and subsequent fortification has been considered as an alternative to address micronutrient deficiencies that have irreversible physical and cognitive consequences to child population. The aim of this study was to evaluate the effect of pretreatments (precooking and dipping) and drying methods (convection and vacuum) on the quality attributes of pretreated yam flour as well as the stability during storage after fortification with iron, calcium, and vitamin A. The results show that gelatinization temperature ranged from 79.2 to 86.0 °C and precooking led to changes on pasting properties where values of maximum viscosity and retrogradation diminished. The drying methods favored the protein concentration on the surface of the granules, reducing the solubility and hydration of the samples. With the fortification, the lightness decreased from 72.29 to 66.64 due to the addition of iron. The presence of molecular oxygen conditioned the oxidative degradation of vitamin A. Precooking caused greater colloidal stability and convection drying preserved on the nutritional quality of the flour.

Effect of cocoyam and water yam flour blends on the chemical and mineral composition of dry soup mix

The effect of cocoyam and water yam flour blends on the chemical and mineral composition of dry soup mix was studied using a two-factor simple lattice design of response surface methodology (RSM). The cocoyam and water yam flour mix ratios are 100:0, 0:100, 50:50, 75:25, and 25:75. Moisture, protein, ash, crude fiber, fat, carbohydrate, amylose, amylopectin, calcium, magnesium, and phosphorus were all taken into consideration during the optimization process. On crude fiber, fat content, carbohydrate, calcium, and phosphorus, the linear influence of cocoyam and water yam flour was significant (p<0.05). Moisture, protein, ash, crude fiber, fat, amylose, amylopectin, and magnesium all exhibited a significant (p<0.05) effect on the mix's binary regression coefficient. The binary effect of the blend, on the other hand, decreased the moisture content and crude fiber significantly (p<0.05). On two component mix plots, the blends' linear and binary impacts were graphically depicted. The resulting models were validated at a significance level of 0.05. Furthermore, a desirability of 0.493 was chosen for outcome optimization. The optimization criteria were met by the response variables. The optimal values were: 69.84 g cocoyam, 30.15 g water yam, 5.84% moisture, 11.04% protein, 3.69% ash, 2.18% crude fiber, 2.00% fat, 75.34% carbohydrate, 24.77% amylose, 84.24% amylopectin, 9.17% calcium, 4.71% magnesium, and 79.83% phosphorus. The optimized values were further analyzed to ascertain 95% confidence. According to the findings, cocoyam and water yam flour blends with appropriate chemical and mineral composition can be created and used successfully in the food processing industry

A Comparative Technique for Performance Evaluation of Hammer Mill and Disk Mill in Yam Flour Processing

Grinding (Particle size reduction) of biomass is an age-long operation that is performed during the preparation process of certain food products. Among the grinding mill machines mostly used for this operation are hammer mill and disk mill. Being that the nature of biomass affects the performance and choice of grinding-mill machine to be adopted, it is imperative to compare and select appropriate grinding mill machine that is efficient and effective. In this paper, a comparative technique to evaluate and select appropriate grinding mill machine for particle size reduction of dried white yam (Dioscorea rotundata) is proposed. Hammer mill and disk mill machines were selected for consideration. Two white yam species (Benue and Delta Yam) were prepared into dried chips and ground using the selected mills. Among the attribute (performance parameters) considered are crushing time, particle size distribution and energy consumed. A measure of performance (Index I) based on the comparative technique was formulated and used in evaluating the performance of the two mills. In the hammer mill, index I recorded 2721.2 and 3719.82 par/kWh for Benue Yam chips at screen size 4 and 6 mm, respectively, while 2647.89 and 3472.01 par/kWh was recorded for Delta yam chips at screen size 4 and 6 mm, respectively. Index I values for the Disk mill were 2536.25 and 2433.42 par/kWh at 1.2 mm clearance distance for Benue Yam chips and Delta Yam chips, respectively. The results indicated that hammer mill performed better overall than the disk mill. The comparative technique was found suitable in the evaluation of the performance of the mills. It is recommended that hammer mill be adopted.

Particle size of yam flour and its effects on physicochemical properties and bioactive compounds

Chinese yam (Rhizoma Dioscoreas Oppositae) has been recorded in Traditional Chinese Medicine and is utilized as a common food delicacy in China. This study was carried out to evaluate effects of superfine grinding at variable mesh sizes on physicochemical, thermal, microstructural attributes, bioactive compounds and radical scavenging activities (RSA’s) of yam flour powders (YFP). Physical, color, hydration, total phenolic, flavonoid contents, RSA’s and absorption characteristics were significantly influenced by exhibiting increasing trends with reduction of YFP particle sizes. YFP fraction obtained at M400 size showed obviously improved specific surface area as compared to M60 fraction. Generally, it may be implied from the results that free-form phenolic compounds exhibited increasing trends whereas cell-wall bound phenolic compounds showed particle size-dependent decreases with corresponding increases in mesh size. ESEM micrographs endorsed the finding of reduction of YFP particle sizes with corresponding increases in sieve mesh sizes. ESEM analysis evidently showed that mechanical shear significantly led to enhancement of surface area. Differential scanning calorimetry showed that melting temperature of YFP with reduced particle size were lower. Conclusively, it may be implied that YFP superfine powders might be utilized in food formulations with improved functional properties and uniformity.

Quality Evaluation and Kinetics of Dependency of Apparent Viscosity of Whole Wheat- Water Yam Flour Mixture on Temperature in Relation to The Cooked Paste

In the past, cooked paste commonly called fu-fu from whole wheat flour was well acceptable by African indigenes due to its light weight, fibre composition and other nutrients. However, it is a carbohydrate rich food and contains gluten not acceptable by some individuals’ body systems. Quality evaluation and kinetics of dependency of apparent viscosity of whole wheat-water yam flour mixture on temperature in relation to the cooked paste were investigated. Composite flours (80:20-B, 60:40-C, 50:50-D, 40:60-E, 20:80-F; WYF: WMF-whole wheat meal flours) were formulated from wheat grains and water yam tubers. Samples A (water yam flour (WYF-100%)) and G-commercial whole wheat meal flour (WWF-100%) served as control. Flour samples were subjected to proximate, selected micronutrient, viscous and pasting characteristics analyses, while the cooked paste was evaluated using selected sensory attributes. Crude fat content of flours ranged from 0.19-1.80%, while crude fibre content differed significantly (p< 0.05) and varied between 1.08 and 4.88%. Crude protein content ranged from 2.10-4.50%, while carbohydrate by difference ranged from 61.10-80.10%. Heating temperatures for the flour dispersions ranged from 70-100oC. Sample B had the highest final viscosity among the blended samples. Apparent viscosities of the dispersions increased with increasing temperatures and displayed dilatants fluid behaviour. Sample B had the lowest value of activation energy required to obtain a suitable cooked paste among others. Overall results indicated that sample B could be consumed as an alternative cooked fu-fu to whole wheat flour fu-fu.

ECONOMIC ANALYSIS OF YAM PROCESSING INTO YAM FLOUR IN SAKI AGRO ECOLOGICAL ZONE OF OYO STATE, NIGERIA

The study examined the economic analysis of yam processing into yam flour in Saki Agro ecological Zone of Oyo State. It specifically described the profitability of yam processing; examined the technical efficiency of yam processors and determined the effect of the socio-economic characteristics on technical efficiency. Data were collected with the aid of structured questionnaire and analyzed using descriptive statistics, profitability and budgetary analysis as well as stochastic frontier model and Garrett scale. The study reveals that majority of the respondents were female (88%) with a mean age of 47. The result shows that the rate of return on investment was 12 percent. The mean technical efficiency of the processors was 85% indicating that the yam processors were relatively efficient in allocating their limited resources. Some observable variables relating to socioeconomic characteristics such as processing experience and sex of the respondents significantly explains the variation in technical efficiency. Factors such as high cost of yam tubers, poor weather condition and inadequate processing facilities are the major factors that hinder the processing activities in the study area. The study therefore recommends that government policies should be made to improve the provision of inputs such as yam tubers and capital equipment at affordable price.
 
 

The effect of lesser yam tuber flour (Dioscorea esculenta) and cooking methods on meat analogue chemical and textural properties

The addition of carbohydrates on gluten meat analogue has the potency to improve texture, such as lesser yam flour. It can be processed by steaming and baking. This study aimed to determine, analyze, evaluate the effect of cooking methods (steaming and baking) and substitution of lesser yam tuber flour (0%, 5%, 10%, 15%) on the texture of meat analogue and chemical properties only for the best meat analogue. This study used Randomized Block Design, Nested Design of 3 replications with 2 factors, levels of lesser yam tuber flour nested in cooking methods. The texture of meat analogue was compared to beef texture. The results showed that the cooking method affected hardness and cohesiveness significantly. The substitution of lesser yam tuber flour significantly affected hardness, springiness, cohesiveness and chewability. The best steamed meat analogue was at 5% substitution level of lesser yam tuber flour, contain of 49.79% moisture content, 28.39% protein, 17.04% carbohydrates, 2.57% ash, 2.21% fat and red grayish color. The best baked meat analogue was at 0% substitution level of lesser yam tuber flour, contain of 48.64% moisture content, 29.87% protein, 16.89% carbohydrates, 2.60% ash, 2.00% fat and red grayish color. The steamed meat analogue was more similar to beef, than the baked meat analogue. This production of a meat analogue would be suitable as a simple household-scale meat substituent.

PHYSICOCHEMICAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF WEST AFRICAN STIFF DOUGH ‘AMALA’ MADE FROM SOAKED AND UNSOAKED COCOYAM FLOUR

Cocoyam is a nutrient dense but neglected tropical food crop. Conversion of its tubers into flour and West African stiff dough ‘amala’ (WASDA) - commonly produce from white yam flour, would enhance cocoyam utilization and reduce pressure on white yam. A 3 x 2 factorial experiment with 3 soaking period (0, 12 and 24 h after peeling at ambient conditions 30±2 oC) and 2 varieties (Colocasia spp. and Xanthosoma spp.) were used. The physicochemical, functional and pasting properties and sensory attributes of the flours and WASDA were analyzed. The soaking processes significantly (p<0.05) affected the physicochemical properties. Color (L*value), amylose and total starch contents of flours ranged from 66.68 to 76.52, 11.22 to 22.39% and 63.22 to 70.32%, respectively. The variations in functional properties of the flours were species dependent. Soaked flour of Colocasia spp. (Col 12) showed significantly higher peak (5118.67 cp), holding strength (4102.67 cp) and final (6445.33 cp) viscosities than the others flours. Sensory attributes revealed that, the controlled WASDA from commercial yam flour had the best color, aroma, texture, mouldability, taste and overall acceptability, while WASDA from 12 (Colocasia spp.) and 24 (Xanthosoma spp.) h soaking showed higher overall acceptability and physical stability compared with the unsoaked products.

PENGARUH PROPORSI TEPUNG UBI KUNING, MOCAF, TEPUNG KACANG KEDELAI TERHADAP GIZI MAKRO, SERAT, DAN NILAI SENSORI SNACK BAR

Yellow yam flour, mocaf and soybean flour are sources of complex carbohydrates with high fiber. The purpose of this study was to determine the effect of the proportions of yellow yam flour, mocaf, and soybean flour on the levels of macronutrients, crude fiber, and sensory snack bar products. The research method used an experimental design with a completely randomized design consisting of 1 control formula (F0) and 3 treatment formulas (F1, F2, and F3). The research data were analyzed using the ANOVA test and Duncan's further test. The organoleptic test used consumer panelists with 30 panelists whose results were analyzed using the Kruskal Wallis test. The results of the chemical test of macronutrients and crude fiber content were different from the P-value sig. < 0.05. The protein content of code F0, F1, F2 and F3 is 5.40 g; 7.98 g; 8.35 g; 8.60 g. The fat content is 14.91 g; 15.36 g; 15.97 g; 16.12 g, the carbohydrate content is 54.05 g; 52.89 g; 52.80 g; 52.50 g, the crude fiber content is 1.24 g; 3.77 g; 4.19 g; 4.61 g. Even though, the results of the hedonic test for each formulation (F0, F1, F2 and F3) for the color and taste parameters there are differences with the asym sig value of the parameter being 0.00. Though, the aroma and texture parameters there is no difference with the asymp value. Sig 0.12 and 0.09. The most preferred mean rank on the snack bar is the formula F0 (74.61), the preferred treatment formula is F3 (58.65).

Improving the nutritional quality of yam flour by substitution with Curculigo pilosa and in vitro digestibility and sensory analysis of its pasta

Improving the nutritional quality of yam flour by substitution with Curculigo pilosa and in vitro digestibility and sensory analysis of its pasta

Phytochemical and Antioxidant Analysis of Fermented ‘Dayak’ Wild Yam (Dioscorea hispida Dennst), Purple Yam (Dioscorea alata) and Air Potato (Dioscorea bulbifera L.) Tuber Flour

Tubers of Dioscorea spp. contain many compounds that have physiological activity that can act as antioxidants and are proven to have various health uses. Antioxidant compounds have a very important role in the health of the human body. Various scientific evidence show that antioxidant compounds reduce the risk of various chronic diseases such as cancer and coronary heart disease.The study aimed to determine the phytochemical content and antioxidant activity of fermented Dayak wild yam (Dioscorea hispida Dennts), Purple Yam (Dioscorea alata var. Purpurea) and Air Potato (Dioscorea bulbifera) tubers flour was carried out. Phytochemical testing was carried out by the Harborne method (1987) and antioxidant activity using DPPH (1,1-diphenyl-2-picrylhydrazyl) method. The data obtained were analyzed descriptively from the average value of 3 replications for each parameter. Phytochemical analysis results showed the presence of alkaloids, tannins, triterpenoids and carbohydrates. While the results of the antioxidant activity testing showed that the IC50 value of fermented Dayak wild yam flour (WYF) was 227.43 ppm, air potato tuber flour (APF) was 15.77 ppm and purple yam tuber flour (PYF) was 7.70 ppm. Thus it can be concluded that all three tubers belonging to Dioscorea spp. all of them contain antioxidants with the order of the strength of antioxidant activity sequentially from the strongest to the weakest are PYF, APF and WYF.

Chemical and Sensory Characteristics of Extruded Snack from Selected Aerial Yam (Dioscorea Bulbifera) Cultivar and African Breadfruit (Treculia Africana) Seed

ABSTRACT This study determined the influence of extrusion cooking on chemical and sensory characteristics of a selected cultivar of aerial yam flour (AYF) and African breadfruit seed flour (ABF) blends. Blends (68:32, 84:16, 88:12, 56:44, 77:23, 53:47, 59:41, 74:26, and 64:36) of AYF:ABF were formulated using response surface methodology and chemically analyzed. Each blend was mixed with same quantities of ingredients, hydrated to 17.5% moisture, and extruded at barrel temperature (120°C) and screw speed (70 rpm). Extruded snacks were evaluated for some chemical and sensory properties. Data were analyzed using ANOVA at α0.05. Variation in blends significantly affected carbohydrate (76.58–69.55%), protein (8.80–13.59%), phenol (3.24–2.01 mg/g), and phytate (0.81–0.34 mg/g) contents of extruded snacks. Highest overall acceptability of the snack by the sensory evaluation panelists was 7.02. Extrusion cooking of flour blends of the selected cultivar of Dioscorea bulbifera and Treculia africana produced highly nutritious and acceptable snacks for human consumption.

Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.).

In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperatures (170°C and 180°C) was tested for anthocyanin levels, total phenol, antioxidant activity (DPPH free radical scavenging), volume expansion, color, and preference test. The results showed that the temperatures of the bread baking did not affect anthocyanin levels, total phenol, antioxidant activity, volume expansion, and bread color (p > 0.05). The substitution of purple yam flour had a significant effect on anthocyanin levels, total phenol, antioxidant activity, volume, and bread color (p < 0.05). The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flower whereas the rate of expansion reduced. However, the addition of purple yam flour did not affect the level of preference for the bread produced. Purple yam flour can be added to the manufacture of bread made from wheat flour as much as 30% with a baking temperature of 180°C. The resulting bread contained total anthocyanins 54.62 mg/100 g db, total phenol 391.14 mg EAG/100 g db, antioxidant activity 48.53% and volume expansion 64.85%, color L∗ = 53.06, a∗ = 6.52, b∗ = 13.32, C = 14.87, H = 64.06, and sensory score = 3.24 (preferred).

Physico-chemical exploration of Yam Flour (Dioscorea alata L.) as a raw material for processed cookies

Yam (Dioscorea alata L.) is a vine and twisted stems plant, which are easily wrapped around poles. Yam is a perennial tuber plant grown as an annual plant. Yam contains carbohydrates with low levels of sugar, amylose, minerals, fat, protein and fiber. This research objective was to explore the physico-chemical of white yam and purple yam as raw material for processed cakes. Fourteen accessions of yam, consisting of 7 accessions of white yam and 7 accessions of purple yam are obtained from a previous personal collection from community gardens in 2009 located in Banggai Islands Regency, Central Sulawesi Province. The determination of carbohydrate content was carried out by hydrolysis method, amylose content by iodometry, moisture content was measured by oven drying method, ash content was obtained by using dry ashes method, fat content measured using Soxhlet method and crude fiber content using Gravimetric method. The results show that purple yam physico-chemical exploration was higher on average than white yam, except for the protein in white yam (6.96%) slightly higher than purple yam (6.57%). Purple yam contains the highest water content (10.6%) while white yam has the lowest (7.42 %). The carbohydrate content of purple yam was 79.4% which was higher than white yam (73.41%). Furthermore, the level amylose content of purple yam was on average (9.05%) higher than white yam (6.93%). The total sugar content of purple yam was 0.75% higher than white yam (0.57%). The ash content was relatively the same between purple yam and white yam (2.35% and 2.25%, respectively). The fat content of purple yam is slightly higher than white yam (0.28% and 0.19%, respectively). In terms of protein content, purple yam was lower than white yam (6.57% and 6.96%, respectively). The crude fiber content of purple yam is 1.83% which is higher than white yam (1.11%).