抽象的

Effect of drying methods on nutritional composition of D. Alata and D. Rotundata yam varieties.

Nwafor James*

A study was conducted to investigate the effect of sun-drying and oven-drying methods on the nutritional composition of water yam and white yam varieties. Oven-drying was done at 60°C for 72 hrs while sun drying was done at 33°C for 120 hrs to obtain a constant weight. The functional properties proximate composition, mineral contents and pH were determined to investigate the effect of dry methods on the nutritional value of the yam flour. It was observed that all parameter examined were affected by the dry methods as they varied in composition with two different processed samples (sun and oven dried). The results of the experiment shows that sun dried yam flour retaining the highest value in protein, ash, fiber and CHO and also in minerals Ca, Mg and P. than oven dried method except moisture content which have low value than the sample. Sun dried yam flour had the highest value, thereby retaining the best nutritional composition of the samples.