The aim of research study was to develop yam flour and to analyze its nutritional, physicochemical and functional properties. Yam is a staple food in tropical areas because it contains good amounts of carbohydrates, proteins, fiber and minerals. Yam can also be cooked, boiled, roasted, or fried. It has been thought of as an alternative to address micronutrient deficiencies in the child population. Yam tubers are a highly perishable foodstuff that require careful handling owing to pest infestation and physiological changes due to its high moisture content and rapid respiration rates. Preparation of yam flour reduces handling and transportion cost, also makes it suitable for incorporation in various products. For the preparation of yam flour cabinet dryer was used. The prepared yam flour composed of moisture 5.3%, ash 3.86%, total fat content 1.3%, total protein 3.7%. Yam flour was a good source of carbohydrate with 83.8% and crude fiber content of yam flour was 2.04%. Yam was found to be good source of potassium with 130.7±0.03 mg/100g. Tapped density was 0.714 g/ml and True density was 0.606 g/ml. Compressibility index of yam flour was 22.26%. Yam flour had angle of repose 36.02±0.03°. The hunter lab colorimeter readings for yam flour were L* lightness value was 76.35±0.015, a* value was 4.73±0.01 and b* value was 12.16± 0.015 while chroma (C*) and hue value (h*) were 13.05±0.005 and 68.78±0.015 respectively. The yam flour had WAC value of 254.2±0.6%. Oil absorption capacity was 125.0±1% and swelling index was 2.8. High water absorption capacity makes it suitable for use in soups as a thickening agent. Yams are underutilized tuber crops besides having such a good nutritional value. The production of yam flour increases its utilization in various products and helps in eradicating malnutrition.

Yam flour, proximate composition, physical properties, swelling index, water absorption capacity

Yam flour is becoming important and food producers, marketers, consumers are drawing attention to it. It can generate high income for farmers because of high market value and profitability. The information given above shoes that yam flours have great potential for production of various food products where high viscosity is desired. Functional properties of yam flour depend on starch content and to less extent on flour. Also, yam flour has good nutritional and therapeutic value. So, it can be used for eliminating health related problems and serves as food security.

R.M. Lolge, B.S. Agarkar, R.B. Kshirsagar and B.M. Patil (2022). Evaluation of Nutritional, Physicochemical and Functional properties of Yam Flour. Biological Forum – An International Journal, 14(4a): 258-263.