Effect of Different Processing Techniques on Quality Parameters of Three-Leave Yam (Dioscorea dumetorum) Flour

This study was carried out to determine the effect of processing on the nutrient and anti-nutrient composition of three leaved yam. The samples were cleaned peeled and slice into chips. The chips were shared into four equal parts, based on weight. One part was not soaked in water and served as the control (A). The fourth part was blanched in water for 5 min and drained (B). Two parts were respectively soaked in clean water for 24 and 48 h (C and D) and drained. All the analysis were determined in triplicate using standard method. The result shows that the proximate composition ranged from 8.21-13.10% moisture, 1.16-2.57% protein, 1.03-1.78% fat, 0.89-2.96% fibre, 1.42-3.80% ash and 79.53-84.44% CHO. The mineral were between 1.33-8.10 mg iron, 10.23-40.25 mg magnesium, 1.10-4.00 mg sodium, 100.80-140.10mg potassium and 6.34-15.21mg calcium. The result of the functional properties ranged from 3.28-7.89 WAC, 6.49-16.27 OAC, 0.74-1.02 Bulk density and 4.10-10.20 Foam capacity while the anti-nutrient content ranged from 1.04-7.89% tannins, 1.56-9.62% oxalate. 1.69-18.00% phytate, 0.21-3.24% Hydrogen cyanide and 0.06-0.84% saponin. Conclusively, result revealed that processing improved the nutritional quality of three leaved yam thereby reducing the antinutrient.