Title: Functional properties of flour and starch from two cultivars of aerial yam (Dioscorea bulbifera) in South East Nigeria
Abstract: The functional properties and nutrient compositions of flour and starch from two cultivars of aerial yam (Dioscorea bulbifera) from south eastern Nigeria were investigated.Flour and starch were produced from two cultivars (purple and white) of aerial yam.The results of the proximate analysis showed that, the starch extract from the purple and white cultivars had relatively low values for fat ( 0.52% and 0.49%), protein (0.81% and 0.13%), and ash (0.44% and 0.48%) as compared to the aerial yam flour.Crude fiber was not detected in the starch extracts.The starch extracts from the purple and white cultivars had highest carbohydrate content values of 91.92% and 92.92% respectively.The flour samples recorded lower bulk densities of 0.61g/cm 3 and 0.57g/cm 3 signifying it can be used for infant food formula production.The bulk densities for the starch samples were in the range 0.81 g/cm 3 -0.83g/cm 3 .The swelling capacity of the starch samples from aerial yam cultivars purple and white were higher than the flour samples with values 8.20 % -8.24%.The presence of fat and protein negatively affects the swelling power of starch.All the samples were found to be of high quality nutrient composition and functional properties which makes them excellent for varieties of product development.