WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

Rachel Nnenna Orji*, Paul Uche Chidolue, Benneth Nnayelugo Enemchukwu and Ezinne Stephnora Agbo

ABSTRACT

Some pre-processing operations such as (boiling, sprouting, frying and roasting) were carried out on whiteyam,(Dioscorea spp),water yam(Dioscorea alata),aerial yam(Dioscorea bulbifera) and cocoyam (Xanthosomamaffa) flours to determine their effects on their proximate compositions. The comparative studies carried out inthis work showed sprouted white yam to be significantly(p<0.05) different in protein content(3.50%) from all theother samples, followed closely by untreated cocoyam (2.84%).Boiled white yam and water yam were high inmoisture content:(13.40%) and (12.99%) respectively. The fat content of fried white yam(13.02%) and aerialyam(11.18%) were outstanding from all the other samples while the crude fibre of untreated cocoyam (1.92%)was significantly(p<0.05) different from boiled white yam, aerial yam and cocoyam which had same value of(1.33%). Roasted aerial yam followed closely in crude fibre with (1.32%).Untreated aerial yam (5.49%), sproutedaerial yam(5.48) and roasted cocoyam (5.38%) were not significantly (p>0 05) different from each other in theirash contents. The carbohydrate content of boiled white yam (85.21%), roasted cocoyam (83.72%), boiledcocoyam (83.61%) and roasted water yam (83.46%) were significantly (p<0.05) different from all the othersamples.