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. 2014 Jul 30;2(6):676–681. doi: 10.1002/fsn3.150

Table 1.

Effect of soaking time on the proximate composition of yam flour in percentage.

Sample Moisture % Protein % Fat % CHO % Fiber % Ash %
Dioscorea rotundata 0 h 9.47 ± 0.12b 1.51 ± 0.01b 1.77 ± 0.20a 83.96 ± 0.78cb 1.93 ± 0.21abc 1.67 ± 1.15a
Dioscorea alata 0 h 9.97 ± 0.15a 0.91 ± 0.01a 1.89 ± 0.51a 83.61 ± 1.20cb 1.62 ± 0.39abc 2.00 ± 1.00a
D. rotundata 6 h 8.60 ± 0.78c 1.21 ± 0.26a 2.00 ± 0.34a 83.75 ± 1.13cb 2.14 ± 0.39ab 2.00 ± 0.00a
D. alata 6 h 10.12 ± 0.07a 0.88 ± 0.57a 2.00 ± 0.34a 83.08 ± 0.59c 2.26 ± 0.14ab 1.67 ± 0.58a
D. rotundata 12 h 8.41 ± 0.13c 1.16 ± 0.25a 1.11 ± 0.51a 85.97 ± 1.11a 1.35 ± 0.57aa 2.00 ± 0.00a
D. alata 12 h 8.16 ± 0.04c 1.10 ± 0.23a 1.44 ± 0.51a 86.13 ± 1.30a 1.17 ± 0.16d 2.00 ± 1.00a
D. rotundata 18 h 9.38 ± 0.05b 1.09 ± 0.01a 1.44 ± 0.51a 85.31 ± 0.74ba 1.43 ± 0.53cd 1.33 ± 0.58a
D. alata 18 h 9.30 ± 0.05b 0.94 ± 0.02a 2.22 ± 0.19a 83.18 ± 1.16c 2.36 ± 0.02a 2.00 ± 1.00a

Values are expressed as mean ± SD (n = 3); values within the same column followed by different superscripts are significantly different (P < 0.05).