Physico-chemical and functional characteristics of flour of Southwestern Ethiopia aerial and tuber yam (Dioscorea) species processed under different drying techniques

The aim of this study was to investigate the physico-chemical and functional characteristics of flour of Southwestern Ethiopia aerial and tuber yam (Dioscorea) species processed using different drying techniques. Results from the analysis of yam flours revealed that the moisture content, ash, fat, crude fiber, crude protein and carbohydrate values varies in the range of 1.45–6.82%, 2.05–3.94%, 0.13–0.88%, 1.91–3.71%, 4.25–8.72% and 82.08–91.09%, respectively. The mineral contents of yam flours expressed in 100 g dry weight for Na, P, K, Ca, Mg, Fe, Cu, and Zn were 14.08–24.06, 86.26–143.12, 626.66–1487.40, 17.33–88.03, 32.91–84.60, 1.10–7.31, 0.25–1.15, 0.50–1.20, respectively. The contents were significantly (p