Effects of boiling solution (trona) concentration and time on the proximate composition and physico- chemical propterties of flour from three-leaved yam (Dioscorea dumetorum pax) tubers

Samples of three-leaved yam (TLY) tubers were subjected to different boiling times using different concentrations of trona solution. The effects of these conditions on the proximate composition and physico-chemical properties were analyzed. The fat and fibre contents were not affected by changes in trona concentration and boiling time. The moisture and ash content increased with increase in trona concentration and boiling time while protein showed a decreasing trend: The values for swelling index, water absorption capacity, blue value index and total soluble solids showed significant increases (P ≥ 0.05) with increase in trona concentration and boiling time. Key words: Three-leaved yam, boiling time, trona concentration, proximate composition, physico-chemical properties.