Evaluation of Type of Process on Functional Properties and on Nutritional and Anti-nutritional Composition of Yams (Dioscorea cayenensis-rotundata)

The nutritional, anti-nutritional composition and functional properties of yam flours obtained from different processes with four varieties of Dioscorea cayenensis-rotundata extensively consumed in Cote d Ivoire were evaluated. The results showed that nutritional and anti-nutritional composition of yams are lower and decrease greatly during boiling than baking. The lower values of least gelatinization concentration obtained with flour of cooked yam than raw yam flour is due to the loss of amylose which is associated with starch granules gelatinization during the cooking. This gelatinization is characterized by granule starch of high size and a heterogeneous distribution. The great solubility and the weak capacity of swelling during heating of flour of boiled yam are due to the fact that the gelatinization of starch had been higher in the boiling. This great gelatinization in boiled yam is associated to the high level of glucose rate during digestion and could induce metabolic disorders.