Effect of Cassava Starch Substitution on the Functional and Sensory Properties of Trifoliate Yam (Dioscorea Dumetorum) Flours (Report‪)‬

INTRODUCTION Yam, a member of genus Dioscorea spp is the most important staple food in West Africa after cereals [1]. Out of the 48.7 million tonnes of yam produced worldwide in 2005, Nigeria (the leading producer) produced 34 million tonnes which accounts for about 70% of the total production [2]. There are about ten species of economic significance as food and the most important food species are white yam (D. rotundata), yellow yam (D. cayenensis), Chinese yam (D. esculenta) , water yam (D. alata), aerial potato yam (D. bulbifera), cush-cush yam (D. trifida), bitter yam (D. dumetorum) and cinnamon yam (D. opposita) [3]. The most popular among these species is the white yam because of its ease of processing into commercial products [4].