AbstractFlours were prepared from peeled, sliced, dried, and ground tubers of several species and varieties of yam, Dioscorea spp. The flours were used in conventional cookery as a wheat flour substitute in pancakes, cupcakes, and breads. Differences were found among yam flours in color, odor, and in their suitability as a substitute for wheat flour. Acceptable products were made using 50 percent, or in some cases 100 percent, yam flour. Varieties that yield superior flours were selected. Yam flour prepared from appropriate varieties grown under advanced and economical methods could reduce need for imported wheat flour.
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