This study investigated the effect of storage methods on some of the functional properties of yam flour obtained from two varieties of yam stored in two different methods. The two yam varieties used were: Dioscorea rotundata and Dioscorea alata (that is white yam and water yam) with a view of providing information that will heighten their end use. The yam varieties were stored in the barn and in the house for 4-12 weeks, weighed, chipped/peeled under running water, dried under the sun, milled into yam flour. The yam flour samples of each month of storage of the two different storage methods were analyzed for the swelling capacity (sc) gelatinization point (Temperature) (GP/T), fat absorption capacity (FAC), water absorption capacity (WAC) and bulk density (BD) the results of this study shows that the tuber weight decreased with time of storage. Generally the white yam of both storage methods had more weight loss than the water yam. Also weight loss were more in the barn than in the house storage.
The water absorption capacity of the yam varieties did not differ under barn but differed at in house storage. The swelling capacity was somehow. The difference of both storage conditions bulk density showed significant difference. The fat absorption capacity did not show much difference. The swelling capacity was observed not to be influenced / affected by the two storage condition, lastly, signs of deterioration was noticed in some of the tubers under the two storage methods. The result of this study shows that the yam stored in house were better than those stored in the barn. Therefore, any yam intend for further processing should be stored in the warehouse since their sample flours proved it. These will enhance and extend shelf life and avail yam and its product at all seasons.
Key words: Storage, yam, Barn, Farm, Flour and in house