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Aerial yam is a traditional yam species of interest among the local   populations in the tropics because of their nutritional and medicinal   claims. In this study, flours were produced from the two cultivars (Tob2857   and Tob3059) of Aerial Yam Bulbils (AYB) harvested at two stages of   maturation. The color, functionality, proximate composition and bioactive   compounds of flour were assessed. Generally, green AYB flours showed higher   Hunter L* (71.86-73.68) and Whiteness index (66.31-66.92) than brown samples   (Hunter L*, 71.16-72.50; Whiteness index, 62.93-64.64). Bulk density of   green and brown AYB flours varied from 0.69 to 0.74 and 0.73 to 0.77 g/ml,   respectively. Flours of brown AYB showed significantly higher water binding   capacity (135.70-142.36%) than green samples (129.91-129.22%). Carbohydrate   and protein were the main components of AYB flour. The antioxidant indices   (DPPH scavenging activity, ferrous ion chelating activity, and reducing   power) were higher in green AYB flours compared to brown samples and the   values increased with the concentration. Therefore, the high antioxidant   activity profiles of green AYB flours are desirable characteristics in food   products where bioactive composition is of great importance.

Physical properties, proximate composition and antioxidant activities of aerial yam (Dioscorea bulbifera) bulbils grown in Nigeria