ABSTRACTExtractable lipids comprised below 2 of the flours made from yam tubers. This small amount of lipid was best extracted by water‐saturated‐butanol compared to 80 methanol and chloroform‐methanol (2:1) mixtures. The fatty acid composition in each lipid extract was not significantly affected by the method of extraction. Defatting yielded flours which gelatinized at higher temperatures and possessed increased overall viscosities compared with undefatted flours. It is suggested that the particular uses of the yam flours may be influenced by the lipids pr
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