Tropical Sun Yam Flour 1.5 kg (Pack of 6)

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Please don't ask me for instructions in respect to dehydrating in the oven. I prefer to make flour blends using my dehydrator because there is too much guess work in doing it in the oven .i.e the temperature, time, texture etc.

NATURALLY FLAVORED, FILLED WITH ANTIOXIDANTS It helps you lower the risk of diabetes. it is also a good source of vitamin c which encourages proper immune system functioning and improves your skin. The yam flour also helps in balancing hormones for women going through menopause. Another variety of yam, jinenjo, is used in Japan as an ingredient in soba noodles. In Okinawa, purple yams ( Dioscorea alata) are grown. This purple yam is popular as lightly deep-fried tempura, as well as being grilled or boiled. Additionally, the purple yam is a common ingredient of yam ice cream with the signature purple color. Purple yam is also used in other types of traditional wagashi sweets, cakes, and candy. [ citation needed] India [ edit ] Yam flour is derived from yam and contains essential nutrients that are beneficial to man. Locally, it is known as “ Elubo”, the yam flour and " Amala" which is the popular dish made from the flour and is loved by many who eat it irrespective of the type of soup used. Rajendra, Gupta (1993). "Conservation and utilization of Indian Medicinal Plants". Indian Journal of Plant Genetic Resources. 6 (2). ISSN 0971-8184 . Retrieved 16 September 2021.

Dumont, R.; Vernier, P. (2000). "Domestication of yams ( Dioscorea cayenensis-rotundata) within the Bariba ethnic group in Benin". Outlook on Agriculture. 29 (2): 137. doi: 10.5367/000000000101293149. S2CID 154609802.

It is prepared by grinding dried yams until they turn to powder form, and is usually prepared using the Eba or semolina method. Konkonte | Traditional Side Dish From Ghana | TasteAtlas". www.tasteatlas.com . Retrieved 2022-07-27. The content of vitamin C provides the body with the basic components required to fight against some common diseases. It also helps to nourish the skin and enhance hair texture due to the content of collagen. The protein content and quality of roots and tubers is lower than other food staples, with the content of yam and potato being around 2% on a fresh-weight basis. Yams, with cassava, provide a much greater proportion of the protein intake in Africa, ranging from 5.9% in East and South Africa to about 15.9% in humid West Africa. [34]Roots and tubers such as yam are living organisms. When stored, they continue to respire, which results in the oxidation of the starch (a polymer of glucose) contained in the cells of the tuber, which converts it into water, carbon dioxide, and heat energy. During this transformation of the starch, the dry matter of the tuber is reduced. They are large plants; the vines can be as long as 10 to 12m (33 to 39ft). The tubers most often weigh about 2.5 to 5kg (6 to 11lb) each, but can weigh as much as 25kg (55lb). After 7 to 12 months' growth, the tubers are harvested. In Africa, most are pounded into a paste to make the traditional dish of "pounded yam", known as Iyan. [18] D. alata [ edit ] Water yam ( D. alata) Store the flour somewhere away from heat, somewhere cool, away from sunlight (in a pantry) and labelled. Storage losses for yams are very high in Africa, with bacteria, insects, nematodes, and mammals being the most common storage pests. [31] :12-7 Nutrition [ edit ] Yam, raw Nutritional value per 100g (3.5oz)

Mountain yam is eaten raw and grated, after only a relatively minimal preparation: the whole tubers are briefly soaked in a vinegar-water solution to neutralize irritant oxalate crystals found in their skin. The raw vegetable is starchy and bland, mucilaginous when grated, and may be eaten plain as a side dish, or added to noodles. [ citation needed]Studies show that fibre is very essential for healthy bowel movement and secretion of gastric and digestive juices. However, Yam flour is significantly required for a good digestive process.