It also goes without saying, if you're wheat intolerance or suffer from celiac disease then this flour is the one to try.

Yam recipes are just so many in Nigeria. I know a couple of them but would be writing about the 7 most popular recipes in Nigeria. Harvesting [ edit ] Tile on street depicting Aboriginal women gathering yams. Cooktown, Australia. 2005 I know a lot of people confuse yams and sweet potatoes. True yamsare not sweet potatoes. They are two different root crops, and they are not related at all. I grew up in Nigeria eating true yam, and I think I can share some of my knowledge with you. Let’s go! Robertson, Gordon; Lupien, John (2008). "Minimizing Postharvest Losses in Yam (Dioscorea spp.): Treatments and Techniques". Using food science and technology to improve nutrition and promote national development: Selected case studies. International Union of Food Science & Technology. S2CID 107695924.The essential nutrients and mineral content of yam flour are calcium, zinc, iron, copper, magnesium, potassium, carbohydrate, vitamin A, vitamin B6, and dietary fibre.

Add the wet ingredients to the dry ingredients and mix with a wooden spoon until a wet dough is formed and add the olive oil. Our recipe includes shrimp but you can easily substitute this for vegetables or cheese if you are vegetarian. Gandebe, M., Ngakou, A., & Robert, N. (2007). Changes in some nutritional and mineral components of nerica rice varieties as affected by field application with mycorrhiza and chemical fertilizer in northern Cameroon. Food and Nutrition Science, 8, 823–839. https://doi.org/10.4236/fns.2017.88059 [Google Scholar] Rana, M., Kabra, A., Kabra, R., Rana, M. and Dhatwalia, V. 2015. Plant Species used by locals as Ethano - Medicine in Gohar Tehsil, Distt. Mandi Region of North Western Himalaya. PharmaTutor. 3, 4 (Apr. 2015), 47-52. Du, S., Jiang, H., Yu, X., & Jane, J. (2014). Physicochemical and functional properties of whole legume flour. LWT-Food Science and Technology, 55( 1), 308–313. https://doi.org/10.1061/j.lwt2013.06.001 [Crossref] [Web of Science ®] , [Google Scholar]Among all of these yam recipes, I think I like Pepper soup yam better than The rest of them, the only problem is that it is the most expensive of all the recipes because of the use of catfish. I have another delicious yam recipe in mind, I decided to try an idea in my head and it turned out very delicious. Porridge yam is like the most popular yam recipe in Nigeria. Indigenous recipes exist across different Nigerian tribes and ethnic groups.

Yam is the main staple crop of the Igbos in south eastern Nigeria where for centuries it played a dominant role in both their agricultural and cultural life. It is celebrated with annual yam festivals. [ citation needed] Brazil [ edit ] Yam flour (off-white fine flour) also known as Elubo is used to prepare Amala. Amala is mostly consumed by the Yoruba people from the south-west of Nigeria.

Amala Food

For the recipe, you will need 2 cups of milk, 2 eggs, 1 teaspoon of white wine vinegar, 4 cups of yam flour, 1/2 teaspoon of salt, 2 tablespoons of caster sugar, 1 sachet of yeast, and 3 tablespoons of olive oil. The best temperature to store yams is between 14 and 16°C (57 and 61°F), with high-technology-controlled humidity and climatic conditions, after a process of curing. Most countries that grow yams as a staple food are too poor to afford high-technology storage systems. For amylose, CRI D. alata varieties, afase biri, soanyinto and ahodenfo with 20.79%, 20.94% and 19.57% respectively had no significant differences at p < 0.05 among them. These values were higher than the local D. alata varieties. CRI D. rotundata, pona and mankrong pona had same amylose content of approximately 17% ( Table 1). Amylose content of many yam species have been quantified to range from 1.4% to 50% (Pérez et al., Citation2011) while varieties specific to Ghana have 9.22–21.66% (Afoakwa et al., Citation2013). The results from the study are in the range of the reported values since the maximum value was 20.94%. CRI D. alata varieties ( ahodenfo, soanyinto and afase biri) had slightly higher amylose than local varieties. Although Otegbayo et al. ( Citation2012) reported significantly higher amylose content for D. alata varieties compared to D. rotundata, the findings of this study is different as some D. rotundata varieties had higher values than D. alata varieties ( Table 1). These variations in amylose content could be linked to the botanical source, climatic conditions and soil type during growth (Okunlola & Odeku, Citation2011).