Figure 1. Chemical com positions of D.hispida flour samples (Where; Vit. C = vitamin C, B = beta carotene, Ca = calcium and P = phosphorus)

From

Soaking Effects of Chips from Two Bitter Yam Species on Chemical and Functional Compositions of the Flour

Francis Chigozie Okoyeuzu, Rachael Chinwendu Eze, Ngozi Chioma Okoronkwo

American Journal of Food Science and Technology. 2020, 8(4), 161-165 doi:10.12691/ajfst-8-4-5