Acceptability and nutritional evaluation of soyyam flour/cowpea yam flour among elderly diabetes in Ibadan Nigeria

摘要: Materials and MethodsSample collection and preparation: Yam tuber (elubo) was prepared from yam tuber (D. rotundata) purchased from the open market, the Soya flour and cowpea flour were prepared from Soya beans and cowpea (Agwa white) respectively. Yam flour was prepared using Coursey method (1967) in which yam tubers were peeled, washed, sliced and drained for parboiling, After parboiling it was sun dried, crushed and milled into yam flour, The preparation of full fat Soya flour followed the method of Sanni and Akinlua (1996). In which Soya beans was cleaned and manually dehulled and sun dried to 5% moisture. After sun drying, the bean was grinded into flour.