Nutritional composition, mineral content, functional, and antioxidant properties of elephant foot yam (EFY) flour was studied with the effect of the recent food technological approaches. Different drying methods including solar drying, hot air oven drying, sun drying, and freeze-drying were utilized for the processing of EFY flour with and without blanching treatment was observed for a significant differences in antioxidant activity and reduction in antinutrients. FTIR revealed the presence of dense transitions in open-air conditions and mild dispositions under closed conditions.
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