3.7. Light transmittanceThe light transmittance of elephant foot yam flours is shown in Table 3. There was a significant increase in transmittance of the gelatinized flour gels during 120 h of storage period. However, freeze dried and solar dried flour revealed that the percentage of light transmittance increased gradually upon cooling storage. The increase in light transmittance of elephant foot yam flours can be accredited to settling down of flour particles leading to greater clarity. The light transmittance of starches may perhaps be influ- enced by granular swelling, molecular structure and the ratio of amylose and amylopectin upon cold storage (Jacobson, Obanni, & Bemiller, 1997).