Amylose contentSignificant differences were noted in the amylose content of differently processed flour samples at p < 0.05 (Table 2). The levels of amylose content in processed elephant foot yam flours is of the order IDSB > DSB > FDB > FDR > IDSR > DSR. Moreover, the amylose content was increased in blanched samples when compared to raw samples. The difference may be ascribed to the different hydro- thermal treatment and drying methods. It could be due to the intrusion of intermediate molecules in the process of drying (Gibson, Solah, McCleary, 1997).