What is the primary carbohydrate stored in yam tubers?

Which compound in wild yams has been studied for potential pharmaceutical applications?

What gives purple yam (ube) its distinctive color?

Which toxic compounds must be removed from certain wild yam species before consumption?

What causes the skin irritation sometimes experienced when handling certain yam species?

What enzyme causes browning when some yam varieties are cut and exposed to air?

Which of the following is an accurate description of the starch found in yam tubers?

What process converts the starch in yams to sugars during cooking?

Which mucilaginous substance gives mountain yam (Dioscorea japonica) its characteristic slippery texture when grated?

What happens to the starches in yams when they are refrigerated after cooking?