Costa, A.S.G.Pimentel, F.B.Fernandes, T.J.R.Ruas, A.C.Ferreira da Vinha, AnaAlves, R.C.Oliveira, M.B.P.P.2021-05-042021-05-042014-02Costa, A.S.G., Pimentel, F.B., Fernandes, T.J.R., Ruas, A.C., Vinha, A.F., Alves, R.C., Oliveira, M.B.P.P. 2014. Elephant yam (Amorphophallus paeoniifolius (Dennst.) Nicolson): The effect of processing on the amino acid profile. Livro de Resumos IJUP - 7º Encontro de Investigação Jovem da Universidade do Porto, p. 487. ISBN: 978-989-746-033-3978-989-746-033-3http://hdl.handle.net/10284/9869The elephant foot yam (Amorphophallus paeoniifolius (Dennst.) Nicolson) is a tropical plant from Southeast Asia, where it is cultivated, but it also grows wild in the Philippines, Malaysia, Indonesia and other countries in the region, including East Timor. Besides being used as food, it is still used in popular medicine to treat some health problems, such as arthralgia, elephantiasis, inflammation, hemorrhoids, vomiting, asthma, dyspepsia, flatulence, colic, constipation, among others. The aim of this study was to characterize the amino acids composition of elephant foot yam from Timor. Fresh and boiled tubers were also compared to evaluate the effect of processing on the amino acids profile.engElephant foot yamProcessingAmino acid profileconference object