Background: There are many beneficial effects such as reducing the risk of obesity, diabetes, hyperlipidemia and hypercholesterolemia from Amorphophallus sp. This reports are research results of physicochemical properties of glucomannan flour from tubers of Amorphophallus paeoniifolius cultivated in Thua Thien Hue. Materials: Glucomannan flour from tubers of Amorphophallus paeoniifolius (Dennst) Nicolson – Araceae cultivated in Thua Thien Hue. Method: Identify the quantity and physicochemical properties by many methods such as using enzymes, chemistry, physical chemistry, spectroscopic methods, laser analysis. Results: Identified starch and glucomannan quantity, physicochemical properties and indicators of microbiological of glucomannan flour. Conclusion: From the achieved results set up quality standards of glucomannan flour from tubers of Amorphophallus paeoniifolius cultivated in Thua Thien Hue.
Key words: Glucomannan, starch, β-amylase.