Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products
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Date
2016-10-16
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Elsevier
Abstract
There is dearth of documented information on nutrient retention of Dioscorea cayenensis products. This
study was carried out to evaluate effects of processing methods on nutrient and antinutrient retention
of yellow yam products. Fresh Dioscorea cayenensis tubers were purchased from Bodija market in Ibadan,
peeled, cut into small pieces, divided into nine portions. One portion was treated as raw sample, and
others processed into local delicacies. All nine samples were analysed for proximate, mineral, vitamin
and antinutrient composition using AOAC methods. Data were analysed using ANOVA at p = 0.05. Raw
yam contained 66.79 g moisture, 2.62 g crude protein, 0.27 g lipid, 0.17 g fibre, 0.63 g ash, 29.69 g carbo hydrates, 262.30 mg potassium, 61.53 mg magnesium, 0.79 mg iron, 0.39 mg zinc, and yielded
108.26 kcal energy with insignificant vitamin content/100 g edible portion. Processing significantly
improved macronutrients and energy content with significant reduction in all antinutrients of products
(p < 0.05). The yam products can serve as staple source of energy to consumers.
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Keywords
Yellow Yam Processing Methods, Nutrient Retention Antinutrients