Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products
| dc.contributor.author | Adeniji, Paulina Olufunke | |
| dc.date.accessioned | 2021-03-12T16:01:08Z | |
| dc.date.available | 2021-03-12T16:01:08Z | |
| dc.date.issued | 2016-10-16 | |
| dc.description.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. | en_US |
| dc.description.sponsorship | Self | en_US |
| dc.identifier.issn | http://dx.doi.org/10.1016/j.foodchem.2016.10.071 | |
| dc.identifier.uri | http://dspace.run.edu.ng:8080/jspui/handle/123456789/174 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.subject | Yellow Yam Processing Methods | en_US |
| dc.subject | Nutrient Retention Antinutrients | en_US |
| dc.title | Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products | en_US |
| dc.type | Article | en_US |