Nutritional assessment of yam (Dioscorea alata) tubers

  title={Nutritional assessment of yam (Dioscorea alata) tubers},
  author={J. P. D. Wanasundera and Ganesharanee Ravindran},
  journal={Plant Foods for Human Nutrition},
The nutrient and antinutrient components of tubers from seven cultivars ofDioscorea alata were determined. The average crude protein content ofD. alata tubers was 7.4%. Starch (75.6–84.3%) was the predominant fraction of the tuber dry matter. Significant differences in crude protein and starch contents were observed among cultivars. Vitamin C content of the yam tubers ranged from 13.0 to 24.7 mg/100 g fresh weight. The results showed yams to be reasonably good sources of minerals. Phytic acid… 
Chemical compositions and enzyme activity changes occurring in yam (Dioscorea alata L.) tubers during growth
All yam cultivars contained remarkably substantial amounts of essential amino acids, all of which were superior to the FAO reference pattern for such amino acids except for sulfur-containing amino acids and lysine contents.
Nutrient and phytochemical composition of flour made from selected cultivars of Aerial yam (Dioscorea bulbifera) in Nigeria
Flour made from DBT3075 had the highest nutrient density, with far lower anti nutritional factors, making it the predominant cultivar of choice, and profiles provide valuable data for use in the selection and application of aerial yam cultivars for functional food product development.
Characterization of chemical composition and anti-nutritional factors in seven species within the Ghanaian yam (Dioscorea) germplasm.
This study characterized the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their chemical composition and anti-nutritional factors. Matured yam
Analysis of Biochemical Composition of Yams (Dioscorea spp.) Landraces from Southwest Ethiopia
The cluster and distance analysis of biochemical traits showed the existence of eight divergent groups and maximum genetic divergence between the clusters points out the fact that hybridization among the landraces included with them would produce potential and meaningful hybrids and desirable segregants.
Proximate and Mineral Composition Variability in Ethiopian Yam ( Dioscorea spp)
The correlation study indicated that presence of significance association between nutritional content to some yam agronomic traits is indicated, and high variability was observed among and within yam species due to their proximate composition and mineral content.
Nutritional evaluation of wild yam (Dioscorea spp.) tubers of Nepal
Abstract Wild yams make a significant contribution to diets of tribal people in Nepal. However, there is insufficient study of their nutritional value. In this paper, four wild yam species: Dioscorea
Nutritional, anti-nutritional and physico-functional properties of wild edible yam (Dioscorea spp.) tubers from Koraput, India
The biochemical characterization with multivariate data analysis led to a feasible classification of the usage of wild yam species, and suggested that these wild Dioscorea species are a safe food source for local consumption and domestication, leading to potential improvement of food security.
Influence of paddy (Oryza sativa) sprouting on antioxidant activity, nutritional and anti-nutritional properties
The results revealed that the germination significantly dropped off the level of starch but increased the sugar contents after the first day of germination, and total phenols and antioxidant activity but decreased anti-nutritional factors.
Proximate composition, glycemic indices, and some factors affecting glycemic indices of underutilized tubers
The present study was conducted to determine the proximate composition, glycemic indices (GIs), and some physicochemical properties of starch of boiled tubers of Dioscorea alata (violet and white),
Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia
The purpose of this study was to investigate the influence of particle size on  the  chemical properties  of yam flour  in five  cultivars, yellow/YY, orange/OY, light purple/LPY, purple/PY, and dark


Ascorbic acid levels in Ghanaian yams.
  • D. Coursey, A. Aidoo
  • Chemistry, Medicine
    Journal of the science of food and agriculture
  • 1966
The ascorbic acid (vitamin C) levels of several Ghanaian varieties of yam (Dioscorea spp.) have been investigated and the retention of the vitamin during cooking varies from 65 to 95%, with different cooking techniques.
Ascorbic acid and dehydroascorbic acid content of tropical root crops from the South Pacific
The total vitamin C content (ascorbic acid (AA) plus dehydroascorbic acid (DAA) was estimated by HPLC for sweet potato (Ipomoea batatas), taro (Colocasia esculenta), giant taro (Alocasia
Protein Content and Amino Acid Balance of Yams
The total protein of 38 yam ( Dioscorea ) cultivars, as tested by Kjeldahl methods, and their amino acid composition, determined by high temperature hydrolysis and GLC chromatography, are reported.
Phytates in legumes and cereals.
This chapter discusses that the knowledge of phytic acid had its beginning in the discovery by Hartig, who isolated small particles or grains from the seeds of various plants, and the correlation of phytate with the cooking quality of peas was first suggested by Mattson.
Colorimetric Method for Determination of Sugars and Related Substances
Simple sugars, oligosaccharides, polysaccharides, and their derivatives, including the methyl ethers with free or potentially free reducing groups, give an orangeyellow color w-hen treated with
Oxalate in crop plants