Nutrient and phytochemical composition of flour made from selected cultivars of Aerial yam (Dioscorea bulbifera) in Nigeria
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Date
2019
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Abstract
Aerial yam is a high yielding but underutilized yam species, with many varieties available worldwide. In-depth
study of its different cultivars is scanty and may provide basic information on its food value. Consequently,
fifteen cultivars were processed into flour and evaluated for nutrient and phytochemical contents using standard
methods. Flour made from these cultivars had low ranges of lipid (0.51-0.97%) and moisture (5.31-10.94%)
contents but high carbohydrate (74.18-83.94 %.) and energy (1425.75-1536.12 kJ/100 g) values. Crude Ash,
fibre and protein components were (2.04-5.59%), (0.69- 2.50%) and (3.55-8.64%) respectively. Potassium (917-
1560 mg/100 g) was the most abundant mineral. Cultivars were also high in Calcium, Magnesium, Phosphorus
and Iron with ranges (503-1190 mg/100 g), (72.6-163 mg/100 g), (577-1070 mg/100 g) and (4.6-11.1 mg/
100 g) respectively, but low in Na (43-190 mg/100 g) and Zn (0.80-2.21 mg/100) contents. Anti-nutritional
factors Tannins (0.19-0.97 mg/100 g), Phytate (1.22-2.96 mg/100 g) and Oxalates(0.23-1.04 mg/100 g) were
also evident. Amongst the cultivars, flour made from DBT3075 had the highest nutrient density, with far lower
anti nutritional factors, making it the predominant cultivar of choice. These profiles provide valuable data for
use in the selection and application of aerial yams cultivars for functional food product development.