A comparative assessment of nutrients and anti-nutrients contents of varieties of fried yam (<i>Dioscorea specie</i>) commonly consumed in Nigeria

Abstract

There is limited information on nutrients composition of Nigerian foods. As a result, nutrients intake from Nigerian foods is in most cases estimated using foreign food composition tables. This research determined and compared proximate composition, minerals and anti boiled fried New and old White Yam (Yellow Yam (Dioscorea cayenensis Samples were peeled, boiled and fried. Fried yam samples were analysed for moisture, protein, carbohydrate, fat, ash, fiber and mineral contents using met Analytical Chemist. Phytate and cyanide were estimated bytitration. Results were analyzed using ANOVA in GraphPad Instat software. New White Yam exhibited significantly (P<0.05) higher content in moisture (52.5 ± 8.40 g/ mg/100g); lower concentration of phytate (11.3 ± 0.08 mg/kg) and moderate concentrations of other parameters studied. Water yam contains significantly (P<0.05) higher protein (5.77 ± 0.2 %), potassium (683 ± 3.6 mg/100g) and moderate amount of other parameters studied. Yellow Yam contains significantly (P<0.05) higher magnesium (16.3 ± 1.52 mg/100g), phytate (31.2 ± 0.40 mg), lower fiber (0.9 ± 0.03 g/100g) and moderate amount of other parameters. Old Wh Yam contains significantly (P<0.05) higher carbohydrate (37.47 ± 0.5 g/100g), lower cyanide (3.2 ± 0.15 mg/kg) and moderate amount of other parameters studied. The fried yam samples studied have variable amount of nutrients and anti all yam samples studied could contribute to intake of micronutrients.

Nutritional composition, anti‐nutritional properties, and sensory attributes of fried white yam (Dioscorea rotundata) slice as influenced by different pre‐treatment methods

“…Since, the fried yam slice contained high ash content, then it is expected that the products contained appreciable quantity of mineral contents. The values of crude protein content (5.01-17.15%) of the fried yam slice were higher than the crude protein contents of 3.00% and 4.97% reported for fried yam by Adepoju (2012), and Abubakar and Gana (2017), respectively. However, the crude protein content (6.44%) of fried yam reported by Jido et al (2019) was within the values of crude protein contents of the fried yam slice.…”

“…The values obtained for proximate composition are significantly different(p < .05) with the values ranged from 32.45-38.94%, 1.91-2.48%, 5.01-17.15%, 7.06-13.26%, 2.85-3.86%, and 30.82-47.70% for moisture, total ash, crude protein, crude fat, crude fiber, and carbohydrate content, respectively. The values (32.45-38.94%) of moisture content of fried yam slice were lower than the moisture contents of 52.50% and 57.05% reported for fried yam by Abubakar andGana (2017), andJido et al (2019), respectively.…”

“…The values of total ash content (1.91-2.48%) of the fried yam slice were higher than ash content (1.86%) of fried yam reported by Jido et al (2019). The total ash content (2.80%) of fried yam reported by Adepoju (2012) was higher than the values of the fried yam slice while the ash content (2.45%) of fried yam reported by Abubakar and Gana (2017) was within the values of total ash contents of the fried yam slice. Ash content points out the mineral composition in food (Omohimi et al, 2018).…”

“…The values of carbohydrate content (30.82-47.70%) of fried yam slice were lower than the carbohydrate content of 53.80% reported for fried yam by Adepoju (2012). The values of carbohydrate content of fried yam slice were higher than the carbohydrate content of 16.72% reported for fried yam by Jido et al (2019) while the carbohydrate content (31.20%) of fried yam reported by Abubakar and Gana (2017) was within the values of carbohydrate contents of the fried yam slice. The values obtained for proximate composition of fried yam slices showed that the ash, crude protein, and crude fiber content of different four pre-treatment samples of fried yam slices were significantly higher than the ash, crude protein, and crude fiber content of control sample.…”

“…The potassium contents of 420.00 mg/100 g and 383.00 mg/100 g reported for fried yam by Adepoju (2012), and Abubakar and Gana (2017) 2010) reported that potassium is responsible for various essential cellular enzymatic reactions. The values of calcium content (17.97-65.17 mg/100 g) of fried yam slice were higher than the calcium content of 13.70 mg/100 g reported for fried yam by Abubakar and Gana (2017) while the calcium content of 61.00 mg/100 g reported for fried yam by Adepoju (2012) was within the values of calcium contents of the fried yam slice. Calcium controls the functions of muscle and nerve and also serves as a component of bones and teeth in the body (Soetan et al, 2010).…”