Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia

Abstract

Abstract. 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 purple/DPY. With a mesh sieve, three flour fractions were separated according to particle size: small (128.6-139.7 µm), medium (228.7-257.9 µm), and large (475.4-596.3 µm). The content of moisture (6.81-11.26 %db) and lipids (4.48-9.85 %db) decreased with the increase of particle size, while proteins (4.48-9.85 %db) and carbohydrates (78.12-83.76 %db) were not influenced by particle size. Folin-Ciocalteu reagent and chlorogenic acid were used as standard to investigate the total phenolic compounds in the yam flour, and high-performance liquid chromatography (HPLC) was used to investigate the anthocyanin and carotene contents. It was found that there was no size influence on the content of phenolics (0.27-2.82 %db), anthocyanin (2.25-15.27 mg/100g db) in LPY, PY, DPY or carotene (23.75-132.12 mg/100g db) in YY, OY. The differences in chemical composition were due to differences in particle size and heat treatment, but may also have been caused by the different composition of the milling process.

Nutritional Composition of Flour Blends from Water Yam, Yellow Maize and African Yam Bean

“…Water yam flour carbohydrate content in this study was comparable to earlier reported values [39,40]. However, Ezeocha and Ojimelukwe [33] reported a lower value for carbohydrate content of water yam.…”

Biochemical Composition and Nutritional Value of Fresh Tuber of Water Yam (Dioscorea alata L.) Local Accessions from East Java, Indonesia

“…However, it was lower than that reported by Baah, Maziya-Dixon, Asiedu, Oduro, & Ellis (2009) that showed protein content ranged from 4.3% to 8.7%. It was also considered lower than the previous study subjected to other local accessions of water yam in Indonesia by Nadia et al (2015) showing that the protein content ranged between 4.48% to 9.85%. Nonetheless, in average the protein content of water yam local accessions in the present study was higher than that of other tuber and root crops reported by Chandrasekara & Josheph Kumar (2016) also Haytowitz et al (2019), such as cassava (1.4%), sweet potato (1.6%), and quite similar to potato (2.57%).…”

Carbohydrate and bioactive compounds composition of starchy tropical fruits and tubers, in relation to pre and postharvest conditions: A review

“…Genotype is a main source of variability in the micronutrient content in starchy resources as reported in sweet potato, yam, and banana (Nadia et al., ; Shih, Kuo, & Chiang, ; Singh, Pal Singh, Kaur, & Singh, ). In yam, species influence total phenolic content.…”

“…However, most studies on the phenolic profile have dealt with HPLC or HP‐TLC techniques (Champagne et al., ; Lebot et al. ; Nadia et al., ). So, individual phenols have been tentatively identified.…”