Chemical compositions and enzyme activity changes occurring in yam (Dioscorea alata L.) tubers during growth

Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches

“…It is quite clear from the results that yam tubers exhibited the greatest level of protein content (12.10 g/100 g) as compared to other tested samples (5.96 and 4.15 g/100 g). The ash content of root and tuber crops appears to be higher than other tuber samples Huang, Chiang, et al, 2007;Treche & Agbor-Egbe, 1996), although lipid content seems to be lower than the corresponding value reported elsewhere for other root and tuber crops, such as cassava or potato.…”

“…Approximately 80 g/100 g of root and tuber crops' dry matter is made up of carbohydrates, which consist mainly of starch, mucilage, and sugars (Huang, Chiang, Chen, & Wang, 2007;Kim, Wiesenborn, Orr, & Grant,1995). Due to their high starch content, root and tuber crops play a significant role in the manufacturing, and are also used as ingredients of fabricated foods around the world.…”

Phenolic content and antioxidant activity of some under-utilized Nigerian yam (Dioscorea spp.) and cocoyam (Xanthosomamaffa (scoth)) tubers

“…Yam and cocoyam production not only contribute to the subsistent economy among the rural farmers, they are the major source of calories, essential micro-nutrients and phytochemical compounds. Some of these micronutrients are iron, zinc, ascorbic acid, pro-vitamin A carotenoids, polyphenol and flavonoids [1, [5][6][7][8][9][10].…”

Textural and sensory properties of salted noodles containing purple yam flour

“…Purple yams (Dioscorea alata L.) belonging to the Dioscorea genus are cultivated throughout the subtropical and tropical regions of the world for their edible corms, which constitute a staple food for many people in many tropical countries in West Africa, South Asia and South America (Huang, Chiang, Chen, & Wang, 2007). Many literatures demonstrated that the purple yam possesses highly nutritional and functional components, such as mucin, dioscin, allantoin, choline and essential amino acids (Bhandari, Kasai, & Kawabata, 2003).…”