Dietary Fibre Components of Four Common Nigerian Dioscorea Species

Abara, A.E.; Tawo, EN; Obi-Abang, M.; Obochi, G.O.

doi:10.3923/pjn.2011.383.387

Cited by 5 publications

(3 citation statements)

References 11 publications

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“…The fibre content decreases as blanching time increased from 5min to 9min at 12mm and increases as blanching time decreased from 5min to 9min at 18mm. The low fibre contents of the yam flours agrees with the report of Abara, Tawo, Obi-Abang, and Obochi (2011) that white yams are low in fibre.…”

Section: Resultssupporting

confidence: 90%

Quality Attributes of Yam (Dioscorea rotundata) Flour as Affected by Some Processing Parameters

Orhevba

Ajiboye

2020

Journal of Food Technology Research

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The effect of slice thickness and blanching time on some properties of yam (Dioscorea rotundata) flour was investigated. The properties determined include moisture content, crude protein, ash content, crude fibre and carbohydrate; bulk density, water and Oil absorption capacity; taste, texture, appearance and aroma respectively. The yam tubers were sliced at 6, 12, 18mm, labeled samples A, B, C and D (control sample) and blanched at 650C for 5, 7 and 9 mins. They were dried at 600C and milled into flour. The results obtained were subjected to statistical analysis using the design expert software 7.0. The results show that slice thickness and blanching time have significant effect (p<0.05) on the fat and ash content which ranged from 3.55 to 9.40% and 1.63 to 2.51% respectively. The slice thickness and blanching time did not have significant effect on moisture content, crude fibre, protein, carbohydrate, bulk density, water absorption capacity and oil absorption capacity of the flour; they ranged from 3.88 to 13.15%, 0.37 to 1.34%, 0.19 to 2.04%, 74.86 to 87.94%, 0.73 to 0.79g/ml, 2.00 to 6.67g/ml, 0.5 to 7.5g/ml respectively. Organoleptic assessment shows that yam flour with slice thickness 18mm and blanched for 5min, 7min and 9 minutes were preferred by panelists in terms of appearance, aroma, texture and taste with mean of 4.6, 4.4, 3.7 and 4.3 respectively. The statistical analysis based on desirability function shows that yam flour sliced at 6mm and 12mm, blanched for 7 minutes respectively yielded yam flour with better nutritional and functional properties. Contribution/Originality:This study documents the effect of slice thickness and blanching time on the nutritional, functional and organoleptic properties of yam (Dioscorea rotundata) flour. The results revealed that processing parameters affected some of the quality attributes of yam flour.is the most preferred out of the other species; it is also the most widely grown because it has numerous varieties which are generally considered to be the best in terms of food quality, thus attracting the highest market value (Markson, Omosun, Madunagu, Amadioha, & Wokocha, 2010). In Nigeria, the largest yam producing states are Taraba, Niger and Benue while Nasarawa, Kogi, Ondo, Oyo and Delta states also have reasonable high levels of Yam production (Baah, 2009). Yam contains about 116-118 calories and has high amount of carbohydrate. All varieties of yam comprise of starch, water, small quantities of protein and other micro nutrients (Baah, 2009).

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Section: Resultssupporting

confidence: 90%

Quality Attributes of Yam (Dioscorea rotundata) Flour as Affected by Some Processing Parameters

Orhevba

Ajiboye

2020

Journal of Food Technology Research

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“…Several dietary fiber constituents such as hemicelluloses, cellulose, lignin and pectins have been reported in yam. Abara et al [ 98 ] examined the dietary fiber components of four raw and cooked Dioscorea species ( D. alata , D. bulbifera , D. cayenensis and D. rotundata ) using detergent system analysis and reported low levels of fiber components ranging from 0.08%–0.27% (lignin), 0.80%–1.13% (cellulose) and 0.15%–0.28% (hemicelluloses). Interestingly, no significant difference in dietary fiber was observed between the raw and cooked yams, irrespective of their species.…”

Section: Yam Nutritional Valuementioning

confidence: 99%

The Dioscorea Genus (Yam)—An Appraisal of Nutritional and Therapeutic Potentials

Obidiegwu

Lyons

Chilaka

2020

Foods

142

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The quest for a food secure and safe world has led to continuous effort toward improvements of global food and health systems. While the developed countries seem to have these systems stabilized, some parts of the world still face enormous challenges. Yam (Dioscorea species) is an orphan crop, widely distributed globally; and has contributed enormously to food security especially in sub-Saharan Africa because of its role in providing nutritional benefits and income. Additionally, yam has non-nutritional components called bioactive compounds, which offer numerous health benefits ranging from prevention to treatment of degenerative diseases. Pharmaceutical application of diosgenin and dioscorin, among other compounds isolated from yam, has shown more prospects recently. Despite the benefits embedded in yam, reports on the nutritional and therapeutic potentials of yam have been fragmented and the diversity within the genus has led to much confusion. An overview of the nutritional and health importance of yam will harness the crop to meet its potential towards combating hunger and malnutrition, while improving global health. This review makes a conscious attempt to provide an overview regarding the nutritional, bioactive compositions and therapeutic potentials of yam diversity. Insights on how to increase its utilization for a greater impact are elucidated.

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“…Dioscorea bulbifera is a rich source of primary metabolites, encompassing carbohydrates, starch, sugars, proteins, lipids, vitamins, minerals, and fibers ( Abara et al., 2011 ). Its tubers offer versatile culinary possibilities, being adaptable to roasting and cooking as a vegetable, providing sustenance for tribal communities during food crises ( Dutta, 2015 ; Ojinnaka et al., 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Low-coverage whole genome sequencing of diverse Dioscorea bulbifera accessions for plastome resource development, polymorphic nuclear SSR identification, and phylogenetic analyses

Lu,

Hu,

Sun

et al. 2024

Front. Plant Sci.

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Dioscorea bulbifera (Dioscoreaceae), a versatile herbaceous climber native to Africa and Asia, holds significant nutritional and medicinal value. Despite extensive characterization and genetic variability analyses of African accessions, studies on the genetic variation of this species in China are limited. To address this gap, we conducted low-coverage whole genome sequencing on D. bulbifera accessions from diverse regions across mainland China and Taiwan island. Our initial investigation encompassed comprehensive comparative plastome analyses of these D. bulbifera accessions, and developing plastome resources (including plastome-derived repetitive sequences, SSRs, and divergent hotspots). We also explored polymorphic nuclear SSRs and elucidated the intraspecific phylogeny of these accessions. Comparative plastome analyses revealed that D. bulbifera plastomes exhibited a conserved quadripartite structure with minimal size variation mainly attributed to intergenic spacer regions, reinforcing prior observations of a high degree of conservation within a species. We identified 46 to 52 dispersed repeats and 151 to 163 plastome-derived SSRs, as well as highlighted eight key divergent hotspots in these D. bulbifera accessions. Furthermore, we developed 2731 high-quality candidate polymorphic nuclear SSRs for D. bulbifera. Intraspecific phylogenetic analysis revealed three distinct clades, where accessions from Southeast China formed a sister group to those from South China and Taiwan island, and collectively, these two clades formed a sister group to the remaining accessions, indicating potential regional genetic divergence. These findings not only contributed to the understanding of the genetic variation of D. bulbifera, but also offered valuable resources for future research, breeding efforts, and utilization of this economically important plant species.

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Dietary Fibre Components of Four Common Nigerian Dioscorea Species

Cited by 5 publications

References 11 publications

Quality Attributes of Yam (Dioscorea rotundata) Flour as Affected by Some Processing Parameters

Quality Attributes of Yam (Dioscorea rotundata) Flour as Affected by Some Processing Parameters

The Dioscorea Genus (Yam)—An Appraisal of Nutritional and Therapeutic Potentials

Low-coverage whole genome sequencing of diverse Dioscorea bulbifera accessions for plastome resource development, polymorphic nuclear SSR identification, and phylogenetic analyses

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