The Investigation of Chemical Composition and Functional Properties of Water Yam (Dioscorea alata): Effect of Varietal Differences
DOI:
https://doi.org/10.3923/pjn.2008.342.344Keywords:
Crude protein, staple food, water yamAbstract
The nutrient components and functional properties of Discorea alata were determined. The average crude protein of D. alata was 6.7%. Carbohydrate (81.6- 87.6%) was the predominant fraction of the tuber dry mater. The mineral contents of the yam tuber varieties were also evaluated with values ranging from 240-400mg/100g, k; 190-380mg/100g, Na; 180-340mg/100, P; 20.2-80.2mg/100g, C and 24.3-97.2mg/100g, Mg. Vitamin C content of the yam tubers ranged from 16.7-28.4mg/100g, fresh weight. Significant differences in the crude protein and mineral contents were observed among the varieties. Functional property levels in the yam tubers were found to be in the range of 0.64-0.76g/cm3 (BD); 2.90-3.65g/g (WAC); 27.0-3.5 sec (wettability) and 30-50% w/v (gelation). Significant differences in the functional properties of the yam tuber varieties were also observed. The overall results are indication of good nutritional quality and functional properties of D. alata.
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Copyright (c) 2008 Asian Network for Scientific Information
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