The aim of this study was to characterize 43 genotypes from five yam species [ (Poir), (Linn), (Linn), (Lam) and (Kunith) Pax] which are major land races in Nigeria in terms of their chemical composition, nutritional, anti-nutritional and mineral bioavailability. Findings showed that there was genotypic variation in terms of chemical composition, mineral profile and bioavailability of the minerals among the germplasm. had the highest cell wall carbohydrates, (cellulose: 3.2%, hemicelluloses, 2.1%, lignin, 1.1%, acid detergent fibre (ADF) 3.2%, neutral detergent fibre (NDF) 6.4%), had the highest oxalate (606 mg/kg). In conclusion, intra and inter-species variations exist among the yam germplasm in terms of their chemical composition, anti-nutritional and mineral bioavailability. Phytate content of the yam genotypes did not affect the bioavailability of Zn but Ca was affected significantly. The Ox:Ca ratio in most of the yam varieties were below one, thus bioavailability of Ca in yam by oxalate is variety dependent.

The production of biscuit from a blend of maize (Zea mays) and pigeon pea (Cajanus cajan) flour had earlier been reported in the literature. However, there is no information on the shelf stability of the biscuit. This study therefore investigated the microbial profile of the biscuit stored for 30 days at  29 oC and 70 % relative humidity. The proximate and microbiological qualities of the biscuit were determined using standard methods. Biscuit had 5.19 % moisture, 1.90 % ash, 21.59 % fat, 0.62 % crude fibre, 15.83 % protein and 54.86 % carbohydrate. The microbial load of the biscuit was below the standard limit of National Food and Drug Administration and Control (NAFDAC) on the day of production but increased above the permissible level during storage. Staphylococcus, Enterobacter and Bacillus species were found in the biscuit during storage. The public health importance of these microorganisms was discussed.Â

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