Abstract:There is limited information on nutrients composition of Nigerian foods. As a result, nutrients intake from Nigerian foods is in most cases estimated using foreign food composition tables. This research determined and compared proximate composition, minerals and anti boiled fried New and old White Yam (Yellow Yam (Dioscorea cayenensis Samples were peeled, boiled and fried. Fried yam samples were analysed for moisture, protein, carbohydrate, fat, ash, fiber and mineral contents using met Analytical Chemist. Phy… Show more
“…Since, the fried yam slice contained high ash content, then it is expected that the products contained appreciable quantity of mineral contents. The values of crude protein content (5.01-17.15%) of the fried yam slice were higher than the crude protein contents of 3.00% and 4.97% reported for fried yam by Adepoju (2012), and Abubakar and Gana (2017), respectively. However, the crude protein content (6.44%) of fried yam reported by Jido et al (2019) was within the values of crude protein contents of the fried yam slice.…”
Section: Nutritional Composition Of Fried White Yam Slicecontrasting
confidence: 66%
“…The values obtained for proximate composition are significantly different(p < .05) with the values ranged from 32.45-38.94%, 1.91-2.48%, 5.01-17.15%, 7.06-13.26%, 2.85-3.86%, and 30.82-47.70% for moisture, total ash, crude protein, crude fat, crude fiber, and carbohydrate content, respectively. The values (32.45-38.94%) of moisture content of fried yam slice were lower than the moisture contents of 52.50% and 57.05% reported for fried yam by Abubakar andGana (2017), andJido et al (2019), respectively.…”
Section: Nutritional Composition Of Fried White Yam Slicecontrasting
confidence: 60%
“…The values of total ash content (1.91-2.48%) of the fried yam slice were higher than ash content (1.86%) of fried yam reported by Jido et al (2019). The total ash content (2.80%) of fried yam reported by Adepoju (2012) was higher than the values of the fried yam slice while the ash content (2.45%) of fried yam reported by Abubakar and Gana (2017) was within the values of total ash contents of the fried yam slice. Ash content points out the mineral composition in food (Omohimi et al, 2018).…”
Section: Nutritional Composition Of Fried White Yam Slicementioning
confidence: 53%
“…The values of carbohydrate content (30.82-47.70%) of fried yam slice were lower than the carbohydrate content of 53.80% reported for fried yam by Adepoju (2012). The values of carbohydrate content of fried yam slice were higher than the carbohydrate content of 16.72% reported for fried yam by Jido et al (2019) while the carbohydrate content (31.20%) of fried yam reported by Abubakar and Gana (2017) was within the values of carbohydrate contents of the fried yam slice. The values obtained for proximate composition of fried yam slices showed that the ash, crude protein, and crude fiber content of different four pre-treatment samples of fried yam slices were significantly higher than the ash, crude protein, and crude fiber content of control sample.…”
Section: Nutritional Composition Of Fried White Yam Slicementioning
confidence: 67%
“…The potassium contents of 420.00 mg/100 g and 383.00 mg/100 g reported for fried yam by Adepoju (2012), and Abubakar and Gana (2017) 2010) reported that potassium is responsible for various essential cellular enzymatic reactions. The values of calcium content (17.97-65.17 mg/100 g) of fried yam slice were higher than the calcium content of 13.70 mg/100 g reported for fried yam by Abubakar and Gana (2017) while the calcium content of 61.00 mg/100 g reported for fried yam by Adepoju (2012) was within the values of calcium contents of the fried yam slice. Calcium controls the functions of muscle and nerve and also serves as a component of bones and teeth in the body (Soetan et al, 2010).…”
Section: Mineral Composition Of Fried White Yam Slicementioning
The study evaluated the effect of different pre-treatments on nutritional composition, anti-nutritional, and sensory attributes of fried white yam slices. Different four samples (fried boiled yam slice, fried boiled yam slice with wheat flour, fried soaked yam slice, and fried boiled yam slice with eggs) of fried yam slices were purchased from sellers in Gashua, Yobe state Nigeria and laboratory prepared fried yam slice sample which served as a control sample was used for the study. Proximate composition, mineral content, and anti-nutritional properties of fried yam slices were analyzed using standard methods.The values obtained for proximate composition and mineral content were significantly different (p < .05). The values obtained for proximate composition ranged from 32.45-
“…Since, the fried yam slice contained high ash content, then it is expected that the products contained appreciable quantity of mineral contents. The values of crude protein content (5.01-17.15%) of the fried yam slice were higher than the crude protein contents of 3.00% and 4.97% reported for fried yam by Adepoju (2012), and Abubakar and Gana (2017), respectively. However, the crude protein content (6.44%) of fried yam reported by Jido et al (2019) was within the values of crude protein contents of the fried yam slice.…”
Section: Nutritional Composition Of Fried White Yam Slicecontrasting
confidence: 66%
“…The values obtained for proximate composition are significantly different(p < .05) with the values ranged from 32.45-38.94%, 1.91-2.48%, 5.01-17.15%, 7.06-13.26%, 2.85-3.86%, and 30.82-47.70% for moisture, total ash, crude protein, crude fat, crude fiber, and carbohydrate content, respectively. The values (32.45-38.94%) of moisture content of fried yam slice were lower than the moisture contents of 52.50% and 57.05% reported for fried yam by Abubakar andGana (2017), andJido et al (2019), respectively.…”
Section: Nutritional Composition Of Fried White Yam Slicecontrasting
confidence: 60%
“…The values of total ash content (1.91-2.48%) of the fried yam slice were higher than ash content (1.86%) of fried yam reported by Jido et al (2019). The total ash content (2.80%) of fried yam reported by Adepoju (2012) was higher than the values of the fried yam slice while the ash content (2.45%) of fried yam reported by Abubakar and Gana (2017) was within the values of total ash contents of the fried yam slice. Ash content points out the mineral composition in food (Omohimi et al, 2018).…”
Section: Nutritional Composition Of Fried White Yam Slicementioning
confidence: 53%
“…The values of carbohydrate content (30.82-47.70%) of fried yam slice were lower than the carbohydrate content of 53.80% reported for fried yam by Adepoju (2012). The values of carbohydrate content of fried yam slice were higher than the carbohydrate content of 16.72% reported for fried yam by Jido et al (2019) while the carbohydrate content (31.20%) of fried yam reported by Abubakar and Gana (2017) was within the values of carbohydrate contents of the fried yam slice. The values obtained for proximate composition of fried yam slices showed that the ash, crude protein, and crude fiber content of different four pre-treatment samples of fried yam slices were significantly higher than the ash, crude protein, and crude fiber content of control sample.…”
Section: Nutritional Composition Of Fried White Yam Slicementioning
confidence: 67%
“…The potassium contents of 420.00 mg/100 g and 383.00 mg/100 g reported for fried yam by Adepoju (2012), and Abubakar and Gana (2017) 2010) reported that potassium is responsible for various essential cellular enzymatic reactions. The values of calcium content (17.97-65.17 mg/100 g) of fried yam slice were higher than the calcium content of 13.70 mg/100 g reported for fried yam by Abubakar and Gana (2017) while the calcium content of 61.00 mg/100 g reported for fried yam by Adepoju (2012) was within the values of calcium contents of the fried yam slice. Calcium controls the functions of muscle and nerve and also serves as a component of bones and teeth in the body (Soetan et al, 2010).…”
Section: Mineral Composition Of Fried White Yam Slicementioning
The study evaluated the effect of different pre-treatments on nutritional composition, anti-nutritional, and sensory attributes of fried white yam slices. Different four samples (fried boiled yam slice, fried boiled yam slice with wheat flour, fried soaked yam slice, and fried boiled yam slice with eggs) of fried yam slices were purchased from sellers in Gashua, Yobe state Nigeria and laboratory prepared fried yam slice sample which served as a control sample was used for the study. Proximate composition, mineral content, and anti-nutritional properties of fried yam slices were analyzed using standard methods.The values obtained for proximate composition and mineral content were significantly different (p < .05). The values obtained for proximate composition ranged from 32.45-
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