Nutritional evaluation of wild yam (Dioscorea spp.) tubers of Nepal

Ethnobotany of <i>Dioscorea</i> L. (Dioscoreaceae), a major food plant of the Sakai tribe at Banthad Range, Peninsular Thailand

“…The protein content of food source in this study was lower than the protein content of D. hispida and D. bulbifera in the study of Rajyalakshmi & Geervai (1994) and D. bulbifera in the study of Bhandari et al (2003). Even though both species contain alkaloids and are very poisonous, they are used as supplemental food by Thai people.…”

“…Protein content, crude fat, moisture, ash and crude fiber were determined in accordance with the standard method of the AOAC as developed by Agro-Industry Development Center for Export (ADCET, Agro-Industry Faculty, PSU). The calorific values were obtained by the summation of the mean values of protein, fat and carbohydrate which were multiplied by their respective factors of 4, 9 and 4 (Bhandari et al 2003). All results for proximate composition were recorded on the basis of edible portion as g/100 g fresh weight.…”

“…Dioscorea calcicola, D. glabra, D. stemonoides and D. wallichii are the main sources of food for the Sakai people and are commonly found in the forest, whereas D. daunea is a substitute species which is only eaten during famine since it is highly toxic. The result of this study was compared with those of Bhandari et al (2003) who studied the nutritional composition of Dioscorea tubers eaten by tribal people in Nepal, and the report of Rajyalakshmi & Geervai (1994) who studied the nutritive value of food eaten by southern Indian tribes. In addition, this study compares the nutritional values of Dioscorea with those of Colocasia esculenta (L).…”

Biochemical characteristics of composite flours: influence of fermentation

“…Total aerobic mesophile flora was determined on plate count tracts, thereby preventing their absorption (DAVIS; OLPIN, 1979). Nevertheless yam makes a significant contribution to diets of people due to its good nutritional value (BHANDARI; KAWABATA; KASAI, 2003). A simple process such as fermentation significantly reduces most of the anti-nutritional factors (REDDY; PIERSON, 1994;IHSAN et al, 2003;ZAKARI, 2008).…”

The antinutritional and vitamin composition of high‐quality yam flour as affected by yam specie, pretreatment, and drying method

“…The economically cultivated yam species are white yam ( Dioscorea rotundata poir ), water yam ( Dioscorea alata ), bitter yam ( Dioscorea dumetorum ), and yellow yam ( Dioscorea cayenesis ) (Aregahegn, Chandravanshi, & Atlabachew, 2013; McAnuff, Omoruyi, Sotelo‐López, & Asemota, 2005). Bhandari, Kasai, and Kawabata (2003) reported that there are several different edible yam species and available in different tropical regions, which differ in their chemical composition and nutritional importance. Many species and cultivars of edible yams are not consumed raw because of itchiness, bitterness, or toxicity component in the raw tuber.…”