Nutritional potential of yam chips (Dioscorea cayenensis and Dioscorea rotundata Poir) obtained using two methods of production in Togo

Abstract

Yam is one of the most staple foods in West African countries and provides an important part of the energetic for people. This study examines chemical composition of Dioscorea cayenensis and Dioscorea rotundata Poir species dried yam chips obtained using two methods of production in Togo. Three local varieties of yams (Koukou, Kéki and Laboco) were processed in chips and were sun dried (at 28-30°C) or oven-dried (at 50°C). Nutritive components (carbohydrates, protein fats, mineral salt, vitamin C and anti-nutritional factors) of yam chips were assessed and compared with those of fresh yam. Sugar is a major component of yam chips followed by proteins, vitamin, fats, mineral salt and antinutritionals factors. For the same variety of yam, the nutritional quality depends on the method of production followed and the drying methods.

Study of the proximate and mineral composition of different Nigerian yam chips, flakes and flours

“…However, varying ranges of values were reported for laboratory processed yam chips and flour samples. Values smaller than those obtained in this study were reported by Abioye (2012) (2.6-2.9%), Adejumo et al (2013) (2.4-2.6%) and Djeri et al (2015) (3.5-5.7%). However, all these authors used Dioscorea cayennensis subsp.…”

“…The impact of cooking on the proximate composition of water yam has also been discussed in terms of moisture, protein, carbohydrate, fibre, fat, ash and gross energy (Ezeocha and Ojimelukwe 2012). Some studies have also investigated the effect of processing conditions on the nutritional composition and functional properties of laboratory processed yam chips (Djeri et al 2015) and flour (Abioye 2012;Adejumo et al 2013;Obadina et al 2014;Ajala and Idowu 2016). Only one study, on the other hand, is available on the assessment of the effect of storage duration on the nutritional composition of yam chips from Itamerin market (Oyo state, Nigeria) (Jonathan et al 2011).…”

Physicochemical and sensory attributes of some selected varieties of white yam (<i>Dioscorea rotundata</i>)

“…Yam (Dioscorea spp) is an important multi-species tropical tuber crop that has about 600 known species (Obidiegwu and Akpabio, 2017). The most economically important species grown are white yam (Dioscorea rotundata), yellow yam (Dioscorea cayenensis), water yam (Dioscorea alata), Chinese yam (Dioscorea esculenta) aerial yam (Dioscorea bulbifera) and trifolate yam (Dioscorea dumentorum) (Djeri et al, 2015). Of all these important species, the white yam (Dioscorea rotundata) is the most preferred and widely grown specie in West Africa.…”