The Investigation of Chemical Composition and Functional Properties of Water Yam (Dioscorea alata): Effect of Varietal Differences.

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TOPIC:

The Investigation of Chemical Composition and Functional Properties of Water Yam (Dioscorea alata): Effect of Varietal Differences.

  

ABSTRACT:

The nutrient component and functional property 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.

Keywords:  Water yam, crude protein, staple food

Aim:  The aim of this study is comparison of proximate composition

REFERENCE: E.A. Udensi1,  H.O. Oselebe2  and  O.O. Iweala1, 2008

School:

1.Department of Food Science and Technology, Abia State University, Uturu, Nigeria

2. Department of Crop Production and Landscape Management, Ebonyi State University, Abakaliki, Nigeria

Supervisor:  Unconfirmed


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