Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour
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Date
2014
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Effects of delayed harvesting and pre-treatment methods on the anti-nutritional contents of trifoliate
yam flour were examined. Trifoliate yam tubers were washed, peeled, sliced and subjected to pretreatment
methods, such as soaking, pre-cooking and blanching/soaking. The phenols, phytate, oxalate,
tannin and alkaloid profiles of the flours were evaluated and the values of phenols, tannin, oxalate and
phytate contents were 0.02–0.32, 0.04–0.53, 0.11–4.32 and 0.20–1.05 mg/100 g, respectively. The predominant alkaloids in trifoliate yam flour were dioscorine and dihydrodioscorine. The white trifoliate
yam flour had higher levels of anti-nutrients than the yellow trifoliate yam flour. Alkaloid contents of
trifoliate yam flour increased slightly with delayed harvesting periods. Blanching/soaking method
drastically reduced the anti-nutrient contents of trifoliate yam flour than other methods.
Description
Keywords
Anti-nutrients, Alkaloid, Cultivars, Dioscorine, Dihydrodioscorine, Trifoliate yam
Citation
(31) Abiodun O.A and Akinoso, R. (2014). Effect of delayed harvesting and pre-treatment methods on the anti-nutritional contents of trifoliate yam flour. Food Chemistry 146: 515-520