Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour

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dc.contributor.authorAbiodun, Olufunmilola Adunni
dc.contributor.authorAkinoso, Rahman
dc.date.accessioned2018-12-07T12:31:14Z
dc.date.available2018-12-07T12:31:14Z
dc.date.issued2014
dc.description.abstractEffects 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.en_US
dc.identifier.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: 515-520en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1373
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectAnti-nutrientsen_US
dc.subjectAlkaloiden_US
dc.subjectCultivarsen_US
dc.subjectDioscorineen_US
dc.subjectDihydrodioscorineen_US
dc.subjectTrifoliate yamen_US
dc.titleEffect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flouren_US

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