Abiodun, Olufunmilola AdunniAkinoso, Rahman2018-12-072018-12-072014(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: 515-520http://hdl.handle.net/123456789/1373Effects 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.enAnti-nutrientsAlkaloidCultivarsDioscorineDihydrodioscorineTrifoliate yam