Nutritional Composition and Physio-Chemical Properties of Peeled and Unpeeled Yam Flour (White Yam, Dioscorea rotundata)

Abstract

Yam is one of the major food crops in West Africa, the Caribbean, Asia, India, and part of Brazil. Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). Yam tubers have been used as a traditional food in the home with little industrial use; however, the traditional uses are diverse and the crop has more utilization potentials. The main shelf-stable product of yam is the traditional yam flour (Elubo), Yams (Dioscorea spp.) which are regarded as traditional foods that are consumed in various ways but majorly consumed as yam flour in the southwest region of Nigeria. This study investigated the physical, functional, and sensory properties and anti-nutrient contents of peeled and unpeeled yam flour. The results of the study using SPSS.PC version 23 to calculate frequency, mean, and standard deviation to confirmed the significant difference in the micronutrient content, vitamins, minerals content, and anti-nutrient properties of the 'Amala' made from the two products (peeled and unpeeled yam flour). The energy content derived from the 'amala' made from unpeeled yam flour is lesser than that of peeled yam flour, the proximate of unpeeled yam four indicated a high value than that of peeled yam flour. There is no significant difference in both samples' sensory evaluation except in the taste level. The result has shown that the consumption of unpeeled yam flour can be useful to improve nutrition status and treatment of nutrient deficiencies diseases.