Chemical composition of tubers of eight genotypes and the effect of domestic cooking methods on their nutritional quality

Abstract

Raw and processed tubers from eight genotypes of yellow yam (Dioscorea cayenensis) were evaluated
for their contents of iron, zinc, calcium, phosphorus, total carotenoids, vitamin C, phytic acid and
tannin. The mean values obtained (in mg/kg on dry weight basis) were 7.2 for iron, 9.2 for zinc, 169.3 for
calcium, 1331.3 for phosphorus, 181.8 for phytate and 353.6 for tannin. Similarly, 6.31 µg/g of total
carotenoids and 37.3 mg/kg of ascorbic acid were obtained on fresh weight basis. The genotypes
differed significantly (P < 0.05) in tuber contents of zinc, calcium, phosphorus, total carotenoids and
vitamin C but they were similar with respect to iron, phytate and tannin contents. Genotype TDc 95-65
had the highest levels of zinc, calcium, total carotenoids and phytate while TDc 95-294 had the highest
levels of iron and phytate. Tubers of TDc 95-65, TDc, 95-294, TDc 04-168 and TDc 98-136 are good
sources of iron, zinc and phosphorus. The two cooking methods had little effect on the minerals but
significantly reduced the levels of total carotenoid, vitamin C, phytate and tannin contents.