The quest for a food secure and safe world has led to continuous effort toward improvements of global food and health systems. While the developed countries seem to have these systems stabilized, some parts of the world still face enormous challenges. Yam (Dioscorea species) is an orphan crop, widely distributed globally; and has contributed enormously to food security especially in sub-Saharan Africa because of its role in providing nutritional benefits and income. Additionally, yam has non-nutritional components called bioactive compounds, which offer numerous health benefits ranging from prevention to treatment of degenerative diseases. Pharmaceutical application of diosgenin and dioscorin, among other compounds isolated from yam, has shown more prospects recently. Despite the benefits embedded in yam, reports on the nutritional and therapeutic potentials of yam have been fragmented and the diversity within the genus has led to much confusion. An overview of the nutritional and health importance of yam will harness the crop to meet its potential towards combating hunger and malnutrition, while improving global health. This review makes a conscious attempt to provide an overview regarding the nutritional, bioactive compositions and therapeutic potentials of yam diversity. Insights on how to increase its utilization for a greater impact are elucidated.

https://www.mdpi.com/2304-8158/9/9/1304/pdf

The Dioscorea Genus (Yam)—An Appraisal of Nutritional and Therapeutic Potentials

Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage.

/pdf/nutritional-and-microbiological-quality-of-tiger-nut-tubers-2q17broj8r.pdf

Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Physicochemical Properties of Starch from Dioscorea pyrifolia tubers.

Background: Studies on the nutritional and mineral compositions of staple foods will provide evidence to regulate intake of certain common foods for optimal health condition. Aim: To estimate the proximate, mineral and starch characteristics of five local varieties, D. purpurea, D. atropurpurea, D. liliopsida (purple yam), D. vilgaris, and D. villosa of Dioscorea alata grown in Izzi Area of Ebonyi State, Nigeria. Methodology: Five (5) commonly cultivated varieties of D. alata were sampled, each variety in triplicates, and prepared for analysis by peeling, dicing, drying and milling into flour. The proximate, nutritional and starch characteristics were determined by standard methods. Minerals were quantified by Atomic Absorption Spectrophotometric Method. Original Research Article Oko and Famurewa; BJAST, 6(2): 145-152, 2015; Article no.BJAST.2015.075 146 Results: The results showed that the varieties has moisture content 9.20-10.30%, ash content 2.48-3.53%, fiber content 3.31-3.53%, fat content 1.62-2.41%, protein content 8.40-10.46%, and carbohydrate content 70.88-73.90%. There were significant differences (P<.05) in the proximate compositions within the varieties. The ranges of minerals in mg per kg (dry weight) were Na 16.3824.84, K 97.78-141.14, Ca 79.99-269.75, Mg 18.55-31.53, P 114.65-211.63, Fe 15.18-30.86. Glycaemic index ranged from 35.56-41.31, amylose content 12.42-16.11% and gelatinization temperature 85.00-87.00°C. Conclusion: The results indicate that the protein and fiber contents of D. alata varieties estimated in this study were high. The low glycemic index confirmed the yam varieties as low glycemic index food. It was concluded that the yam varieties are good sources of protein nutrient and suitable staple food for the diabetics. However, low mineral compositions were reported. Therefore, there is a need for intense cultivation of improved varieties for improved mineral intake from the yam by the consumers.

Estimation of Nutritional and Starch Characteristics of Dioscorea alata (Water Yam) Varieties Commonly Cultivated in the South-Eastern Nigeria

This study evaluated the effects of boiling on the functional, thermal properties and chemical composition of Mexican jackfruit seed meals. The raw and boiled samples did not show differences (P > 0.05) in their protein (13.52 g/100 g) and raw fiber (3.81 g/100 g) contents. The boiled sample showed increased (P < 0.05) L* (76.68), water absorption capacity (3.34 g/g), and water solubility capacity (14.65%) and reduced a* (3.23), b* (17.15), C* (17.45), ho (79.34), pH (6.32), and bulk density (0.59 g/cm3), as well as the lowest gelation concentration (8% w/v); additionally, it did not show foaming capacity. The raw sample showed two endothermic transitions: the gelatinization of starch (71.82 at 87.57 oC) and the disruption of the amylose-lipid complex (113.60 at 120.56 oC), whereas the boiled sample only exhibited one transition: the breakdown of the amylose-lipid complex (113.62 at 119.25 oC). Jackfruit meal can be used as the main ingredient in formulations or composite meals when developing new products.

/pdf/effects-of-boiling-on-the-functional-thermal-and-1j0e2spzt3.pdf

Effects of boiling on the functional, thermal and compositional properties of the Mexican jackfruit (Artocarpus heterophyllus) seed jackfruit seed meal properties.

Raw and boiled water yam tubers (Dioscorea alata) were analyzed for proximate contents such as ash, crude protein, carbohydrate, crude fibre, crude lipid, energy and anti-nutrients using standard procedures and methods. The crude protein contents (10.27%), ash (2.93%) and lipid (0.15%) were significantly (p<0.05) lowered in the boiled tubers while the carbohydrate (76.57%) significantly (p<0.05) increased in the boiled tubers. The antinutrients; alkaloids (2.77%), saponins (2.71%), flavonoids (1.38%) and tannins (0.21%) significantly (p<0.05) reduced in the boiled tubers. It was concluded that boiling had both positive and negative effect on water yam. A cooking time of between 30 and 60 min at 100°C was recommended for D. alata.

	 

	Key words: Water yam, boiling, proximate content, anti-nutrients.

The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata )

Biscuits are ready-to-eat nutritious baked snacks that are available in different shapes and sizes. One of the problems that militate against food security in developing countries such as Nigeria is postharvest loss and underutilization of locally cultivated food crops. This study aimed at evaluating the quality of biscuits produced from wheat, tiger nut and orange fleshed sweet potato flours. Wheat flour was substituted with tiger nut and orange fleshed sweet potato (OFSP) flours for the production of biscuits. While constant 10% tiger nut flour was used in each of the six formulations, the OFSP flour portions were increased from 5 to 30%. A 100% wheat flour served as control. The functional properties of the flours, proximate composition, energy value, vitamin contents, physical and sensory properties of the biscuits were determined using standard methods. The result of the functional properties showed no significant differences (p>0.05) in the bulk densities and gelatinization temperatures of the flour blends. There was significant (p<0.05) reduction in the moisture content of the biscuit samples made from the composite flours compared to the control biscuit sample. Inclusion of tiger nut and sweet potato flour led to increase in the fat, fibre, carbohydrate content and energy values of the biscuit samples. The pro-vitamin A and vitamin C increased as the proportion of orange sweet potato increased and in all the composite biscuits containing tiger nut flour. There were no significant differences (p>0.05) in the thickness, spread ratio and volume of the biscuits. The results of the sensory properties

EVALUATION OF BISCUITS PRODUCED FROM WHEAT (Triticum aestivum), TIGER NUT (Cyperus esculentus) AND ORANGE FLESHED SWEET POTATO (Ipomea batatas) FLOURS

The increasing nutritional awareness of consumers has necessitated investigations into the incorporation of nutrient dense underutilized crops such as Bambara groundnut and velvet tamarind into baked products. This study was aimed at assessing the suitability of different proportions (80:15:5, 75:20:5. 70:25:5, 65:30:5) of wheat, bambara groundnut, velvet tamarind composite flours for cake production with 100% wheat flour as the control. The functional properties of the composite flours were evaluated and the cakes were analyzed for physical, proximate, mineral and sensory properties using standard methods. There was no significant difference (p>0.05) in the bulk densities and swelling index between the composite flours (up to 25% substitution) and the control. The water absorption capacity (WAC), gelatinization temperature and time of the flour samples increased (0.85 to 1.10 %, 69.50 to 80oC and 1.47 to 12.41s respectively) with increase in bambara groundnut flour substitution. Likewise the weight of the cake samples while the height and oven spring reduced with increase in bambara groundnut flour. The protein, ash, calcium, sodium and potassium content of the cake samples increased (7.69 to 12.70%, 1.99 to 2.36%, 20.50 to 31.30 mg/100g, 216.79 to 278.36 mg/100g and 548.55 to 836.92 mg/100g respectively) with inclusion of bambara groundnut and tamarind flour. The sensory properties of the cake samples were adversely affected by inclusion of bambara groundnut and velvet tamarind however they were still acceptable. The study concludes that production of cake from wheat/bambara groundnut/ velvet tamarind composite flour enhanced the nutrient content of the product and hence should be 

QUALITY EVALUATION OF CAKE FROM WHEAT, BAMBARA GROUNDNUT (Vigna subterranean) and VELVET TAMARIND (Dalium guineense) FLOUR BLENDS

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The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata )

EVALUATION OF BISCUITS PRODUCED FROM WHEAT (Triticum aestivum), TIGER NUT (Cyperus esculentus) AND ORANGE FLESHED SWEET POTATO (Ipomea batatas) FLOURS

QUALITY EVALUATION OF CAKE FROM WHEAT, BAMBARA GROUNDNUT (Vigna subterranean) and VELVET TAMARIND (Dalium guineense) FLOUR BLENDS