Proximate and Mineral Composition Variability in Ethiopian Yam (<i>Dioscorea</i> spp)

Atnafua Bekele; Endashaw Bekele

doi:doi:10.11648/j.jfns.20180601.12

| Peer-Reviewed

Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp)

Atnafua Bekele, Endashaw Bekele

Published in Journal of Food and Nutrition Sciences (Volume 6, Issue 1)

Received: 26 May 2017 Accepted: 14 August 2017 Published: 20 December 2017

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Fourty two yam (Dioscorea species) sprouted tubers were collected from six different major growing regions of Ethiopia and planted at Hawasa Agricultural Research Center. The Dioscorea species considered in this study were D. bulbifera, D. abyssinica, D. cayenensis, D. rotundata, D. praehensilis, and D. alata. Five Proximate compositions (moisture, ash, crude fat, crude protein and crude fibre) and four minerals content (calcium, phosphorous, zinc and iron) were determined from 100g yam tubers at Ethiopian Health and Nutrition Research Insititute (EHNRI). High variability was observed among and within yam species due to their proximate composition and mineral content. The range of protein, moisture, iron, fat, fibre, ash, zinc, calcium and phosphorous content for all the fresh yam tubers observed in the study were between (3.13% - 6.29%),(4.67% -13.57%), (17.21mg/100g. - 90.85mg/100g), (0.26% - 7.86%), (1.82% - 6.36%), (1.68% - 4.41%), (0.38 mg/100g - 8.33 mg/100g), (6.3 mg/100g - 121.26 mg/100g) and (8.72 mg/100g. - 56.12 mg/100g) respectively. The correlation study indicated that presence of significance association between nutritional content to some yam agronomic traits.

Published in	Journal of Food and Nutrition Sciences (Volume 6, Issue 1)
DOI	10.11648/j.jfns.20180601.12
Page(s)	12-17
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Dioscorea, Proximate, Mineral, Correlation

References

[1]	Ugwu, F. (2009). The potentials of roots and tubers as wearing food. Pakistan Journal of Nutrition. 8: 1701-1705.
[2]	Hahn, S. (1995). Yams. In: Evolution of crop plants, Smartt J and Simmonds NW (eds.) second edition ⁶Longman Group Limited, UK.
[3]	Craufurd, Q., Summerfield, J., and Asiedu, R. (2006). Dormancy in yams. Expl Agric. (2001), 37: 141-181.
[4]	Orkwor, G., (1998). The importance of yams. In: Food yams. Advances in research. International Institute of Tropical Agriculture, Nigeria. Orkwor GC, Opara, L. (1999). Yam storage. In: Bakker-Arkema et al. (eds). CIGR Handbook of Agricultural Engineering Volume IV Agro Processing. The American Society of Agricultural Engineers, St. Joseph, MI.
[5]	Okaka, J., Okorie, P., and Ozon, O., (1991). Quality Evaluation of sun dried yam chips. Tropical Science 30: 365-275.
[6]	Elisabeth Anne Hildebrand (2003). Motives and op- portunities for domestication: an ethno archaeology- cal study in southwest Ethiopia. Journal of Anthrop- ological Archaeology 22 (2003) 358–375.
[7]	Ellahi, B., Salman, A. and Sheikh, S. (2007). Estimation of Nutritional Value and Trace Elements Content of Charthamus Oxyacantha, Erucasativa and Plantago Ovata, Pak. J. Bot., 39(4): 1181-1187, 2007.
[8]	Lape, I. M. and Treche, S. (1994). Nutritional quality of yam (Dioscorea dumetorum and D. rotundata) flours for growing rats. J. Sci. Food Agric., 66(4): 447- 455.
[9]	Esayas Ayele (2009). Effect of Boiling Temperatures on Mineral Content and Anti nutritional Factors of Yam and Taro Grown in Southern Ethiopia. A thesis for the degree of Master of Science in Food Science and Nutrition, Addis Ababa University, Addis Ababa.
[10]	Wanasundera, J. and Ravindran, G. (1994). Nutritional assessment of yam (Dioscorea alata) tubers. Plant Foods for Human Nutrition 46(1), 33–39. Quoted in Jane N. (2010). Yam Nutrition, nutrient disorders and soil fertility management. Australian Centre for International Agricultural Research.
[11]	Bradbury, J., and Holloway, W. (1988). Chemistry of Tropical Root Crops: Significance for Nutrition and Agriculture in the Pacific. ACIAR Monograph, Australian Centre for International Agricultural Research.
[12]	Osagie, A. and Eka, O. (1998). Chemical Composition of Root and Tuber crops. In: Nutritional quality of plant foods. Department of biochemistry, University of Benin, Nigeria.
[13]	Opara, L. (1999). Yam storage. In: CIGR Handbook of Agricultural Engineering Volume IV Agro Processing. The American Society of Agricultural Engineers, St. Joseph, MI.
[14]	Zinash, D. (2008). Minim izing Post harvest Losses in Yam (Dioscorea spp.). In: Using Food Science and Technology to Improve Nutrition and Promote National Development, Robertson, G. L. & Lupien, J. R. (Eds), International Union of Food Science & Technology.
[15]	Hahn S., Osiru D., Akoroda M. & Otoo J. (1987). Yam production and its future prospects. Outlook Agric 16: 105-110.
[16]	Zinash, D. (2008). Minimizing Postharvest Losses in Yam (Dioscorea spp.). In: Using Food Science and Technology to Improve Nutrition and Promote National Development, Robertson, G. L. & Lupien, J. R. (Eds), International Union of Food Science & Technology.
[17]	Onwume., I. (1978). The tropical tuber crops: Yams, cassava, sweet potato and coco yams. Chichester: John Wiley & Sons.
[18]	Baquar, S., Oke, O. (1977). Mineral constituents of Nigerian Yams. Nutr Rep Int 15: 265-272.
[19]	Ojo, D., Omikunle O., Oduaye O., Ajala M., Ojunbaye, S. (2006). Heritability, character correlation and path coefficient analysis among six inbred lines of maize (Zea mays L.). World Journal of Agricultural Science 2(3): 352-358, Cotonou, Benin.
[20]	Pandey, S. and Sinha, B. (1999). Plant physiology, third edition, Vikas Publishing house, New Delhi, India.
[21]	Jane, N. (2010). Yam Nutrition, nutrient disorders and soil fertility management. Australian Centre for International Agricultural Research.

Cite This Article

Plain Text BibTeX RIS

APA Style

Atnafua Bekele, Endashaw Bekele. (2017). Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp). Journal of Food and Nutrition Sciences, 6(1), 12-17. https://doi.org/10.11648/j.jfns.20180601.12

Copy | Download

ACS Style

Atnafua Bekele; Endashaw Bekele. Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp). J. Food Nutr. Sci. 2017, 6(1), 12-17. doi: 10.11648/j.jfns.20180601.12

Copy | Download

AMA Style

Atnafua Bekele, Endashaw Bekele. Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp). J Food Nutr Sci. 2017;6(1):12-17. doi: 10.11648/j.jfns.20180601.12

Copy | Download

@article{10.11648/j.jfns.20180601.12,
  author = {Atnafua Bekele and Endashaw Bekele},
  title = {Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {6},
  number = {1},
  pages = {12-17},
  doi = {10.11648/j.jfns.20180601.12},
  url = {https://doi.org/10.11648/j.jfns.20180601.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20180601.12},
  abstract = {Fourty two yam (Dioscorea species) sprouted tubers were collected from six different major growing regions of Ethiopia and planted at Hawasa Agricultural Research Center. The Dioscorea species considered in this study were D. bulbifera, D. abyssinica, D. cayenensis, D. rotundata, D. praehensilis, and D. alata. Five Proximate compositions (moisture, ash, crude fat, crude protein and crude fibre) and four minerals content (calcium, phosphorous, zinc and iron) were determined from 100g yam tubers at Ethiopian Health and Nutrition Research Insititute (EHNRI). High variability was observed among and within yam species due to their proximate composition and mineral content. The range of protein, moisture, iron, fat, fibre, ash, zinc, calcium and phosphorous content for all the fresh yam tubers observed in the study were between (3.13% - 6.29%),(4.67% -13.57%), (17.21mg/100g. - 90.85mg/100g), (0.26% - 7.86%), (1.82% - 6.36%), (1.68% - 4.41%), (0.38 mg/100g - 8.33 mg/100g), (6.3 mg/100g - 121.26 mg/100g) and (8.72 mg/100g. - 56.12 mg/100g) respectively. The correlation study indicated that presence of significance association between nutritional content to some yam agronomic traits.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp)
AU  - Atnafua Bekele
AU  - Endashaw Bekele
Y1  - 2017/12/20
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.20180601.12
DO  - 10.11648/j.jfns.20180601.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 12
EP  - 17
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20180601.12
AB  - Fourty two yam (Dioscorea species) sprouted tubers were collected from six different major growing regions of Ethiopia and planted at Hawasa Agricultural Research Center. The Dioscorea species considered in this study were D. bulbifera, D. abyssinica, D. cayenensis, D. rotundata, D. praehensilis, and D. alata. Five Proximate compositions (moisture, ash, crude fat, crude protein and crude fibre) and four minerals content (calcium, phosphorous, zinc and iron) were determined from 100g yam tubers at Ethiopian Health and Nutrition Research Insititute (EHNRI). High variability was observed among and within yam species due to their proximate composition and mineral content. The range of protein, moisture, iron, fat, fibre, ash, zinc, calcium and phosphorous content for all the fresh yam tubers observed in the study were between (3.13% - 6.29%),(4.67% -13.57%), (17.21mg/100g. - 90.85mg/100g), (0.26% - 7.86%), (1.82% - 6.36%), (1.68% - 4.41%), (0.38 mg/100g - 8.33 mg/100g), (6.3 mg/100g - 121.26 mg/100g) and (8.72 mg/100g. - 56.12 mg/100g) respectively. The correlation study indicated that presence of significance association between nutritional content to some yam agronomic traits.
VL  - 6
IS  - 1
ER  -

Copy | Download

Author Information

Atnafua Bekele

South Agricultural Research Institute, Hawasa Agricultural Research Centre, Hawasa, Ethiopia
Endashaw Bekele

Cellular and Molecular Biology Department, Addis Ababa Universities, Addis Ababa, Ethiopia

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Atnafua Bekele, Endashaw Bekele. (2017). Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp). Journal of Food and Nutrition Sciences, 6(1), 12-17. https://doi.org/10.11648/j.jfns.20180601.12

Copy | Download

ACS Style

Atnafua Bekele; Endashaw Bekele. Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp). J. Food Nutr. Sci. 2017, 6(1), 12-17. doi: 10.11648/j.jfns.20180601.12

Copy | Download

AMA Style

Atnafua Bekele, Endashaw Bekele. Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp). J Food Nutr Sci. 2017;6(1):12-17. doi: 10.11648/j.jfns.20180601.12

Copy | Download

@article{10.11648/j.jfns.20180601.12,
  author = {Atnafua Bekele and Endashaw Bekele},
  title = {Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {6},
  number = {1},
  pages = {12-17},
  doi = {10.11648/j.jfns.20180601.12},
  url = {https://doi.org/10.11648/j.jfns.20180601.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20180601.12},
  abstract = {Fourty two yam (Dioscorea species) sprouted tubers were collected from six different major growing regions of Ethiopia and planted at Hawasa Agricultural Research Center. The Dioscorea species considered in this study were D. bulbifera, D. abyssinica, D. cayenensis, D. rotundata, D. praehensilis, and D. alata. Five Proximate compositions (moisture, ash, crude fat, crude protein and crude fibre) and four minerals content (calcium, phosphorous, zinc and iron) were determined from 100g yam tubers at Ethiopian Health and Nutrition Research Insititute (EHNRI). High variability was observed among and within yam species due to their proximate composition and mineral content. The range of protein, moisture, iron, fat, fibre, ash, zinc, calcium and phosphorous content for all the fresh yam tubers observed in the study were between (3.13% - 6.29%),(4.67% -13.57%), (17.21mg/100g. - 90.85mg/100g), (0.26% - 7.86%), (1.82% - 6.36%), (1.68% - 4.41%), (0.38 mg/100g - 8.33 mg/100g), (6.3 mg/100g - 121.26 mg/100g) and (8.72 mg/100g. - 56.12 mg/100g) respectively. The correlation study indicated that presence of significance association between nutritional content to some yam agronomic traits.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp)
AU  - Atnafua Bekele
AU  - Endashaw Bekele
Y1  - 2017/12/20
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.20180601.12
DO  - 10.11648/j.jfns.20180601.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 12
EP  - 17
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20180601.12
AB  - Fourty two yam (Dioscorea species) sprouted tubers were collected from six different major growing regions of Ethiopia and planted at Hawasa Agricultural Research Center. The Dioscorea species considered in this study were D. bulbifera, D. abyssinica, D. cayenensis, D. rotundata, D. praehensilis, and D. alata. Five Proximate compositions (moisture, ash, crude fat, crude protein and crude fibre) and four minerals content (calcium, phosphorous, zinc and iron) were determined from 100g yam tubers at Ethiopian Health and Nutrition Research Insititute (EHNRI). High variability was observed among and within yam species due to their proximate composition and mineral content. The range of protein, moisture, iron, fat, fibre, ash, zinc, calcium and phosphorous content for all the fresh yam tubers observed in the study were between (3.13% - 6.29%),(4.67% -13.57%), (17.21mg/100g. - 90.85mg/100g), (0.26% - 7.86%), (1.82% - 6.36%), (1.68% - 4.41%), (0.38 mg/100g - 8.33 mg/100g), (6.3 mg/100g - 121.26 mg/100g) and (8.72 mg/100g. - 56.12 mg/100g) respectively. The correlation study indicated that presence of significance association between nutritional content to some yam agronomic traits.
VL  - 6
IS  - 1
ER  -

Copy | Download