Assessment of Some Antinutritional Compounds and Some Organic Acids of "bÃ¨tÃ¨-bÃ¨tÃ¨"yam (<i>Dioscorea alata</i>) Tubers as Influenced by Boiling Times
Keywords:Dioscorea alata, "bÃ¨bÃ¨-bÃ¨tÃ¨", antinutritional, phenolic compounds, organic acids,
Yam tubers of "BÃ¨tÃ¨-bÃ¨tÃ¨" variety belonging to Dioscorea alata species were boiled at different times (10 min, 20 min and 30 min). Some antinutritional factors and organic acids level of tubers were analyzed using standard procedures and methods during boiling times. The boiling reduced significantly (p â‰¤ 0.05) the antinutrient contents such as total andsoluble oxalate, tannin,phytate and total phenolic compounds with respective loss of 46.92 %, 63.72 %, 38.89%, 37.02 % and 54.46 % until 30 min after boiling. It also decreased the phenolic compounds levels such as Gallic acid Catechin Quercetin Coumarin, the organic acids levels such as Tannic, fumaric, citric, Tartaric, Salicylic, Ascorbic and Sulfanilic acids at different boiling times. Furthermore, the reduction of oxalate content after the hydrothermal treatment seemed remarkable.
Akissoe N., Mestres C., Hounhouigan J., and Nago M., Biochemical origin of browning during the processing of fresh yam (Dioscorea spp.) into dried product, Journal of Agricultural and Food Chemistry, Vol. 53, no.7, pp. 2552-2557, 2003.
Babaleye T., Raising the status of the yam, a major food crop in West Africa. ANBBIA supplement issue/Ed. Vol. 463, pp. 1-3, 2003.
DjÃ¨ K.M., Dabonne S., Tagro S.G., and KouamÃ© L.P., Monitoring of some biochemical parameters of two yam species (Dioscorea Spp) tubers parts during post-harvest storage, Advance Journal of Food Science and Technology, Vol. 2, no.3, pp. 178-183, 2010.
Ondo O.P., Kevers C., and Dommes J., Effects of reducing sugar concentration on in vitro tuber formation and sprouting in yam (Dioscorea cayenensis-D. rotundata complex), Plant Cell Tissue And Organ Culture, Vol. 99, pp. 55-59, 2009.
Bourret-Cortadellas D., Ethnobotanic Study of the Dioscorea, Yams New Caledonia. Doctorate 3rd cycle. Faculty of science, Paris, France, pp 135, 1973.
Iwuoha C.I., Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers, Journal of Food Chemistry, Vol. 85, pp. 541-551, 2004.
Afoakwa E.O., Sefa-Dedeh S., Chemical composition and quality changes in trifoliate yam Dioscorea dumetorum tubers after harvest, Food Chemistry, Vol. 75, pp. 85-91, 2001.
Mweta D.E., Physicochemical, functional and structural properties of native Malawian cocoyam and sweetpotato starches, PhD thesis, Bloemfontein, University of Free State, pp. 28-75, 2009.
TrÃ¨che S., Gallon G., and Joseph A., Changes in nutrient contents during the ripening and storage of yam tubers (Dioscorea dumetorum and Dioscorearotundata) nutritional implications, Journal of Science and Technology, Vol. 3, pp. 69-79, 1982.
Amani N.G., and Kamenan A., PotentialitÃ©s nutritionnelles et technologiques traditionnelles de transformation des denrÃ©es amylacÃ©es en CÃ´te dâ€™Ivoire. In : 2Ã¨me Atelier international: Voies alimentaires dâ€™amÃ©lioration des situations nutritionnelles en Afrique de lâ€™Ouest: le rÃ´le des technologues alimentaires et des nutritionnistes (Ouagadougou 23-28 Novembre). Institut de recherche pour le dÃ©veloppement, Wageningen University, FAO, 2003.
Lebot V., Malapa R., Molisale T., and Marchand J.L., Physico-chemical characterisation of yam (Dioscorea alata L.) tubers from Vanuatu, Genetic Resources and Crop Evolution, Vol. 53, pp. 1199-1208, 2005.
SahorÃ© D., Nemlin G.J., and Kamenan A., Changes in nutrional properties of yam (Dioscorea spp), plantain (Musa spp) and cassava (Manihot esculenta) during storage, Tropical Science, Vol. 47, no. 2, pp. 81-88, 2007.
Ugwu F.M., and Oranye N.A., Effect of some processing methods on the toxic components of African bread fruit (Treculia africana), Journal of Biotechnology, Vol. 5, pp. 2329-2333, 2006.
Amarowicz R., Estrella I., Hernandez T., Robredo S., Troszynska A., Kosinska A. and Pegg R.B., Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris), Food Chemistry, Vol. 121, pp. 705-711, 2010.
AOAC (1995): Officiel Method of Analysis. Association of Agricultural Chemist, Washington D.C., pp. 34.
Swain T., Hillis W.E., The phenolic constituents of Prunus domestica I. The quantitative analysis of phenolic constituents, Journal of the Science of Food and Agriculture, Vol. 10, pp. 63-68, 1959.
Day R.A., and Underwood A.L., Quantitative analysis. 5th ed.Prentice-Hall publication, 701, 1940, Young S.M., Graves J.S., Influence of variety and treatment on Phytic acid content of wheat, Food Research, Vol. 5, pp. 103-5, 1986.
Chinma C.E., and Igyor M.A., Micronutrients and anti-nutritional contents of selected tropical vegetables grown in Southeast, Nigeria, Nigerian Food Journal, Vol. 25, no. 1, pp. 111-116, 2007.
Reddy M.B., and Love M., The impacts of food processing on the nutritional quality of vitamins and minerals, Advances in experimental medicine and biology, Vol. 459, pp. 99-106, 1999.
Makker A.O.S., and Godchild A.V., Quantifying of tannins. A laboratory manual, International centre for agricultural research in Dry Areas, Aleppo, Syria, Vol. 4, pp. 35, 1996.
Servili M, Baldioli M, Selvagini R, Macchioni A and Montedoro G. 1999. Phenolic compounds of olive fruit: on e- and two-dimensional nuclear magnetic resonance characterization of nÃ¼zhenide and its distribution in the constitutive parts of fruit. Journal of Agricultural and Food Chemistry. 47, 12-18.
Holloway W.D., Argall M.E., Jealous W.T., Lee J.A., and Bradbury J.H., Organic acid and calcium oxalate in tropical root crops, Journal of Agricultural and Food Chemistry, Vol. 37, pp. 337â€“341, 1989.
Macrae R., HPLC in food analysis (2nd ed.), London, Academic press, 1988.
Bhandari M.R., Mazumder S., and Bahl R., An educational intervention to promote appropriate complementary feeding practices and physical growth in infants and young children in rural Haryana, India, Journal of Nutrition, Vol. 134, pp. 2342â€“2348, 2004.
SahorÃ© D.A., and Amani N.G., Cooking in the water effect on some wild yam species tuber, International Journal of Education and Research, Vol. 1 No. 2, pp. 1-14 , 2013.
Shanthakumari S., Mohan V.R., and John de Britto, Nutritional evaluation and elimination of toxic principles in wild yam (Dioscorea spp.), Tropical and Subtropical Agro ecosystems, Vol. 8, pp. 319â€“325, 2008.
Khattab R.Y., Arntfield S.D., Nyachoti C.M., Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation, Food Science and Technology./LWT, Vol. 42, pp. 1107â€“1112, 2009.
Kataria A., Chauhan B.M., and Punia D., Antinutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking, Food Chemistry, Vol. 32, pp. 9â€“17, 1989.
Uzoechina O.B., Evaluation of the effect of processing techniques on the nutrient and antinutrient contents of Pigeon Pea (Cajanus cajan) seed flours, Journal of Food Science, Vol. 28, pp. 76-77, 2007.
Aletor V.A., and Adeogun O.A., Nutrients and anti-nutrients components of some tropical leafy vegetables, Journal of Food Chemistry, Vol. 54, pp. 375-379, 1995.
Nzewi D., and Egbuonu A.C.C., Effect of boiling and roasting on the proximate properties of asparagus bean (Vigna Sesquipedalis), African Journal of Biotechnology, Vol. 10, no. 54, pp. 11239-11244, 2011.
Bhandari M.R., and Kawabata J., Organic acid, phenolic content and antioxidant activity of wild yam (Dioscorea spp.) tubers of Nepal, Food Chemistry, Vol. 88, pp. 163-168, 2004.
Nwokolo E.N., Bragg D.B., Influence of phytic acid and crude fibre on the availability of minerals from four protein supplements in growing chicks, Canadian Journal of Animal Science, Vol. 57, pp. 475-477, 1977.
Okaraonye C.C., and Ikewuchi J.C., Nutritional and Antinutritional Components of Pennisetum purpureum (Schumach), Pakistan Journal of Nutrition, Vol. 8, no. 1, pp. 32-34, 2009.
Muzac-Tucker I., Asemota H.N., and Ahmad M.H., Biochemical composition and storage of Jamaican yams (Dioscorea spp.), Journal of Science and Food Agriculture, Vol. 62, pp. 219â€“224, 1993.
Rees S.B., and Harborne J.B., The role of sesqui terpene lactones and phenolics in the chemical de- fence of the chicory plant, Phytochemistry, Vol. 24, pp. 2225-2231, 1985.
Sudawadee T., and Baker A.T., Analysis and identification of phenolic compounds in Dioscorea hispida Dennst. Asian Journal of. Food and Agro-Industry,Vol. 2, no. 4, pp. 547- 560, 2009.
Martin F.M., and Ruberte R., The polyphenol of Dioscorea alata (Yam) tubers associated with oxidative browing, Journal of Agricultural and Food Chemistry, Vol. 24, no. 1, pp. 67â€“70, 1976.
Panneerselvam R., and Abdul C.J., Starch and sugar conversion in Dioscorea esculenta tubers and Curcuma longa rhizomes during storage, Caspian Journal of Environmental Sciences, Vol. 6, no. 2, pp. 151-160, 2008.
Bhandari M.R., and Kawabata J., Cooking effects on oxalate, phytate, trypsin and a amylase inhibitors of wild yam tubers of Nepal, Journal of Food Composition and Analysis, Vol. 19, pp. 524â€“530, 2006.
Wichrowska D., Rogozinska I., and Pawelzik E., Concentrations of some organic acids in potato tubers depending on weed control method, cultivar and storage conditions, The Polish Journal of Environmental Studies, Vol. 18, pp. 487-491. 2009.
Kristin Piikki, Virpi V., Katinka O., and Hakan P., Potato tuber sugars, starch and organic acids in relation to ozone exposure, Potato Research, Vol., 46, pp. 67-79, 2003.
Badshah N., and Iritani W.M., Changes in malic acid and citric acid concentration during growth and storage of patato, Pakistan Journal of Agricultural Research. Vol. 10, no. 4, pp. 350-354, 1989.
Moore S., Morgan W., and Chew M., Chinese chard, The New Rural Industries, Ed., Hyde K.W., Canberra, Rural Industries Research and Development Corporation, pp. 172-177, 1998.
Zhang D., and Hamauzu Y., Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking, Food Chemistry, Vol. 88, pp. 503-509, 2004.
Gliszczynska-Swiglo A., Ciska E., and Pawlak-Lemanska K., Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing, Food Additives and Contaminants, Vol. 23, no. 11, pp. 1088-1098, 2006.
Yvette P., Antioxidant properties of green broccoli and purple-sprouting broccoli under different cooking conditions, Bioscience Horizons, Vol. 5, pp. 1-11, 2012.
Poyrazoglu E., Gokmen V., and Artik N., Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey, Journal of Food Composition and Analysis, Vol. 15, pp. 567-575, 2002.
How to Cite
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.