Assessment of Some Antinutritional Compounds and Some Organic Acids of "bètè-bètè"yam (Dioscorea alata) Tubers as Influenced by Boiling Times

Authors

  • Assa Cyrille Didier
  • Konan Kouassi Hubert Université Nangui Abrogoua UFR Sciences et Technologie des Aliments Laboratoire de Biochimie et Technologie des Aliments 22 BP 1297 Abidjan 22
  • Kouakou Martin Djè
  • Fankroma Martial Koné
  • Assoi Yapi Desiré Yapi
  • Jean Parfait N’guessan Eugène Kouadio
  • Lucien Patrice Kouamé

Keywords:

Dioscorea alata, "bèbè-bètè", antinutritional, phenolic compounds, organic acids,

Abstract

Yam tubers of "Bètè-bètè" 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 ≤ 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.

 

References

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.

Djè K.M., Dabonne S., Tagro S.G., and Kouamé 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.

Trèche 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., Potentialités nutritionnelles et technologiques traditionnelles de transformation des denrées amylacées en Côte d’Ivoire. In : 2ème Atelier international: Voies alimentaires d’amélioration des situations nutritionnelles en Afrique de l’Ouest: le rôle des technologues alimentaires et des nutritionnistes (Ouagadougou 23-28 Novembre). Institut de recherche pour le développement, 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.

Sahoré 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 nüzhenide 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. 337–341, 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. 2342–2348, 2004.

Sahoré 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. 319–325, 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. 1107–1112, 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. 9–17, 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. 219–224, 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. 67–70, 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. 524–530, 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.

Downloads

Published

2014-08-14

Issue

Section

Articles

How to Cite

Assessment of Some Antinutritional Compounds and Some Organic Acids of "bètè-bètè"yam (Dioscorea alata) Tubers as Influenced by Boiling Times. (2014). Asian Journal of Applied Sciences, 2(4). https://ajouronline.com/index.php/AJAS/article/view/1440

Similar Articles

21-30 of 674

You may also start an advanced similarity search for this article.