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Published:
Dec 2, 2023DOI:
10.4314/jdan.v13i2.5Keywords:
Article Details
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Main Article Content
Effect of traditional food processing methods on the nutrient and anti-nutrient composition of aerial yam (Discorea bulbifera) flour
Abstract
Background: Aerial yam bulbil is one of the high-yielding food crops with quality nutrients. It has great potential to contribute to food security. However, this food crop is often underutilized. Therefore, the traditional methods of processing it into flour to increase food diversity, reduce post-harvest loss, improve nutrient quality, and reduces anti-nutrients are often unexploited in Nigeria.
Objective: The study evaluated the effect of traditional food processing methods on the nutrient and anti-nutrient composition of Aerial Yam bulbil flours.
Results: Germinated and fermented aerial yam flour had higher Protein (21.30%) and Fat (3.32%) and least carbohydrate (65.78%) and ash (3.95%), while sample UAYF and GFAYF had higher fibre (3.95%). GFAYF had higher zinc (0.13mg), iron (3.55mg), calcium (3.34mg), and phosphorous (84.39mg). GFAYF had reduced Phytate 4.73mg; Tannins (1.24mg); Hydrogen Cyanide (4.16mg); Oxalate (2.38mg); but increased Saponin (0.12mg) respectively.
Conclusion: Combined germination and fermentation improved nutritional quality and decreased the anti-nutritional content of Aerial yam flour. This product can be used for the preparation of healthy and therapeutic dishes.
