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Nov 24, 2014Keywords:
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Main Article Content
Nutrient and Antinutrient Profiles of Raw and Fermented Trifoliate Yam (<i>Dioscorea dumetorum</i>) Flour
Abstract
Freshly harvested trifoliate yam was subjected to natural fermentation for 24, 48 and 72hours, dried and milled to produce trifoliate yam flour. The proximate, and antinutritional levels in the flour were determined and compared with those of raw (unfermented) trifoliate yam flour. The result of the proximate analysis revealed that there was significant increase in the protein (11.41 to 13.31%), ash (2.22 to 3.20%),crude fibre (2.03 to 2.36%) and crude fat (0.71 to 2.04%) contents while the carbohydrate content decreased significantly (77.55 to 71.16%) in the fermented flour. Antinutrients such as alkaloid, saponin and flavonoids reduced significantly in the fermented sample. The reduction was progressive throughout the 72 hours fermentation period.
Keywords: Trifoliate yam, proximate composition, antinutrients, fermentation.
