Articles
DIOSCOREA DUMETORUM: A HANDICAPPED BUT POTENTIAL FOOD SOURCE
Article number
380_105
Pages
520 – 520
Language
English
Abstract
Severe postharvest hardening problem limits the productionand consumption of Dioscorea domentorum. It is a food source of high potential.
It is high yielding, rich in protein (9.6% dry weight basis), and balanced in essential aminoacids.
Studies have shown that up to 2 months after harvest, hardening does not affect the chemical composition of the yam significantly.
In vitro and in vivo experiments have demonstrated the good digestibility of the starch and the easy bioavailability of its protein and other nutrients.
Likewise, omparative metabolic studies on rats and school age children with diets based on instant flour from D. dometorum or D. rotundata have shown a higher nutritional efficiency of the former.
We also report that tubers of D. dumetorum are like cereals in being a promising infant food source.
Its amylase-rich flour obtainable from germinating tubers for the preparation of gruels with low bulk (low hot paste viscosited), high proteinand energy density, and liquid or semi-liquid consistency suitable for infants.
Given these qualities, more research on the biochemistry, processing, and nutritional evaluation of this yam is necessary to make existing cultivars more useful as food.
It is high yielding, rich in protein (9.6% dry weight basis), and balanced in essential aminoacids.
Studies have shown that up to 2 months after harvest, hardening does not affect the chemical composition of the yam significantly.
In vitro and in vivo experiments have demonstrated the good digestibility of the starch and the easy bioavailability of its protein and other nutrients.
Likewise, omparative metabolic studies on rats and school age children with diets based on instant flour from D. dometorum or D. rotundata have shown a higher nutritional efficiency of the former.
We also report that tubers of D. dumetorum are like cereals in being a promising infant food source.
Its amylase-rich flour obtainable from germinating tubers for the preparation of gruels with low bulk (low hot paste viscosited), high proteinand energy density, and liquid or semi-liquid consistency suitable for infants.
Given these qualities, more research on the biochemistry, processing, and nutritional evaluation of this yam is necessary to make existing cultivars more useful as food.
Authors
I. Mbome, T. Egbe
Keywords
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