Abstract
Aerial yam is a high yielding but underutilized yam species, with many varieties available worldwide. In-depth study of its different cultivars is scanty and may provide basic information on its food value. Consequently, fifteen cultivars were processed into flour and evaluated for nutrient and phytochemical contents using standard methods. Flour made from these cultivars had low ranges of lipid (0.51-0.97%) and moisture (5.31-10.94%) contents but high carbohydrate (74.18-83.94 %.) and energy (1425.75-1536.12 kJ/100 g) values. Crude Ash, fibre and protein components were (2.04-5.59%), (0.69- 2.50%) and (3.55-8.64%) respectively. Potassium (917-1560 mg/100 g) was the most abundant mineral. Cultivars were also high in Calcium, Magnesium, Phosphorus and Iron with ranges (503-1190 mg/100 g), (72.6-163 mg/100 g), (577-1070 mg/100 g) and (4.6-11.1 mg/100 g) respectively, but low in Na (43-190 mg/100 g) and Zn (0.80-2.21 mg/100) contents. Anti-nutritional factors Tannins (0.19-0.97 mg/100 g), Phytate (1.22-2.96 mg/100 g) and Oxalates(0.23-1.04 mg/100 g) were also evident. Amongst the cultivars, flour made from DBT3075 had the highest nutrient density, with far lower anti nutritional factors, making it the predominant cultivar of choice. These profiles provide valuable data for use in the selection and application of aerial yams cultivars for functional food product development.
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