Abstract
SummaryWater yam (Dioscoreaalata) provides sufficient nutrients in terms of protein (10.075 ± 0.02%), fibre (3.40 ± 0.03%) and minerals (potassium and phosphorous). However, due to the presence of anti‐nutritional factors such as saponins, water yam causes throat irritation. Consequently, it is less preferred among consumers, and thus, the commercial importance of yam tubers has been limited. The current investigation aims to reduce the saponin content of water yam by pretreatment of yam tubers at the optimised conditions (blanching with 0.2% potassium metabisulphite, 0.5% tartaric acid and 0.5% citric acid) that rendered a 50% reduction in the saponin content (1.65% to 0.86%). The said nutritious yam flour was utilised as a replacement of refined wheat flour (13%) in the development of functional cookies. The yam cookies showed higher mineral content (phosphorous: 116.20 ± 0.80 mg/100 g; potassium: 221.11 ± 0.98 mg/100 g). Reduced water activity and incorporation of antioxidants in yam cookies decreased the peroxide value of the same during storage attesting its higher shelf‐life.
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