Abstract
Fourty two yam (Dioscorea species) sprouted tubers were collected from six different major growing regions of Ethiopia and planted at Hawasa Agricultural Research Center. The Dioscorea species considered in this study were D. bulbifera, D. abyssinica, D. cayenensis, D. rotundata, D. praehensilis, and D. alata. Five Proximate compositions (moisture, ash, crude fat, crude protein and crude fibre) and four minerals content (calcium, phosphorous, zinc and iron) were determined from 100g yam tubers at Ethiopian Health and Nutrition Research Insititute (EHNRI). High variability was observed among and within yam species due to their proximate composition and mineral content. The range of protein, moisture, iron, fat, fibre, ash, zinc, calcium and phosphorous content for all the fresh yam tubers observed in the study were between (3.13% - 6.29%),(4.67% -13.57%), (17.21mg/100g. - 90.85mg/100g), (0.26% - 7.86%), (1.82% - 6.36%), (1.68% - 4.41%), (0.38 mg/100g - 8.33 mg/100g), (6.3 mg/100g - 121.26 mg/100g) and (8.72 mg/100g. - 56.12 mg/100g) respectively. The correlation study indicated that presence of significance association between nutritional content to some yam agronomic traits.
Highlights
Roots and tuber crops refer to any growing plant that stores edible material in subterranean root, corm and tuber
Six Dioscorea species of sprouted yam tubers namely D. bulbifera, D. abyssinica, D. cayenensis, D. rotundata, D. praehensilis, and D. alata were collected from major yam growing regions of Ethiopia where from Gedio, Gamogofa, Wolita, Dauro, Wolega and Jima for nutritional analysis during early March to the end of April, 2010
In general this study resulted Ethiopian yams have highest nutritional content compared to earlier reports of West Africa with respect to calcium, iron, protein and fibre [12; 13]
Summary
Roots and tuber crops refer to any growing plant that stores edible material in subterranean root, corm and tuber. Yam is cultivated mainly for its tuber. The tubers have a dual agricultural function. It is used as source of food and as a planting material [2; 3]. The most common use of yam is as a boiled vegetable with some kind of sauce, but the skin is not eaten. It may be removed before or after boiling. It may be baked, fried, roasted or mashed to suit regional tastes and customs. Other specific ways of preparing yam can be found in other regions [5]
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