Pachyrhizus Erosus Research Articles

Minimally processed yam beam roots fortified with probiotics and phenolic compound from green coffee microencapsulated

Yam beam (Pachyrhizus erosus L.) root, commonly known as jicama, is widely consumed by health-conscious individuals due to its low caloric content. However, its nutritional value is relatively low, despite containing some. To enhance these nutritional properties, jicama can be supplemented with probiotics and antioxidant compounds. In this study, the jicama pieces were coated with an edible layer containing microencapsulated Lactobacillus acidophilus, Bifidobacterium spp. and phenolic compounds derived from green coffee, which were microencapsulated using a double spray drying technique. The probiotics and phenolic compounds were dried using double spray drying with chitosan at 120 and 140 °C. The results showed that the inlet air temperature did not have a statistically significant effect (p ≥ 0.05) on the encapsulation efficiency of probiotics, chlorogenic acid and caffeine content, or antioxidant activity expressed as IC50 value (110 - 116 µg/mL). After 6 d of storage at 4 °C, the jicama supplemented with the microcapsules containing Lactobacillus acidophilus and Bifidobacterium spp. exhibited a reduction in microbial viability by 1 and 2 log CFU/g, respectively. However, the addition of microcapsules allowed a higher concentration of phenolic compounds than the control group. Minimally processed jicama containing microcapsules with probiotics and phenolic compounds could be a functional food, and the reported procedure could be applied for industrial purposes.

The Potential of Biotic Elicitors to Increase Isoflavone Production (Pachyrhizus erosus L.) Callus

Abstract The isoflavones contained in the Pachyrhizus plant (Pachyrhizus erosus Linn) have multiple functions, including serving as raw materials for the health/pharmacology or cosmetic industries. Isoflavones are beneficial as antioxidants, and cholesterol reducers and are capable of neutralizing free radicals and delaying aging. Tissue culture techniques are widely used to produce secondary metabolite compounds. Isoflavones can be made in vitro through callus production by tissue culture. By using elicitation techniques with the addition of various glucose concentrations to the culture media (media Murashige and Skoog or Vacin and Went), it is expected to increase the quantity and quality of callus and the content of secondary metabolites (Isoflavones) in Pachyrhizus callus. The research aims to increase the production of Isoflavones in Pachyrhizus callus by adding elicitors with various concentrations of glucose. The research method used a completely randomized factorial design. Factor I: two levels of basic media: M1 (Murashige and Skoog Media) and M2 (Vacin and Went Media). Factor II: Addition of Glucose concentrations with seven levels: 0%, 5%, 10%, 15%, 20%, 25%, 30%. The plant material used was the young leaves of Pachyrhizus. The results of the study showed that (1) all formed callus exhibited compact quality; (2) the addition of 30% glucose concentration resulted in the best growth of callus; (3) the highest Isoflavone content (0.15%) was found in the callus of Pachyrhizus erosus L. due to the treatment with both MS and VW media with 20% Glucose Elicitor

12-Nor-rotenoids and other cytotoxic constituents of Pachyrhizus erosus seeds

Five previously undescribed compounds, including three 12-nor-rotenoids, were isolated from Pachyrhizus erosus seeds. A brief survey on the dealkylation of selected rotenoids with BBr3 was undertaken. Spectroscopic data of these previously undescribed compounds and reaction products are reported. The proposal of absolute configurations at stereocenters in the isolates and reaction products was based on NMR and ECD data. Most of the isolates and reaction products were evaluated for their growth inhibitory activities against four cancer cell lines and a Vero cell line. Many compounds exhibited strong to moderate activities with IC50 values ranging from 0.06 to 20.9 μM, and their structure-activity relationships were evaluated.

Dietary fiber of jicama (Pachyrhizus erosus L., Fabaceae) tuber ameliorates kidney structure and function in mice fed with high-sucrose drink

Frequent consumption of high-sugar drinks (HSD) including sugar-sweetened beverages has been associated with the development of kidney disease. Otherwise, proper intake of dietary fiber extracted from the tuber of jicama (Pachyrhizus erosus L., Fabaceae) is shown to exert counteractive effects against HSD-induced metabolic syndrome including diabetes. However, it remains unelucidated whether the incorporation of jicama fiber in the diet could exert a beneficial effect on kidney function. This study aimed to elucidate the protective effect of jicama fiber in the diet against kidney disease caused by HSD. A total of thirty adult male albino mice were randomly assigned into three groups, the control group (fed with distilled water drink and standard diet), the high-sucrose drink group (HSD; fed with 30% sucrose solution drink and standard diet), and the high-sucrose drink + JF group (HSD + JF; fed with 30% sucrose drink and a standard diet supplemented with 25% of jicama fiber). The treatments were performed for ten weeks followed by the measurements of fasting blood glucose, plasma creatinine and kidney indices including urine protein, urine specific gravity, and refractive index and the examination of histopathological alterations in the kidney. The results demonstrated that the incorporation of JF in the diet at the dose of 25% could effectively counteract the elevation of fasting blood glucose and indicators of kidney damage including plasma creatinine, urine protein, urine specific gravity, and urine refractive index caused by HSD. However, JF failed to prevent HSD-induced mass reduction of the kidney but could ameliorate histopathological alterations in the kidney. Furthermore, JF effectively prevented tubular atrophy and fibrosis in the kidney in HSD-treated mice. Therefore, supplementation of the diet with JF at the dose of 25% could be effective in protecting the kidney against HSD. Thus, proper consumption of dietary fiber of jicama tuber has the potential to reduce HSD-induced kidney disease.

Toxicity of Local Natural Ingredients from East Java, Indonesia Yam Bean (Pachyrhizus erosus) and Avocado (Persea americana Mill) on the Liver and Kidney Structure of Sprague Dawley Rats

Aims: The aim of the research was to test the toxicity of jicama (Pachyrhizus erosus) and avocado (Persea americana Mill) on the structure of liver and kidney tissue in Sprague Dawley rats. Study Design: Male Sprague Dawley rats aged 5 months, 24 animals. Treatment of synthetic and natural ingredients. 6 treatment groups were given daidzein (P1), 6 treatment groups were given niacin (P2), 6 treatment groups were given jicama (Pachyrhizus erosus) (P3) and 6 treatment groups were given avocado (Persea americana Mill) (P4). Each treatment was carried out for 28 days. On the 29th day, surgery was performed and the liver and kidneys were removed, followed by HE staining. Result: The results showed that the structure of liver and kidney tissue given daidzein and niacin experienced necrosis, increased vascularization, hemorrhage and fatty degeneration. Conclusion: The use of natural ingredients does not produce toxic (harmful) effects in the body compared to synthetic substances. The percentage of kidney necrosis with daidzein administration is 24%, and with niacin administration, it is 29%. The percentage of liver necrosis with daidzein administration is 20%, and with niacin administration, it is 24%.

Effect of Biotic Stress Due to Phyllophaga spp. on Antioxidant Compounds during Jicama Root (Pachyrhizus erosus) Development

The levels of different nutraceutical metabolites present in the jicama root were measured when subjecting the plant to induced biotic stress via infestation with Phyllophaga spp. (white grubs). The change in secondary metabolites on the stressed jicama roots (SJ), mostly antioxidants, was followed over 100, 140, and 180 days and compared against the non-infested control jicama (CJ). Our results show that infested (SJ) samples contained higher concentrations of tannins, flavonoids, and total phenols, measured using spectrophotometric methods, peaking at 140 days, and higher overall concentration of saponins. SJ samples showed higher DPPH inhibition, peaking at 100 days. Chlorogenic acid had the highest concentration among the phenolic compounds (7.47 mg g−1), followed by protocatechuic acid, both in SJ, which was possibly related to the lower observed concentrations of caffeic and ferulic acids. As for flavonoids, we observed a high concentration of rutin in CJ and a low concentration of pelargonidin and myricetin in SJ, possibly promoted via the dihydrokaempferol pathway. Taken together, these results show that Phyllophaga spp.-mediated biotic stress affects the concentrations of secondary metabolites in the different maturity stages in jicama, having an effect on its metabolic pathways, which presents an opportunity for the use of material such as agro-industrial waste.

Supplementation of yam bean (Pachyrhizus erosus L.) fiber ameliorates dyslipidemia, liver pathology and hypersecretion of metabolic hormones in mice fed a highfat diet

Introduction: Yam bean (Pachyrhizus erosus L.) offers numerous health benefits. However, the effects of its dietary fiber (yam bean fiber, YBF) on dyslipidemia, liver disease, and the overproduction of metabolic hormones, specifically glucagon-like peptide-1 (GLP1) and fibroblast growth factor 21 (FGF21), resulting from a high-fat diet (HFD) remain underexplored. Thus, our present investigation sought to address this gap. Methods: Adult male mice (n = 24) were randomly assigned into four different groups such as normal diet (ND) as a control group, HFD, and HFD supplemented with either 2.5% or 10% YBF. After a 12-week dietary regimen, plasma lipid profiles, liver histology and biochemistry, and the levels of FGF21 and GLP-1 were assessed. Results: YBF supplementation, especially at 10% dose, effectively lowered total serum cholesterol, triglyceride (TG), and low-density lipoprotein (LDL) compared with those fed HFD (P < 0.05). YBF also reduced liver weight and mitigated the elevation of malondialdehyde (MDA) and the depletion of catalase (CAT) activity induced by HFD in liver tissues (P < 0.05). Furthermore, 10% YBF supplementation effectively countered liver pathology, including central vein enlargement, hepatic steatosis, inflammation, abnormal sinusoids, and hepatocyte degeneration caused by HFD (P < 0.05). YBF at 10% also attenuated the HFDinduced hypersecretion of FGF21 and GLP-1 hormones. Conclusion: Our findings indicate that YBF supplementation could counteract the adverse effects of HFD, particularly in terms of dyslipidemia, liver disease, and metabolic hormone imbalances. Incorporating YBF into diets may thus offer protective benefits against HFDinduced metabolic diseases and associated health issues.

The Effect of Fermented Jicama Extract with Lactobacillus plantarum B1765 as the Culture Starter on the Product Quality and Flavonoid Contents

Jicama (Pachyrhizus erosus) is a functional food containing phenolic compounds, with the main compounds being flavonoids. However, the presence of polyphenol oxidase and the structure of flavonoid compounds are still bound in the form of glycosides, so the bioactivity of jicama is not maximized. This study aims to determine the effects of jicama extract fermentation on product quality and increased flavonoid content in jicama. Fermentation was performed for 0, 12, 24, and 36 hours with 5% (v/v) of the starter culture, Lactobacillus plantarum B1765, at 37ºC. The result showed that fermentation times could increase Total Lactic Acid Bacteria (LAB), Total Tertitrable Acid (TTA), Total Phenolic Content (TPC), and Total Flavonoid Content (TFC). It also influenced a decrease in pH. The total LAB count was determined using the Total Plate Count method, the Total Tertitrable Acid was determined using acid-base titration, and the pH was determined using a pH meter. Total Phenolic Content was measured using the Folin-Ciocalteu method, and Total Flavonoid Content was measured using AlCl3 and potassium acetate. The analysis of the data revealed that jicama extract fermented optimum after 24 hours, with a total LAB count of 9.7x107±0.31 CFU/mL, a pH value of 4.21±0.22, a TTA of 0.376±0.025%, but TPC and TFC still increasing until 24 hours of fermentation to 16.22±0.312 mg GAE/g, and of 29.01±0.641 mg QE/g respectively. Fermentation of jicama extract with Lactobacillus plantarum B1765 increased total phenolic and total flavonoid contents and could be used as a functional food product.

Physicochemical and microbiological characteristics of kefir ice cream with the addition of bengkuang (Pachyrhizus erosus (L.)) starch

The technology for fermenting milk kefir and the development in processing kefir ice cream is crucial to produce superior food products that support health. The addition of prebiotics from bengkuang (Pachyrhizus erosus (L.)) starch in making ice cream is the main purpose of improving the quality of kefir ice cream. This research purposed to determine the physicochemical (moisture, ash, protein, fat, phenolics, and DPPH for free radical scavenging activity) and microbiological (lactic acid bacteria, yeast, Lactobacillus, Lactococcus, Leuconostoc) characteristics of kefir ice cream after the addition of 3, 5, 7 and 9% (w/w) bengkuang starch. This ice cream used fresh cow’s milk, skim milk, kefir, granulated sugar, whipped cream, CMC (Carboxy Methyl Cellulose), egg yolks, and varying amounts of bengkuang starch. The research showed that the best formulation for all physicochemical and microbiological characteristics was the kefir ice cream added with 9% (w/w) bengkuang starch. This product had stable viability of probiotic microbes (both lactic acid bacteria and yeast), the same protein value as the control, low fat, pH suitable for probiotics, high total phenolic content and DPPH value, and low melting rate even though the overrun value was lower compared to controls. The synergistic combination of bengkuang starch and probiotics from kefir in making ice cream has the potential to produce nutritious functional foods that are beneficial for human health.

Antioxidant Potential of Jicama (Pachyrhizus erosus) Extract Fermented by Lactobacillus plantarum B1765

Jicama is a source of phenolic compounds that function as antioxidants. However, the presence of polyphenol oxidase and naturally bound phenolic compounds limits its antioxidant potential. Fermentation is one method to enhance the antioxidant potential of jicama. This study investigates the growth of lactic acid bacteria (LAB), pH, total titratable acidity (TTA), total phenolic content (TPC), and antioxidant activity of jicama extract (Pachyrhizus erosus) using L. plantarum B1765 as a starter culture which was fermented for 2, 12, 24, and 36 hours at 37°C. Total LAB is measured using the whole plate count technique, pH using a pH meter, TTA by acid-base titration, TPC using the Folin-Ciocalteu method, and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method represented by IC50. The fermentation duration of jicama extract increased the growth of LAB to 108 CFU/mL and reached its optimum at 12 hours. However, reducing pH, increasing TTA to 0.223%, increasing TPC, and antioxidant activity still occur up to 36 hours of fermentation. Antioxidant activity was classified as vital. Duration of fermentation increased the growth of total LAB until the defined time, secreted β-glucosidase and inulinase enzymes, and also produced acid as their metabolism product, which hydrolyzed the glycoside bond and reduced pH, both act to free phenolic and increased antioxidant activity. This product has met Indonesian National Standards for beverage-fermented types and could be an antioxidant agent.

Characterizing Nanoparticle Isolated by Yam Bean (Pachyrhizus erosus) as a Potential Agent for Nanocosmetics: An in vitro and in vivo Approaches.

This study investigated the potential of Plant-Derived Exosome-Like Nanoparticles (PDENs) as cosmeceutical nanocarriers for treating skin problems, such as scar removal, face rejuvenation, anti-aging, and anti-pigmentation. Researchers isolated PDENs from Yam Bean (Pachyrhizus erosus) using PEG-based precipitation, gradual filtration, and various centrifugations at low temperatures. Followed by in vitro and in vivo studies using HDF cells and Zebrafish. The morphology of the YB-PDENs was determined using TEM analysis, they had a spherical shape with diameters of 236,83 ± 9,27nm according to PSA. The study found that YB-PDENs were stable in aquabidest at 4°C for one month of storage and had ~-26,5 mV of Zeta Potential. The concentration of YB-PDENs was measured using the BCA Assay, and internalization of YB-PDENs to HDF cells was observed using a Confocal Laser Scanning Microscope labelled with PKH67. As for cytotoxicity, after 24 and 72 hours of incubation with YB-PDENs, the viability of HDF cells remained more than 80%. The study also examined cell migration using the Scratch Assay and found that at 2,5 μg/mL, YB-PDENs had better migration results than other concentrations. Immunocytochemistry showed that collagen expression was higher after 14 days of incubation with YB-PDENs, and melanocytes in zebrafish decreased at each concentration compared with controls. In conclusion, this study is the first to extract and describe PDENs from Yam Bean (Pachyrhizus erosus), with YB-PDENs having a promising anti-melanogenic effect in skin treatment. This study highlights the potential of YB-PDENs as a promising alternative to depigmentation and skin whitening treatments.

The effect of jicama (Pachyrhizus erosus L.) starch on the properties and probiotic potential of L. plantarum SN13T fermented milk.

This study investigated the application of Jicama starch (Pachyrhizus erosus L.) as a stabilizing agent to enhance the longevity and integrity of fermented milk. Lactobacillus plantarum SN13T (6 gm/100 ml) and Jicama starch (2 gm/100 ml) were added into pasteurized milk (65°C, 30 min) and then incubated under anaerobic conditions at 37°C for 18 h. The fermented milk was stored at 4°C. The evaluation on proximate composition, pH, titratable acidity (TA), viscosity, water holding capacity (WHC), syneresis, total lactic acid bacteria (LAB), and hedonic sensory evaluation was conducted at 1, 7, 14, 21, and 28 days of storage. Throughout the storage period, fermented milk enriched with Jicama starch significantly (p < 0.05) increased pH, TA, population dynamics of LAB, viscosity, WHC, and syneresis. It effectively sustained WHC and mitigated syneresis, thus ensuring the preservation of vital product quality. Furthermore, the quantity of LAB within the fermented milk consistently met the probiotic threshold of 84.50 × 108 CFU/ml. The hedonic sensory evaluation results indicated that fermented milk showed consistent sensory attributes throughout storage, except for overall acceptance, which declined on day 28. The addition of Jicama starch revealed a promising health probiotic product, presenting a viable avenue for delivering probiotic benefits to consumers while maintaining the palatability and efficacy of the product.

Effect of Organic and Biological Fertilizers on Morphological Characteristics and Grain Yield of Mexican Yam Bean Plant (Pachyrhizus erosus (L.) Urban)

Effect of Organic and Biological Fertilizers on Morphological Characteristics and Grain Yield of Mexican Yam Bean Plant (Pachyrhizus erosus (L.) Urban)

Ameliorative effect of yam bean (Pachyrhizus erosus L.) fiber on glucagon-like peptide 1 expression, oxidative stress and histopathology of the small ıntestine in mice fed high-fat diet

Ameliorative effect of yam bean (Pachyrhizus erosus L.) fiber on glucagon-like peptide 1 expression, oxidative stress and histopathology of the small ıntestine in mice fed high-fat diet

First report of bean common mosaic virus naturally infecting rice bean (Vigna umbellata) in China.

Rice bean [Vigna umbellata (Thunb.) Ohwi et Ohashi] is a traditional grain legume in Asia. From 2020 and 2021, approximately 15% plants exhibiting virus-like symptoms of mosaic, crumpling, and stunting were observed in two rice bean fields in Changping district, Beijing, China. To unveil the viral agent(s) leading to the disease symptoms, leaf samples from nine symptomatic plants were collected, and used for total RNA extraction with RNAprep pure plant kit (DP432, Tiangen Biotech, Beijing, China). The RNA samples were then subjected to reverse transcription (RT)-PCR testing with degenerate primers targeting the partial NIb gene of potyvirus (Marie-Jeanne et al. 2000) as well as the respective specific primer pairs for 18 viruses that are known to infect Fabaceae crops (Suppl Table S1). While none of the 18 target viruses was detected from any of the samples, a fragment of 327 bp was obtained from each of the diseased leaf samples, but not from healthy plants, with the degenerate potyvirus primer pair. The suspected potyvirus-amplicons were Sanger sequenced at SinoGenMax (SinoGenoMax Co., Ltd. Beijing, China). BLASTn analysis of the sequences showed that they shared 100% nt identity with themselves and 99.1% with the partial NIb gene of bean common mosaic virus (BCMV; Potyvirus; Potyviridae) isolate BCMV-Az (accession no. KP903372). To confirm the BCMV identity of the virus as well as its molecular characteristics, a fragment around 3,388 bp corresponding to NIa, NIb, CP and 3'UTR of BCMV genome was amplified from 4 diseased samples with the primer pair BCMV-F (5'-AGCAAGTCAATTTACAAGGGACTTC-3') and BCMV-R (5'-GGAACAACAAACATTGCCGTAGCTAC-3') (Li et al., 2014). Five independent clones from each diseased sample (20 clones in total) were Sanger sequenced, and all showed 100% identity with each other. One representative sequence has been deposited in GenBank under the accession number OP422522. BLASTn analysis showed that the sequence shares >98% identity with a number of BCMV sequences in GenBank (e.g., 98.9% with KP903372, the isolate BCMV-Az), thus confirming the BCMV identity of the virus. Further analysis of plants (n = 88) resulting from seeds of the 9 abovementioned diseased plants revealed an infection rate of 41% based on symptoms and RT-PCR assay with the degenerate primers, demonstrating the seed transmissibility of the virus in rice bean. The virus isolate is also mechanical transmissible as mechanical inoculation of 10 healthy rice bean plants led to the successful infection of four plants, which showed mosaic symptoms and tested positive for BCMV with RT-PCR assay with BCMV-specific primers reported in Manjunatha et al. (2014). BCMV can infect many leguminous plants, such as azuki bean (Vigna angularis) (Li et al., 2014), yam bean (Pachyrhizus erosus) (Han et al., 2023), and mungbean (Vigna radiata) (Cui et al. 2014). However, to the best of our knowledge, this is the first report that BCMV naturally infects rice bean in China. Further attention should be paid to this emerging viral disease, and proper measures need to be developed and implemented to minimize the spread of the virus in bean crops in the region.

Anti-Obesity Effect of Daidzein Derived from Pachyrhizus erosus (L.) Urb. Extract via PPAR Pathway in MDI-Induced 3T3-L1 Cell Line

Pachyrhizus erosus (L.) Urb. is a tropical perennial vine plant native to southern Mexico, Southeast Asia, Central America, and Africa. In this study, we analyzed and identified various polyphenolic compounds and isoflavones present in ethanolic P. erosus root extracts and investigated their potential anti-obesity activity as a natural health food resource. The extraction process involved drying the yam bean, followed by extraction with 70% ethanol, evaporation, and freeze-drying. Fractionation was achieved through layer separation using n-hexane, ethyl acetate (EtOAc), butanol (BuOH), and water. The EtOAc fraction exhibited the highest antioxidant activity among the experimental groups, with an IC50 value of 531.77 µg/mL for ABTS radical scavenging. In α-glucosidase and lipase inhibition assays, IC50 values were determined to be 873.07 µg/mL and 915.02 µg/mL, respectively. Using HPLC and LC-MS/MS, we detected isoflavone components in P. erosus root extracts, identifying daidzein, genistein, and rotenone among them. Daidzein was the most abundant isoflavone in P. erosus root extracts. To validate the anti-obesity activity in the EtOAc fraction and daidzein, we used 3T3-L1 preadipocytes treated with MDI (3-isobutyl-1-methylxanthine, dexamethasone, insulin) for 8 days. Oil Red O staining experiments demonstrated a concentration-dependent reduction in lipid content in the EtOAc fraction and daidzein treatment groups. Additionally, we examined the expression pattern of proteins related to the leptin-PPAR-FAS Pathway, revealing a concentration-dependent decrease in obesity-related proteins.

Antidiabetic Activity of Bengkuang (Pachyrhizus erosus) Extracts in Diabetes Mellitus-induced Rats

Bengkuang (Pachyrhizus erosus) is in the pea family (Fabaceae) and is a native Mexican vine that produces an edible tuber called jicama or Mexican turnip in English. This study evaluated the antidiabetic activity of bengkuang extracts administered via oral gavage into rats at 4 days post-induction of streptozotocin-nicotinamide-induced diabetes mellitus. At 14 days post injection (daily) of extracts at 28 and 56 mg/200 g body weight (BW), blood glucose levels were significantly reduced (p &lt; 0.05) from 277 ± 4 milligrams per deciliter (mg/dl) for the Diabetes Control Group to 182 ± 3 and 99 ± 55 mg/dl, respectively. The latter glucose level was comparable to that in the Antidiabetic Control Group rats (111 ± 63 mg/dl) injected with glibenclamide at 0.09 mg/200 g BW. The diabetes-induced rats also showed signs of cell recovery from diabetic-associated pancreatic tissue damage, supporting the efficacy of bengkuang treatment. According to phytochemical tests, the bengkuang extract contained various metabolites, mainly alkaloids and flavonoids, that may have been responsible for its antidiabetic activity. The results justify further studies on the underlying mechanisms of bengkuang antidiabetic activity.

Comparitive Nutritional Analysis Of Sweet Yam Bean (Jicama) Milk With Soya Milk -- A Review

The current research focuses on conducting a comprehensive nutritional comparison between sweet yam bean milk and soy milk. Sweet yam bean, also known as Jicama, is an ancient Mexican root vegetable akin to potatoes or turnips. It is safe for consumption, possesses a slightly sweet taste, and has low sugar content, making it a suitable carbohydrate source for individuals with diabetes or those pursuing a low-sugar diet. On the other hand, soy has been a staple ingredient for thousands of years. The study involved an examination of the proximate composition, mineral content, protein fractions, antinutritional elements, and rotenoids in the seeds of Pachyrhizus erosus, the sweet yam bean. In comparison to other legumes, soy seeds exhibited high levels of proteins, lipids, iron (Fe), and calcium (Ca). The predominant protein fraction was mainly composed of globulins, followed by glutelins. Minimal amounts of antinutritional compounds, such as tannins, hemagglutinating activity, and trypsin inhibitory activity, were detected in the sweet yam bean seeds. By conducting this comprehensive comparative analysis, we aim to provide valuable insights into the nutritional benefits and potential applications of sweet yam bean (Jicama) milk, especially in relation to soy milk, which has been a longstanding nutritional staple.

Total Phenolic and Flavonoid Contents, Anti-tyrosinase and Antioxidant Activities of Pachyrhizus erosus Extracts

Total Phenolic and Flavonoid Contents, Anti-tyrosinase and Antioxidant Activities of Pachyrhizus erosus Extracts

Use of Mexican Turnips (Pachyrhizus erosus) as an Additional Source of Dietary Fiber in Wheat Bread

Use of Mexican Turnips (Pachyrhizus erosus) as an Additional Source of Dietary Fiber in Wheat Bread