The antinutritional and vitamin composition of high‐quality yam flour as affected by yam specie, pretreatment, and drying method
Fresh yams are not shelf stable due to its high susceptibility to physiological deterioration; hence, its conversion into a more stable product like flour can stimulate its industrial application as a substitute to wheat flour. The influence of yam species, pretreatment, and drying method on the ant...
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| Veröffentlicht in: | Food Science & Nutrition 2018-11, Vol.6 (8), p.1985-1990 |
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| container_end_page | 1990 |
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| container_issue | 8 |
| container_start_page | 1985 |
| container_title | Food Science & Nutrition |
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| creator | Adebowale, Abdul‐Rasaq A. Wahab, Abimbola B. Sobukola, Philip O. Obadina, Adewale O. Kajihausa, Ester O. Adegunwa, Olanike M. Sanni, Oladimeji L. Tomlins, Keith |
| description | Fresh yams are not shelf stable due to its high susceptibility to physiological deterioration; hence, its conversion into a more stable product like flour can stimulate its industrial application as a substitute to wheat flour. The influence of yam species, pretreatment, and drying method on the antinutritional factor and vitamin composition of high‐quality yam flour (HQYF) was determined. Four different yam species were pretreated with 0.28% potassium metabisulphite for 15 min and blanching at 70°C for 15 min. The differently pretreated slices were thereafter dried with cabinet dryer at 60°C for 48 h and open sun for 3 days, then milled into flour. The flour samples were analyzed for antinutritional and vitamin contents using standard laboratory procedures. The antinutritional factors in the high‐quality yam flour were significantly (p |
| doi_str_mv | 10.1002/fsn3.619 |
| format | Article |
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The effect of species, pretreatments, and drying methods on antinutritional and vitamin contents of high‐quality yam flour was presented. Flour obtained from different yam species pretreated and dried using different methods was analyzed for antinutritional and vitamin content. The appreciable level of vitamin C (20.87–30.91 mg/100 g) detected in all the HQYF could indicate the product of good nutritional quality for the consumers.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.619</identifier><identifier>PMID: 30510698</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Alkaloids ; Antinutrition factors ; antinutritional composition ; Ascorbic acid ; Blanching ; Composition ; Dioscorea sp ; Drying ; Flour ; Formulations ; Industrial applications ; Low level ; Methods ; Original Research ; Physiological aspects ; Potassium ; Pretreatment ; Quality ; Vitamin C ; vitamin contents ; Vitamins ; Wheat ; Yam ; Yams</subject><ispartof>Food Science & Nutrition, 2018-11, Vol.6 (8), p.1985-1990</ispartof><rights>2018 The Authors. published by Wiley Periodicals, Inc.</rights><rights>COPYRIGHT 2018 John Wiley & Sons, Inc.</rights><rights>2018. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5059-c0616b6d051cd7772550ad2d0ebe3ee325ccf622a0bd7ed2261df232107a202d3</citedby><cites>FETCH-LOGICAL-c5059-c0616b6d051cd7772550ad2d0ebe3ee325ccf622a0bd7ed2261df232107a202d3</cites><orcidid>0000-0003-4392-8995 ; 0000-0003-1464-7190</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261217/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261217/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,724,777,781,882,1412,11543,27905,27906,45555,45556,46033,46457,53772,53774</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30510698$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Adebowale, Abdul‐Rasaq A.</creatorcontrib><creatorcontrib>Wahab, Abimbola B.</creatorcontrib><creatorcontrib>Sobukola, Philip O.</creatorcontrib><creatorcontrib>Obadina, Adewale O.</creatorcontrib><creatorcontrib>Kajihausa, Ester O.</creatorcontrib><creatorcontrib>Adegunwa, Olanike M.</creatorcontrib><creatorcontrib>Sanni, Oladimeji L.</creatorcontrib><creatorcontrib>Tomlins, Keith</creatorcontrib><title>The antinutritional and vitamin composition of high‐quality yam flour as affected by yam specie, pretreatment, and drying method</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>Fresh yams are not shelf stable due to its high susceptibility to physiological deterioration; hence, its conversion into a more stable product like flour can stimulate its industrial application as a substitute to wheat flour. The influence of yam species, pretreatment, and drying method on the antinutritional factor and vitamin composition of high‐quality yam flour (HQYF) was determined. Four different yam species were pretreated with 0.28% potassium metabisulphite for 15 min and blanching at 70°C for 15 min. The differently pretreated slices were thereafter dried with cabinet dryer at 60°C for 48 h and open sun for 3 days, then milled into flour. The flour samples were analyzed for antinutritional and vitamin contents using standard laboratory procedures. The antinutritional factors in the high‐quality yam flour were significantly (p < .05) affected by yam specie, pretreatment, and drying methods. The low level of alkaloids (0.02 mg/100 g) and phytates (13.43 mg/100 g) in the flour samples from D. rotundata in this study underscores its safety for absorption in the body when consumed/used as food formulations. The main and interactive effect of specie of specie, pretreatment, and drying methods influenced the vitamin content of the high‐quality yam flour significantly (p < 0.05). The appreciable level of vitamin C (20.87–30.91 mg/100 g) recorded in all the HQYF could indicate the product of good nutritional quality for the consumers.
The effect of species, pretreatments, and drying methods on antinutritional and vitamin contents of high‐quality yam flour was presented. Flour obtained from different yam species pretreated and dried using different methods was analyzed for antinutritional and vitamin content. The appreciable level of vitamin C (20.87–30.91 mg/100 g) detected in all the HQYF could indicate the product of good nutritional quality for the consumers.</description><subject>Alkaloids</subject><subject>Antinutrition factors</subject><subject>antinutritional composition</subject><subject>Ascorbic acid</subject><subject>Blanching</subject><subject>Composition</subject><subject>Dioscorea sp</subject><subject>Drying</subject><subject>Flour</subject><subject>Formulations</subject><subject>Industrial applications</subject><subject>Low level</subject><subject>Methods</subject><subject>Original Research</subject><subject>Physiological aspects</subject><subject>Potassium</subject><subject>Pretreatment</subject><subject>Quality</subject><subject>Vitamin C</subject><subject>vitamin contents</subject><subject>Vitamins</subject><subject>Wheat</subject><subject>Yam</subject><subject>Yams</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1ks9u1DAQxiMEolWpxBMgS1w4NIvtbOzkglRVFJAqOFDOlmOPN64SO7WdotwQT9Bn7JPg3S2lIGEf_Gd--uYbe4riJcErgjF9a6KrVoy0T4pDitdNyQnnTx_tD4rjGK9wHu2aMEqfFwcVrglmbXNY_LzsAUmXrJtTsMl6J4d81ujGJjlah5QfJx93EeQN6u2mv_txez3LwaYFLXJEZvBzQDIiaQyoBBp1-0CcQFk4QVOAFECmEVw62YnrsFi3QSOk3usXxTMjhwjH9-tR8e38_eXZx_Liy4dPZ6cXpapx3ZYKM8I6prN1pTnntK6x1FRj6KACqGitlMnlSdxpDppSRrShFSWYS4qpro6Kd3vdae5G0Cq7CXIQU7CjDIvw0oq_I872YuNvBMtSlPAs8OZeIPjrGWISo40KhkE68HMUlKzbpuINaTP6-h_0Kj9SftstVTWMsfwVmVrtqY0cQFhnfM6r8tQwWuUdGJvvTzluKsYaiv84UMHHGMA8uCdYbJtBbJtBsJ2DV4-rfQB_f30Gyj3wPSdZ_iskzr9-rraCvwAcEsCd</recordid><startdate>201811</startdate><enddate>201811</enddate><creator>Adebowale, 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antinutritional and vitamin composition of high‐quality yam flour as affected by yam specie, pretreatment, and drying method</title><author>Adebowale, Abdul‐Rasaq A. ; Wahab, Abimbola B. ; Sobukola, Philip O. ; Obadina, Adewale O. ; Kajihausa, Ester O. ; Adegunwa, Olanike M. ; Sanni, Oladimeji L. ; Tomlins, Keith</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5059-c0616b6d051cd7772550ad2d0ebe3ee325ccf622a0bd7ed2261df232107a202d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Alkaloids</topic><topic>Antinutrition factors</topic><topic>antinutritional composition</topic><topic>Ascorbic acid</topic><topic>Blanching</topic><topic>Composition</topic><topic>Dioscorea sp</topic><topic>Drying</topic><topic>Flour</topic><topic>Formulations</topic><topic>Industrial applications</topic><topic>Low level</topic><topic>Methods</topic><topic>Original Research</topic><topic>Physiological aspects</topic><topic>Potassium</topic><topic>Pretreatment</topic><topic>Quality</topic><topic>Vitamin C</topic><topic>vitamin contents</topic><topic>Vitamins</topic><topic>Wheat</topic><topic>Yam</topic><topic>Yams</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Adebowale, Abdul‐Rasaq A.</creatorcontrib><creatorcontrib>Wahab, Abimbola B.</creatorcontrib><creatorcontrib>Sobukola, Philip O.</creatorcontrib><creatorcontrib>Obadina, Adewale O.</creatorcontrib><creatorcontrib>Kajihausa, Ester O.</creatorcontrib><creatorcontrib>Adegunwa, Olanike M.</creatorcontrib><creatorcontrib>Sanni, Oladimeji L.</creatorcontrib><creatorcontrib>Tomlins, Keith</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>Wiley Online Library Free Content</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest 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Nutr</addtitle><date>2018-11</date><risdate>2018</risdate><volume>6</volume><issue>8</issue><spage>1985</spage><epage>1990</epage><pages>1985-1990</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>Fresh yams are not shelf stable due to its high susceptibility to physiological deterioration; hence, its conversion into a more stable product like flour can stimulate its industrial application as a substitute to wheat flour. The influence of yam species, pretreatment, and drying method on the antinutritional factor and vitamin composition of high‐quality yam flour (HQYF) was determined. Four different yam species were pretreated with 0.28% potassium metabisulphite for 15 min and blanching at 70°C for 15 min. The differently pretreated slices were thereafter dried with cabinet dryer at 60°C for 48 h and open sun for 3 days, then milled into flour. The flour samples were analyzed for antinutritional and vitamin contents using standard laboratory procedures. The antinutritional factors in the high‐quality yam flour were significantly (p < .05) affected by yam specie, pretreatment, and drying methods. The low level of alkaloids (0.02 mg/100 g) and phytates (13.43 mg/100 g) in the flour samples from D. rotundata in this study underscores its safety for absorption in the body when consumed/used as food formulations. The main and interactive effect of specie of specie, pretreatment, and drying methods influenced the vitamin content of the high‐quality yam flour significantly (p < 0.05). The appreciable level of vitamin C (20.87–30.91 mg/100 g) recorded in all the HQYF could indicate the product of good nutritional quality for the consumers.
The effect of species, pretreatments, and drying methods on antinutritional and vitamin contents of high‐quality yam flour was presented. Flour obtained from different yam species pretreated and dried using different methods was analyzed for antinutritional and vitamin content. The appreciable level of vitamin C (20.87–30.91 mg/100 g) detected in all the HQYF could indicate the product of good nutritional quality for the consumers.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>30510698</pmid><doi>10.1002/fsn3.619</doi><tpages>6</tpages><orcidid>https://orcid.org/0000-0003-4392-8995</orcidid><orcidid>https://orcid.org/0000-0003-1464-7190</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Wiley Online Library Open Access; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Alkaloids Antinutrition factors antinutritional composition Ascorbic acid Blanching Composition Dioscorea sp Drying Flour Formulations Industrial applications Low level Methods Original Research Physiological aspects Potassium Pretreatment Quality Vitamin C vitamin contents Vitamins Wheat Yam Yams |
| title | The antinutritional and vitamin composition of high‐quality yam flour as affected by yam specie, pretreatment, and drying method |
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