title: Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour.
abstract: Effects of delayed harvesting and pre-treatment methods on the anti-nutritional contents of trifoliate yam flour were examined. Trifoliate yam tubers were washed, peeled, sliced and subjected to pre-treatment methods, such as soaking, pre-cooking and blanching/soaking. The phenols, phytate, oxalate, tannin and alkaloid profiles of the flours were evaluated and the values of phenols, tannin, oxalate and phytate contents were 0.02-0.32, 0.04-0.53, 0.11-4.32 and 0.20-1.05mg/100g, respectively. The predominant alkaloids in trifoliate yam flour were dioscorine and dihydrodioscorine. The white trifoliate yam flour had higher levels of anti-nutrients than the yellow trifoliate yam flour. Alkaloid contents of trifoliate yam flour increased slightly with delayed harvesting periods. Blanching/soaking method drastically reduced the anti-nutrient contents of trifoliate yam flour than other methods.
authors.affiliation: Department of Food Science and Technology, Osun State Polytechnic, P.M.B. 301 Iree, Osun State, Nigeria; Department of Food Technology, University of Ibadan, Oyo State, Nigeria. Electronic address: funmiabiodun2003@yahoo.com.
authors.forename: Olufunmilola Adunni
authors.initials: OA
authors.lastname: Abiodun
authors.forename: Rahman
authors.initials: R
authors.lastname: Akinoso
mesh_terms: D000470:Alkaloids / Q000032:analysis; D027742:Dioscorea / Q000737:chemistry* / Q000254:growth & development*; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D010070:Oxalates / Q000032:analysis; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis*; D013634:Tannins / Q000032:analysis
chemical_list: D000470:Alkaloids; D010070:Oxalates; D010636:Phenols; D010936:Plant Extracts; D013634:Tannins
keywords: Alkaloid; Anti-nutrients; Cultivars; Dihydrodioscorine; Dioscorine; Trifoliate yam