title: Nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products.
abstract: The data presented in this article are related to research article titled "Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products" (Adepoju et al., 2016) [1]. This article documented information on nutrient and antinutrient composition as well as nutrient retention ofDioscorea cayenensisproducts. FreshDioscorea cayenensistubers obtained from Bodija market were prepared into raw sample and local delicacies and analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods [2]. Data obtained were analysed using ANOVA, and level of significance set at p<0.05. Processing significantly improved macronutrients and energy content of yam products, and led to significant reduction in values of all antinutrient content of the products (p<0.05).
authors.affiliation: Department of Human Nutrition, Faculty of Public Health, College of Medicine, University of Ibadan, Ibadan, Nigeria.
authors.forename: Oladejo Thomas
authors.initials: OT
authors.lastname: Adepoju
authors.affiliation: Department of Human Nutrition, Faculty of Public Health, College of Medicine, University of Ibadan, Ibadan, Nigeria.
authors.forename: Oluwatosin
authors.initials: O
authors.lastname: Boyejo
authors.affiliation: Department of Hospitality and Tourism Management, Redeemer׳s University, Ede, Osun State, Nigeria.
authors.forename: Paulina Olufunke
authors.initials: PO
authors.lastname: Adeniji
keywords: Antinutrients; Nutrient retention; Processing methods; Yellow yam