Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp)
Journal of Food and Nutrition Sciences
Volume 6, Issue 1, January 2018, Pages: 12-17
Received: May 26, 2017; Accepted: Aug. 14, 2017; Published: Dec. 20, 2017
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Authors
Atnafua Bekele, South Agricultural Research Institute, Hawasa Agricultural Research Centre, Hawasa, Ethiopia
Endashaw Bekele, Cellular and Molecular Biology Department, Addis Ababa Universities, Addis Ababa, Ethiopia
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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.
Keywords
Dioscorea, Proximate, Mineral, Correlation
To cite this article
Atnafua Bekele, Endashaw Bekele, Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp), Journal of Food and Nutrition Sciences. Vol. 6, No. 1, 2018, pp. 12-17. doi: 10.11648/j.jfns.20180601.12
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Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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