Proximate and Mineral Composition Variability in Ethiopian Yam (<i>Dioscorea</i> spp)

Atnafua Bekele; Endashaw Bekele

doi:doi:10.11648/j.jfns.20180601.12

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Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp)

Atnafua Bekele, Endashaw Bekele

Published in Journal of Food and Nutrition Sciences (Volume 6, Issue 1)

Received: 26 May 2017 Accepted: 14 August 2017 Published: 20 December 2017

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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.

Published in	Journal of Food and Nutrition Sciences (Volume 6, Issue 1)
DOI	10.11648/j.jfns.20180601.12
Page(s)	12-17
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Dioscorea, Proximate, Mineral, Correlation

References

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[14]	Zinash, D. (2008). Minim izing Post harvest Losses in Yam (Dioscorea spp.). In: Using Food Science and Technology to Improve Nutrition and Promote National Development, Robertson, G. L. & Lupien, J. R. (Eds), International Union of Food Science & Technology.
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[16]	Zinash, D. (2008). Minimizing Postharvest Losses in Yam (Dioscorea spp.). In: Using Food Science and Technology to Improve Nutrition and Promote National Development, Robertson, G. L. & Lupien, J. R. (Eds), International Union of Food Science & Technology.
[17]	Onwume., I. (1978). The tropical tuber crops: Yams, cassava, sweet potato and coco yams. Chichester: John Wiley & Sons.
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APA Style

Atnafua Bekele, Endashaw Bekele. (2017). Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp). Journal of Food and Nutrition Sciences, 6(1), 12-17. https://doi.org/10.11648/j.jfns.20180601.12

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ACS Style

Atnafua Bekele; Endashaw Bekele. Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp). J. Food Nutr. Sci. 2017, 6(1), 12-17. doi: 10.11648/j.jfns.20180601.12

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AMA Style

Atnafua Bekele, Endashaw Bekele. Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp). J Food Nutr Sci. 2017;6(1):12-17. doi: 10.11648/j.jfns.20180601.12

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@article{10.11648/j.jfns.20180601.12,
  author = {Atnafua Bekele and Endashaw Bekele},
  title = {Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {6},
  number = {1},
  pages = {12-17},
  doi = {10.11648/j.jfns.20180601.12},
  url = {https://doi.org/10.11648/j.jfns.20180601.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20180601.12},
  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.},
 year = {2017}
}

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TY  - JOUR
T1  - Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp)
AU  - Atnafua Bekele
AU  - Endashaw Bekele
Y1  - 2017/12/20
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.20180601.12
DO  - 10.11648/j.jfns.20180601.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 12
EP  - 17
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20180601.12
AB  - 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.
VL  - 6
IS  - 1
ER  -

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Author Information

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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APA Style

Atnafua Bekele, Endashaw Bekele. (2017). Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp). Journal of Food and Nutrition Sciences, 6(1), 12-17. https://doi.org/10.11648/j.jfns.20180601.12

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ACS Style

Atnafua Bekele; Endashaw Bekele. Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp). J. Food Nutr. Sci. 2017, 6(1), 12-17. doi: 10.11648/j.jfns.20180601.12

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AMA Style

Atnafua Bekele, Endashaw Bekele. Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp). J Food Nutr Sci. 2017;6(1):12-17. doi: 10.11648/j.jfns.20180601.12

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@article{10.11648/j.jfns.20180601.12,
  author = {Atnafua Bekele and Endashaw Bekele},
  title = {Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {6},
  number = {1},
  pages = {12-17},
  doi = {10.11648/j.jfns.20180601.12},
  url = {https://doi.org/10.11648/j.jfns.20180601.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20180601.12},
  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.},
 year = {2017}
}

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TY  - JOUR
T1  - Proximate and Mineral Composition Variability in Ethiopian Yam (Dioscorea spp)
AU  - Atnafua Bekele
AU  - Endashaw Bekele
Y1  - 2017/12/20
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.20180601.12
DO  - 10.11648/j.jfns.20180601.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 12
EP  - 17
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20180601.12
AB  - 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.
VL  - 6
IS  - 1
ER  -

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