International Food Research Journal 19 (3): 985-992 (2012)

Characterization of chemical composition and anti-nutritional factors

in seven species within the Ghanaian yam (Dioscorea) germplasm

1
Polycarp, D., 1Afoakwa, E. O., 1Budu, A. S. and 2Otoo, E.

1Department of Nutrition and Food Science, University of Ghana, P. O. Box LG 134,

Legon-Accra, Ghana
2Crops Research Institute of Ghana, Fumesua, Ashanti Region Ghana

Abstract: This study characterized the most cultivated and consumed yam (Dioscorea) cultivars within
the Ghanaian yam germplasm based on their chemical composition and anti-nutritional factors. Matured
yam cultivars grown under the same climatic and edaphic factors were harvested from the Roots and Tuber
Conservatory Division of the Council for Scientific and Industrial Research-Plant Genetic Resources Research
Institute, Bunso Ghana. Samples were analyzed for proximate composition, mineral content and levels of tannins,
phytates and oxalates using standard analytical methods. Significant differences (p<0.05) existed between the
means of the yam varieties based on their chemical characteristics. The moisture content of the fresh tubers
ranged between 58.18 to 77.79%. The varieties had low fat (<1.0%), protein (4.0-6.5%) and fibre (1.25-3.47%)
with high carbohydrate (77.5-87.3%) and energy (1451.2-1574.7 kJ/100g). The most predominant minerals
were potassium (475-1475 mg/100g), phosphorus (158-294.5 mg/100g) and sodium (62.5-102.5 mg/100g).
All the studied varieties had low levels of oxalates, tannins and phytates (<15 mg/100g) and could all be safely
recommended for food processing applications. D. rotundata, D. praehensalis, D. cayenensis and D. bulbifera
differed from the rest by having higher levels of carbohydrate and energy with appreciable levels of minerals
that make them nutritious and can be used as reliable food and energy security crops. D. rotundata (Pona)
variety distinguishes itself because of low moisture content (high dry matter) that makes it suitable for high
yield flour production.

Key words: Anti-nutritional factors, chemical composition, Dioscorea species, oxalate, tannin, phytate

Introduction and Oceania. The third area includes the Caribbean,

Mexico, and parts of Central America (FAO, 1999).
Yams are the edible tubers of various species of According to FAO statistics, 48.7 million tonnes
the genus Dioscorea and are important staple foods of yams were produced on five million hectares in
of many tropical countries including Cộte d’Ivoire, about 47 countries worldwide in 2005, and 97% of
Ghana, Togo, Burkina Faso and Nigeria (Kouakou et this was in sub-Saharan Africa (FAO, 2008). West
al., 2010; Amanze et al., 2011). It is a major contributor and Central Africa account for ca. 94% of world
to food security in West Africa (Zannou 2006), but production. Nigeria is the leading producer with 34
out of the over 600 known yam species, only seven million tonnes followed by Côte d’Ivoire (5 million
are mostly consumed (Jayakody et al., 2007). These tonnes), Ghana (3.9 million), and Bénin (2.1 million
include Dioscorea rotundata Poir (White yam), tonnes). Average yam consumption per capita per
Dioscorea cayenensis (Yellow yam), Dioscorea alata day is highest in Bénin (364 kcal) followed by Côte
(Water yam), Dioscorea bulbifera (Aerial yam), d’Ivoire (342 kcal), Ghana (296 kcal), and Nigeria
Dioscorea esculenta, Dioscorea praehensalis (Bush (258 kcal) (IITA, 2009).
yam) and Dioscorea dumetorum (Bitter yam). D. Yam is composed mainly of starch, with some
rotundata is the most important species grown and proteins, lipids, vitamins and minerals (Lasztity et
consumed in Ghana, in terms of area planted and al., 1998). Afoakwa and Sefa-Dedeh (2001) reported
quantity produced (Otoo and Asiedu, 2008). that D. dumetorum is the most nutritious of the
Yam is cultivated mainly in three areas of the world; commonly consumed yam species, with fairly high
West Africa and parts of East, Central and Southern protein content and a well balanced amino acid.
Africa (FAO, 1999) are the primary cultivation areas, Agbor-Egbe and Treche (1995) reported a starch
producing about 95% of the world yam production, content of 15-38% (fresh/wet weight) and 70-
followed by Southeast Asia including China, Japan 80% (dry weight basis) in yams from Cameroon.

*Corresponding author.
Email: [email protected] © All Rights Reserved
986 Polycarp, D., Afoakwa, E. O., Budu, A. S. and Otoo, E.

D. rotundata is reported to have about 85% on dry study was to investigate the relative nutritional value
weight basis (Treche and Agbor-Egbe, 1996), D. and anti-nutritional factors within the most cultivated
dumetorum is reported to have about 75% (Bell and and consumed yam varieties within the Ghanaian
Favier 1981; Eka 1985; Afoakwa and Sefa-Dedeh yam germplasm.
2001), D. alata has about 65-80% while D. bulbifera
contain about 43-70% (Baah, 2009; Shanthakumari Material and Methods
et al., 2008). Their protein, fat and ash content is low
with only 3-11%, 0.05-2.5% and 3–9% respectively Materials and sample preparation
on dry weight basis have been identified (Treche and Thirteen matured accessions of the seven
Agbor-Egbe, 1996; Afoakwa and Sefa-Dedeh, 2001; cultivated Dioscorea species grown under the same
Shanthakumari et al., 2008). Yams generally have climatic and edaphic factors were harvested randomly
a considerably higher protein than the 1.2–1.8% on from the Council for Scientific and Industrial
dry weight basis reported for cassava (Charles et al., Research-Plant Genetic Resources Research Institute,
2005). Bunso in the Eastern region of Ghana for laboratory
Yam tubers are known to contain different toxic studies. The samples include two cultivars each of
substances that affect both human and animals when white yam (Dioscorea rotundata), yellow yam (D.
they are consumed, despite their high nutritional cayenensis), water yam (D. alata), Chinese yam
values. Bhandari and Kawabata (2004) reported that (D. esculenta), aerial yam (D. bulbifera), trifoliate
most yam tubers are acrid and they are associated yam (D. dumentorum) and one cultivar of bush yam
with irritation and inflammation of the buccal cavity (D. praehensalis). The samples were cleaned by
and throat; consumption can result in gastrointestinal brushing off soil particles and transported at tropical
disturbances, vomiting and diarrhea especially when ambient temperature (28-31°C) to the laboratory for
large amounts are ingested into the human body. Anti- analysis. In the laboratory, the samples were washed
nutritional factors, which consist of polyphenols, thoroughly with water, peeled, cut into slices of 1.0
oligosaccharides (α-galactosides), lectins, proteases by 1.0 cm using a hand slicer. The slices were then
and amylase inhibitors, are widely distributed in most dried at 70°C using an air oven. The dried samples
plants (Medoua et al., 2007). Yang and Lin (2008) were grounded in a Hammer mill (Christy and Norris
reported that the age, the cultivar, the geographic Ltd, Model 2A, Chelmsford, Surrey, England) into
locality of a plant or the storage condition after flour to pass through a 250µm mesh size. Flour
harvest could significantly affect its anti-nutritional samples were bagged in sealed transparent polythene
content. The utilization of yams can be limited by (stomacher) bags which were properly labelled and
the presence of toxic anti-nutrients. The presence of stored in the cold room (4-10°C), RH of 85-90%.
enzyme inhibitors in yams, for example could impair
digestion of starch and protein thereby limiting their Proximate analysis
utilization as food. The moisture content and total solid of the fresh
In Ghana, yam is consumed by boiling (and eaten tubers were analyzed using the Association of Official
as boiled slices, “ampesi” or pounded yam, “fufu”), Analytical Chemists’ (AOAC) approved method
frying (as yam chips) and roasting. Traditionally, it 925.09 within 24 hours after harvest. Crude protein,
is often served as yam balls when mashed during lipid (fat), ash and crude fibre contents of the flours
festivals (Afoakwa and Sefa-Dedeh 2001). Some were determined using the Association of Official
yams are also used as medicines to prevent diarrhoea Analytical Chemists’ Approved methods 920.87,
and diabetes (Chou et al., 2006; Mignouna, 2008). 920.39, 923.03 and 962.09E respectively (AOAC
In China, some species are known to be used in 1990). Carbohydrate content was determined by
medicines for intestinal colic (and indigestion), difference.
to soothe diverticulitis, relieve dysmenorrhoea,
as well as allay uterine and ovarian pain (Dwech, Mineral analysis
2002; Mignouna, 2008). Yams are however highly The concentrations of five major and four trace
perishable commodities which require much attention minerals in each yam cultivar were determined by
due to pest infestation and physiological processes as digesting 2.0 g of the flour sample using the Atomic
a result of its high moisture content (50-80%) and Absorption Spectrophotometric method as outlined
high respiration rates (Noamesi, 2008). As a result, in the Association of Official Analytical Chemists’
the tubers have not been processed to any significant Approved method 968.08 (AOAC, 1990).
extent commercially to establish their potential food
and industrial applications. The objective of this

International Food Research Journal 19(3): 985-992

Characterization of chemical composition and anti-nutritional factors in seven species within the Ghanaian yam (Dioscorea) 987
germplasm

Estimation of Ca, Mg, Zn, Mn, Cu and Fe distilled water) was added to 25 ml aliquots of the
One (1) ml of the digested solution was used to filtrate. The solution was mixed thoroughly and
determine the minerals Ca, Mg, Zn, Mn, Cu and Fe kept in the cold room overnight. The next day, the
in the sample using Perkin Elmer Atomic Absorption solution was centrifuged, filtered and 2 drops of
Spectrophotometer (AAS) (Lambda-45, Shelton CT, methyl red solution was added to 20 ml aliquots of
USA) with acetylene flame. The AAS was filled with the filtrate. The mixture was neutralized with drops
Zn, Cu and Fe EDL lamps while CHCL lamps were of ammonia until pink colour changes to faint yellow.
used for Mg and Ca at various wavelengths. Five (5) ml of calcium chloride buffer was added;
mixed thoroughly and allowed to stand undisturbed
Estimation of Na and K overnight. The solution was filtered again the
Two (2) ml of the digested solution was used next day, washed with chloride free distilled water
to determine Na and K using a Flame Photometer (this was tested with silver nitrate, Ag(NO3)) and
(Jenway PFP7, Sheffield, UK) with methane gas. the precipitate together with the filter paper were
transferred to the same beaker in which it was kept
Estimation of Phosphorus overnight. This was followed by the addition of 50
One (1) ml of the digested solution was reacted ml distilled water and 5 ml of 2NH2SO4. The mixture
with 5.0 ml molybdic acid. (Molybdic acid was was heated to about 80°C on a water bath and titrated
prepared by dissolving 25 ml of ammonium molybdate while hot carefully against N/100 KMnO4.
in 300 ml distilled water, with 75 ml conc. H2SO4 in
125 ml water to get 500 ml of molybdic acid). One Statistical analysis
(1) ml each of 1% Hydroquinone and 20% Sodium Statgraphics (Centurion version) and Minitab
sulphite were added to the mixture in that order. The (version 14) were used respectively for statistical
solution was made up to 100 ml and allowed to stand analyses and graphical presentation. Analysis of
for 15 minutes. The absorbance was read at 680 nm. variance (ANOVA) was used to test for significant
A standard calibration curve was produced using differences between means. A multiple range test
standard phosphorus at 5, 10, 15, 20 and 25 µg. All (Tukeys Least Significant Difference) was conducted
readings were corrected using a blank to eliminate at a level of significance of p<0.05. Cluster analysis
the effect of any colour produced by the reagents. (cluster observation) was carried out to determine
yam varieties with similar characteristics. Principal
Determination of anti-nutritional factors component analysis was used to determine any
Tannin determination patterns and explore the relationships between the
Total tannin content of yam flour was determined various parameters and the yam varieties.
by the spectrophotometric procedure described by
Bainbridge et al. (1996). Results and Discussion

Phytate determination Proximate composition

The phytate is extracted with trichloroacetic Significant differences existed between the
acid (TCA) and precipitated as ferric salt using the moisture content of the fresh tubers from the
procedure outlined by Wheeler and Ferrel (1979). different yam species (Table 1). The moisture
content of all accessions were observed not to differ
Oxalate determination significantly except the accessions of D. rotundata
The oxalate content in the yam flour samples and D. bulbifera which were significantly different
was analyzed using the calcium oxalate precipitation at p<0.05. D. rotundata (Pona) recorded the lowest
method as used in the Association of Official moisture of 58.18% while D. dumetorum (Yellow)
Analytical Chemists’ (AOAC, 1990) approved had the highest, 79.26%. The ranges in moisture
method 974.24 with slight modifications. Five (5) were below those observed by Agbor-Egbe and
g of the ground samples were weighed into a 250 Treche (1995). Similar values were observed for D.
ml Erlenmeyer flask, 100 ml of 2N HCl was added dumetorum (Afoakwa and Sefa-Dedeh, 2001) while
and mixed thoroughly on orbital shaker at 120 rev/ higher range of values 71.06 - 92.48% was observed
min for 2 hours. The mixture was then centrifuged at by Shanthakumari et al. (2008). Varieties with low
3000 rpm for 5 min. moisture content would be suitable for prolonged
The mixture is filtered and 5 ml of phosphoric tuber storage and more efficient for industrial
tungstate reagent (prepared by adding 12 g of Sodium processing. After processing the tubers into flour, the
tungstate dissolved in water to 20 ml of phosphoric moisture content ranged between 4.02 - 8.17 with
acid and the solution was made up to 500 ml with

International Food Research Journal 19(3): 985-992

988 Polycarp, D., Afoakwa, E. O., Budu, A. S. and Otoo, E.

Table 1. Proximate composition of yam varieties rotundata (Labrekor) and D. dumetorum (Yellow)
respectively than what has been previously reported
by Agbor-Egbe and Treche (1995) on Cameroonian
yams (3.7-13.2%) and Shanthakumari et al. (2008)
(5.25-15.75%). The levels were similar to reported
values for cocoyam (4.00 – 5.12) (Sefa-Dedeh and
Agyir-Sackey 2004), but higher than reported range
for cassava (0.2 – 1.5%) (Charles et al., 2005).
The protein contents in the studied varieties were
significantly different (p<0.05).
Ash contents of the varieties were significantly
different (p<0.05) and ranged from 1.29 to 8.50%
for D. rotundata (Pona) and D. esculenta (Large)
respectively. These values were comparable to
literature values as reported by Afoakwa and
Sefa-Dedeh (2001); Bhandari et al. (2003) and
Shanthakumari et al. (2008). All the yam varieties
had low fat contents below 1.0% (Table 1) similar to
values found by Agbor-Egbe and Treche (1995) on
Values are Means ± standard deviation from triplicate analyses. Those with the same
superscripts in the same column are not significantly different at P < 0.05. Cameroonian yams (0.10 – 0.92). D. alata (Akaba)
§
(N x 6.25) 1 Values reported on Fresh weight basis 2
Values reported on Dry weight
basis was observed in this study to have the highest fat
Table 1 continued. Proximate composition of yam varieties level of 0.82% while D. rotundata (Pona) had 0.41%.
There were no significant differences (p<0.05)
amongst the studied varieties. Crude fibre content
noted were slightly higher than the 0.6 - 2.44 reported
by earlier researchers (Afoakwa and Sefa-Dedeh,
2001; Bhandari et al., 2003; Alinnor and Akalezi,
2010). D. rotundata (Pona) had the lowest value of
1.25% while 3.47% was detected in D. dumetorum
(White). Carbohydrate values ranged from 77.53% for
D. dumetorum (Yellow) to 87.31% for D. rotundata
(Pona). These values are comparable to literature
values 76.80 – 78.3% (Eka, 1985; Bell and Favier,
1981) and 81.31 – 87.64% (Udensi et al., 2008). The
estimated metabolized energy registered the range
of 1451 kJ 100 g-1 for D. dumetorum (Yellow) and
1574.7 kJ 100 g-1 for D. rotundata (Pona). The high
carbohydrate and energy values of the yams recorded
in this study make them reliable food security crops.

Mineral composition
Significant differences (p<0.05) were observed in
the mineral content of the yam varieties investigated.
The samples generally had high levels of potassium,
Values are Means ± standard deviation from triplicate analyses expressed on dry weight basis.
Those with the same superscripts in the same column are not significantly different at P < 0.05. phosphorus, calcium and sodium (Table 2). Potassium
*Calculated Metabolisable energy (kJ/100 g sample) = (Protein x 17+ fat x 37 + carbohydrate
x 17) was the most abundant, recording high levels (1475.0
mg/100g) in D. bulbifera (Light) and lowest (475.0
D. bulbifera and D. cayenensis respectively having mg/100g) in D. rotundata (Pona). The contents of
the lowest and highest. These values were slightly sodium, potassium, phosphorus and magnesium
different from the 5.26-7.57% reported by Udensi et were higher than those reported for Cameroonian
al. (2008). The moisture levels were however within yam species (Agbor-Egbe and Treche, 1995), but are
the acceptable limit of not more than 10% for long lower than the values reported for yam species from
term storage of flour. Protein content recorded for the Sri Lanka (Wanasundera and Ravindran, 1994). The
varieties were generally lower (4.03 – 6.52%) for D. contents of micro-nutrients, such as copper, iron, zinc

International Food Research Journal 19(3): 985-992

Characterization of chemical composition and anti-nutritional factors in seven species within the Ghanaian yam (Dioscorea) 989
germplasm

Table 2. Mineral composition of yam varieties (mg/100g) Table 3. Antinutritional composition of yam varieties (mg/100g)

Values are Means ± standard deviation from duplicate analyses. Those with the same
superscripts in the same column are not significantly different at P < 0.05.

Table 2 continued. Mineral composition of yam varieties (mg/100g)

Values are Means ± standard deviation from duplicate analyses. Those with the same
superscripts in the same column are not significantlydifferent at P < 0.05

values in cocoyam, (Colocasia esculenta (L)) (Lewu

et al., 2010). Tannins have been reported to form
complexes with proteins and reduce their digestibility
and palatability (Eka, 1985). However, their contents
in foods are known to reduce through cooking
(Lewu et al., 2010). Tannins concentration in the
yam samples studied ranged from 4.40 mg/100g for
D. cayenensis (Pure yellow flesh) to 13.20 mg/100g
for D. alata (Matches). These values are relatively
lower than those of 20-255 mg/100g reported on
various under-utilized Dioscorea tubers (Arinathan
et al., 2009). Phytates and oxalates are known to
Values are Means ± standard deviation from duplicate analyses. Those with the same adversely affect mineral bioavailability (Bhandari and
superscripts in the same column are not significantly at p < 0.05.
Kawabata, 2006). The phytate contents of the yams
and manganese in the analyzed yam species (Table 2) were low, with values ranging from 0.89 mg/100g in
compare well with reported values by Agbor-Egbe and D. alata (Akaba) to 4.16 mg/100g dry matter in D.
Treche (1995). Comparison of mean values per species cayenensis (Pure yellow flesh), compared to the 58.6
for each mineral estimated showed that significant – 198 mg/100g on cultivars of D. alata reported by
differences (p<0.05) exist between the yam species Wanasundera and Ravindran (1994). These values in
studied. However, marked intra-species variability yams are much lower than those of 400-2060 mg/100
was not observed for most minerals. Varieties studied g reported for cereals and grain legumes (Reddy et
had higher mineral contents than minerals reported al., 1982). Oxalates levels were also very low (0.20
in cocoyam (Colocasia esculenta (L.)) (Alinnor and – 0.63 mg/100g) for D. esculenta (Small) and D.
Akalezi, 2010; Lewu et al., 2010).The variations bulbifera (Light) respectively relative to the 483 –
observed in this study may be considered to largely 781 mg/100g noted by Wanasundera and Ravindran
reflect the differences in genotype, since all samples (1994).
were obtained from the same cropping area subjected
to similar agronomic practices. Cluster and principal component analysis for
chemical characteristics of yam varieties
Anti-nutritional levels in yam varieties The yam varieties were statistically analyzed
The levels of tannins, phytates and oxalates in for similarities in their proximate, mineral and
the yam varieties are given in Table 3. In general the antinutritional characteristics using cluster observation
tannins, phytates and oxalates content of the studied analysis. Principal component analysis was further
yam samples were comparatively lower than reported used to display patterns and interrelationships between

International Food Research Journal 19(3): 985-992

990 Polycarp, D., Afoakwa, E. O., Budu, A. S. and Otoo, E.

Principal component (PC) analysis applied to the

chemical characteristics of the yam varieties showed
two components explaining a total of 65.2% of the
variability in the sample score plot (Figure 2). PC1
accounted for 48.6% of the total variation in the
chemical characteristics while PC2 related to 16.6%.
PC1 is dominant with moisture content, carbohydrate,
energy, phosphorus, iron, copper, manganese and
oxalate which contributed significantly to the
percentage variations described by this component.
Major minerals such as potassium, sodium and
magnesium were the determinants of PC2. The
Figure 1. Cluster observation dendogram for chemical compositions of yam varieties loadings of the samples on the score plot (Figure 2)
Key: D. rot (Pona) = D. rotundata (Pona), D. rot (Labre) = D. rotundata (Labrekor), D. pra
= D. praehensalis (Kokoase), D. cay (Light) = D. cayenensis (Light yellow), D. cay (Pure) supported the clusters observed in the dendogram
= D. cayenensis (Pure yellow), D. esc (Small) = D. esculenta (Small tubers), D. esc (Large)
= D. esculenta (Larger tubers), D. dum (White) = D. dumetorum (White), D. dum (Yel) = D.
(Figure 1). The accessions of D. rotundata, D.
dumetorum (Yellow), D. ala (Mat) = D. alata (Matches), D. ala (Aka) = D. alata (Akaba). praehensalis, D. cayenensis and D. bulbifera that
form the first cluster were loaded to negative side
of PC1; D. dumetorum and D. esculenta accessions
which are in the second cluster were loaded to the
rear positive end of PC1 while D. alata accessions
in the third cluster were loaded close to the positive
reference (zero) axis of PC1. The sample score plot
corresponds to the variable weights plot (Figure
3). Dry matter, carbohydrates, energy, copper, iron,
calcium, potassium, oxalates and phytates contents
loaded on PC1 relates to D. rotundata, D. praehensalis,
D. cayenensis and D. bulbifera; whilst moisture,
Figure 2. Sample score plot for the principal component analysis of the chemical
characteristics of the yam varieties
protein, fat, fibre, ash, phosphorus and manganese
Key: D. rot (Pona) = D. rotundata (Pona), D. rot (Labre) = D. rotundata (Labrekor), D. pra concentrations associated with D. dumetorum and
= D. praehensalis (Kokoase), D. cay (Light) = D. cayenensis (Light yellow), D. cay (Pure)
= D. cayenensis (Pure yellow), D. esc (Small) = D. esculenta (Small tubers), D. esc (Large) D. esculenta. The minerals magnesium, sodium, zinc
= D. esculenta (Larger tubers), D. dum (White) = D. dumetorum (White), D. dum (Yel) = D.
dumetorum (Yellow), D. ala (Mat) = D. alata (Matches), D. ala (Aka) = D. alata (Akaba). and tannins levels related with D. alata (Figures 2
and 3).

Conclusion

The chemical composition and anti-nutrient

constitution of the seven different yam (Dioscorea)
species grown and consumed in Ghana varied
significantly. The moisture content of the fresh tubers
was identified to range between 58.18 to 77.79%,
and showed that the varieties could be grouped into
Figure 3. Variable weights plot for the principal component analysis of the chemical
characteristics of the yam varieties three categories according to their dry matter content.
Key: mc =Moisture content, dm = Dry matter, cp = Crude protein, ca = Crude ash, cf = Crude
fibre, cfat = Crude fat, car = Carbohydrate, en = Energy, K = Potassium, Na = Sodium, Ca = These groupings included: high dry matter (with
Calcium, Mg = Magnesium, P = Phosphorus, Fe = Iron, Cu = Copper, Mn = Manganese, Zn
= Zinc, Tan = Tannins, Phy = Phytates, Oxa = Oxalate
low moisture content of 58.18% for D. rotundata),
intermediate dry matter (with moisture content of 63-
samples and their chemical characteristics. Figure 1 66.8% for D. alata, D. praehensalis and D. bulbifera)
shows the cluster observations dendogram for the and low dry matter (with high moisture content of
chemical characteristics of the yam varieties. The 67-78.3% for D. cayenensis, D. esculenta and D.
samples were partitioned into three clusters based on dumetorum). Among all the varieties, D. rotundata
similarity of chemical characteristics. Accessions of (Pona) variety distinguishes itself because of low
D. rotundata, D. praehensalis, D. cayenensis and D. moisture content (high dry matter) that makes it
bulbifera form the first cluster; D. dumetorum and D. suitable for high yield flour production. The varieties
esculenta accessions form the second cluster while had low fat (<1.0%) and fibre (1.25-3.47%) with
D. alata accessions constituted the third cluster. high carbohydrate (77.5-87.3%) and energy (1451.2-

International Food Research Journal 19(3): 985-992

Characterization of chemical composition and anti-nutritional factors in seven species within the Ghanaian yam (Dioscorea) 991
germplasm

1574.7 kJ/100g). D. rotundata, D. praehensalis, D. alata) for existing and potential food products. Faculty
cayenensis and D. bulbifera differ from the rest by of Biosciences College of Sciences Kwame Nkrumah
having higher levels of carbohydrate and energy University of Science and Technology, Kumasi Ghana.
with appreciable levels of minerals that make them PhD Thesis.
Bainbridge, Z., Tomlins, K., Wellings, K. and Westby, A.
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good nutritive value. The most predominant minerals processing methods on the nutritional value of yam in
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phosphorus (158-294.5 mg/100g) and sodium Root Crops Symp Ibadan. 163: 214–224.
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Mr. Freeman Aidoo, Mr Daniel Amankwah and Mr. Charles, A.L., Sriroth, K. and Huang, T.C. 2005. Proximate
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