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Comparative Analysis of the Nutritive Effects of Various Cooking Methods on Yam (Dioscorea spp): Boiling, Roasting, Frying, and Baking

Kanu Micheal Iheanyichukwu, Oleka Johnson

Abstract

Yam (_Dioscorea spp._) is a staple crop in many parts of Sub-Saharan Africa and a major source of carbohydrates. This study investigates the effects of four common cooking methods—boiling, roasting, frying, and baking—on the proximate composition, mineral content, and antioxidant properties of yam. Using standard analytical methods, samples of white yam were prepared and subjected to proximate analysis and spectrophotometric tests. Results showed significant variations in nutrient retention. Boiling preserved the most moisture and vitamin C, roasting retained more fiber and minerals, frying increased fat content substantially, and baking offered a moderate profile. These findings suggest boiling and roasting as preferable methods for preserving nutritional quality.

Keywords

YamCooking methodsNutritional analysis_Dioscorea spp._BoilingFrying

References

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