Comparative Analysis of Nutrient Composition in Boiled Tubers of Two Bitter Yam (Discorea dumetorum) Cultivars

Adebayo, S. Daramola and Philip, O. A (2023). A Comparative Evaluation contents and Phytochemical screening of Discorea dumetorum (Bitter yam), European Journal of Biology and Biotechnology, 1(3): 22-42. Adom?nien?, A., & Venskutonis, P. R. (2022). Discorea spp.: Comprehensive review of antioxidant properties and their relation to phytochemicals and health benefits. Molecules,27(8). doi:https://doi.org/10.3390/molecules2708253. AOAC (2005) Official methods of analysis, 18th ed. Association of Official Analytical Chemists, Washington D.C., USA Journal of AOAC INTERNATIONAL, Volume 92, Issue 1: 61–73, https://doi.org/10.1093/jaoac/92.1.61 Azid, M. Z., Ghazalli, M. N. , Abdul M A.K , Noor, S.A.M., Yusof, S.A. M. , Nur D. Y., Prayoga, M. R. & Salleh, S. (2025). Comparative Assessment of Nutritional, Antioxidant and Phytochemical Properties of Wild Yams (Discorea spp.) Accessions in Peninsular Malaysia, Journal of Biology, Medicine, & Natural Product Chemistry 14(1):211-218. Bauer S, Chapman J.W, Reynolds D.R, Alves J.A, Dokter A.M, Menz M.M, Leijnse H. (2017). From agricultural benefits to aviation safety: Realizing the potential of continent wide radar networks. BioScience. 67(10):912-918. Cabrera, C., et al. (2003) Mineral Content in Legumes and Nuts: Contribution to the Spanish Dietary Intake. Science of the Total Environment, 308, 1-14. https://doi.org/10.1016/S0048-9697(02)00611-3 Duru. F. C., Uneanya, G. C., Ohaegbulam, P. O. & Ochulor D.O., Nnaji, K.A.(2018). Effect of Cooking and Soaking on the Proximate Composition, Anti-Nutrient and Functional Properties of Bitter Yam, International Journal of Agricultural Research and Food Production, 3(1): 3-7 FAO STAT. Food and Agriculture Organization of the United Nations (2024, November 11).Retrieved from https://www.fao.org/ faostat/en/#data/QCL. Godfrey, E. O. Esther, I.I. and Obuye. F. (2023). Proximate Composition, Levels of Some Essential Mineral Elements and Anti-Nutritional Components of Some Yam Species Found in Minna, Niger State, Biology, Medicine and natural Product chemistry 12(1):9:16. Ijarotimi, O. S., Fagbemi, T.N. & Osundahunsi, O. F. (2015). Evaluation of nutrient composition, glyceamic index and anti-diabetic potentials of multi-plant based functional foods in rats, Sky Journal of Food Science 4(6):078 - 090. Lebot, V., Malapa, R. and Molisale, T. (2018). Development of HP-TLC method for rapid quantification of sugars, catechins, phenolic acids and saponins to assess yam (Discorea spp) tuber flour quality, Journal of plant Genetic Resources 17(1):12-30. Okafor D. C., Onuegbu N. C., Ibeabuchi J. C., Agunwah I. M., Kabuo N. O., Nweje N. O. (2019). Chukwu M. N and Izuakam, J. C. Physio-chemical properties of sugar syrup produced from two varieties of yam (Discorea dumetorum and Dioscorea alata) using exogenous enzymes Research Journal of Food Science and Nutrition, 4(1):12-21. Okparauka, I.I. & Ojimelukwu, P.C. (2025). Effect of Selected Processing Methods on Nutrient, composition on Phytochemical, and Carotenoid Profiles of Two Cultivars of Pterocarpus santalinoides, Record of Agricutural and Food Chemistry 5:(1): 42-53 Onwuchekwa, A. I., Okorie, I., Amonyeze, A. O. , Asogwa, S. I. , & Rosemund, O. U.(2022). Hypoglycemic and hypolipidemic potentials of processed and non- processed Dioscorea dumentorum (bitter yam) and its blends with Digitaria exiles (acha) administered to diabetic rats, African Journal of Food Science and Technology, 13(6):01-08 Pius, E. M., Olubunmi Bolanle A., Abubakar Mohammed, Timothy Atinuke., Olofin Opeyemi, & Musa, A. L.(2024). The Effect of Post-treatment with Yellow Bitter Yam (Dioscorea dumetorum) on the Antioxidant Status of Industrial Research, 2(1):47-53 Journal of Scientific and Industrial Research, 2(1):47-53. Rayamajhi, A., Karki, D., Phunyal, A., Sapkota, A., Adhikari, B., & Adhikari, A. (2024). Phytochemical profiling from Dioscorea bulbifera L. bulbils using LC-MS, proximate analysis and antidiabetic activity: in vitro and in silico approaches. International Journal of Food Properties, 27(1), 1396–1414. Ugwuanyi. C. A., Asogwa, I. S. & Ani, J. C. (2020). The effect of boiling and soaking time on the chemical and functional properties of wild bitter yam International Journal of Food Science and Nutrition, 5 (4) : 63-68