Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties
This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that com...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2017
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/78832 |
| _version_ | 1855515971087761408 |
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| author | Maziya-Dixon, B.B. Alamu, Emmanuel Oladeji Faustina, Dufie W.M. Asiedu, Robert |
| author_browse | Alamu, Emmanuel Oladeji Asiedu, Robert Faustina, Dufie W.M. Maziya-Dixon, B.B. |
| author_facet | Maziya-Dixon, B.B. Alamu, Emmanuel Oladeji Faustina, Dufie W.M. Asiedu, Robert |
| author_sort | Maziya-Dixon, B.B. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids. The retention of iron ranged from 55.5% to 98.7% in boiled yam and 25.2% to 54.9% in yam flour; retention of zinc ranged from 49.3% to 97.5% in boiled yam and 18. 9% to 43.1% in yam flour. The amount of iron retained in boiled yam correlated with the amount in the fresh samples (r = .79), likewise in yam flour (r = .82). A similar trend was observed for zinc. From our study, we conclude that retention of iron and zinc is dependent on the variety and processing method used. The information from this study can be used by food scientists and nutritionists in choosing the appropriate processing to increase the retention of high levels of micronutrient in yams and by the yam breeders to adjust their germplasm breeding activities. |
| format | Journal Article |
| id | CGSpace78832 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace788322025-11-11T10:04:11Z Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties Maziya-Dixon, B.B. Alamu, Emmanuel Oladeji Faustina, Dufie W.M. Asiedu, Robert yam flour micronutrient physicochemical processing staple crops food science This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids. The retention of iron ranged from 55.5% to 98.7% in boiled yam and 25.2% to 54.9% in yam flour; retention of zinc ranged from 49.3% to 97.5% in boiled yam and 18. 9% to 43.1% in yam flour. The amount of iron retained in boiled yam correlated with the amount in the fresh samples (r = .79), likewise in yam flour (r = .82). A similar trend was observed for zinc. From our study, we conclude that retention of iron and zinc is dependent on the variety and processing method used. The information from this study can be used by food scientists and nutritionists in choosing the appropriate processing to increase the retention of high levels of micronutrient in yams and by the yam breeders to adjust their germplasm breeding activities. 2017-05 2017-01-18T11:18:32Z 2017-01-18T11:18:32Z Journal Article https://hdl.handle.net/10568/78832 en Open Access application/pdf Wiley Maziya‐Dixon, B., Alamu, E. O., Dufie Wireko‐Manu, F. & Robert, A. (2017). Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties. Food Science & Nutrition (5), 662-668. |
| spellingShingle | yam flour micronutrient physicochemical processing staple crops food science Maziya-Dixon, B.B. Alamu, Emmanuel Oladeji Faustina, Dufie W.M. Asiedu, Robert Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties |
| title | Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties |
| title_full | Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties |
| title_fullStr | Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties |
| title_full_unstemmed | Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties |
| title_short | Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties |
| title_sort | retention of iron and zinc in yam flour and boiled yam processed from white yam d rotundata varieties |
| topic | yam flour micronutrient physicochemical processing staple crops food science |
| url | https://hdl.handle.net/10568/78832 |
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