alexa Effect of Soaking Prior to Oven-Drying on Some Nutrient
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Effect of Soaking Prior to Oven-Drying on Some Nutrient and Anti-Nutrient Properties of Bitter Yam (Dioscorea dumetorum)

Egbuonu Anthony Cemaluk C1*, Nzewi Daniel C2 and Egbuonu Onyinye Nkiru C3

1Nutrition and Toxicology Research Unit, Department of Biochemistry, College of Natural Sciences, Michael Okpara University of Agriculture Umudike, Nigeria

2Department of Food Technology, School of Industrial and Applied Sciences, Federal Polytechnic Nekede, Nigeria

3Public Health Unit, Department of Health and Physical Education, University of Nigeria Nsukka, Nigeria

*Corresponding Author:
Egbuonu Anthony Cemaluk C
Nutrition and Toxicology Research Unit, Department of Biochemistry
College of Natural Sciences, Michael Okpara University of Agriculture Umudike, Nigeria
Tel: (123) 456-7890
E-mail: [email protected]

Received Date: April 22, 2014; Accepted Date: May 28, 2014; Published Date: May 30, 2014

Citation: Cemaluk EAC, Daniel NC, Nkiru EOC (2014) Effect of Soaking Prior to Oven-Drying on Some Nutrient and Anti-Nutrient Properties of Bitter Yam (Dioscorea dumetorum). J Nutr Food Sci 4: 280. doi: 10.4172/2155-9600.1000280

Copyright: © 2014 Cemaluk EAC, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Soaking may improve the bitter yam properties processed by traditional method of drying and milling. The study investigated the effect of soaking prior to the traditional method of drying and milling on some nutrient and anti-nutrient properties of bitter yam flour. Four equal parts of cleaned, peeled and sliced bitter yam tubers were respectively soaked in clean water for 6, 12, 18 and 24 hours, dewatered, oven-dried at 50°C and milled, using standard procedures. The peak effect was recorded in the sample soaked for 24 hours which increased respectively by 13.12%, 29.41% and 0.81% for moisture, fat and carbohydrate, but decreased by 19.61%, 11.44%, 10.85%, 48.00% and 47.17% for crude fibre, ash, protein, alkaloid and tannin relative to control. Soaking, irrespective of time, prior to oven-drying (50°C) significantly improved the moisture and fat contents, but diminished the studied antinutrient and the other nutrient content of the bitter yam flour. The processing method did not favor the preservation of most of the studied properties. We recommend soaking prior to oven drying when the desired effect is overriding. Further studies, including sensory evaluation are warranted to address the possibility that the method may yield less bitter flour.

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