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Study of the proximate and mineral composition of different Nigerian yam chips, flakes and flours

2018Journal article Restricted access
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dc.contributor.authorOmohimi, C. I.
dc.contributor.authorPiccirillo, C.
dc.contributor.authorRoriz, M.
dc.contributor.authorFerraro, V.
dc.contributor.authorVasconcelos, M. W.
dc.contributor.authorSanni, L. O.
dc.contributor.authorTomlins, K.
dc.contributor.authorPintado, M. M.
dc.contributor.authorAbayomi, L. A.
dc.date.accessioned2018-11-05T17:08:32Z
dc.date.available2018-11-05T17:08:32Z
dc.date.issued2018
dc.description.abstractYam (Dioscorea spp) is an essential tuber crop for hundreds of millions of people in many African, Asian and South American countries. Considering in particular Southwest Nigeria, chips, flakes and flours are amongst the most common shelf-stable traditionally-processed yam products. This paper reports a systematic study on the proximate (moisture, protein, carbohydrate, fibre, fat, ash and gross energy) and mineral composition of these three food commodities sold in Nigerian markets. Results showed no significant differences in the moisture, crude protein and fibre content of all samples (10.0–12.3, 2.7–4.3 and 1.3–2.0 wt%, respectively). Gross energy was also comparable for all yam derived food items (between 3300 and 3507 kcal/kg), contradicting the common belief that yam flakes have lower nutritional value than chips and flours. Considering the mineral composition, Ca, Mg, P and K were the predominant macronutrients. Micronutrients such as Zn, Co, Mn and Cu were also detected. Significant differences existed between products, and their various sources (markets). Principal component analysis showed a direct correlation between ash content of the samples and the assessed macronutrients, irrespective of the market, or the seller of the commodities. This study confirmed that yam derived food stuffs have an adequate nutritional composition, irrespective of their form and/or origin.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOmohimi, C.I., Piccirillo, C., Roriz, M., Ferraro, V., Vasconcelos, M.W., Sanni, L.O., … Abayomi, L.A. (2018). Study of the proximate and mineral composition of different Nigerian yam chips, flakes and flours. Journal of Food Science and Technology, 55(1), 42-51pt_PT
dc.identifier.doi10.1007/s13197-017-2761-ypt_PT
dc.identifier.eid85032833877
dc.identifier.eissn0975-8402
dc.identifier.issn0022-1155
dc.identifier.pmcPMC5756181
dc.identifier.pmid29358794
dc.identifier.urihttp://hdl.handle.net/10400.14/25959
dc.identifier.wos000419562700005
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer Verlagpt_PT
dc.relationFP7-KBBE 2011.2.5-02/289843/2012
dc.subjectChemical compositionpt_PT
dc.subjectMineralspt_PT
dc.subjectYamderived food itemspt_PT
dc.subjectNutritional valuept_PT
dc.subjectPCApt_PT
dc.titleStudy of the proximate and mineral composition of different Nigerian yam chips, flakes and flourspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F86483%2F2012/PT
oaire.citation.endPage51
oaire.citation.issue1
oaire.citation.startPage42
oaire.citation.titleJournal of Food Science and Technologypt_PT
oaire.citation.volume55
oaire.fundingStream5876
oaire.fundingStreamSFRH
person.familyNamePiccirillo
person.familyNameRoriz
person.familyNameFerraro
person.familyNameVasconcelos
person.familyNameSANNI
person.familyNameTomlins
person.familyNamePintado
person.givenNameClara
person.givenNameMariana
person.givenNameVincenza
person.givenNameMarta
person.givenNameLATEEF
person.givenNameKeith
person.givenNameMaria Manuela
person.identifier962551
person.identifier187207
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person.identifier.ciencia-idE713-C010-67DB
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person.identifier.orcid0000-0003-3363-6091
person.identifier.orcid0000-0001-6897-5902
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridN-8206-2013
person.identifier.ridK-8153-2014
person.identifier.ridI-8166-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004621626
person.identifier.scopus-author-id36450563900
person.identifier.scopus-author-id14627797100
person.identifier.scopus-author-id6603827318
person.identifier.scopus-author-id9036710800
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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