Influence of Blanching on Some Nutrient and Anti-nutrient Compositions of Bitter Yam (Dioscorea dumetorum) | Chapter 04 | Advances in Applied Science and Technology Vol. 7
Bitter yam (Dioscorea dumetorum) is essentially underutilized probably due to its characteristic bitter taste. The bitter taste may be related to its nutrient and anti-nutrient mix which could be improved by simple processing methods. The study evaluated the influence of blanching on some nutritient and anti-nutrient compositions of bitter yam (Dioscorea dumetorum) flour obtained after blanching (at 100°C) for varied time. The study was conducted at the Department of Food Technology, School of Industrial and Applied Sciences, Federal Polytechnic Nekede, Nigeria. The nutrients and anti-nutrients in the blanched and unblanched samples were determined by standard methods. The content in the sample blanched for 18 minutes increased respectively by 1.88% and 1.13% for moisture and carbohydrate, but decreased, by 60.00%, 19.61%, 5.80% and 13.65% for fat, crude fibre, ash and protein relative to control (0 minute). Blanching caused a decrease by 67.43% and 62.26% for alkaloid and tannin in ...