Comparison of physicochemical properties and anti-nutritional factors of raw and boiled tubers of Dioscorea cayenensis-rotundata complex cultivar "Krenglè"

Aim: Yams are a staple food in many countries. They are generally consumed boiled. This study aimed to investigate the impact of boiling on the “Krenglè” cultivar yam tuber. Method: Mature, healthy “Krenglè” cultivar yam tubers were harvested, placed in jute bags, and transported to the laboratory. The tubers were washed under running water, peeled, and cut into pieces using a stainless-steel knife. The resulting pieces were divided into two batches. The first batch was oven-dried at 45°C for 72 hours. The second batch was boiled in water for 30 minutes. Results: The study of raw tuber flour and tuber flour cooked for 30 minutes showed that boiling in water resulted in a significant decrease in titratable acidity, vitamin C, carbohydrates, lipids, ash, and energy content. Protein content increased significantly. Analysis of mineral content revealed a significant decrease in potassium (K), phosphorus (P), calcium (Ca), sodium (Na), and zinc. In contrast, the levels of minerals such as magnesium, iron, manganese, and copper remained unchanged during boiling. Phenolic compounds and antinutritional compounds were also reduced during the boiling of the tuber of the yam cultivar “Krenglè”. Conclusion: Boiling the tuber of the yam cultivar “Krenglè” for 30 minutes yielded a flour relatively rich in nutrient compounds while reducing the levels of antinutritional compounds.