Yam (Dioscorea trifida L.f.): A review of its nutritional value, benefits, and food applications

• The first systematic review on the genus yam (Dioscorea trifida L.f). • Phenolic compounds are the primary bioactive compounds found in yam. • Yam represents a significant source of food and technological resources. • Yam is considered an "orphan crop". Yam ( Dioscorea trifida L.f.), a tuberous root native to South America, lacks extensive research on its chemical composition and biological potential. This systematic literature review aimed to gather and analyse available information on its origin, biological activities, and technological applications. Despite the socioeconomic importance of tuberous roots in Brazil, there are still significant gaps regarding their productivity, especially on small family farms. Yam exhibits a variety of colors (white to purple) attributed to the presence of bioactive antioxidant compounds. This tuberous root has carbohydrates with potential for industrial applications such as starch extraction, flour production, biodegradable films, and craft beers. A total of 82 articles were found, spanning from 1973 to 2025. The most important WoS categories were Agriculture with 33 articles, Plant Sciences with 25, Food Science and Technology with 14, Chemistry with 11, and Virology with 6. However, research on yam is notably limited, with only a few relevant studies available in the literature. Hence, a comprehensive review focusing on its nutritional value, benefits, and application in food products is of great importance. Discovering the full potential of this unconventional tuberous root can contribute to technological and agricultural advancements.