Work

Effects of two culinary treatments (boiling and roasting) on the nutritional composition, functional and antioxidant properties of aerial yam (Dioscorea bulbifera) bulbils

Year: 2025

Type: article

Abstract: • White Dioscorea bulbifera showed the best properties compared to black after the culinary treatments. • Roasting is the best method that preserves the properties of Dioscorea bulbifera bulbils. • Hydroethanolic extracts showed the best properties compared to aqueous and ethanolic extracts. • The powder of Dioscorea bulbifera , whether raw or cooked, has good functional properties that make it suitable for baking and for formulating infant porridges Aerial yam ( Dioscorea bulbifera ), locally called Dana in Cameroon, is a yam variety of great interest to local populations, however the production rate is declining. In addition, its consumption requires culinary treatments such as boiling, and roasting that can affect its nutritional, antioxidant, and functional properties, which have been poorly understood. Hence, this work was initiated to enhance the value of two varieties (black and white) of Dioscorea bulbifera grown in Cameroon by studying the effect of boiling and roasting on some of its properties to offer consumers the best culinary treatment and encourage production. The plant material consisted of raw, boiled, and roasted samples. Once dried and ground, nutritional, antioxidant, and functional properties were determined using conventional methods. The results obtained were analyzed statistically using Minitab 18.1 software. Also, roasting increased the fiber content from 4.75 to 7.6%, potassium from 126.71 to 225.66 mg/100 g, and the reducing sugars from 0.21 to 3.24% of white Dana. Furthermore, these treatments reduced anti-nutrients such as phytates, oxalates, tannins, and saponins in both varieties. The contents of saponins and phytates were higher in raw white Dana, with values of 0.40±0.06 and 21.36 mg/100g DM (dried matter), respectively. Regarding the functional parameters, the results showed that the water retention capacity of the different powders varied between 35±0.00 g/cm 3 (black raw Dana) and 52±5.65 g/cm 3 (white roasted Dana); the oil retention capacity was between 22.2±3.11 g/cm 3 (black raw Dana) and 28±2.82 g/cm 3 (white raw Dana); the mass density varied between 0.66 g/ml (black boiled Dana) and 0.75 g/ml (black and white roasted Dana); and the swelling rate ranges from 68.59% (black boiled Dana) to 82.80% (white roasted Dana). Roasted white Dana extracts had better hydroxyl radical inhibition and ferric ion reduction capacities compared to black raw extracts. Conclusively, the properties of these two Dana varieties were influenced by culinary treatments, and roasting appears to be the treatment that best improves nutritional, antioxidant, and functional properties.

Source: Measurement Food

DOI: 10.1016/j.meafoo.2025.100263