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Journal of Food Technology Research

June 2020, Volume 7, 1, pp 88-99

Effect of Boiling and Roasting on the Nutrients, Phytochemical and Functional Properties of Red and Green Cultivars of D. Bulbifera Flours

Ani, J.C

,

Onwurafor, E.U

,

Ogunseye, Y. Y.

Ani, J.C 1 Onwurafor, E.U 2

Ogunseye, Y. Y. 1 

  1. Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria. 1

  2. Centre for Entrepreneurship and Development Research, University of Nigeria, Nsukka/ Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria. 2

Pages: 88-99

DOI: 10.18488/journal.58.2020.71.88.99

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Article History:

Received: 27 January, 2020
Revised: 04 March, 2020
Accepted: 06 April, 2020
Published: 19 May, 2020

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Abstract:

Two cultivars (green and red) of Dioscorea bulbifera were processed individually by boiling (100oC, 25 min) or roasting (175oC, 60 min) into flour. The processed and unprocessed samples were evaluated for nutrients, phytochemical and functional properties. The results revealed that the raw green cultivar had higher values (12.94, 8.19 and 3.06%) of moisture, protein, and ash, respectively than the red cultivar with 12.94, 8.19 and 3.06%, respectively. The red cultivar contains more fat (3.92%) and carbohydrate (75.05%) compared to the green cultivar with 3.20 and 69.16% values, respectively. The green cultivar contains more Mg and Zn contents (362.30 mg/100g and 1476.27 µg/100g, respectively) than the values (344.43 mg/100g and 1288.50 µg/100g, respectively) of the red cultivar. The phytochemicals; alkaloid, flavonoid, tannin, and diosgenin (3.27, 1.91, 0.29 and 176.42 mg/100g, respectively) were more in red cultivar than the green cultivar (3.06, 1.74, 0.26 and 162.24 mg/100g) while higher content of saponins (10.07 mg/100g) was observed in red cultivar than green cultivar (7.43 mg/100g). Boiling and roasting led to a reduction in Mg, Zn, vitamin C contents and all the proximate parameters in both cultivars except carbohydrates. The water absorption capacity, bulk density, swelling capacity of both treated cultivars increased, but roasting had a lower effect than boiling. Boiling and roasting reduced the alkaloid, tannin, flavonoid, saponin contents except diosgenin content of the two cultivars, with boiling inducing a greater effect than roasting.
Contribution/ Originality
This study documents the most suitable processing method for Dioscorea bulbifera flour as related to maximizing nutrients and functionality. The potentials of Dioscorea bulbifera cultivars as a functional food ingredient which would encourage its increase in production and further utilization in diverse ways were also highlights.

Keywords:

Dioscorea bulbifera, Red and green cultivars, Nutrient composition, Phytochemicals, Roasting, Boiling.

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Funding:

This study received no specific financial support.

Competing Interests:

The authors declare that they have no competing interests.

Acknowledgement:

The authors wish to acknowledge their families for financial assistance and the Laboratory technologist, Department of Food Science and Technology, University of Nigeria for their assistance with the laboratory work.

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