Yam physic-chemical parameters assessment and its bread sensory attributes for corporate agribusiness boosting

Abstract

Yams are monocots, related to lilies and grasses. Native to Africa and Asia, yam tubers vary in size from that of a small potato to over 60kg (130lb). Over 600 varieties of yams are known, and 95% of these crops are grown in Africa.1 The nutritional facts in fresh yam tubers are good for human consumption and animal feeding.2 Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers. Yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Asia, Africa, Central and South America, and Oceania. The tubers themselves are also called “yams”. There are many different cultivars of yams. Although some varieties of sweet potato (Ipomoea batatas) are also called “yam” in parts of the United States and Canada, the sweet potato is not part of the family Dioscoreaceae, but belongs in the unrelated morning glory family Convolvulaceae.3