{"title":"Effects of Processing on the Nutrient Composition of False Yam (Icacina trichantha) Flour","authors":"Umoh E.O. , Iwe M.O.","doi":"10.1016/S0189-7241(15)30111-9","DOIUrl":null,"url":null,"abstract":"<div><p>False yam <em>(Icacina trichantha)</em> tubers were processed into different flour samples: the raw; steeped-sun-dried; steeped- oven-dried; blanched-sun-dried and blanched-oven-dried samples. The nutrient composition: proximate and mineral elements contents of the flour samples were studied. The lipid, protein and carbohydrate contents of the samples ranged between 1.77 to 5.76%, 3.01 to 60.3% and 85.56 to 93.31% respectively, while the energy values ranged between 394.27 to 412.46<!--> <!-->Kcal. Concentration of potassium, sodium, calcium and iron (among others) ranged between 20.835 and 31.51<!--> <!-->mg/l, 2.409 and 18.890<!--> <!-->mg/l, 90.250 and 112.550<!--> <!-->mg/l to 0.777 and 2.840<!--> <!-->mg/l respectively. False yam tuber, apart from being a good source of energy for man, is rich in mineral elements (potassium, sodium and calcium).</p><p>Processing affected the levels of nutrients, in the flour samples.</p></div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"32 2","pages":"Pages 1-7"},"PeriodicalIF":0.0000,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30111-9","citationCount":"15","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nigerian Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0189724115301119","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 15
Abstract
False yam (Icacina trichantha) tubers were processed into different flour samples: the raw; steeped-sun-dried; steeped- oven-dried; blanched-sun-dried and blanched-oven-dried samples. The nutrient composition: proximate and mineral elements contents of the flour samples were studied. The lipid, protein and carbohydrate contents of the samples ranged between 1.77 to 5.76%, 3.01 to 60.3% and 85.56 to 93.31% respectively, while the energy values ranged between 394.27 to 412.46 Kcal. Concentration of potassium, sodium, calcium and iron (among others) ranged between 20.835 and 31.51 mg/l, 2.409 and 18.890 mg/l, 90.250 and 112.550 mg/l to 0.777 and 2.840 mg/l respectively. False yam tuber, apart from being a good source of energy for man, is rich in mineral elements (potassium, sodium and calcium).
Processing affected the levels of nutrients, in the flour samples.
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