EFFECT OF FUSARIUM NYGAMAI INFECTION ON THE CHEMICAL COMPOSITION OF FLOUR FROM TWO YAM VARIETIES

Omodamiro Rachel Majekodunmi, Ojimelukwe P.C, Asiedu R, Etudaiye H.A
  • JOURNAL OF ADVANCES IN CHEMISTRY, September 2015, CIRWOLRD
  • DOI: 10.24297/jac.v12i1.842

Infected yams lose their nutritional and organoleptic properties

What is it about?

Yam rot was induced using a fungal strain (Fusarium) in our laboratory. The nutrient composition, functional properties and organoleptic qualities of the infected yam were compared with that of wholesome ones. Infestation reduced the nutrient composition, increased the level of anti-nutrients such as tannins.

Why is it important?

The practice of including infected yams especially during yam flour production is very common in some developing countries. This study clearly shows that it is unhealthy. it also points out the need for regulatory systems to ensure that wholesome yams are used for the production of yam flour..

Perspectives

Professor Philippa C OJIMELUKWE (Author)
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

Infected yams should not be used for yam flour production

Read Publication

http://dx.doi.org/10.24297/jac.v12i1.842

The following have contributed to this page: Professor Philippa C OJIMELUKWE