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