Phenolic content and antioxidant activity of some under-utilized Nigerian yam (Dioscorea spp.) and cocoyam (Xanthosomamaffa (scoth)) tubers

A.N. Ukom, P.C. Ojimelukwe, C.F. Ezeama, D.O. Ortiz, I.J Aragon
  • IOSR Journal of Environmental Science Toxicology and Food Technology, January 2014, IOSR Journals
  • DOI: 10.9790/2402-0871104111

Yellow cocoyam (Xanthosoma maffa) contains more antioxidants than many yam species

Photo by Josh Withers on Unsplash

Photo by Josh Withers on Unsplash

What is it about?

Antioxidants help the body to stay healthy by preventing the activities of free radicals which lead to development of diseases. Foods containing antioxidants should be consumed to help the body function properly. In this study the antioxidant pproperties of yellow cocoyam was compared with that of several yam species. IYellow cocoyam was found to be a better source of antioxidants than the yam species.

Why is it important?

Yellow cocoyam is a good source of aantioxidants . Better attention should be given to its cultivation and utilization in order to maximize its health benefits.

Perspectives

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

Underutilized crops with good nutrient composition such as yellow cocoyam should be give adequate attention.

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http://dx.doi.org/10.9790/2402-0871104111

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