African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Nutritional potential of yam chips (Dioscorea cayenensis and Dioscorea rotundata Poir) obtained using two methods of production in Togo

B. Djeri
  • B. Djeri
  • Laboratoire de Microbiologie et de Contrôle de qualité des Denrées Alimentaires, Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé BP 1515, Lomé Togo.
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Tchobo P. F.
  • Tchobo P. F.
  • Unité de Recherche en Génie enzymatique et Alimentaire de l?Ecole Polytechnique d?Abomey Calavi URGEA/ EPAC Université d?Abomey Calavi, Benin.
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Y. Adjrah
  • Y. Adjrah
  • Laboratoire de Microbiologie et de Contrôle de qualité des Denrées Alimentaires, Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé BP 1515, Lomé Togo.
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D. S. Karou
  • D. S. Karou
  • Laboratoire de Microbiologie et de Contrôle de qualité des Denrées Alimentaires, Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé BP 1515, Lomé Togo.
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Y. Ameyapoh
  • Y. Ameyapoh
  • Laboratoire de Microbiologie et de Contrôle de qualité des Denrées Alimentaires, Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé BP 1515, Lomé Togo.
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Soumanou M. M.
  • Soumanou M. M.
  • Unité de Recherche en Génie enzymatique et Alimentaire de l?Ecole Polytechnique d?Abomey Calavi URGEA/ EPAC Université d?Abomey Calavi, Benin.
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C. Souza
  • C. Souza
  • Laboratoire de Microbiologie et de Contrôle de qualité des Denrées Alimentaires, Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé BP 1515, Lomé Togo.
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  •  Received: 05 September 2014
  •  Accepted: 15 April 2015
  •  Published: 27 May 2015

Abstract

Yam is one of the most staple foods in West African countries and provides an important part of the energetic for people. This study examines chemical composition of Dioscorea cayenensis and Dioscorea rotundata Poir species dried yam chips obtained using two methods of production in Togo. Three local varieties of yams (Koukou, Kéki and Laboco) were processed in chips and were sun dried (at 28-30°C) or oven-dried (at 50°C). Nutritive components (carbohydrates, protein fats, mineral salt, vitamin C and anti-nutritional factors) of yam chips were assessed and compared with those of fresh yam. Sugar is a major component of yam chips followed by proteins, vitamin, fats, mineral salt and anti-nutritionals factors. For the same variety of yam, the nutritional quality depends on the method of production followed and the drying methods. 
 
Key words: Yam chips, Dioscorea cayenensis, Dioscorea rotundata, nutritional potential.

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