Composition and Functional Properties of Yellow Yams (Dioscorea spp.) for Food Security Objectives in Côte d'Ivoire

Abstract

Yellow yam (Dioscorea cayenensis Lam.) is an underutilised tuber in Côte d’Ivoire with potential relevance to food security and food processing. This study evaluated the physicochemical characteristics of yellow yam pulp and the functional properties of its extracted starch using samples collected in Divo, Côte d’Ivoire. Conventional analytical methods were used to determine proximate composition, selected minerals, bioactive compounds, antinutritional factors, and starch functional properties. The yam had a moisture content of 66.98%, dry matter content of 29.94%, pH of 5.74, and total soluble solids content of 5%. Carbohydrate, lipid, protein, fibre, and ash contents were 59.76%, 6.25%, 4.96%, 4.00%, and 1.30%, respectively. Calcium, phosphorus, and iron contents were 78, 149, and 5.2 mg/100 g, respectively. Polyphenol, vitamin C, tannin, and phytate contents were 115.66, 16.26, 9.12, and 127.59 mg/100 g, respectively. Starch extraction yielded 14.30%; the starch showed a clarity of 15.63%, pH of 6.57, solubility of 40%, and swelling capacity of 96%. The findings indicate that yellow yam provides carbohydrates and selected micronutrients and possesses functional starch characteristics relevant to food processing. Its moisture and phytate contents also indicate the importance of appropriate processing and handling when considering its food applications.