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Chemical Composition of Thermal Treatment Yam (Dioscorea batatas DECNE.)

  • Kim, Han-Soo (Department of Food Science and Technology, Pusan National University) ;
  • Duan, Yishan (Department of Food Science and Technology, Pusan National University) ;
  • Ryu, Jae-Young (Department of Urban Enviromental Engineering, Kyungnam University) ;
  • Kim, Sang-Woo (East Sea Fisheries Research Institute, NFRDI) ;
  • Jang, Seong-Ho (Department of Bioenviromental Energy, Pusan National University)
  • Received : 2015.02.05
  • Accepted : 2015.03.12
  • Published : 2015.03.30

Abstract

In this study, the thermal treatment yam (Dioscorea batatas DECNE.) was analyzed for its proximate and nutritional compositions including mineral, vitamin, amino acids and fatty acids. Thermal treatment yam is mainly consisted of carbohydrate (70.3%) with small amounts of crude protein (15.8%), crude ash (5.1%) and crude fat (1.6%). It was found to be a good source of essential minerals such as K (1100.2 mg/100 g), Mg (99.4 mg/100 g), Ca (54.8 mg/100 g) and Na (44.9 mg/100 g) but Zn (4.8 mg/100 g) and Fe (0.2 mg/100g) content was low. Little amounts of vitamin E (8.3 mg/100g), vitamin C (3.5 mg/100g) and vitamin B1 (2.1 mg/100g) could be found. The amino acid analysis revealed that the yam was superior with respect to serine (1454.2 mg%), lysine (684.6 mg%) and histidine (684.6 mg%). Essential amino acids were calculated to be 2849.3 mg%. The amino acid profiles showed that thermal treatment yam is limiting in isoleucine and phenylaline. Linoleic acid was the most predominant fatty acids with the value of 47.3% followed by palmitic acid (24.7%) and oleic acid (12.7%). And the unsaturated fatty acids including oleic acid and linoleic acid were present in big quantities in thermal treatment yam.

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