Dioscorine content and nutritional quality of "nami" (Dioscorea hispida) chips detoxified using traditional method
1995
Rodriguez, F.M. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Plant Breeding)
Nami tubers processed by farmers in the northern region of the Philippines were brought from the local market and completely dried and ground. They were then analyzed for dioscorine content, protein, fats, and starch content. Fresh tubers were also obtained to serve as control and source of dioscorine for quantitative assay. Results showed that fresh tuber contained 275 ppm dioscorine. Processed chips contained lower dioscorine contents ranging from 0 ppm for chips and flours washed in running water to 40 ppm for those soaked brine and 30 pppm for the ones soaked in 70 percent ethanol (lapay). Soaking in brine and in alcohol also reduced the protein and fat contents of the chips and flour significantly compared to those washed in running water. Flour produced from the tubers washed in water was white compared to the yellowish flours of those soaked in brine and washed in alcohol. Starch content was higher in all the flours analyzed indicating the removal of non-starchy components during processing. Steamed chips and cookies prepared from tuber washed in water did not contain any dioscorine
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