Effects of cooking on the nutrient and antinutrient contents of yam tubers (Dioscorea alata and Dioscorea esculenta)
1992
Wanasundera, J.P.D. | Ravindran, G.
Effects of three methods of cooking, namely boiling, steaming and baking, on the nutrient and antinutrient contents of tubers of Dioscorea alata and D. esculenta were investigated. Crude protein contents of the tubers tended to decrease with cooking, but the differences were not statistically significant. Crude fat, crude fibre, starch and total sugar contents were unaffected by cooking. Water-soluble minerals leached out during boiling, thus causing a reduction in the ash content of boiled tubers. All cooking methods lowered the vitamin C content of the tubers. Phytate contents were unaffected, whereas total oxalate contents were significantly lowered by the cooking methods employed. The loss of oxalates was greater with boiling (40-50%) compared to steaming (20-25%) and baking (12-15%).
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