Nutritional, antinutritional and sensory properties of composite pounded tubers from yam (Dioscorea esculenta), cassava (Manihot esculata) and sweet potato (Ipomoea batatas)

Abstract

Indigenous foods are essential in promoting food diversity and nutrition. Combinations of staples have been developed to improve the nutrient contents of indigenous diets. The study investigated the nutritional, anti-nutritional composition and sensory properties of composite pounded tubers from yam, cassava and sweet potato. The tubers were processed and the composite pounded tubers sample was compared against 100 % pounded yam (control). The results showed that crude protein (g/100 g), fat (g/100 g), fibre (g/100 g) and beta-carotene (mg/100 g)were higher in the composite pounded tubers (1.36;, 0.13;1.34; and 1091.60) compared to 100% pounded yam (1.04; 0.03; 0.75; and 1024.9), respectively. Moisture content (g/100 g), potassium (mg/100 g) and ascorbic acid (mg/100 g) were higher in 100 % pounded yam (71.65; 563.40; and 3.82) compared to composite pounded tubers (65.6; 529.4; and 1.32), respectively. The saponin (0.04, 0.14) mg/100 g, oxalate (0.37, 0.01) mg/100 g, and cyanide contents (0.0, 0.51) mg/100 g were within the safe limits. The sensory properties of the test samples were generally accepted by the panelists. These composite pounded tubers from yam, cassava and sweet potato is nutritious, acceptable and safe for human consumption.