Subscribe Now Subscribe Today
Research Article

Proximate and Mineral Compositions of Dioscorea rotundata (White Yam) and Colocasia esculenta (White Cocoyam)

I.J. Alinnor and C.O. Akalezi
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam) were analyzed for their proximate and mineral compositions. The result showed that Dioscorea rotundata has a moisture content 54.50%, ash content 1.4%, crude fat content 2.70%, crude protein content 0.087%, crude fibre content 0.70%, carbohydrate content 40.61%, available energy 731.75 kJ; while Colocasia esculenta has moisture content 38.50%, ash content 1.60%, crude fat content 1.05%, crude protein content 0.066% crude fibre content 1.0%, carbohydrate content 57.78%, available energy 1022.27 kJ. The mineral content of the analyzed samples showed that Dioscorea rotundata and Colocasia esculenta were rich in iron of values 81.85 mg/100 g and 59.07 mg/100 g respectively. The copper content of the samples were 10.06 mg/100 g and 6.72 mg/100 g for Dioscorea rotundata and Colocasia esculenta respectively.

Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

  How to cite this article:

I.J. Alinnor and C.O. Akalezi, 2010. Proximate and Mineral Compositions of Dioscorea rotundata (White Yam) and Colocasia esculenta (White Cocoyam). Pakistan Journal of Nutrition, 9: 998-1001.

DOI: 10.3923/pjn.2010.998.1001


1:  Adeyeye, E.I. and E.D. Fagbohon, 2005. Proximate, mineral and phytake profiles of some selected spices found in Nigeria. Pak. J. Sci. Ind. Res., 48: 14-22.

2:  AOAC, 1990. Official Methods of Analysis. 18th Edn., Association of Analytical Chemists, Washington, DC. USA.

3:  Augustin, J., G.K. Johnson, C. Teitzel, R.H. True, J.M. Hogan and R.M. Deutsch, 1978. Changes in nutrient composition of potatoes during home preparation. II. vitamins. Am. Potato J., 55: 653-662.
CrossRef  |  

4:  Dumnnt, R. and P. Vernier, 1997. Domestification of yam (D. cavensis and D. rotundata) within the Bariba ethnic group of Benin. Out Look Agric., 29: 137-142.

5:  Eva, R., 1983. Food, Health and You: A Book on Nutrition with Special Reference to East Africa. Macmillan Publishers, London, pp: 14-25.

6:  Gaman, P.M. and K.B. Sherrington, 1990. Food Science: An Introduction to Food Science. Nutrition and Microbiology. Perganon Publishers, Oxford, England, pp: 86-87.

7:  Gaman, P.M. and K.B. Sherrington, 1996. The Science of Food. 4th Edn., Reel Educational and Professional Publishers Ltd., Oxford, pp: 125-136.

8:  Gordon, M.N., 2000. Contemporary Nutrition: Issues and Insights. 4th Edn., McGraw Hill Companies, New York, pp: 102-256.

9:  Malcolm, P.S., 1990. Polymer Chemistry: An Introduction. 2nd Edn., Oxford University Press, New York, pp: 537-569.

10:  National Research Council., 1989. Recommended Dietary Allowance. 10th Edn., National Academy Press, Washington, DC., USA.

11:  Osborne, D.R. and P. Voogt, 1978. The Analysis of Nutrient in Foods. Academic Press, New York, London, pp: 251.

12:  Pearson, D., H. Egan, R.S. Kirk and R. Sawyer, 1981. Pearson's Chemical Analysis of Food. Churchill Livingston, Edinburgh.

13:  Umar, K.J., L.G. Hassan and H.J. Garba, 2005. Proximate and mineral compositions of M. miristica. Chemclass J., 3: 81-84.

14:  WHO, 1973. Trace elements in human nutrition. World Health Organization Technical Report Series No. 532, Geneva, Switzerland.

©  2020 Science Alert. All Rights Reserved