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http://dx.doi.org/10.12925/jkocs.2016.33.2.391

Nutritional Evaluation of Korean Yam (Dioscorea batatas DECNE.)  

Duan, Yishan (Department of Food Science and Technology, Pusan National University)
Kim, Gyeong-Hwuii (Department of Biological Science and Technology, Yonsei University)
Joung, Su-Jin (College of Nano Science and Technology, Office of Administration, Pusan National University)
Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
Publication Information
Journal of the Korean Applied Science and Technology / v.33, no.2, 2016 , pp. 391-400 More about this Journal
Abstract
The aim of this study was conducted to investigate the proximate and nutritional compositions including mineral, vitamin, amino acids and fatty acids in Korean yam (Dioscorea batatas $D_{ECNE}.$). Carbohydrate (68.1%) possessed the large single constituent of yam. Small amounts of crude protein (16.9%), crude ash (5.8%) and crude fat (2.0%) contents were found. Yam was found to be good sources of essential minerals such as K (1295.5 mg/100 g), Mg (115.3 mg/100 g), Na (99.0 mg/100 g) and Ca (56.5 mg/100 g) but Zn (0.3 mg/100 g) content was low. Relatively abundant vitamin $B_1$ (11.5 mg/100g) could be observed while vitamin A, $B_3$ and $B_6$ were not found. The amino acid analysis revealed that the yam was superior with respect to glutamic acid (1770.6 mg%), lysine (1210.6 mg%) and urea (550.9 mg%). Essential amino acids were calculated to be 2954.5 mg%. The amino acid profiles showed that yam to be limiting in valine and leusine. Palmitic acid and linoleic acid were the most predominant fatty acids with the value of 31.5% and 41.5%, respectively. And the polyunsaturated fatty acids including linoleic acid and linolenic acid were present in a large quantities in yam. And it also contained higher amounts of unsaturated fatty acids compared saturated fatty acids.
Keywords
yam (Dioscorea batatas DECNE.); proximate composition; mineral; amino acids; fatty acids;
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