Assessing the changes accompanying the proximate composition of Dioscorea Dumetorum (bitter yam) during cooking Department:Food Science Technology By: Ayodeji1224 Project ID: 8350 Rating: (5.0) votes: 1 Price:₦4000 Get the Complete MaterialAbstractThis study investigates some changes accompanying the nutritional composition of Discorea dumetorum (bitter yam) during cooking. The comparative evaluation of the proximate contents of aqueous extracts of raw and cooked Dioscorea dumetorum (bitter yam) tubers at the day of harvest and after many days of storage was determined using standard methods. This study revealed the proximate analysis of Dioscorea dumetorum (bitter yam) tubers after cooking and extended storage. Cooking generally reduces moisture (5.05– 7.80%), fat (0.70– 2.00%), and protein content (6.10– 9.55%) while increasing carbohydrate concentration between 65.20– 72.05%. After prolonged storage, the cooked yams show increased moisture (6.95– 8.20%) and carbohydrates (55.15– 67.60%) but decreased ash (4.05– 5.40%), protein (4.55– 7.30%), and fat content (0.15– 3.10%). These findings suggest that while cooked bitter yam remains a good energy source after storage, its protein and fat content deteriorate, which could impact its overall nutritional quality over time. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production and quality evaluation of cake produced from wheat flour and sweet potato flour»Effect of fermentation time on the quality characteristic of cassava flour