Vol. 4, Issue 5 (2019)
Investigations on Essesntial and non-essential compounds changes during treatments of wild tubers of dioscorea species
Author(s): Dr. Mariappan Senthilkumar
Abstract: The wild yam is common name for the genus Dioscorea, which is used as staple food of people in the tropics, but certain wild varieties are inedible because of the toxic substances present, some of which have pharmaceutical properties. The tubers consumed by the tribal Malayali’s of Dharmapuri district (Dioscorea bulbifera, D. deltoidea, D. hispida, D. oppositifolia, and D. pentaphylla) were evaluated for its nutritional quality. Present study reveals the proximate composition, mineral profiles, total protein, carbohydrate, fat, vitamin C, β-carotene, starch and total soluble sugar content. The toxic principles like phenols, tannins, hydrogen cyanide, oxalate, amylase inhibitor activity and trypsin inhibitor activity were also analyzed using standard methods. Household treatments like soaking, cooking and autoclaving and their effects on changes toxic principles were investigated in five tuber samples. Soaking in distilled water and sodium bicarbonate solution were reduced the levels of anti-nutrients up to 33% and 50%, respectively whereas cooking and autoclaving (30 min.) reduced the toxic contents to a greater extent (58% and 75%). The amylase and trypsin inhibitor activity showed only slight reduction (upto 51%) in toxic principles after treatments. There is a significant difference (p<0.05) of values were observed among the Dioscorea species and were found to have high nutrient and low antinutrient values.