Effects of cooking methods on the physico-chemical properties, bioactive components and anti-nutritional factors of Dioscorea alata L. cultivar “bètè bètè”

Résumé fourni par la source

Cooking is a thermal unit operation that causes many changes in food. Thus, this study investigated the effect of two cooking methods (boiling and roasting) on physicochemical properties, bioactive compounds and anti-nutritional factor contents in Dioscorea alata cv “bètè-bètè” using standard procedures and methods. Results showed that both methods significantly affected this yam’s properties. They resulted in a drop in water content with a slightly acidic pH. In addition, boiling decreased protein content by 36.35% but increased the fiber content by 6.2% more than roasting, while both methods increased the carbohydrate content by 5.45%, and an increase in energy value by 0.59% and 3.17% was observed with boiling and roasting respectively. With the bioactive compounds, a similar decrease in total polyphenol (39.30%) was observed with both methods but the roasting completely degraded the flavonoids although the antioxidant activity was high compared to the rawe. Furthermore, both methods resulted in a similar decrease in phytic acid (2.99%) and oxalate (20%), but the reduction of tannins was 24.53% higher with boiling. For minerals, a decrease in iron, calcium and zinc contents was observed with boiling (16.67%) and roasting (4.81% and 12.5%) respectively. Additionally, a higher increase in potassium (0.89%) and sodium (81.51%) was observed with boiling and roasting respectively. However, roasting increased phosphorus (51.57%) and decreased magnesium (3.16%), whereas boiling decreased phosphorus and increased magnesium. Ultimately, both cooking methods have different effects on the properties of Dioscorea alata cv “Bètè-bête”, consumers must be aware to choose the one that suits their needs.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.