Nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products

Publication date: Available online 16 February 2017
Source:Data in Brief
Author(s): Adepoju, Oladejo Thomas, Boyejo, Oluwatosin, Adeniji, Paulina Olufunke
The data presented in this article are related to research article titled "Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products" (O. T. Adepoju, O. Boyejo, P. O. Adeniji 2016) [1]. This article documented information on nutrient and antinutrient composition as well as nutrient retention of Dioscorea cayenensis products. Fresh Dioscorea cayenensis tubers obtained from Bodija market were prepared into raw sample and local delicacies and analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods [2]. Data obtained were analysed using ANOVA, and level of significance set at p<0.05. Processing significantly improved macronutrients and energy content of yam products, and led to significant reduction in values of all antinutrient content of the products (p<0.05).



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