article · Discover Chemistry.
A comparative analysis evaluates the nutritional and antinutritional profiles of white yam (Dioscorea rotundata) and Irish potato (Solanum tuberosum) grown in Lafia, Nigeria. After peeling and oven-drying the raw tubers, standard analytical protocols reveal similar carbohydrate levels across both crops, at roughly 63.6 to 63.7 percent. Irish potato displays higher crude protein content at 14.27 percent alongside elevated alkaloids, tannins, and cyanide. In contrast, white yam provides greater amounts of crude fibre at 9.99 percent, ash at 6.29 percent, oxalates, flavonoids, and phytates. Both tubers contain various antinutritive compounds, including saponins, phenols, phytates, and oxalates, that influence dietary quality and mineral bioavailability. Consequently, appropriate post-harvest processing methods are required to reduce these antinutritional factors, minimise health hazards, and optimise the overall nutritional benefits of both staple foods.
Yams and Irish potatoes are vital dietary staples, yet both raw tubers harbour antinutritional factors that can restrict the absorption of essential minerals and pose health risks. Detailed nutritional profiling helps nutritionists, food processors, and consumers understand the specific dietary strengths of each crop while highlighting the processing steps needed to make these staple foods safer and more nutritious.
This baseline nutritional and chemical data can inform food processors and ingredient manufacturers developing tuber-based products, functional flours, or dietary formulations. The findings demonstrate the necessity of processing techniques to reduce antinutrients like oxalates and cyanide before commercial use. As an early-stage laboratory characterisation, the work provides comparative baseline values rather than a validated processing protocol or ready-to-use product.
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Yams ( Dioscorea rotundata ) and Irish potatoes ( Solanum tuberosum ) are important staple tubers rich in carbohydrates, vitamins, and minerals. However, they also contain anti-nutritive compounds that can affect nutrient bioavailability and health. Understanding their properties is essential for optimizing dietary use and processing to enhance health benefits. This study aims to evaluate and compare the nutritive and antinutritive values of D. rotundata and S. tuberosum . D. rotundata and S. tuberosum were peeled, oven-dried, and analyzed using methods from the Association of Official Analytical Chemists. The values obtained for each proximate in each raw sample are D. rotundata : 11.76% crude protein, 2.99% fat, 6.29% ash, 9.99% crude fibre, 5.30% moisture, and 63.60% carbohydrate. S. tuberosum : 14.27% crude protein, 3.22% fat, 5.31% ash, 8.53% crude fibre, 5.52% moisture, and 63.74% carbohydrate. The phytochemicals are as follows: D. rotundata : 6.52% oxalate, 0.33% saponins, 7.37% alkaloids, 9.13% flavonoids, 2.14 mg/100 g tannins, 0.42 mg/100 g cyanide, 333.63 mg/100 g phytate, and 0.56% total phenol. S. tuberosum : 2.73% oxalate, 0.31% saponins, 9.47% alkaloids, 3.25% flavonoids, 3.04 mg/100 g tannins, 1.52 mg/100 g cyanide, 300.10 mg/100 g phytate, and 0.79% total phenol. S. tuberosum was found to be richer in protein and amino acids, whereas D. rotundata was found to have higher levels of crude fiber and ash. Both tubers have antinutritive factors, necessitating effective processing techniques to enhance their nutritional value and reduce health risks.
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DOI: 10.1007/s44371-026-00917-w
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