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dioscorea smilacifolia/carbohydrate
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Carbohydrate and bioactive compounds composition of starchy tropical fruits and tubers, in relation to pre and postharvest conditions: A review.
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In some tropical countries, people are suffering from both undernourishment and noncommunicable disorders, such as overweight/obesity. Starchy tropical fruits and tubers are of particular interest for their carbohydrate content and for the micronutrients they provide. The present study summarizes
[Nutritional characterization of carbohydrates and proximal composition of cooked tropical roots and tubers produced in Costa Rica].
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Tropical roots and tubers (TRT) are important staple foods in the tropics. TRT are produced by small farmers and have received only limited attention. The objective of this paper was to evaluate nutritionally important carbohydrate fractions and proximal composition of cooked cassava (Manihot
Carbohydrate metabolism in Dioscorea esculenta (Lour.) Burk. tubers and Curcuma longa L. rhizomes during two phases of dormancy.
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We have examined the changes in carbohydrate metabolism in food yam (Dioscorea esculenta (Lour.) Burk.) tubers and in an economically important spice cum medicinal plant turmeric (Curcuma longa L.) rhizomes under storage. Both specimens showed varied levels of dormancy and sprouting appeared at the
Interaction of some commercial teas with some carbohydrate metabolizing enzymes linked with type-2 diabetes: a dietary intervention in the prevention of type-2 diabetes.
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This study is aimed at assessing the inhibitory effect of teas on key enzymes (α-amylase and α-glucosidase) linked with type-2 diabetes and their antioxidant properties. Four samples of three brands were used; infusions of green tea (GT), 2 brands of black tea (BT), and a formulated herbal
Determination of free inositols and other low molecular weight carbohydrates in vegetables.
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Different low molecular weight carbohydrates including saccharides, polyalcohols, sugar acids, and glycosides have been identified and quantified in different edible vegetables from Asteraceae, Amarantaceae, Amarylidaceae, Brassicaceae, Dioscoreaceae, and Solanaceae families by gas
Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods.
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Glycaemic index (GI) values for fourteen commonly eaten carbohydrate-rich foods processed by various methods were determined using ten healthy subjects. The foods studied were round leaf yellow yam (Dioscorea cayenensis), negro and lucea yams (Dioscorea rotundata), white and sweet yams (Dioscorea
A lectin with highly potent inhibitory activity toward breast cancer cells from edible tubers of Dioscorea opposita cv. nagaimo.
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A 70-kDa galactose-specific lectin was purified from the tubers of Dioscorea opposita cv. nagaimo. The purification involved three chromatographic steps: anion exchange chromatography on a Q-Sepharose column, FPLC-anion exchange chromatography on a Mono Q column, and FPLC-gel filtration on a
Structural characterization of a galactan from Dioscorea opposita Thunb. and its bioactivity on selected Bacteroides strains from human gut microbiota.
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Dioscorea opposita Thunb. is widely used as functional foods and traditional Chinese medicine in China for its activity of regulating function of spleen and stomach. Polysaccharides may contribute to the function of regulation. To investigate structure features and bioactivities of polysaccharides
Association of hyperglycemia with dietary cyanogen and socio-economic level. The study of rural communities in south-east Nigeria.
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An association of asymptomatic hyperglycemia with dietary cyanogens and socio-economic level was ascertained in 2,000 volunteers in rural communities in South-East Nigeria. The staples of the poor consisted of one or two bulky carbohydrate meals (derivatives of different species of cocoyam, cassava,
Fatty acid composition of six varieties of dehulled African yam bean (Sphenostylis stenocarpa) flour.
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The proximate and fatty acids compositions of dehulled African yam bean (Sphenostylis stenocarpa, Hochst ex A. Rich. Harms) flour were reported. The crude protein values ranged from 20.18 +/- 0.02 to 25.78 +/- 0.05 g/100 g; the ether extract values ranged from 1.93 +/- 0.05 to 10.18 +/- 0.04 g/100
Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems.
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Many plant species that are suitable for food across the world are neglected and underutilized. In order to increase their diversified food uses and thus help enhance food and nutrition security, we studied the chemical and functional properties of Pachyrhizus erosus (yam bean), which is a neglected
Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour--III.
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The proximate analysis, determination of nutritionally valuable minerals and the functional properties of the seed flour of African yam bean (AYB) (Sphenostylis stenocarpa) were investigated. Three different colour varieties of whole seeds and the dehulled samples from the same source were
Development of an owoh-type product from African yam beans (Sphenostylis stenocarpa) (Hoechst (ex. A. Rich.) Harms.) seeds by solid substrate fermentation.
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African yam beans were fermented to obtain an owoh-type product. Microorganisms associated with the fermentation were Bacillus licheniformis, B. pumilus, B. subtilis and Staphylococcus sp. Total microbial counts increased from 1.53 x 10(5) cfu/g to 1.51 x 10(9) cfu/g under aerobic conditions, and
Effect of heat treatment on the proximate composition, energy values, and levels of some toxicants in African yam bean (Sphenostylis stenocarpa) seed varieties.
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The effects of heat treatments on the proximate composition, energy content, and levels of some antinutritional factors in brown and marble-colored African yam bean (AYB) seed flours were investigated. In raw brown and marble-colored AYB seed flours; moisture content, dry matter, crude protein,
Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour.
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Moinmoin is a steamed cowpea seed-based pudding native to Nigeria. This study evaluated the physicochemical, proximate, and sensory properties of moinmoin from a blend of cowpea and water yam flours. The pudding was prepared by varying the proportion of cowpea to water yam flour (CWYP). The blends
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