Comparative Study On The Proximate Composition Mineral Content Antinutritional Factors And Sensory Acceptability Of Raw And Boiled Three Yam Species Grown In Garno Gofa Zone Southern Ethiopia

A comparalive study on the nutritional value, mineral contenl, antinutrilional factors andrnsellSOlY acceptability of yam species (Dioscorea spp.) grown ill Kucha districi Garno Gofa Zone,rnSNNPR were carried out. Three species of yam, lIamely D. cayellensis (hatiye), D. praehensilisrn(wadala) and D. bulbi/era (bunde-buchi) were analyzed for Iheir moisture, crude protein, crudernfat, fibe r, total ash, carbohydrate, gross energy. minerals (K, Ca, Na, Fe and Zn) as well asrnalltillutritional facto rs, lIamely phytate, tanllin, and oxalate. Raw Wadala contailled significalltlyrnhigh amount of moisture ill bOlh raw (74.20%) alld boiled (77.64%) tuber forms and also Ihernhighest protein (10. 13g11 ~Og), ash (3. 07g11 ~Og) and carbohydrate (86g1100g) contents werernobtained for raw wadala. Bunde-buchi in its boiled form contained higher fat (1.0gI100g) andrnfiber (4.20gI100g) call ten Is Ihan other species. The highest calorific value was recorded f or rawrnhatiye (385.42 Kcal) alld was followed by raw wadala tubers (385.33 Kcal). Raw tubers ofrnwadala had significantly high content of potassium (1029. 62mgll ~Og) alld Zinc (1. 70mgll00g).rnRaw haliye was relalively a good source of sodium (32.88mgI I00g) and iron (2.02mgII00g). Onrnthe olher hand, boiled tubers of bUllde-buchi (81. 95mgll ~Og) contained high amoullt of calciumrnthan haliye (55.04mgl I ~Og). Generally. the anli-nutrienls contenls Ilf the ynm species were vel))rnlow «0. 5mgll00gfor phylale,

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