1 Department of Biochemistry and Genetics, Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Peleforo GON COULIBALY University, Box-office 1328 Korhogo (Côte d’Ivoire).
2 Departement of Food Science and Technology, Laboratory of Biocatalysis and Bioprocessing, Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Research Article
GSC Biological and Pharmaceutical Sciences, 2025, 33(03), 100-108.
Article DOI: 10.30574/gscbps.2025.33.3.0479
Received 21 October 2025; revised on 01 December 2025; accepted on 04 December 2025
Aim: Yams are a staple food in many countries. They are generally consumed boiled. This study aimed to investigate the impact of boiling on the “Krenglè” cultivar yam tuber.
Method: Mature, healthy “Krenglè” cultivar yam tubers were harvested, placed in jute bags, and transported to the laboratory. The tubers were washed under running water, peeled, and cut into pieces using a stainless-steel knife. The resulting pieces were divided into two batches. The first batch was oven-dried at 45°C for 72 hours. The second batch was boiled in water for 30 minutes.
Results: The study of raw tuber flour and tuber flour cooked for 30 minutes showed that boiling in water resulted in a significant decrease in titratable acidity, vitamin C, carbohydrates, lipids, ash, and energy content. Protein content increased significantly.
Analysis of mineral content revealed a significant decrease in potassium (K), phosphorus (P), calcium (Ca), sodium (Na), and zinc. In contrast, the levels of minerals such as magnesium, iron, manganese, and copper remained unchanged during boiling. Phenolic compounds and antinutritional compounds were also reduced during the boiling of the tuber of the yam cultivar “Krenglè”.
Conclusion: Boiling the tuber of the yam cultivar “Krenglè” for 30 minutes yielded a flour relatively rich in nutrient compounds while reducing the levels of antinutritional compounds.
Yam; Cultivar; Flour; Krenglè; Boiling
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Michel Archange LIBRA, Daouda KONE, Souleymane SORH, Kouakou Martin DJE, Bio Sigui Bruno BAMBA and Lucien Patrice KOUAME. Comparison of physicochemical properties and anti-nutritional factors of raw and boiled tubers of Dioscorea cayenensis-rotundata complex cultivar “Krenglè”. GSC Biological and Pharmaceutical Sciences, 2025, 33(3), 100-108. Article DOI: https://doi.org/10.30574/gscbps.2025.33.3.0479