| |

Received: 3 August 2018    Revised: 18 September 2018    Accepted: 21 September 2018

DOI: 10.1002/fsn3.845

ORIGINAL RESEARCH

Nutritional and anti-nutritional properties of underutilized

Dioscorea spp. tubers grown in Western Ethiopia

Habtamu Fekadu Gemede

Department of Food Technology and

Process Engineering, Wollega University,
Nekemte, Ethiopia
Correspondence
Habtamu Fekadu Gemede, Department of
Food Technology and Process Engineering,
Wollega University, Nekemte, Ethiopia.
Email: fekadu_habtamu@yahoo.com
Abstract
Dioscorea species are important traditional diets and neglected wild tuber crops in
Western Ethiopia. There is a scarcity of documented information of nutritional com-
positions, anti-­
nutritional factors, and functional properties of the wild tubers.
Therefore, this study was aimed to evaluate nutritional, anti-­nutritional, and func-
tional properties of seven wild and one cultivated Dioscorea species from Western
Ethiopia. The result of this study revealed that the nutritional composition and min-
eral contents of wild Dioscorea species were significantly higher than the cultivated
D. alata. The functional properties of some wild Dioscorea species were significantly
higher than the cultivated one. Furthermore, the anti-­nutritional compositions of
some wild Dioscorea species were significantly high. Particularly, the nutritional con-
tents of D. oppositifolia, D. hamiltonii, and D. pubera species were significantly higher
than the rest of Dioscorea species. Therefore, this finding highly encouraged the cul-
tivation, promotion, and mass consumption of a neglected and locally available wild
Dioscorea species that can plays an important role in diversifying the diets of the local
community, mitigate food insecurity, and alleviate undernutrition in the country.

KEYWORDS
anti-nutritional factors, functional properties, nutritional compositions, wild Dioscorea spp

1 |  I NTRO D U C TI O N
Food and nutritional security are the major challenges in develop-
ing countries including Ethiopia. To solve this problem, the search
for alternative food that is neglected, underutilized, and wild edible
food crops has the potential to address food insecurity (Adebooye &
Phillips, 2006; Janardhanan, Vadivel, & Pugalenti, 2003; Siddhuraju,
Becker, & Makkar, 2000). In developing country, wild crops partic-
ularly root and tubers can play an important role to provide food
security because of their high nutritional contents (Bhandari, Kasai,
& Kawabata, 2003; Kumar, Parida, & Jena, 2013). Dioscorea species
is a staple food for millions of people in the world especially in sub
tropics and has a great role in eating habits of many peoples (Behera,
Maharana, Sahoo, & Prusti, 2009; Bhandari et al., 2003). Dioscorea
species are the monocotyledonous tuber crops (Amanze, Agbo, Eke-­
Okoro, & Njoku, 2011; Kouakou, Dabonne, Guehi, & Kuoame, 2010).
Out of that, only few Dioscorea species are cultivated commercially
and many of the species has been not yet characterized for the tuber
quality, yields, and chemical compositions (Behera et al., 2009). The
nutritional value of Dioscorea species lies in their potential ability to
provide the cheapest sources of dietary energy in the form of car-
bohydrates in developing countries (Ofosu, 2012; Otegbayo, Achidi,

This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium,
provided the original work is properly cited.
© 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

Food Sci Nutr. 2018;1–10. www.foodscience-nutrition.com |  1

  
 |
2       GEMEDE
Asiedu, & Bokanga, 2001). Many authors such as Dansi et al. (1999)
and Adepoju, Boyejo, and Adeniji (2018) reported that there is much
diversity among the wild and cultivated Dioscorea species that are
being used by tribal communities as traditional food (Adepoju et al.,
2018; Behera et al., 2009; Dansi et al., 1999). However, systematic
characterization of the diversity present in wild species is a major
prerequisite for mass consumption and cultivation. Regarding the
cultivated tubers, only little is known about the chemical composi-
tion of wild tubers and its chemical profiling is essential for its fur-
ther utilization.
The people of oromo used many wild Dioscorea species as a
food values. Dioscorea species tubers have been used as traditional
food, and the uses are diverse and are consumed in different forms,
mainly boiled, fried, or baked. Earlier, some attempts have been
made to characterize the chemical and nutritional composition
of the Dioscorea species in different countries such as Nepalese
(Bhandari et al., 2003), Indian (Shajeela, Mohan, Jesudas, & Soris,
2011; Shanthakumari, Mohan, & Britto, 2008), Ghanaian (Polycarp,
Afoakwa, Budu, & Otoo, 2012) species. However, there is no sin-
gle documented information of their nutritional compositions of
wild edible Dioscorea species. Additionally, assessment of func-
tional properties, the tuber crops are important for bioprospecting
of the tuber flour in food industries (Diosady, Paton, Rosen, Rubin,
& Athanassoulias, 1985). The present study was, therefore, to de-
termine the nutritional compositions, anti-­nutritional factors, and
functional properties of different wild Dioscorea species tubers. In
addition, an acquisition of understanding of the properties of these
tubers may help for mass consumption, domestication, and potential
uses in the food industry.
2 |  M ATE R I A L S A N D M E TH O DS
2.1 | Sample collection and preparation
Eight wild Dioscorea species (D. oppositifolia, D. hamiltonii, D. bulbif-
era, D. pubera, D. pentaphylla, D. wallichii, D. glabra, and D. hispida)
and one cultivated (D. alata) mature tubers were used and collected
from the medicinal plant garden of indigo environmental protection
and natural resources, Western Ethiopia, which was grown under
the same climatic and agronomic condition. After collection, the tu-
bers were washed, peeled, made into small slices, and shade dried
for 4–6 days. The dried samples were mechanically milled into 2 mm
particle size and stored in airtight containers for further analysis.
2.2 | Proximate composition
The moisture contents were determined by drying the fresh tuber
in a drying oven at 70 ± 5°C for 24–48 hr to a constant weight, and
it was expressed as percentage (AOAC, 1990). The crude lipid con-
tents were determined by continuous extraction in a lipid extrac-
tor for 3 hr using petroleum ether as solvent (AOAC, 1990). The ash
content was determined by taking appropriate amount of samples in
the dish and ignited gently at 600oC for 3 hr in a muffle furnace. The
weight of the residue was recorded as ash content (AOAC, 1990).
The moisture and fat-­free samples were used for crude fiber deter-
mination, and the value was expressed in percentage.
2.3 | Sugar and starch compositions
Carbohydrate (sugar and starch) content was estimated by taking
the dry powdered samples following the procedure of Sadasivam
and Manickam (2007). Briefly, sugar and starch were extracted using
80% ethanol (v/v). Value was expressed as mg/g dry wt. The amylase
content was estimated by taking the dry powdered samples follow-
ing the procedure of Sadasivam and Manickam (2007).The protein
content of tubers was determined following Lowry, Rosebrough,
Farr, and Randall (1951) using BSA as standard. Vitamin C was deter-
mined according to the method described by Omaye, Turnbull, and
Sauberlich (1979) with some modification using 2, 4-­dinitrophenylh
ydrazine-­thiourea-­copper sulfate (DTC) reagent, and the value was
expressed as mg per 100 g on dry weight basis. Vitamin E was deter-
mined according to the method described by Baker, Frank, Angelis,
and Feingold (1980) using α-­tocopherol as standard, and the values
were expressed as mg per 100 g on dry weight basis.
2.4 | Mineral composition
The minerals, such as calcium, copper, iron, magnesium, manganese,
and zinc, were determined by digesting the sample with a mixture
of nitric, sulfuric and perchloric acid (6:1:2) at 100°C following the
method of AOAC (1990). The digested sample was used for meas-
urement of above minerals by using an atomic absorption spectro-
photometer (Parkin Elmer AAS, Analyst AA-­200). Na and K contents
were determined by using a Flame Photometer (Systronics-­105).
Phosphorous contents were estimated using potassium dihy-
drogen phosphate as the standard in a spectrophotometer (BIO
Spectrophotometer, Eppendorff, Germany) according to the method
James (1995).
2.5 | Anti-­nutritional composition
Oxalate was determined by extraction of the samples with water for
about 3 hr and standard solutions of oxalic acid prepared and read on
spectrophotometer (BIO Spectrophotometer, Eppendorff, Germany)
at 420 nm (Meena, Umapathy, Pankaja, & Prakash, 1987). Phytate was
determined spectophotometrically according to the method described
by Wheeler and Ferrel (1971). The phenol content was determined fol-
lowing Sadasivam and Manickam (2007) with some modification using
gallic acid as standard,and the value was expressed as mg/g dry wt.
Tannin content of the sample was evaluated according to the proce-
dure described by Sadasivam and Manickam (2007) using tannic acid
as standard. The value of tannin was expressed as mg/g dry weight
basis. Total alkaloid content was estimated by gravimetric method of
Harborne, 1973; and the value was calculated as mg per 100 g dry
weight basis. The α-­amylase inhibitor was evaluated according to the
method of Alonso, Orúe, and Marzo (1998) and was expressed as IU/g
GEMEDE |
      3

of dry matter. Trypsin inhibitor activity (TIA) was determined according study on nutritional potentials of wild edible Dioscorea species from
to the method described by Smith, Megen, Twaalfhoven, and Hitchcock Western Oromia, Ethiopia in order to integrate them in developmen-
(1980), and TIA value was estimated in terms of weight of pure trypsin tal interventions.
inhibited g−1 dry matter.

2.6 | Functional properties
The water absorption capacity (WAC) and water solubility index
(WSI) of samples were evaluated according to Phillips, Chinnan,
Branch, Miller, and Mcwatters (1988) and Anderson, Conway,
Pfeifer, and Griffin (1969) methods, respectively. Foam capacity
(FC) of tuber flour was determined in percentage by the method
of Coffmann and Garciaj (1977). Iodine affinity of starch (IAS) of
flour was assayed according to the method of Kawabata, Sawa,
Nagashima, Del Rosario, and Nakamura (1984). Paste clarity (PC)
of flour was determined spectrophotometric method according to
Craig, Maningat, Seib, and Hoseney (1989) by measuring the percent
of transmittance at 650 nm against a water blank on a spectropho-
tometer (BIO Spectrophotometer, Eppendorff, Germany).
2.7 | Statistical analysis
Data were reported in a mean values of two determinations (n = 2).
One-­way analysis of variance was used to compare differences in the
measured parameters. Least significance difference was evaluated by
Fisher’s test. Microsoft Excel 2007 was used to determine standard
error (SE) and multiple correlation analysis. Principal component analy-
sis (PCA) of different parameters was also used to detect underlying
sources of variability among the samples by using XLStat software.
3 | R E S U LT S A N D D I S CU S S I O N
There is an imperative need to characterize the variety current in
wild edible crop is a main precondition for mass consumption, cul-
tivation, and industrial use (Bhandari et al., 2003). This is the first
3.1 | Proximate composition
Proximate analysis involves the determination of the major com-
ponents of food as moisture, ash, crude fat, crude protein, and
crude fiber (Gemede, Ratta, Haki, Woldegiorgis, & Beyene, 2015).
Proximate compositions were compared among eight wild and
one cultivated Dioscorea species from Western Oromia, Ethiopia
(Table 1). The moisture and ash contents reported for tropical
Dioscorea species (Aruah, Uguru, & Oyiga, 2012; Bhandari et al.,
2003; Bradbury & Holloway, 1988) were significantly (p < 0.05)
higher than D. alata but lower than D. wallichi and D. bulbifera. The
moisture and ash contents obtained for wild Dioscorea species were
lower than the cultivated species.
Species with low moisture content would be suitable for prolonged
tuber storage and more efficient for industrial processing. There was sig-
nificant (p < 0.05) differences of crude fiber, and crude fat was observed
among the wild and cultivated Dioscorea species. The crude fat and crude
fiber content of Dioscorea ranged from 0.56% to 1.90% and 1.00% to
2.02%, respectively (Table 1). The crude fiber and fat contents in the
studied Dioscorea tubers were higher than reported values for other
tropical Dioscorea species (Bhandari et al., 2003; Shajeela et al., 2011;
Shanthakumari et al., 2008). Some wild Dioscorea species, such as D. op-
positifolia, D. hamiltonii, and D. pubera, showed remarkably higher values
of ash content, crude fiber, and fat in comparison with cultivated species
(D. alata), which indicate that it would provide essential valuable and use-
ful minerals. Such variation among the Dioscorea species might be related
to their genetic origin and geographical sources where they are grown.
3.2 | Sugar and starch compositions
The sugar and starch compositions of different Dioscorea (Dioscorea)
tubers are presented in Table 2. The soluble sugar, starch, and

TA B L E   1   Proximate compositions of n different wild and cultivated species of Dioscorea

Species Moisture content (%) Ash content (%) Crude fat (%) Crude fiber (%) Protein (mg/g DW)
d b b b
D. oppositifolia 65.67 ± 0.83 4.39 ± 0.33 1.62 ± 0.03 1.52 ± 0.01 19.67 ± 0.45ab
D. hamiltonii 76.50 ± 0.93b 5.42 ± 0.43a 1.90 ± 0.08a 1.45 ± 0.06b 23.67 ± 0.28a
bc b b b
D. pubera 73.67 ± 0.86 4.24 ± 0.48 1.55 ± 0.03 1.60 ± 0.12 21.92 ± 0.46a
D. wallichi 63.00 ± 0.15d 3.82 ± 0.24c 0.91 ± 0.16c 2.02 ± 0.01a 20.42 ± 0.34a
b d d d
D. hispida 78.67 ± 0.73 2.68 ± 0.31 0.57 ± 0.11 1.00 ± 0.03 14.17 ± 0.30 c
D. pentaphylla 82.50 ± 0.84a 2.59 ± 0.33d 0.59 ± 0.07d 1.29 ± 0.07c 11.33 ± 0.40 c
e cd d c
D. bulbifera 54.00 ± 0.82 2.83 ± 0.10 0.58 ± 0.04 1.22 ± 0.04 12.58 ± 0.74c
D. glabra 69.50 ± 0.44c 2.52 ± 0.19d 0.56 ± 0.03d 1.02 ± 0.03d 12.67 ± 0.16c
d c c bc
D. alata 63.67 ± 0.30 3.16 ± 0.21 0.91 ± 0.02 1.40 ± 0.02 17.17 ± 0.62b
Mean 69.69 3.52 1.02 1.39 17.06

Data are the mean of two replications ± SE. Means followed by a common letter in the same column are not significantly different at the 5% level by
Fisher’s least significance difference (LSD) test.
 |
4       GEMEDE

amylase contents of different Dioscorea species ranged from 34.69
to 54.13 (mg/g DW), 305.37 to 435.0 (mg/g DW), and 5.23 to
16.33 (mg/g DW), respectively. These values of sugar, starch, and
amylase were consistent with the values reported for different cul-
tivated Dioscorea tubers of Nepal and Srilanka (Arinathan, Mohan,
& Maruthupandian, 2009; Bhandari et al., 2003; Shanthakumari
et al., 2008). There were significant differences between wild and
cultivated Dioscorea species with regard to carbohydrate content,
and the range of sugar, starch, and amylase in wild Dioscorea spe-
cies, such as D. hamiltonii, D. pubera, and D. oppositifolia, was sig-
nificantly (p < 0.05) higher than that of cultivated species (D. alata).
The high carbohydrate values of these wild Dioscorea species re-
corded in this study make them reliable for food security crops.
The protein content of different Dioscorea tubers ranged from
1.13% to 2.3% of dry weight (Table 2). These results were con-
sistent with the results reported for different tropical Dioscorea
species from Nepal (Bhandari et al., 2003) and south pacific region
(Bradbury & Holloway, 1988) and Dioscorea species from Sri Lanka
(Wanasundera & Ravindran, 1994). Significant (p < 0.05) variations
of selected vitamin compositions were observed among the stud-
ied Dioscorea species. The range of values of ascorbic acid (vita-
min C) and α-­tocopherol (vitamin E) content varied from 1.68 to
9.42 (mg per 100 g) and 0.26 to 0.66 (mg per 100 g), respectively,
among the studied Dioscorea species. Based on these results, some
wild Dioscorea species, such as D. hamiltonii, D. pubera, and D. op-
positifolia, showed significantly (p < 0.05) higher protein and vita-
min content and indicated its nutritional superiority over the other
Dioscorea species.
3.3 | Mineral compositions
There was significant (p < 0.05) differences of mineral composi-
tions were observed among different Dioscorea species (Table 3).
The results showed that potassium and phosphorus were the
abundant minerals, ranging from 829 to 1,360 mg and 179 to
248 mg per 100 g dry weight, respectively. These levels were
higher than those reported for several cultivated Dioscorea species
(FAO, 1990). Similarly, the contents of calcium, sodium, phospho-
rus, and magnesium were higher than those reported for Nepalian
Dioscorea species (Bhandari et al., 2003), but are consistent with
the values reported for tropical Dioscorea species from the south
pacific region (Bradbury & Holloway, 1988) and Dioscorea spe-
cies from Sri Lanka (Wanasundera & Ravindran, 1994). The level
of potassium in different tuber was higher than the sodium con-
tent, which has better health implication and safe food for human
consumption (Appiah, Asibuo, & Kumah, 2011). Wild species
showed significantly higher calcium and phosphorus. The levels
of other micronutrients, such as copper, iron, zinc manganese,
and magnesium, in the studied Dioscorea species were consistent
with the values reported for different cultivated Dioscorea tu-
bers (Arinathan et al., 2009; Bhandari et al., 2003; Shanthakumari
et al., 2008). This study showed that zinc was the least abundant
minerals among the studied Dioscorea species. Based on these re-
sults, wild Dioscorea species showed higher mineral compositions
and indicated their superiority of tuber quality than compared to
the cultivated one.
3.4 | Anti-­nutritional compositions
Anti-­
nutritional compositions are the chemical compounds syn-
thesized in natural food by normal metabolism which decreases
the nutritive value of food (Fekadu, Beyene, & Desse, 2013; Ugwu
& Oranye, 2006). The anti-nutritional compositions such asoxa-
late, phytate, phenols, tannins, and alkaloids contents of different
Dioscorea species was presented in Table 4. The oxalate, phytate,
phenol, tannin, and alkaloid content was significantly (p < 0.05)
higher in some wild Dioscorea species. Further, the α-­amylase and
trypsin inhibitor varied significantly (p < 0.05) among the Dioscorea

TA B L E   2   Sugar and starch compositions of different Dioscorea species

Vitamin C (mg per Vitamin E (mg

Species Sugar (mg/g DW) Starch (mg/g DW) Amylase (mg/g DW) 100 g DW) per 100 g DW)

D. oppositifolia 53.04 ± 0.23a 434.13 ± 1.24a 9.73 ± 0.24b 5.67 ± 0.01b 0.55 ± 0.06ab

D. hamiltonii 54.13 ± 0.88a 435.00 ± 4.60a 15.57 ± 0.59a 5.66 ± 0.17b 0.66 ± 0.03a
a a a a
D. pubera 53.06 ± 0.97 432.38 ± 3.01 16.33 ± 0.62 9.42 ± 0.23 0.57 ± 0.01a
D. wallichi 52.13 ± 0.53b 413.00 ± 4.24b 9.17 ± 0.50 b 5.36 ± 0.34b 0.40 ± 0.04c
c e d d
D. hispida 45.63 ± 0.88 312.50 ± 2.83 5.23 ± 0.31 1.68 ± 0.33 0.26 ± 0.03d
D. pentaphylla 34.75 ± 1.06e 365.25 ± 6.61d 6.47 ± 0.33c 4.23 ± 0.30 d 0.39 ± 0.03c
d c c d
D. bulbifera 38.25 ± 0.88 388.38 ± 2.30 7.40 ± 0.27 4.28 ± 0.31 0.30 ± 0.04cd
D. glabra 34.69 ± 0.26e 305.37 ± 7.60 d 6.43 ± 0.52c 4.05 ± 0.06d 0.32 ± 0.06c
b b b c
D. alata 52.56 ± 0.10 421.13 ± 2.65 8.57 ± 0.25 5.01 ± 0.24 0.36 ± 0.03c
Mean 46.47 389.68 9.43 5.04 0.42

Data are the mean of three replications ± SE. Means followed by a common letter in the same column are not significantly different at the 5% level by
Fisher’s least significance difference (LSD) test.
DW, dry weight.
 GEMEDE

TA B L E   3   Mineral compositions (mg per 100 g DW) of different Dioscorea species

Species Mg Ca Cu Fe Mn Zn Na K p

D. oppositifolia 49.96 ± 0.34c 52.27 ± 0.33b 16.43 ± 0.27a 26.66 ± 0.27b 10.51 ± 0.41d 4.79 ± 0.27b 60.33 ± 1.87d 1248.51 ± 4.84b 235.37 ± 2.01b
b b b a b c a e
D. hamiltonii 53.24 ± 0.44 46.22 ± 0.20 14.52 ± 0.30 28.71 ± 0.85 17.31 ± 0.31 3.56 ± 0.31 89.42 ± 0.98 1029.36 ± 6.55 214.63 ± 1.85c
D. pubera 64.84 ± 0.94a 74.84 ± 0.40a 15.45 ± 0.45a 24.31 ± 0.62b 23.90 ± 0.11a 6.16 ± 0.18a 67.24 ± 1.85c 1140.30 ± 4.55c 248.27 ± 2.00a
b a c d c b c d
D. wallichi 52.01 ± 0.37 69.23 ± 0.31 12.50 ± 0.18 17.14 ± 0.57 15.10 ± 0.86 5.23 ± 0.33 68.41 ± 1.89 1161.70 ± 4.68 213.93 ± 2.35c
D. hispida 22.30 ± 0.45 g 18.14 ± 0.17d 6.31 ± 0.25e 11.25 ± 0.29f 8.57 ± 0.45d 2.42 ± 0.55d 31.38 ± 1.79e 829.31 ± 3.30 g 179.23 ± 2.15e
d c d c d d b a
D. pentaphylla 38.03 ± 0.40 41.03 ± 0.31 10.26 ± 0.35 19.71 ± 0.31 9.46 ± 0.18 2.21 ± 0.22 79.23 ± 1.68 1360.82 ± 5.87 200.93 ± 2.11d
D. bulbifera 35.52 ± 0.36e 32.11 ± 0.32e 9.64 ± 0.18d 13.70 ± 0.13e 6.90 ± 0.21e 2.58 ± 0.16d 66.24 ± 1.61c 1254.36 ± 4.84b 205.97 ± 3.28c
f e f e de d e g
D. glabra 28.03 ± 0.30 31.19 ± 0.11 5.54 ± 0.40 13.81 ± 0.03 8.20 ± 0.04 2.56 ± 0.14 33.13 ± 1.72 830.21 ± 4.98 184.83 ± 1.68e
D. alata 44.94 ± 0.33c 43.03 ± 0.16c 10.71 ± 0.14d 19.80 ± 0.24c 9.39 ± 0.05d 3.41 ± 0.21c 55.06 ± 1.16d 989.30 ± 5.15f 218.20 ± 1.64c
Mean 43.21 45.34 11.26 19.45 12.15 3.66 61.16 1093.76 211.26

Data are the mean of three replications ± SE. Means followed by a common letter in the same column are not significantly different at the 5% level by Fisher’s least significance difference (LSD) test.

TA B L E   4   Anti-­nutritional compositions of different Dioscorea species

Phytate (mg per Oxalate (mg per α-­Amylase inhibitor (AIU/mg Trypsin inhibitor Alkaloid (mg
Species 100 g DW) 100 g DW) soluble starch) (TIU/mg protein) Phenol (mg/g DW) Tannin (mg/g DW) per 100 g DW)

D. oppositifolia 4.60 ± 0.30 b 0.172 ± 0.008c 17.92 ± 0.61b 3.42 ± 0.28b 3.51 ± 0.33c 0.39 ± 0.07c 9.77 ± 0.28c

D. hamiltonii 4.49 ± 0.27b 0.159 ± 0.007c 13.49 ± 0.38c 3.49 ± 0.40 b 3.19 ± 0.17c 0.33 ± 0.03c 10.83 ± 0.14b
D. pubera 4.27 ± 0.08b 0.150 ± 0.003c 12.85 ± 0.28c 3.45 ± 0.44b 3.25 ± 0.27c 0.48 ± 0.06b 12.12 ± 0.40 b
b c a b c b
D. wallichi 4.47 ± 0.35 0.156 ± 0.002 19.37 ± 0.08 2.67 ± 0.30 4.38 ± 0.25 0.45 ± 0.04 7.23 ± 0.42d
D. hispida 5.17 ± 0.21b 0.220 ± 0.005b 14.57 ± 0.49c 5.25 ± 0.12a 4.34 ± 0.28c 0.56 ± 0.03b 9.92 ± 0.10 c
a a c b b b
D. pentaphylla 9.35 ± 0.15 0.500 ± 0.006 15.12 ± 0.14 3.14 ± 0.03 5.61 ± 0.37 0.57 ± 0.01 11.43 ± 0.85b
D. bulbifera 8.35 ± 0.42a 0.205 ± 0.011c 17.33 ± 0.33b 3.55 ± 0.34b 8.62 ± 0.48a 0.72 ± 0.05a 15.23 ± 0.99a
a b a b b b
D. glabra 8.54 ± 0.16 0.243 ± 0.013 20.95 ± 0.32 3.74 ± 0.22 6.03 ± 0.34 0.58 ± 0.09 15.50 ± 1.13a
D. alata 3.21 ± 0.04c 0.138 ± 0.008d 11.38 ± 0.37d 2.16 ± 0.05c 3.56 ± 0.10 c 0.36 ± 0.04c 9.73 ± 0.14c
Mean 5.83 0.213 15.89 3.43 4.72 0.49 11.30

Data are the mean of three replications ± SE. Means followed by a common letter in the same column are not significantly different at the 5% level by Fisher’s least significance difference (LSD) test.
CV, coefficient of variance; DW, dry weight.
|
      5
 |
6       GEMEDE

TA B L E   5   Functional properties of different wild and cultivated species of Dioscorea

Species WAC (%) FC (%) PC (%) WSI (%) IAS (ppm)

b b a b
D. oppositifolia 222.33 ± 3.41 20.23 ± 0.93 37.83 ± 1.53 22.83 ± 0.11 404.00 ± 6.35c
D. hamiltonii 239.07 ± 3.05a 18.17 ± 0.91b 36.50 ± 0.16a 20.33 ± 0.16c 368.00 ± 4.70 d
b a a a
D. pubera 215.67 ± 1.89 22.40 ± 2.00 37.67 ± 0.75 24.53 ± 0.57 526.00 ± 7.30a
D. wallichi 175.17 ± 3.52e 16.17 ± 0.25b 23.67 ± 2.04c 21.27 ± 0.31bc 421.00 ± 2.25b
e c d e
D. hispida 134.83 ± 2.06 13.23 ± 0.84 17.17 ± 0.93 13.17 ± 0.47 275.33 ± 4.50 f
D. pentaphylla 192.50 ± 4.55d 19.33 ± 1.79b 14.67 ± 1.59d 12.80 ± 0.63e 226.00 ± 3.56h
e c c e
D. bulbifera 141.43 ± 4.40 15.40 ± 0.28 23.33 ± 1.56 11.73 ± 0.52 318.00 ± 2.43e
D. glabra 131.03 ± 3.30 e 10.21 ± 0.16d 16.67 ± 0.14d 15.80 ± 0.97d 259.67 ± 4.38g
c b b c
D. alata 205.20 ± 4.70 17.27 ± 0.93 35.33 ± 0.51 20.07 ± 0.77 365.33 ± 5.88d
Mean 184.14 16.93 26.98 18.06 351.48

Data are the mean of two replications ± SE. Means followed by a common letter in the same column are not significantly different at the 5% level by
Fisher’s least significance difference (LSD) test.
FC, foam capacity; IAS, iodine affinity of starch; PC, paste clarity; WAC, water absorption capacity; WSI, water solubility index.

species (Table 3). The range of these parameters at low level may

have beneficial role as an antioxidant, anticarcinogens and likely
play an important role in controlling hypercholesterolemia and ath-
erosclerosis (Phillippy, Lin, & Rasco, 2004). The values of different
anti-­nutritional compositions were lower than the value reported by
Polycarp et al. (2012) in Ghanaian Dioscorea species. Such variations
of anti-­nutritional compositions might be related to their genetic
origin, geographical sources, level of soil fertility, where they are
grown, and the harvesting periods.
3.5 | Functional parameters
The functional properties such as WAC, FC, PC, WSI, and IAS
are the important parameters for bioprospecting of the tuber
flour in food industries (Diosady et al., 1985). These parameters
were compared among studied Dioscorea species, and signifi-
cant (p < 0.05) varietal differences were observed (Table 5). The
wild species showed very significantly higher values of WAC in
comparison with other Dioscorea species. The results imply that

TA B L E   6   Multiple correlation between physico-­functional parameters with nutritional and phenol contents in different Dioscorea species

Parameters Phe Sug Sta Amy Pro Vit C Vit E Cfat Cfib
ns
Sta −0.33 0.77**
ns
Amy −0.33 0.53** 0.63**
Pro −0.62** 0.78** 0.69** 0.86**
ns
VitC 0.03 0.38* 0.67** 0.78** 0.58**
Vit E −0.49** 0.50** 0.64** 0.88** 0.82** 0.61**
Cfat −0.58** 0.64** 0.66** 0.87** 0.89** 0.59** 0.93**
Cfib −0.33ns 0.64** 0.76** 0.51** 0.69** 0.57** 0.48* 0.46*
ns ns ns ns ns ns
MC −0.39* −0.12 −0.35 0.11 0.01 −0.22 0.24 0.12ns −0.24ns
Ash −0.55** 0.65** 0.68** 0.83** 0.90** 0.51** 0.90** 0.94** 0.55**
WAC −0.62** 0.70** 0.81** 0.75** 0.74** 0.57** 0.86** 0.85** 0.54**
WSI −0.62** 0.69** 0.67** 0.75** 0.87** 0.70** 0.72** 0.79** 0.70**
ns
IAS −0.29 0.72** 0.71** 0.78** 0.83** 0.84** 0.61** 0.69** 0.72**
FC −0.27ns 0.59** 0.76** 0.65** 0.53** 0.70** 0.68** 0.64** 0.53**
PC −0.53** 0.76** 0.81** 0.56** 0.70** 0.47* 0.61** 0.74** 0.43*
Na −0.09ns 0.33ns 0.70** 0.60** 0.46** 0.47* 0.66** 0.53** 0.54**
K 0.26ns 0.13ns 0.55** 0.14ns 0.01ns 0.41* 0.26ns 0.15ns 0.45*
Dio 0.67** −0.34ns −0.02ns 0.37* −0.03ns 0.57** 0.14ns 0.01ns 0.07ns

Degree of freedom (df) = 26.

Amy, amylase; C fat, crude fat; Cfib, crude fiber; Dio, diosgenin; ns, nonsignificant; FC, foam capacity; IAS, iodine affinity of starch; Mc, moisture
content; PC, paste clarity; Phe, phenol; Pro, protein; Sta, starch; Sug, sugar; Vit, vitamin; WAC, water absorption capacity; WSI, water solubility index.
*p < 0.05, **p < 0.01.
GEMEDE |
      7

these wild Dioscorea species are capable of holding more water
in the flours and indicates the extent of starch gelatinization (Sila
& Malleshi, 2011). The higher WAC of the tuber may prove to be
useful in enhancing the applicability of the tuber flours for mak-
ing various food products where good viscosity is required (Kaur,
Kaushal, & Sandhu, 2011). The results also consistent with the
other tuber flours like Colocasia esculenta (Kaur et al., 2011) and
potato (Kaur et al., 2011). Similarly, FC, PC, WSI, and IAS were
significantly (p < 0.05) different among the studies Dioscorea tu-
bers. The range of FC, PC, WSI, and IAS in wild Dioscorea spe-
cies was significantly (p < 0.05) higher than the cultivated species.
However, these results were also consistent with the other tuber
flours like C. esculenta (Kaur et al., 2011) and potato (Kaur et al.,
2011). The pasting characteristics play an important role in the
selection of a suitable species for use in the industry as a thickener
and binder (Kaur et al., 2011). Based on these results, Dioscorea
tuber flours have a good potential to be used in food industry as
evident from the higher value of FC, PC, WSI, and IAS.
3.6 | Relationship between functional parameters
with nutritional and anti-­nutritional compositions
Table 6 shows the relationship between functional, nutritional, and
anti-nutritional composition. Functional properties like IAS, WSI, and
PC were not significantly (p < 0.05) influenced by mineral composi-
tion (Na and K) and moisture content but significantly (p < 0.01) posi-
tive association with WAC and PC of Dioscorea tuber. A significant
(p < 0.01) positive correlation between functional parameters with
sugar, starch, amylase, protein, vitamins, crude fat, and fiber was ob-
served, whereas phenol content was negatively correlated. The high
phenolic compound could affect the FC and PC by destabilising the
protein films surrounding the air droplets and causing the foam to
collapse as reported by Kinsella (1976).
3.7 | Principal component analysis and
cluster analysis
To study the variations of tuber quality among studied Dioscorea
species, the data of different parameters were subjected to multi-
variate analysis including principal component analysis (PCA) and
cluster analysis. The first two axes of the principal component
analysis captured 70.64% of the total variation with eigenvalues
more than one suggest the wide genetic variation among the stud-
ied Dioscorea species (Figure 1). The PC1 accounted for the major-
ity of the variation (57.34%) of studied parameters. In PC1, minerals
and vitamin compositions are the dominant variables exhibited the
highest positive value, whereas in PC2, minerals and vitamin com-
positions were constituted mainly positive effects of anti-­nutritional
compositions, such as phenol, phytate, oxalate, tannin, and alkaloid.
Based on the loading and biplot, it appeared that a few traits are the
major determinants of phenotypic diversity, among which functional
parameters such as WAC, WSI, and PC play a pivotal role. The rest of
the compositions seem to have a very minimal contribution to vari-
ability. A scatter plot was drawn between PC1 and PC2 depicted a

MC Ash WAC WSI IAS FC PC Na K Sug

0.06ns
0.21ns 0.79**
−0.06ns 0.72** 0.70**
ns
−0.25 0.66** 0.57** 0.87**
0.16ns 0.57** 0.84** 0.56** 0.62**
ns
−0.35 0.70** 0.74** 0.72** 0.63** 0.52**
0.07ns 0.60** 0.72** 0.26ns 0.30 ns 0.68** 0.32ns
ns ns ns ns
−0.16 0.15 0.41* 0.05 0.17 0.65** 0.13ns 0.70**
−0.01ns −0.02ns −0.09ns −0.05ns 0.25ns 0.24ns −0.34ns 0.29ns 0.35ns
 |
8       GEMEDE
clear pattern of grouping different Dioscorea species in the factor
plane. Figure 1 shows Dioscorea species, such as D. hamiltonii, D. pu-
bera, D. oppositifolia, and D. wallichi, along with cultivated species
D. alata present in one quarter and were loaded to positive side of
PC1, whereas D. hispida and D. glabra were in the second cluster and
loaded to the negative end of PC1. D. bulbifera and D. pentaphylla
had a negative score in the second principal component (PC2). As
shown in Figure 2, the cluster analysis revealed that there is high
similarity in measured quality parameters of Dioscorea species. The
dendrogram showing the similarity forming two major clusters,
whereas D. pentaphylla and D. bulbifera are in separate subcluster.
F I G U R E   1   A scatter plot with
eigenvalues of the studied Dioscorea
species
F I G U R E   2   Dendrogram cluster
analysis of the studied Dioscorea species
The species which are within the same cluster showed similar tuber
quality traits.
4 | CO N C LU S I O N
This study revealed that the wild and cultivated Dioscorea spe-
cies contain high nutritional composition and mineral contents.
The most remarkable finding of this study is that some of the wild
Dioscorea species were found to be a good source of vital nutrients
like carbohydrate, protein, crude fiber, calcium, potassium, and iron.
GEMEDE
Particularly, wild species of D. hamiltonii, D. pubera, and D. oppositi-
folia contain very high nutritional composition and mineral content
as compared to the other Dioscorea species. Interestingly, the func-
tional parameter of this tuber flour was also superior, which is a re-
flection for bioprospecting of the tuber flour in food industries. The
findings of the study also suggest that these underutilized species
should be considered as main diets of the local community and not
to be neglected. Therefore, highly cultivation, promotion, and con-
sumption of underutilized locally available wild Dioscorea tubers the
important roles to mitigate food insecurity and alleviate undernutri-
tion in the community and can be used as a good alternative source
of food diversification.
ORCID
Habtamu Fekadu Gemede  http://orcid.
org/0000-0002-4261-1374
REFERENCES
Adebooye, O. C., & Phillips, O. T. (2006). Studies on seed characteristics
and chemical composition of three morphotypes of Mucuna urens
(L.) Medikus. Fabaceae. Food Chemistry, 95(4), 658–663. https://doi.
org/10.1016/j.foodchem.2005.02.005
Adepoju, O. T., Boyejo, O., & Adeniji, P. O. (2018). Effects of process-
ing methods on nutrient and antinutrient composition of yellow
Dioscorea (Dioscorea cayenensis) products. Food Chemistry, 11,
428–431.
Alonso, R., Orúe, E., & Marzo, F. (1998). Effects of extrusion and con-
ventional processing methods on protein and antinutritional factor
contents in pea seeds. Food Chemistry, 63(4), 505–512. https://doi.
org/10.1016/S0308-8146(98)00037-5
Amanze, N. J., Agbo, N. J., Eke-Okoro, O. N., & Njoku, D. N. (2011).
Selection of Dioscorea seeds from open pollination for adoption in
Dioscorea (Dioscorea rotundata Poir) production zones in Nigeria.
Journal of Plant Breeding and Crop Science, 3(4), 68–73.
Anderson, R. A., Conway, H. F., Pfeifer, V. F., & Griffin, E. L. (1969). Roll
and extrusion-­cooking of grain sorghum grits. Cereal Science Today,
14(11), 372–380.
AOAC (1990). Official methods of analysis, 15th ed. Washington DC:
Association of Official Analytical Chemists.
Appiah, F., Asibuo, J. Y., & Kumah, P. (2011). Chemical and functional prop-
erties of bean flours of threecowpea (Vigna unguiculata L. Walp) variet-
ies in Ghana. African Journal of Food Science, 5(2), 100–104. 344.
Arinathan, V., Mohan, V. R., & Maruthupandian, A. (2009). Nutritional
and antinutritional attributes of some under utilized tubers. Tropical
and Subtropical Agroecosystem, 10, 273–278.
Aruah, B. C., Uguru, M. I., & Oyiga, B. C. (2012). Genetic variability and
inter-­relationship among some Nigerian 345pumpkin accessions
(Cucurbita spp). International Journal of Plant Breeding, 6(1), 34–41.
Baker, H., Frank, O., Angelis, B. D., & Feingold, S. E. (1980). Plasma to-
copherol in man at various times after ingesting free or acetylated
tocopherol. Nutrition Reports International, 21(4), 531–536.
Behera, K. K., Maharana, T., Sahoo, S., & Prusti, A. (2009). Biochemical
quantification of protein, fat, starch, crude fibre, ash and dry matter
content in different collection of greater Dioscorea (Dioscorea alata
L.) found in Orissa. Nature and Science, 7(7), 24–32.
Bhandari, M. R., Kasai, T., & Kawabata, J. (2003). Nutritional evaluation
of wild Dioscorea (Dioscorea spp.) tubers of Nepal. Food Chemistry, 82,
619–623. https://doi.org/10.1016/S0308-8146(03)00019-0
|
      9
Bradbury, J. H., & Holloway, W. D. (1988). Chemistry of tropical root crops:
Significance for nutrition and agriculture in the Pacific (pp. 89–133). 355.
Canberra: Australian Centre for International Agricultural Research.
Coffmann, C. W., & Garciaj, V. V. (1977). Functional properties and amino
acid content of a protein isolate from 356mung bean flour. Journal of
Food Technology, 12(5), 473–484.
Craig, S. A. S., Maningat, C. C., Seib, P. A., & Hoseney, R. C. (1989). Starch
paste clarity. Cereal Chemistry, 66(3), 358173–358182.
Dansi, A., Mignouna, H. D., Zoundjihékpon, J., Sangare, A., Asiedu, R., &
Quin, F. M. (1999). Morphological diversity, cultivar groups and pos-
sible descent in the cultivated Dioscorea s (Dioscorea cayenensis-D. ro-
tundata complex) in Benin. Genetic Resources and Crop Evolution, 46,
371–388. https://doi.org/10.1023/A:1008698123887
Diosady, L. L., Paton, D., Rosen, N., Rubin, L. J., & Athanassoulias, C.
(1985). Degradation of wheat starch in a single screw extruder.
Mechanic-­ Kinetic Breakdown of Cooked Starch. Journal of Food
Science, 50(1706), 3641697–3641699.
Fekadu, H., Beyene, F., & Desse, G. (2013). Effect of traditional process-
ing methods on nutritional composition and anti-­nutritional factors
of anchote (Coccinia Abyssinica (lam.) Cogn) tubers grown in Western
Ethiopia. Journal of Food Processing and Technology, 4(7), 249.
Food and Agriculture Organization (FAO) (1990). Roots, tubers, plantains
and bananas in human nutrition, Vol. 36924. Rome, Italy: Food and
Agriculture Organization. (Food and Nutrition Series).
Gemede, H. F., Ratta, N., Haki, G. D., Woldegiorgis, A. Z., & Beyene, F.
(2015). Nutritional quality and health benefits of okra (Abelmoschus es-
culentus): A review. Journal of Food Processing and Technology, 6(6), 458.
Harborne, J. B. (1973). Phytochemical methods (pp. 49–188). London, UK:
Chapman and Hall, Ltd.
James, C. S. (1995). Analytical chemistry of foods. London,
UK: Blackie Academic & Professional. https://doi.
org/10.1007/978-1-4615-2165-5
Janardhanan, K., Vadivel, V., & Pugalenti, M. (2003). Biodiversity in Indian
underexploited/tribal pulses. In P. K. Jaiwal, & R. P. Singh (Eds.),
Improvement strategies for leguminosae biotechnology (pp. 353–405).
Thandarbey, Canada: Kluwer Academic Publishers. Printed in Great
Britain. https://doi.org/10.1007/978-94-017-0109-9
Kaur, M., Kaushal, P., & Sandhu, K. S. (2011). Studies on chemical and
pasting properties of taro (Colocasia esculenta L.) flour in comparison
with a cereal, tuber and legume flour. Journal of Food Processing and
Technology, 50(1), 94–100.
Kawabata, A., Sawa, S., Nagashima, N., Del Rosario, R. R., & Nakamura,
M. (1984). Some -­ chemical properties of starches from cassava,
arrow root and sago. Journal of Japanese Society of Starch Science, 31,
382224–382232.
Kinsella, J. E. (1976). Functional properties of proteins in foods: A survey.
CRC Critical Reviews in Food Science and Nutrition, 7, 219–280. https://
doi.org/10.1080/10408397609527208
Kouakou, M. D., Dabonne, S., Guehi, T., & Kuoame, L. P. (2010). Effects
of post-­harvest storage on some biochemical parameters of different
parts of two Dioscorea s species (Dioscorea spp). African Journal Food
Science and Technology, 1, 1–9.
Kumar, S., Parida, A. K., & Jena, P. K. (2013). Ethno-­Medico-­Biology of
Bān-­A ālu (Dioscorea species): A neglected tuber crops of Odisha,
India. International Journal of Pharmacy and Life Science, 4(12),
3143–3903150.
Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein
measurement with the Folin phenol reagent. The Journal of Biological
Chemistry, 193(1), 265–275.
Meena, B. A., Umapathy, K. P., Pankaja, N., & Prakash, J. (1987). Soluble
and insoluble oxalates in selected foods. Journal of Food Science and
Technology, 24(1), 43–44.
Ofosu, S. B. (2012). Assessment of three white Dioscorea (Dioscorea rotun-
data) varieties for possible development into flour (pp. 1–4). Kumasi,
Ghana: Kwame Nkrumah University of Science and Technology.
 |
10       GEMEDE
Omaye, S. T., Turnbull, T. D., & Sauberlich, H. E. (1979). Selected method
for the determination of ascorbic acid in animal cells, tissues and
fluid. In D. B. Mc Cormic, & D. L. Wright (Eds.), Methods in enzymol-
ogy, Vol. 62 (pp. 325–334). Amsterdam, the Netherlands: Academic
Press New York.
Otegbayo, B. O., Achidi, A. U., Asiedu, R., & Bokanga, M. (2001). Food
Quality attributes of Pona Dioscorea. Paper presented at 8th Triennial
Symposium of the International Society for Root and Tuber Crops-
Africa Branch (ISTRC-AB) held at International Institute of Tropical
Agriculture (IITA), Ibadan. 12–16
Phillippy, B. Q., Lin, M., & Rasco, B. (2004). Analysis of phytate in raw
and cooked potatoes. Journal of Food Composition and Analysis, 17(2),
217–226. https://doi.org/10.1016/j.jfca.2003.08.001
Phillips, R. D., Chinnan, M. S., Branch, A. L., Miller, J., & Mcwatters, K.
H. (1988). Effects of pre-­treatment on functional and nutritional
properties of cowpea meal. Journal of Food Science, 53(3), 805–809.
https://doi.org/10.1111/j.1365-2621.1988.tb08959.x
Polycarp, D., Afoakwa, E. O., Budu, A. S., & Otoo, E. (2012).
Characterization of chemical composition and anti-­nutritional fac-
tors in seven species within the Ghanaian Dioscorea (Dioscorea) ger-
mplasm. International Food Research Journal, 19(3), 985–992.
Sadasivam, S., & Manickam, A. (2007). Biochemical methods (p. 284).
Melano, Italy: New Age International Pvt. Limited, Biochemistry.
Shajeela, P. S., Mohan, V. R., Jesudas, L. L., & Soris, P. T. (2011). Nutritional
and antinutritional evaluation of wild Dioscorea (Dioscorea spp.).
Tropical and Subtropical Agroecosystems, 14, 723–730.
Shanthakumari, S., Mohan, V. R., & De Britto, J. (2008). Nutriitional eval-
uation and eliminatiion of toxic principle in wild Dioscorea (Dioscorea
spp.). Tropical and Subtropical Agroecosystem, 8, 313–319.
Siddhuraju, P., Becker, K., & Makkar, H. P. S. (2000). Studies of the nutri-
tional composition and antinutritional factors of three different ger-
mplasm seed materials of an underutilized tropical legume, Mucuna
pruriens var. utilis. Journal of Agricultural Food Chemistry, 48, 6048–
6060. https://doi.org/10.1021/jf0006630
Sila, B., & Malleshi, N. G. (2011). Physical, chemical and nutritional char-
acteristics of premature-­ processed and matured green legumes.
Journal of Food Science and Technology, 49(4), 459–466.
Smith, C., Megen, W. V., Twaalfhoven, L., & Hitchcock, C. (1980). The de-
termination of trypsin inhibitor levels in foodstuffs. Journal of Science
of Food and Agriculture, 31, 341–350. https://doi.org/10.1002/
(ISSN)1097-0010
Ugwu, F. M., & Oranye, N. A. (2006). Effects of some processing meth-
ods on the toxic components of African bread fruit (Treculia africana).
African Journal of Biotechnology, 5, 2329–2333.
Wanasundera, J. P. D., & Ravindran, G. (1994). Nutritional assessment of
Dioscorea (Dioscorea alata) tubers. Plant Foods for Human Nutrition,
46(1), 33–39. https://doi.org/10.1007/BF01088459
Wheeler, E. L., & Ferrel, R. E. (1971). A method for phytic acid determi-
nation in wheat and wheat fractions. Cereal Chemistry, 48, 312–320.
How to cite this article: Gemede HF. Nutritional and
anti-nutritional properties of underutilized Dioscorea spp.
tubers grown in Western Ethiopia. Food Sci Nutr. 2018;00:1–
10. https://doi.org/10.1002/fsn3.845