Emmanuel Ilesanmi Adeyeye¹*, Gbolagade Ayinde Yusuff², Ayodele Olajide³, Idowu Olajumoke Tolulope⁴, Popoola Olugbenga Kayode¹ and Idowu Kolade¹

¹Department of Chemistry, Faculty of Science, Ekiti State University, Ado-Ekiti, Nigeria
²Central Laboratory, Ekiti State University, Ado-Ekiti, Nigeria
³Department of Industrial Chemistry, Faculty of Science, Ekiti State University, Ado-Ekiti, Nigeria
⁴Chemistry Department, Afe Babalola University, Ado Ekiti, Ekiti State, Nigeria

*Corresponding Author: Emmanuel Ilesanmi Adeyeye, Department of Chemistry, Faculty of Science, Ekiti State University, Ado-Ekiti, Nigeria.

Received: December 10, 2021; Published: January 25, 2022

Abstract

Background: Dioscorea dumetorum is a tuber that shows great variation in colour, form and quality.

Objective: The major purpose of this work is to report and compare the amino acid composition of both raw and cooked bitter yam.

Method: The D. dumetorum samples were the four edible different types available in Nigeria. For this work, the varieties were labelled as A₆, B₆, C₆ and D₆ (all raw samples), whereas A₁₃, B₁₃, C₁₃ and D₁₃ were the cooked equivalents. The method of amino acid analysis was by ion - exchange chromatography using the Technicon Sequential Multisample Amino Acid Analyser (TSM) (Technicon Instruments Corporation, New York, USA).

Results: For comparison, the raw and corresponding cooked samples had these total amino acid levels (in g 100g^-1), A₆/A₁₃ (61.1/54.7), B₆/B₁₃ (65.1/54.7), C₆/C₁₃ (52.6/54.6) and D₆/D₁₃ (56.6/60.0). The amino acid values in the cooked samples showed both enhancement and leaching of the amino acids. EAA levels ranged from 25.5- 31.6g100g^-1 in raw and 24.1- 26.0g100 g^-1 in cooked samples. P-PER range was 1.63 - 2.88 (raw) and 1.59 - 2.43 (cooked). EAAI was 99.1 - 100 (raw) and 99.3 - 100 (cooked) whereas the BV values were 96.3 - 97.3 (raw) and 96.5 - 97.3 (cooked). The limiting amino acids were Ser, Met + Cys and Lys depending on the amino acid scoring standards compared to. Statistical comparisons among the pairs at r _{= 0.01} showed that significantly different: A₆/A₁₃, B₆/B₁₃, C₆/C₁₃ and D₆/D₁₃; A₆/D₆, A₆/B₆, A₆/C₆ and D₆/C_6; A₁₃/B₁₃, A₁₃/C₁₃, A₁₃/D₁₃, B₁₃/C₁₃ and D₁₃/C_13.

Conclusion: The EAAI, BV and P-PER showed the samples to be highly bioavailable. Samples A₆ and B₆ had generally similar chemical characteristics and slightly better food qualities than C₆ and D₆ which also showed similar chemical characteristics. The A₁₃, B₁₃, C₁₃ and D₁₃ were appendages of their corresponding A₆, B₆, C₆ and D₆ respectively.

Keywords: Dioscorea dumetorum; Bitter yam; Raw and Cooked compared, Amino acids, High biological value

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Citation

Citation: Emmanuel Ilesanmi Adeyeye., et al. “Amino Acids Analyses of Four Varieties of Raw and Cooked African Bitter Yam". Acta Scientific Nutritional Health 6.2 (2022): 39-53.

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Copyright: © 2022 Emmanuel Ilesanmi Adeyeye., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.