Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Nutritional Evaluation of Korean Yam (Dioscorea batatas DECNE.)

  • Duan, Yishan (Department of Food Science and Technology, Pusan National University) ;
  • Kim, Gyeong-Hwuii (Department of Biological Science and Technology, Yonsei University) ;
  • Joung, Su-Jin (College of Nano Science and Technology, Office of Administration, Pusan National University) ;
  • Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
  • Received : 2016.02.17
  • Accepted : 2016.06.28
  • Published : 2016.06.30
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Abstract

The aim of this study was conducted to investigate the proximate and nutritional compositions including mineral, vitamin, amino acids and fatty acids in Korean yam (Dioscorea batatas $D_{ECNE}.$). Carbohydrate (68.1%) possessed the large single constituent of yam. Small amounts of crude protein (16.9%), crude ash (5.8%) and crude fat (2.0%) contents were found. Yam was found to be good sources of essential minerals such as K (1295.5 mg/100 g), Mg (115.3 mg/100 g), Na (99.0 mg/100 g) and Ca (56.5 mg/100 g) but Zn (0.3 mg/100 g) content was low. Relatively abundant vitamin $B_1$ (11.5 mg/100g) could be observed while vitamin A, $B_3$ and $B_6$ were not found. The amino acid analysis revealed that the yam was superior with respect to glutamic acid (1770.6 mg%), lysine (1210.6 mg%) and urea (550.9 mg%). Essential amino acids were calculated to be 2954.5 mg%. The amino acid profiles showed that yam to be limiting in valine and leusine. Palmitic acid and linoleic acid were the most predominant fatty acids with the value of 31.5% and 41.5%, respectively. And the polyunsaturated fatty acids including linoleic acid and linolenic acid were present in a large quantities in yam. And it also contained higher amounts of unsaturated fatty acids compared saturated fatty acids.

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