Mbope Lape I., Trèche Serge. (1994). Nutritional quality of yam (Dioscorea dumetorum and D rotundata) flours for growing rats. Journal of the Science of Food and Agriculture, 66, p. 447-455. ISSN 0022-5142.
Titre du document
Nutritional quality of yam (Dioscorea dumetorum and D rotundata) flours for growing rats
Année de publication
1994
Type de document
Article
Auteurs
Mbope Lape I., Trèche Serge
Source
Journal of the Science of Food and Agriculture, 1994,
66, p. 447-455 ISSN 0022-5142
The digestibility and metabolism of diets based on flours prepared from raw, boiled or steamed tubers of the sweet yam (Dioscorea dumetorum) were evaluated in growing albino rats by the balance method in comparison with diets containing similar flours from the popular white yam (D. rotundata). The results show that whatever their method of preparation, flours from D. dumetorum promote higher growth rate and have higher nutritional value in the growing rat than corresponding D. rotundata flours. This can be attributed to the good digestibility of D. dumetorum starch which facilitates digestibility and absorption of nitrogen and other nutrients. Moisture-heat treatment of tubers before processing into flour improves the nutritional value, especially for D. rotundata. (Résumé d'auteur)
Plan de classement
Composition chimique, valeur nutritionnelle et toxicité [054ALIM02]
