%0 Journal Article
%9 ACL : Articles dans des revues avec comité de lecture non répertoriées par l'AERES
%A Mbope Lape, I.
%A Trèche, Serge
%T Nutritional quality of yam (Dioscorea dumetorum and D rotundata) flours for growing rats
%D 1994
%L fdi:010009049
%G ENG
%J Journal of the Science of Food and Agriculture
%@ 0022-5142
%K FARINE ; IGNAME ; COMPOSITION DES ALIMENTS ; VALEUR NUTRITIONNELLE ; DIGESTIBILITE ; METABOLISME ; FIBRE ALIMENTAIRE ; ACIDE AMINE ; AMIDON ; ETUDE EXPERIMENTALE ; ANIMAL DE LABORATOIRE
%P 447-455
%R 10.1002/jsfa.2740660405
%U https://www.documentation.ird.fr/hor/fdi:010009049
%> https://horizon.documentation.ird.fr/exl-doc/pleins_textes/pleins_textes_6/b_fdi_45-46/010009049.pdf
%V 66
%W Horizon (IRD)
%X 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$. (Résumé d'auteur)
%$ 054ALIM02