EVALUATION OF THE MINERAL COMPOSITION AND NUTRITIONAL COMPOSITION OF WHITE AND YELLOW YAM PEELS
Abstract
ABSTRACT
This study investigates the nutritional composition and mineral content of white and yellow yam peels to assess their potential as valuable food and feed resources. The results indicate that both yam peels are rich in carbohydrates, exceeding 95%, with white yam peels having a slightly higher carbohydrate content. Yellow yam peels demonstrated superior protein, fiber, and mineral content, particularly in sodium, copper, manganese, and selenium, while white yam peels contained higher potassium, calcium, magnesium, and zinc. Both peels exhibited favorable calcium-to-magnesium and zinc-to-iron ratios, supporting good mineral bioavailability. When compared to other root crop peels such as cassava and sweet potato, yam peels showed a more balanced mineral profile and a lower sodium-to-potassium ratio, making them beneficial for cardiovascular health. These findings highlight the potential of yam peels as sustainable nutritional resources, emphasizing their incorporation into food processing, animal feed, and waste reduction strategies. Further studies on nutrient bioavailability and processing techniques are recommended to maximize their utilization.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.