Minerals, Vitamin Profile and Functional Properties of Aerial Yam (Dioscorea bulbifera) Flour used as Meals in Akwa Ibom State, Nigeria

Abstract

Aerial yam (Dioscorea bulbifera) is an underutilized tuber with considerable nutritional and functional potential that could contribute to dietary diversification and food security in Nigeria. This study evaluated the mineral composition, vitamin profile and functional properties of aerial yam flour used as meals in Akwa Ibom State, Nigeria. Standard analytical procedures prescribed by the Association of Official Analytical Chemists (AOAC) were employed. Potassium was determined using flame photometry, while calcium, magnesium, iron, chlorine, manganese and iodine were analyzed using atomic absorption spectrophotometry. Vitamins analyzed included thiamine (vitamin B₁), riboflavin (vitamin B₂), pyridoxine (vitamin B₆), folate (vitamin B₉), and ascorbic acid (vitamin C) using established methods. Functional properties such as bulk density, water absorption capacity, emulsification capacity, foaming capacity, oil absorption capacity and least gelation capacity were evaluated. Data were analyzed using SPSS and presented as mean ± standard error. Comparative analysis showed significant differences (p < 0.05) between aerial yam flour and control corn flour. Aerial yam flour had significantly higher chlorine content (38.97 ± 0.01 mg/100 g) but lower iron, potassium, calcium, manganese and iodine contents compared to corn flour, while magnesium levels were comparable. Vitamin analysis indicated that aerial yam flour is a good source of vitamin C but contained lower levels of vitamins A, B-complex (B₁, B₂, B₆, B₉), and vitamin B₁₂. Functional property evaluation revealed high bulk density (0.88 ± 0.01 g/ml), high water absorption capacity (75.37 ± 0.02%), and strong gelation ability, indicating suitability for moisture-rich and thickened food formulations.