Nutritional Potential And Functional Properties Of Peelings Of Three Yam Cultivars Of Dioscorea Cayenensis-Rotundata Complex

Yam peelings are among the co-products whose technological applications and nutritional potential remain poorly known by agri-food sector stakeholders. The objective of this study is to contribute to the valorization of these co-products. The peelings of three yam cultivars of the Dioscorea cayenensis-rotundata complex: "Assawa", "Krenglè" and "Kponan" were studied and compared to the pulp of these cultivars. The biochemical parameters, the phyto-chemical compounds and the functional properties of these varieties were determined according to the standard methods. The results showed that the dry matter, protein, fat and ash contents of the peelings of the Assawa variety were respectively 92.02%; 5.74%; 0.82% and 3.42%. As for the peelings of the Krenglè variety, the contents in dry matter, proteins, fat and ashes are successively of 91,26%; 5.87%; 1.51% and 91.26% and 2.21%. The peelings of the Kponan variety have 92.29% dry matter, 4.30% protein, 2.15% fat and 3.71% ash. Peelings of the variety Assawa contain the highest levels of oxalates with 90.33 mg / 100 g. On the other hand, peelings of the Krenglè variety have the highest levels of total polyphenols (183.08 mg / 100 g) and tannins (143.31 mg / 100 g). The water absorption capacity, the water solubility index and the dispersibility of kponan peelings are the highest compared to peelings of the Assawa variety and peelings of the Krenglè variety. In addition, peelings of the variety Assawa have the highest hydrated densities and brightness compared to peelings of the Krenglè variety and peelings of the Kponan variety. Thus, it appears that peelings varieties "assawa", "kponan" and "krenglè" have good nutritional and functional properties allowing them to be used in food and feed.