Wild edible yams from Madagascar: New insights into nutritional composition support their use for food security and conservation.

Autor: Ratsimbazafy MK; Laboratoire de Biochimie Appliqué aux Sciences de l'alimentation Université d'Antananarivo Antananarivo Madagascar., Sharp PA; Department of Nutritional Sciences King's College London London UK., Razanamparany L; Laboratoire de Biochimie Appliqué aux Sciences de l'alimentation Université d'Antananarivo Antananarivo Madagascar., Rajaonah MT; Royal Botanic Gardens Surrey UK.; Kew Madagascar Conservation Centre Antananarivo Madagascar., Rakotoarison F; Royal Botanic Gardens Surrey UK.; Kew Madagascar Conservation Centre, Tanambao Mission Ambanja Madagascar., Khoja KK; Department of Nutritional Sciences King's College London London UK., Wilkin P; Royal Botanic Gardens Surrey UK., Howes MR; Royal Botanic Gardens Surrey UK.; Institute of Pharmaceutical Science, King's College London London UK.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2023 Oct 16; Vol. 12 (1), pp. 280-291. Date of Electronic Publication: 2023 Oct 16 (Print Publication: 2024).
DOI: 10.1002/fsn3.3757
Abstrakt: Yams ( Dioscorea species) are an important food resource in Madagascar, where both cultivated winged yam ( D. alata ) and wild edible yams are consumed. However, there is limited knowledge on the nutrient composition of wild edible yams in Madagascar, and on how they compare with the cultivated winged yam. Therefore, in this study, nine wild edible yam species, one with two subspecies from Madagascar ( D. bako , D. buckleyana , D. irodensis , D. maciba , D. orangeana , D. pteropoda , D. sambiranensis subsp. bardotiae and subsp. sambiranensis , D. seriflora , and Dioscorea species Ovy valiha), were analyzed for their nutrient composition, compared with cultivated D. alata . They include 6/6 of the most favored wild edible yam species in Madagascar. New nutrient composition data (protein, carbohydrate/starch, energy, lipid, β-carotene, and minerals) are presented for these nine wild edible yam species. The results show that they contain comparable levels of lipids and starch to D. alata , but none are better sources of protein than D. alata . The results show that D. irodensis contains a significantly higher β-carotene content when compared to all other edible yams analyzed, and that D. buckleyana , D. irodensis , and D. sambiranensis subsp. bardotiae have a higher calcium content than cultivated D. alata , while all nine wild edible yam species analyzed contain a higher iron content, compared to cultivated D. alata . The nutrient composition data presented could provide new incentives to conserve wild edible yams and inform on strategies to select Dioscorea species for sustainable cultivation and use, providing opportunities to enhance future food security in Madagascar.
Competing Interests: The authors declare no conflict of interest.
(© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze: MEDLINE
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