TY  - BOOK
AU  - Neha E S
AU  - Aneena E R (Guide)
TI  - Value addition and quality evaluation of aerial yam (Dioscorea bulbifera L.)
U1  - 640 
PY  - 2023///
CY  - Vellanikkara
PB  - Department of Community Science, College of Agriculture
KW  - Community science
KW  - Aerial yam
KW  - Dioscorea bulbifera L
KW  - Value addition
KW  - Quality evaluation
N1  - MSc
N2  - One of the most popular food groups consumed globally is starchy roots 
and tuber crops. They provide a diverse range of beneficial nutrients and health 
advantages as well as add variety to the diet. Worldwide, the primary root and 
tuber crops occupy around 53.93 million hectares and generate 736.747 million 
tonnes of production annually. In order to combat food and nutritional insecurity, 
the present agricultural system must be diversified, and alternative food and feed 
sources must be sought. Underutilized varieties of certain indigenous crops, 
particularly tuber crops, may play an essential role in such circumstances. 
Many indigenous starchy tubers crops still need to be thoroughly 
researched for their nutritional and health potentials. One such yam species, aerial 
yams, commonly called Adathappu in Kerala, was once commonly cultivated in 
Kerala for use as food and medicine. But due to the widespread availability of 
other commercially dominating tuber crops, it has since lost its prominence. 
Hence, the current study, "Value addition and quality evaluation of aerial 
yam (Dioscorea bulbifera L.)," emphasized evaluating the physicochemical 
characteristics, bioactive compounds, and therapeutic potential of aerial yam. The 
study also analysed aerial yam’s suitability for product development with the goal 
of enhancing nutrition security by utilizing underexplored local food sources. 
The starch and moisture levels of the aerial yam were found to be 
23.80 ± 0.69 g/100g and 67.99 ± 0.77 %, respectively. There were 72.50 ± 0.88 g, 
5.01 ± 0.04 g, and 0.31 ± 0.04 % of the macronutrients like carbohydrates, 
protein, and fat in 100g of aerial yam. The aerial yam detected a crude fiber 
content of 3.05 ± 0.05 g/100 g. The aerial yam's vitamin C and total ash content 
were determined to be 3.04 ± 0.05 mg and 1.96 ± 0.34 % per 100 g, respectively. 
According to the study (100 g) aerial yams contain 535.90 ± 3.96 mg of 
calcium, 12.96 ± 0.46 mg of iron, 52.40 ± 0.94 mg of phosphorus, and 
111.280 ± 4.08 mg/100g of potassium. The aerial yam's in vitro starch 
digestibility was 53.37 %. Calcium, iron, and phosphorus were available in 
vitro at 31.47 ± 0.86 %, 64.09 ± 0.94 %, and 59.22 ± 0.73 %, respectively. The 
amount of tannin, a potent antioxidant secondary metabolite, in aerial yams was 
high (56.0 ± 0.89 mg/100g). The phytate and oxalate contents of the aerial yam 
were 5.85 ± 0.47 mg and 11 ± 0.54 mg per 100 g, respectively. The cooked aerial 
yam's organoleptic aspects were evaluated and found to be acceptable. 
A great diversity of bioactive compounds with many therapeutic 
properties were identified by high-resolution liquid chromatography of the 
methanolic extract of the aerial yam. With the use of in silico molecular docking, 
the therapeutic potential of the aerial yam in managing various diseases was 
investigated. Following successful molecular docking, ADMET analysis was 
performed on all the compounds. Further, the yam extracts were also found to 
have antioxidant, antiproliferative, and anti-inflammatory potential. The 
glycaemic index of the yam was found to be 49.53%. Hence, it can be classified 
as moderate glycaemic food. 
It was found that by blanching the yams for 3 minutes, followed by 
dipping in 1% KMS for 15 minutes and drying is the most suitable pretreatment 
for preparing organoleptically acceptable flour. The selected flour's physicofunctional characteristics were assessed, and product recovery, oil absorption 
capacity and bulk density was found to be 50.86, 1.15, and 0.42. Further, the 
selected yam flour was kept in polyethylene bags of 250 gauge for storage studies 
and was found to be shelf stable for up to 3 months. 
Crackers were successfully developed by incorporating 40% of selected 
aerial yam flour, wheat flour, and other flavour ingredients. The present study 
found aerial yam to be a good source of various primary metabolites, including 
calcium, iron, phosphorus, potassium, and crude fiber. Further, in silico and in 
vitro studies have validated the yam’s antioxidant, anti-inflammatory and antiproliferative potential. Promoting underutilized tubers can also be an excellent 
alternative for tackling problems like nutritional and food security problems
ER  -