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Yam (vegetable) — Ingredient · Foodgeist
Ingredient
Yam
vegetable
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
bittersweet
Composition
60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food
“it was noticed, however, that samples purchased from the markets showed higher contamination levels than those freshly produced, especially regarding bacterial and aflatoxins presence.”
“Nonetheless, post-processing steps such as storage and handling at the point of sale also contributed for chemical contamination, such as aflatoxin and heavy metals.”
What science says
technique parameter
“The effect of brewers spent grain (BSG) addition (5–15% level), barrel temperature (100–110C) and screw speed (100–140 rpm) on proximate composition and functional properties of extruded yam starch-based pasta were studied. Based on the desirability concept, the optimum conditions for processing of extrudates were found to be a barrel temperature of 110C, screw speed of 121.47 rpm and BSG level of 9.58%.”
extrusion parameters→affect→properties of extruded yam starch-based pasta
“In groups of rats given AOM and costunolide and those treated with AOM and soyasaponin A2, both ornithine decarboxylase activity and polyamine concentration of the colonic mucosal tissue were significantly decreased compared with those in rats given AOM alone”
“In groups of rats given AOM and costunolide and those treated with AOM and soyasaponin A2, both ornithine decarboxylase activity and polyamine concentration of the colonic mucosal tissue were significantly decreased compared with those in rats given AOM alone”
“Antinutritional substances like total free phenolics, tannins, hydrogen cyanide, total oxalate, amylase and trypsin inhibitor activities were quantified.”
wild yam tubers→contain→total free phenolics, tannins, hydrogen cyanide, total oxalate, amylase, and trypsin inhibitor activities
“some foods coming from organic origin present a higher content of these compounds, which could explain some of the effect of the diet on patients affected by certain syndromes”
organic foods→present→higher content of polyamines