ASSESSMENT OF PHYSICO-CHEMICAL PROPERTIES AND ANTI-NUTRITIONAL FACTORS OF FLOUR FROM YAM (DIOSCOREA BULBIFERA) BULBILS IN SOUTHEAST CÔTE D’IVOIRE

In oder to increase the value of aerial yam (Dioscoreabulbifera), studies about the physico-chemical properties and anti-nutritional factors on bulbils flour have been investigated. Samples were analyzed for proximate composition, mineral, organic acid content and levels of anti-nutritional factors using standard analytical methods. The moisture content of the bulbils flour were 6.22 ± 0.87 % dw. The aerial yam (cultivar yellow) had low fat (2.36± 0.87 % dw), protein (8.12 ± 0.02% dw) ash (3.44± 0.05% dw) and cellulose (0.91 ± 0.08% dw) but higher levels of carbohydrate (79.86± 0.09% dw) and energy (373.16 kcal/100g). The most predominant mineral were potassium (847mg/100g). The major organic acids were oxalic acid (486 ± 0.03 mg/100g) and citric acid (365.4 ± 0.5 mg/100g). The high anti-nutritional factors (total phenol558 ± 3.46 mg/100g, oxalate 320 ± 2.65 mg/100g, phytate 469.33 ± 2.08 mg/100g) could pose a seriousproblem of public health. Therefore, it would be wise to cook bulbils before eating.