@article{CRSIJ25000016,
                  author = {Ejimofor Chiamaka Frances, Nwakuche Adaugo Ozioma},
                  title = {Effects of processing methods (cooking, frying and roasting) on the nutritional composition of white yam (dioscorea rotundata l)},
                  journal = {Cosmo Research and Science International Journal},
                  year = {2025},
                  volume = {1},
                  number = {2},
                  pages = {25-39},
                  issn = {APPLIED},
                  url = {https://cosmorsij.com/published/CRSIJ25000016.pdf},
                  abstract = {One of the most significant food crops in West Africa is the yam (Dioscorea rotundata). For many people in tropical nations, it is a significant source of carbs and nutritious energy. Roots and tubers are rarely consumed uncooked, much like many other foods. The purpose of this study is to investigate how the nutritional makeup of white yams (Dioscorea rotundata) is affected by the processing techniques of cooking, frying, and roasting. After being peeled, cleaned, and diced, freshly collected Dioscorea rotundata tubers were processed domestically using a variety of methods, including boiling, frying, roasting, and roasting. Their vitamin, mineral, and proximate compositions were assessed. Roasted yams were shown to have the highest levels of ash and carbohydrates, while their other proximal properties were comparatively low. When compared to other processing methods, roasted yam had considerably higher mineral levels (p<0.05) in all mineral constituents, with the exception of salt. Compared to other processing processes, raw yam had a higher vitamin C concentration. In general, yams have nutritional content regardless of processing method, therefore they can be used for adult diets and for children's weaning or complementary feeding.},
                  keywords = {Nutritional Composition, Dioscorea rotundata L},
                  month = {September}
        }