Wild edible yams from Madagascar: New insights into nutritional composition support their use for food security and conservation.
Name
Food_Science___Nutrition_-_2023_-_Ratsimbazafy_-_Wild_edible_yams_from_Madagascar.pdf
Description
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1023.42 KB
Format
Adobe PDF
Checksum (CRC64NVME)
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Resource type
Journal article
Date published
October 16, 2023
Abstract
Yams ( species) are an important food resource in Madagascar, where both cultivated winged yam ( ) 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 ( , , , , , , subsp. and subsp. , , and species Ovy valiha), were analyzed for their nutrient composition, compared with cultivated . 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 , but none are better sources of protein than . The results show that contains a significantly higher β‐carotene content when compared to all other edible yams analyzed, and that , , and subsp. have a higher calcium content than cultivated , while all nine wild edible yam species analyzed contain a higher iron content, compared to cultivated . The nutrient composition data presented could provide new incentives to conserve wild edible yams and inform on strategies to select species for sustainable cultivation and use, providing opportunities to enhance future food security in Madagascar.
Project(s)
“Conserving Madagascar's yams through cultivation for livelihoods and food security”
“Sustainable yam markets for conservation and food security in Madagascar”
Priority 2: Trait Diversity and Function
Priority 1: Ecosystem Stewardship
Funder
| Funder name | Awards |
Darwin Initiative, United Kingdom | EIDPO049 - 22-005 |
Journal title
Food Science & Nutrition
Article number
fsn3.3757
Publisher
Wiley Periodicals LLC
Place of publication
US
eISSN
2048-7177
Date accepted
September 27, 2023
Official URL
Rights statement
In Copyright
Additional information
IF = 3.553 (2022-2023)