From time immemorial, human beings have been dependent on a several plants, roots and tubers manly as a source of food and herbal solution for handling illnesses. This has drawn them towards separating between the toxic and the non-toxic ones in other to recognize the eatable or non-palatable ones.
Roots and tubers are the major food crops particularly in the tropical and subtropical district where they are utilized for human consumption and survival. One of these various roots and tubers that is very popular in human's food list is yam. Yam has a place with the group of Dioscoreaceae and the family of Dioscorea. It is among the most established tuber trim that adds to food security and consumed either as a roasted, cooked or fried vegetable.
Yam (Dioscorea) is a starchy, annual, herbaceous, climbing vine with tuberous roots it is a monocotyledon that is initially from Africa, Asia and the Caribbean before spreading to different parts of the world. There are edible and non-edible yams and while the edible ones are for consumption purposes, the non-consumable ones are utilized essentially for medicinal purposes. Being an annual crop, yam can be harvested and stored for usage throughout the year.
It has more than six hundred species scattered everywhere throughout the world particularly in the tropical and subtropical locales, but just a couple of species are edible. Yam is the second most basic root crop in West Africa after cassava (Manihot esculenta Crantz) and potatoes with Nigeria being the main producer. Because of the acrid nature of yam, the tubers contain harmful substances that can irritate and inflame the throat and buccal cavity if consumed raw. As a result, it is cooked before consumption to avoid any sort of gastrointestinal problems, such as diarrhea and vomiting.
A few types of yam includes Dioscorea togoensis, the Chinese yam (Dioscorea bulbifera), five-leaf yams (Dioscorea pentaphylla), yellow yam (Dioscorea cayenensis), aerial yam (Dioscorea bulbifera), Dioscorea dumetorum, Zanzibar yam (Dioscorea steriscus and Dioscorea sansibarensis), trifoliate yam (Dioscorea dumetorum), Dioscorea burkilliana, water yam (Dioscorea alata),
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Dioscorea praehensilis, Chinese yam (Dioscorea esculenta), white yam (Dioscorea rotundata), Dioscorea hirtiflora, Dioscorea bulbifera (bulbil and tuber), Dioscorea multiflora, water yam (Dioscorea alata).
Source
Dioscorea alata L. (Fam: Dioscoreaceae), which is locally known as kath aloo in Assam andpopularly known as greater yam is a climbing perennial vines characterised by heart-shaped leaves. The tuber is consumable and it makes a noteworthy staple food particularly in Africa, Asia and South America.
Source
The main components of Dioscorea spp. are dioscin, dioscorin and saponinsthat are of great medicinal values.. Yam is likewise a rich source of starch, vitality (100% ), dietary fiber (16%), calcium (1%), vitamin C (28%), vitamin B-6 (15%), magnesium (5%), protein (3%), press (2%), vitamin A (2%). Yam is likewise a rich source of riboflavin, ascorbic corrosive, phosphorous, ascorbic corrosive, thiamine, selenium, beta-carotene, zinc and niacin.
Benefits of Yam Root
Edible yams can be cooked, fried, boiled, roasted or pounded before eating.. Yam can be prepared into yam flour, which is used for making semolina or poundo yam. Poundo yam or semolina is often served with delicious soups such as oha soup, corchorus soup, bitter leaf soup , egusi soup and pounded yam etc.
Roasted yams are likewise a prominent street food in provincial zones and additionally fast food in urban regions in the African continent Another methods of preparing yam dish by Nigerians is to sun-dry parboiled yams, mill the pieces into a dry brown powder known as elubo or aliboThe elubo is then prepared by mixing and stirring in boiling water to form a thick brownish paste commonly known as amala. Amala is mostly consumed with ewedu soup or with ogbono soup.
Purple yam is a rich source of anthocyanins that have the counter oxidizing capacities to back off lipid peroxidation, keep the assault of free radicals and limits the beginning of cardiovascular maladies.
Yam plays an essential role in African culture particularly the Igbos who commend the New Yam Celebration. Amid this celebration, yam is the fundamental food served either broiled or presented with palm oil, stew or sauce. Yam can likewise be set up as yam and vegetable, tomato sauce with yam or filled in as yam porridge
Studies uncover that the Chinese people utilize certain types of yam as a home grown medication for treating heartburn and intestinal colic. The high dietary fiber substance of yam makes it fit for softening the stools in this manner supporting simple eradication of waste products from the body.
Yam can be utilized for alleviating diverticulitis, which is a healh condition caused because of the aggravation of a diverticulum especially in the colon, causing agony and poor gut working.
Studies uncover that yam can be utilized for soothing dysmenorrhoea, which is otherwise called painful menstruation that often involves abdominal cramps. Yam also helps to prevent ovarian and uterine pain.
Treatment of Hypercholesterolaemia
Studies uncover that wild, non-eatable yams can be utilized for treating hypercholesterolemia, which a health condition is caused because of excess of cholesterol in the bloodstream. Studies reveal that consuming Dioscorea bellophylla helps to reduce the blood cholesterol thus minimizing the onset of heart attacks.
