Proximate, Functional Properties and Mineral Composition of Dried Yam Peel

Student: Virtue Ireterenvesho Akintayo (Project, 2025)
Department of Industrial Chemistry
Ekiti State University, Ado-Ekiti, Ekiti State

Abstract

Yam (Dioscorea spp.) is a staple food in many tropical regions, but its peel, often discarded as waste, holds significant untapped potential. This study evaluates the proximate composition, functional properties, and mineral content of dried yam peel to explore its viability as a resource for food and industrial applications. The proximate analysis revealed the peel to be rich in carbohydrates (56.86%), fiber (9.31%), and protein (11.61%), with low moisture content (8.92%), making it a valuable ingredient for food products aimed at enhancing nutritional value. Functional properties such as water absorption (136.93%) and oil absorption (86.15%) suggest its suitability for use in sauces, dressings, and bakery products. Additionally, the mineral composition of dried yam peel showed high levels of essential minerals such as calcium (156.50 ppm), potassium (363.70 ppm), and magnesium (16.85 ppm), indicating its potential as a micronutrient-rich ingredient. These findings support the use of yam peel in sustainable food systems, as it offers an opportunity to reduce food waste while addressing nutritional deficiencies. The study highlights the need for further research into its applications in food and non-food industries, contributing to both environmental sustainability and economic development.

Keywords
Yam Peel Proximate Composition Functional Properties Mineral Composition Sustainable Food Systems Agricultural By-products.
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