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Yam — Ingredient · Foodgeist
Ingredient
Yam
Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers. These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America, the Caribbean and Oceania. There are ma
About
Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers. These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America, the Caribbean and Oceania. There are many cultivars of yam. Although some varieties of sweet potato (Ipomoea batatas) are also called yam in parts of the United States and Canada, it is not part of the family Dioscoreaceae; rather it is in the morning glory family Convolvulaceae.
Aroma profile
Derived from this ingredient’s flavor compounds
minty×5
woody×5
fruity×5
mint×4
lemon×4
sweet×4
fragrant×4
camphoraceous×4
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“it was noticed, however, that samples purchased from the markets showed higher contamination levels than those freshly produced, especially regarding bacterial and aflatoxins presence.”
“Nonetheless, post-processing steps such as storage and handling at the point of sale also contributed for chemical contamination, such as aflatoxin and heavy metals.”
What science says
technique parameter
“The effect of brewers spent grain (BSG) addition (5–15% level), barrel temperature (100–110C) and screw speed (100–140 rpm) on proximate composition and functional properties of extruded yam starch-based pasta were studied. Based on the desirability concept, the optimum conditions for processing of extrudates were found to be a barrel temperature of 110C, screw speed of 121.47 rpm and BSG level of 9.58%.”
extrusion parameters→affect→properties of extruded yam starch-based pasta
“In groups of rats given AOM and costunolide and those treated with AOM and soyasaponin A2, both ornithine decarboxylase activity and polyamine concentration of the colonic mucosal tissue were significantly decreased compared with those in rats given AOM alone”
“In groups of rats given AOM and costunolide and those treated with AOM and soyasaponin A2, both ornithine decarboxylase activity and polyamine concentration of the colonic mucosal tissue were significantly decreased compared with those in rats given AOM alone”
“Antinutritional substances like total free phenolics, tannins, hydrogen cyanide, total oxalate, amylase and trypsin inhibitor activities were quantified.”
wild yam tubers→contain→total free phenolics, tannins, hydrogen cyanide, total oxalate, amylase, and trypsin inhibitor activities
“some foods coming from organic origin present a higher content of these compounds, which could explain some of the effect of the diet on patients affected by certain syndromes”
organic foods→present→higher content of polyamines