Wild yam tuber considered as famine food and played a prime role in the food habit of tribal people of Koraput district of Odisha, India. The tribal people employed a range of processing of these yams such as boiled, soaked and sun dried for detoxification of antinutrients in accordance with their needs. There is a scarcity of documented information on their nutrient composition/retention by traditional processing methods. The current study assessed the traditional processing (boiled, soaked and sun dried) associated changes in chemical composition and physico-functional characteristics of 6 wild and 1 cultivated Dioscorea tubers collected from Koraput, India. Different processing led to a significant reduction of proximate compositions and nutrient content compared to the raw tuber, whereas physico-functional parameters increased significantly (p<0.05). In addition, there was significant decrease in the antinutrients, minerals and vitamin content by different processing in studied yam species. Results suggested that wild Dioscorea tubers as safe food sources for mass consumption and should be used in boiling form, as it retains higher nutrients coupled with significant removal of antinutritional compositions.

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传统加工与来自印度奥里萨邦科拉普特的野生山药块茎化学参数的变化有关

野生山药块茎被视为饥荒食物，在印度奥里萨邦科拉普特特地区部落居民的饮食习惯中起着主要作用。部落人民根据自己的需要对山药进行了一系列的处理，例如煮，浸泡和晒干，以对抗营养剂进行解毒。传统加工方法缺乏关于其营养成分/保留的文献资料。当前的研究评估了6种野生和1种栽培薯Di的传统加工方法（水煮，浸泡和晒干）的化学成分和物理功能特征的相关变化从印度科拉普特收集的块茎。与生块茎相比，不同的加工导致邻近成分和营养成分的显着减少，而物理功能参数显着增加（p <0.05）。此外，在不同的加工过程中，山药品种的抗营养素，矿物质和维生素含量显着降低。结果表明，野生薯角薯块是大量食用的安全食品来源，应以沸腾形式使用，因为它保留了较高的营养成分，并显着去除了抗营养成分。