eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2024-08-19 12 4 115 119 10.12691/ajfst-12-4-2 AJFST20241242 article Libra Michel Archange libra_michel_archange@yahoo.fr 1 Oula? Dehegnan Penan Patricia 1 Kodjo No?lle 1 Soro Yad¨¦ Ren¨¦ 2 Kouam¨¦ Lucien Patrice 3 Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Peleforo Gon Coulibaly University of Korhogo, Box-office 1328 Korhogo (C?te d¡¯Ivoire) Institute of Agro-Pastoral Management, Peleforo Gon Coulibaly University of Korhogo, Box-office 1328 Korhogo (C?te d¡¯Ivoire) Laboratory of Biocatalysis and Bioprocessing, UFR of Sciences and Food Technologies, University of Nangui Abrogoua Abidjan, PO Box 02 BP 801 Abidjan C?te d¡¯Ivoire Yam belong to the Dioscoreaceae family and the Diocorea genus. They are grown for their edible tuber, which is rich in starch and minerals, but low in protein and fat. In Côte d'Ivoire, the ¡°Kponan¡± variety is particularly popular. Before consumption, the tubers are generally peeled, cut into pieces and cooked. However, when cooked in water, yams lose some of their nutrients. In this context, our study was conducted to assess the impact of cooking on the physical-chemical composition of the ¡°Kponan¡± variety. The freshly harvested tubers were divided into two parts. The first part was used to prepare raw tuber flour, while the second part was cooked for 30 minutes. The results show a significant reduction in starch (from 70.83 ± 1.41 to 53.65 ± 1.24 %), protein (from 3.53 ± 0.14 to 1.18 ± 0.09 %), fibre (from 2.69 ± 0.05 to 1.81 ± 0.03 %) and energy (from 400.03 ± 1.94 to 388.86 ± 2.54 kcal) content in the cooked tuber compared with the control. Macro and micro-element content also fell. On the other hand, water content (from 4.28 ± 0.13 to 6.76 ± 0.04%), reducing sugars and total sugars increased during cooking. However, lipid and carbohydrate contents were not affected by the cooking process. To compensate for these cooking-related nutrient losses, it is recommended that meat, fish, oils and vegetables be added to the consumption of tubers of the ¡°Kponan¡± variety. https://pubs.sciepub.com/ajfst/12/4/2/ajfst-12-4-2.pdf Yam tubers boiling physicochemical properties ¡°Kponan¡± variety