ArticleNPJ science of food2025
Effects of different cooking methods and soil environment on the nutrition of Dioscorea opposita Thunb.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Agro-Industrial Potential of Yam (Foods (Basel, Switzerland) · 2026Review
- Hyperspectral Imaging-Based Rapid Assessment of Chinese Yam Quality for Dried Slice Processing.Foods (Basel, Switzerland) · 2026Article
- Six Rotation Years Drive Dynamic Shifts in Agronomic Traits, Photosynthesis, and Tuber Metabolomics ofMetabolites · 2026Article
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Authors and funding
9 authors.
Funding
Abstract
This study compared the effects of cooking processes (including steaming, boiling, hot-air roasting and microwaving) on the nutrients of Dioscorea opposita planting in sandy soil (SSCY) and loessial soil (LSCY). The contents of crude fiber and reducing sugar increased significantly during cooking for SSCY, whereas those of LSCY remained unchanged. A significant decline in allantoin content was observed in boiled yams (approximately 6.0% for SSCY and 14.1% for LSCY, respectively). Moreover, the differences in chemical compositions between SSCY and LSCY were compared using non-targeted metabolomics. Totally, 656 differential metabolites of LSCY were identified, including lipids, nucleotides, amino acids and derivatives, and organic acids, which might be the key reason why LSCY exhibits higher nutritional values than SSCY. This research contributed to understanding the systematic metabolic changes during planting and the molecular mechanisms influencing the quality formation, providing the theoretical references for the more scientific consumption of Chinese yam.
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Registered trials
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