diascorrea sp

1. Dr.M.J.M.Hazzan
CMO- dehiwala div
Department of Ayurveda –WP
0714866372 hassanju@gmail.com

2.  Yam is a type of food
 Contain large amount of nutrients
 Genus :diascorrrea
 More sub sp around 200
 Staple food in Africa
 Sizes : 10-70cm long
 5-10cm wide
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3.  Skin of the yam is very thn outer (layer) when we
boiling it will become very soft
 Store 4-5 month at room temperature (without
refrigeration)
 Two type of cultivations :
 Sweet yam
 Wild yam
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4.  Eg:
 dascorrea esculata (Sweet)
 Diascorrea villosa
 Diascorrea betatas
 D. alata (hingurala)
 D.atropupuea (raja ala )
 D.sativa ( kiri hondala)
 D.esculanta – kukulala, ratala, kudawel ala, siriwalli
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5.  D.obuneta (jaburala)
 D. villosa (hondala)
 D. rotundata (thumbala)
 D. triphilia – (katuala)
 Wild yam ---
 150 sp
 Tubers / rhizomes
 little bitter in taste
 Wild type containing toxic coponents
 De toxification is slicing, soaking in water, boiling with
salt.
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6.  Toxic components of diascorrea is causing bitterness
 Alkaloid type
 Saponing to diascorrea – diasquinin toxic part.
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7.  Cholesterol binding
 Anti bacterial , anti fungal effect natural anti biotic
 Kill the cancer cell (anti carcinogens )
 Important camponent is saponin.
 Purostenol, spirostanol
 these components are decrease the phyto-oesterogen,
phyto-progeteron
 Therefore avoid in pregnancy period
 It regulate the smooth muscle
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8.  Dietary fiber -21 %
 Vit c -30%
 High amount of potassium K(regulate the BP)
 Major element – Mg( help to enzyme activity)
 Vit B₆ reacts with homocystin and remove that from
body
 Regulating HDL level
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9.  In 100g ,
 Energy -108 kcal
 Carbohydrate -27.88g
 Protein -1.53g
 Total fat -0.17g
 Fiber -4.1g
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10.  Vitamins : colene, niacin, panthogenic acid, pyridene,
rhiboflavin, thiamn, vit- C,E,K, provitamin A
 Minerals : Na+, K+,Ca2+,Cu2+,Mg2+,Mn2+, P, Selenium,
Zn2+
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11.  Amino acid :
Leucin, Iso Leucin, Lycin, Valine, Cistin, Methionin,
Keonin, Kreptopan, Alanin, Phenyl Alanin, Argenin,
Histamin, Glycin, Proline, Aspartamic Acid, Glutamic
Acid casien?
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12.  Saturated – Palmitric, Stearic
 Monounsaturated – Oleic
 Poly Unsaturated- Linoleic, Linolenic
 Omega 3 &6 available
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13.  Anti nutritional factor is Tripsin Inhibitor
 Contains more tanin and phytate and less amount of
protein and minerals
 Therefore easily, Tanin and phytate make complex
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14. Thank you
3/26/2020 14Hassan junaid