AbstractThe total protein of 38 yam (Dioscorea) cultivars, as tested by Kjeldahl methods, and their amino acid composition, determined by high temperature hydrolysis and GLC chromatography, are reported. Species and varieties differed in total protein and total amino acid contents. Proteins of four species, but not D. alata, were somewhat low in lysine. Proteins of all species were deficient in sulphur-containing amino acids, methionine, and especially cystine. Varietal differences, however, suggest that cultivars can be selected with more balanced protein.
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