Food security 1

3:40 PM - 3:55 PM JST(6:40 AM - 6:55 AM UTC)

[PveJL7OM-03] Valorization of Indigenous Purple Yam into Functional Flour: Nutritional Characterization and Implications for Food Security

*Airisse Rae Basinang¹, Edward Peter De Guzman¹, Casiana Blanca Villarino¹ (1. University of the Philippines Diliman (Philippines))

Keywords:

ube,purple yam flour,aeta community,valorization,proximate composition

Indigenous root crops represent an underutilized resource with potential to strengthen food security through value-added processing and diversification of staple foods. This study developed flour from four indigenous purple yam (Dioscorea alata) varieties cultivated by an Aeta community in Porac, Pampanga, Philippines, and evaluated their proximate composition to assess their nutritional potential and suitability as a functional food ingredient. The resulting flours exhibited comparable proximate profiles across varieties, with moisture content ranging from 5.20 to 10.78 g/100 g, ash from 2.38 to 3.48 g/100 g, protein from 5.38 to 8.22 g/100 g, crude fat from 0.44 to 0.96 g/100 g, crude fiber from 1.50 to 2.50 g/100 g, and carbohydrates from 79.18 to 82.63 g/100 g. While most components did not differ significantly (p>0.05) among varieties, variations in ash and crude fiber contents were observed, reflecting varietal differences in mineral and dietary fiber composition. The findings demonstrate that indigenous purple yams can be transformed into a nutritionally viable flour with potential applications in commonly consumed food products, such as bread, pastries, and noodles. By converting locally cultivated indigenous crops into shelf-stable, widely usable commodities, this study provides scientific evidence supporting their integration into diversified diets and sustainable food systems, highlighting a way to enhance local food security, promote sustainability, and strengthen community-based food systems.