Table 2.

Nutritional profile of cocoyam varieties from different geographical areas

Parameter	Mean values of 37 samples from Tonga and Papua New Guinea Cormels)a	Mean values from East Africa (Tanzania and Uganda; pooled data)e	Values of indigenous varieties from Nigeria (Cormels)c	Mean values of different portions (apical, middle and distal) of cormels from red and white varieties of cocoyam in Ghanab		Mean values form Cameroonian accessionsd
	Proximate (%)	Proximate (g/100 g)	Proximate (%)	Proximate (g/100 g)		Cormels	Leaves	Shoots
				Red	White
Moisture	67.1	68.41	80.99	67.83	63.33
Energy kJ 100 per g	521					133	34	33
Protein	1.55	4.75	5.47	4	5.12	2.0	2.5	3.1
Carbohydrate		20.95				31	5	5
Starch	27.6		11.03	22.83	27.2
Sugar	0.42
Crude fiber	0.99	1.96	1.28	1.54	1.39	1	2.1	3.2
Fat	0.11	0.43	0.2	0.59	0.43	0.3	1.6	0.6
Ash	1.04	3.51	1.03	3.2	2.55
Minerals (mg/100 g)
Calcium	8.5	110.17		13.51	12.15	20	95	49
Phosphorous	53	207.50		53.23	45.7	47	388	80
Magnesium	27	90.62		73.1	63.57
Sodium	6.6	23.98		22.13	36.1
Potassium	530	908.25		1248.33	1112
Sulfur	7.9
Iron	0.4	4.54		3.05	3.53	1	2	0.3
Copper	0.19	0.63
Zinc	0.52	2.72		32.6	41.9
Manganese	0.17	1.95
Aluminum	0.53
Boron	0.09
Vitamins (mg/100 g)
Vitamin A (ret. + ‐car./6)	0.005					Trace	3.3
Thiamin	0.024					0.1
Riboflavin	0.032					0.03
Nicotinic acid	0.8					0.5
Ascorbic acid						10	37	82
Pot. Nic. Acid = Trp/60	0.33
Total vitamin C (AA + DAA)	14

Source: ^aBradbury and Holloway (1988); ^bSefa‐Dedeh and Agyir‐Sackey (2004); ^cOdebunmi, Oluwaniyi, and Bashiru (2010); ^dOpara (2003), ^eNdabikunze et al. (2011). Blank space indicates data not provided by author(s).