Comparitive Nutritional Analysis Of Sweet Yam Bean (Jicama) Milk With Soya Milk -- A Review

Abstract

The current research focuses on conducting a comprehensive nutritional comparison between sweet yam bean milk and soy milk. Sweet yam bean, also known as Jicama, is an ancient Mexican root vegetable akin to potatoes or turnips. It is safe for consumption, possesses a slightly sweet taste, and has low sugar content, making it a suitable carbohydrate source for individuals with diabetes or those pursuing a low-sugar diet. On the other hand, soy has been a staple ingredient for thousands of years. The study involved an examination of the proximate composition, mineral content, protein fractions, antinutritional elements, and rotenoids in the seeds of Pachyrhizus erosus, the sweet yam bean. In comparison to other legumes, soy seeds exhibited high levels of proteins, lipids, iron (Fe), and calcium (Ca). The predominant protein fraction was mainly composed of globulins, followed by glutelins. Minimal amounts of antinutritional compounds, such as tannins, hemagglutinating activity, and trypsin inhibitory activity, were detected in the sweet yam bean seeds. By conducting this comprehensive comparative analysis, we aim to provide valuable insights into the nutritional benefits and potential applications of sweet yam bean (Jicama) milk, especially in relation to soy milk, which has been a longstanding nutritional staple.