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Igbo Traditional Yam Curing

Yams of the Dioscorea genus have many distinct compounds within the yam that makes it toxic to humans. These compounds consist of but not limited to: dioscorine, other alkaloids, flavonoids, phenols, phenolic acids, tannins, and oxalates. To remove these toxins, which can induce fatal paralysis, the Igbo people developed a “curing” technique.

This elaborate preparation is still adopted by the more traditional Igbo in the heartland but the name nkóhū is not often pronounced before consumption.

Works Cited;

Uzozie, Levi Chukwuemeka. “Tradition and Change in IGBO Food Crop Production Systems: A Geographical Appraisal.” University of London, ProQuest LLC, 2017, pp. 1–465.

Obidiegwu, Jude E, et al. Review of The Dioscorea Genus (Yam)—An Appraisal of Nutritional and Therapeutic Potentials, Foods, 16 Sept. 2020, pp. 1–45. 

Osuagwu CG. Forest West African Indigenous Diet and Modernization Diseases. Functional Foods in Health and Disease 2019; 9(12): 772-787. DOI: 10.31989/ffhd.v9i12.673

Written by: Jonathan

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