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Yam bean (Pachyrhizus erosus (L.) Urb.) is a tuber with a high water content, large amounts of carbohydrates, crude fibers and proteins and a negligibly lipid content. The total caloric value of yam bean tubers is 39 kcal/100 g (Noman et al., 2007), so they could be used in diets that require a low amount of calories. Yam bean tubers can be used also as a solid matrix to impregnate them with nutritious components. On Chiapas (Mexico), an endemic blackberry fruit (Rubus fructicosus sp. L.) is rich in anthocyanins. Anthocyanins are pigments that give many fruits and flowers their blue or red color (Markides, 1982). Berries play an important role in human nutrition as they contain bioactive compounds, such as anthocyanins and phenolic acids (Manganaris et al., 2014). Some of these compounds have antioxidant properties (Wang & Lin, 2000; Wu et al., 2002) with a large nutritional value (Zhang et al., 2004). For instance, cyanidin-3-glucoside, an anthocyanin found in blackberries (Elisia et al., 2007), has the highest reported antioxidant capacity of all investigated anthocyanins (Wang et al., 1997). Yam bean tuber could be impregnated with juice of R. fructicosus sp. thereby increasing its nutritional value (Shi & Le Maguer, 2002).

Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration