Consumers have been advised to inspect dark-stained yams carefully before cooking, as some forms of discolouration may indicate spoilage and pose health risks. The Lagos State chapter of the All Farmers Association of Nigeria (AFAN) and public health expert Prof. Tanimola Akande gave the advice in separate interviews with the News Agency of Nigeria (NAN) in Lagos on Sunday, October 11.
AFAN Chairman, Mr Sakin Agbayewa, identified fertiliser use, rodent attacks and accidental cuts during weeding as possible causes of yam discolouration and deterioration. He explained that rodents could damage tubers planted in heaps, while injuries caused by cutlasses during farm operations could expose the affected areas to decay. He also noted that yam varieties could influence their appearance.
Akande explained that not all darkening means yam is unsafe to eat, as some tubers naturally change colour after exposure to air. However, he warned that soft black patches, unpleasant odours and visible mould could indicate rotting caused by bacterial or fungal activity.
According to the public health expert, consuming spoiled yam could expose people to harmful microorganisms or toxins, potentially causing stomach cramps, nausea, vomiting, fever and diarrhoea. He urged consumers to examine tubers before cooking and avoid eating yam showing clear signs of decay, stressing the importance of distinguishing natural discolouration from spoilage.
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