Agro-Industrial Potential of Yam (Dioscorea spp.): From Biological and Chemical Characterization to Industrial Applications and Valorization.

Yam (Dioscorea spp.) stands as a critical crop in tropical and subtropical regions, contributing significantly to food security, rural livelihoods, and cultural food systems. Beyond its traditional role as a subsistence crop, yam represents a biologically complex and agro-industrially strategic resource, characterized by substantial species diversity, nutritional richness, and functional versatility. This review provides an integrated synthesis of current knowledge on Dioscorea spp., with particular emphasis on D. alata, D. rotundata, and D. cayenensis. It examines their origin and domestication, global and regional production systems, agronomic requirements, morphological and genetic diversity, and chemical composition. Special attention is given to the nutritional profile of yam tubers, including starch, dietary fiber, proteins, vitamins, and minerals, as well as to their diverse array of bioactive compounds such as steroidal saponins, diosgenin, polyphenols, flavonoids, tannins, alkaloids, and dioscorin that underpin both functional and health-related properties. The review also addresses antinutritional factors and highlights the critical role of processing in mitigating potential toxicological effects while preserving or enhancing nutritional and bioactive value. Furthermore, emerging industrial applications of yam flour, starch, and phytochemicals are discussed, alongside current challenges and research opportunities for crop valorization, particularly in the Colombian context. Overall, this review highlights the potential of yam as a multifunctional crop and emphasizes the need for interdisciplinary strategies to advance its sustainable production, processing, and utilization in future agri-food systems.