Food Quality Changes in Water Yam (Dioscorea Alata) During Growth and Storage
Keywords:
water yam, food quality, maturity, storageAbstract
The changes in food quality characteristics during growth and storage of five varieties of D. alata were studied. Tubers were harvested at 5, 7 and 9 months after planting (MAP) and were stored for a period of 5 months in a conventional yam barn. Moisture content decreased significantly (p<0.05) during growth (73.43 to 70.18%) and throughout the storage period (70.18 to 64.64%). Sugar contents increased from 5MAP to end of storage period (4.04 to 6.79%). Starch content increased from 67.01 to 73.79% at 9MAP but decreased to 65.35% at the end of storage. The changes are due to photosynthetic materials accumulation during growth period, dehydration and breakdown of starch to sugars due to respiration during storage. Unlike amylose, swelling power decreased during growth but increased (6.26-9.02%) in storage. Pasting viscosities increased throughout the growth period to the end of storage (Peak-206.00 to 259.18; Final viscosity-249.80 to 304.80; setback-57.06 to 83.90 RVU). The increases in dry matter and sugar contents, swelling power and pasting viscosities of stored D. alata tubers would have significant improvement in their organoleptic and textural properties. The study has shown that time of harvesting and length of storage of D. alata tubers significantly impacts on the food quality characteristics.
Â
References
Fu, Y.C., Huang, P.Y., Chu, C.J., “Use of continuous bubble separation process of separating and recovering starch and mucilage from yam (Dioscorea pseudojaponica Yamamoto)â€, LWT, vol. 38, no. 7, pp 735-744, 2005.
Babaleye, T., Improving livelihood through yam production systems, an IITA Publication, International Institute of Tropical Agriculture, Ibadan, Nigeria, 2005.
Akinwande, B.A., Asiedu, R., Adeyemi, I.A., Maziya-Dixon, B., “Influence of time of harvest on the yield and sensory attributes of white yam (Dioscorea rotundata) in Southwest Africaâ€, Journal of Food, Agriculture and Environment. Vol. 5, no. 2, pp 84-89, 2007.
Okoli, O.O., “Dry matter accumulation and tuber sprouting in yams (Dioscorea spp.)â€, Exptl. Agric, vol. 16, pp 161-167, 1980.
Craufurd, P.Q., Summerfield, R.J., Asiedu, R., Prasad, P.V., “Dormancy in Yamsâ€, Exptl Agric., vol. 37, pp 147-181, 2001.
Lui, Q., Weber, E., Currie, V., Yada, R., “Physiscochemical properties of starches during potato growth†Carbo. Poly, vol. 51, pp 213-221, 2003.
Noda, T., Tsuda, S., Mori, M., Takigawa, S., Matsuura-Endo, C., Saito, K., Mangalika, W.H.A, Hanaoka, A., Suzuki, Y., Yamauchi, H., “The effect of harvest dates on the starch properties of various potato cultivarsâ€, Food Chemistry, vol. 86, pp 119-125, 2004.
Afoakwa, E.O., Sefa-Dedeh, S., “Viscoelastic properties and changes in pasting characteristics of trifoliate yam (Dioscorea dumetorum) starch after harvestingâ€, Food Chemistry, vol. 77, pp 203-208, 2000.
Treche, S., Agbor-Egbe, T., “Biochemical Changes occurring during growth and storage of two yam speciesâ€, Int. J. Food Sci and Nutr., vol. 47, no. 2, pp 93-102, 1996.
Girardin, O., Nindjin, C., Farah, Z., Eshcher F., Stamp, P., Otokore D., “Effect of storage on system and sprout removal on post-harvest yam (Dioscorea spp.) fresh weight lossesâ€, Journal of Agric. Sci., vol. 130, pp 329-336, 1998.
Tschannen, A. T., Girardin, O., Nindjin, C., Dao, D., Farah, Z., Stamp, P., Escher, F., “Improving the application of gibberellic acid to prolong dormancy of yam tubers (Dioscorea spp.)â€, Journal of the Science of Food and Agriculture, vol. 83, pp 787-796, 2003.
AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists, 15th edition. The Association: Arlington, VA, 1997.
Hach. Procedures Manual. Systems for Food, Feed and Beverage Analysis. Colorado: Hach, 1990.
Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P. A., Smith, F., “Colorimetric method for determination of sugars and related substancesâ€, Anal. Chem., vol. 28, pp 350-356, 1956.
Juliano, B.O., “A simplified assay for milled rice amylaseâ€, Cereal Science Today, vol. 16, pp 334-340, 1971.
Leach, H.W., Gelatinization of starch. In: Starch: Chemistry and Technology. Whistler, R. L. and Paschall, E. F. (eds.). Academic Press. New York, USA, 1965.
SAS
Ngendahayo, M., Dixon, A.G.O., “Effect of varying stages of harvest on tuber yield, dry matter, starch and harvest index of cassava in two ecological zones in Nigeria. In. Root Crops in the 21st Century Akoroda, M.O. and Ngeve, J. M. (eds)â€, In proceedings of the 7th Triennial Symp. of the Inter. Soc. for Tropical Root Crops – Africa Branch, Benin, pp 661-667, 1998.
Missah, A., Kissiedu, A. F. K., “Effect of time of harvesting on the yield and pestincidence of two sweet potato varieties in the forest zone of Ghana. In: Root Crops for Food Security in Africa. Akoroda, M. O. (ed.)â€, In proceedings of the 5th Triennial Symp. of the Inter. Soc. for Tropical Root Crops – Africa Branch, Uganda, pp. 267-270, 1994.
Abass, A. B., Olorunda, A. O., Asiedu, R., Bokanga, M., “Effect of age of yam tuber at harvest on the qualities of yam foods in Root Crops: The Small Processor and Development of Local Food Industries for Market Economyâ€, In proceedings of the 8th Triennial Symposium of the International Society for Tropical Root Crops-Africa Branch (ISTRC-AB). Edited by Akoroda M.O.12-16 November 2003. International Institute of Tropical Agriculture, Ibadan, Nigeria, pp131-138, 2003.
Onayemi, O., Idowu, A., “Physical and chemical changes in traditionally stored yam tubers (Dioscorea rotundata Poir and Dioscorea cayenensis Lam)â€, J. Agric. Food Chem., vol. 36, pp 588-591, 1988.
Jaleel, C.A., Gopi, R., Manivannan, P., Kishorekumuar, A., Gomathinayagam, M., Panneerselvam, R., “Changes in biochemical constituents and induction of early sprouting by triadimefon treatment in hite yam (Dioscorea rotundata Poir) tubers during storageâ€, Journal of Zhejiang University Science, vol. 8, no. 4, pp 283-288, 2007.
Hariprakash, C. S, Nambisan, B., “Carbohydrate Metabolism during Dormancy and Sprouting in Yam (Dioscorea) Tubers: Changes in Carbohydrate Constituents in Yam (Dioscorea) Tubers during Dormancy and Sproutingâ€, J. Agric. Food Chem., vol. 44, no. 10, pp 3066 -3069, 1996.
Osagie, A.U., “The Yam in Storage. Postharvest Research Unit, University of Beninâ€, Nigeria, 1992.
Shannon, J.C., Garwood, D.L., Genetics and physiology of starch development. In Starch: Chemistry and Technology. R. L. Whistler, J. N. BeMiller and E. F. Paschall, eds, Academic Press, San Diego, 1984.
Sugimoto, Y., Yamashita, Y., Hori, I., Abe, K., Fuwa, H., “Devlopmental changes in the properties of potato (Solanum tuberosum L.) starchesâ€, Journal of Applied Glycoscience, (Oyo Toshitsu Kagaku) (In Japanese with English summary), vol. 42, pp 345-353, 1995.
Richardson, P.H., Jeffcoat, R., Shi, Y.C., “High amylose starches: From biosynthesis to their use as food ingredients [online]â€, MRS Bulletin, pp 20–24, 2000.
Hoover, R., “Composition, molecular structure and physicochemical properties of tuber and root starchesâ€, Carbohydrate polymer, vol. 45, pp 253-267, 2001.
Otegbayo, B.O., Granule morphology, physicochemical and rheological characteristics of yam species as indicators of textural quality in pounded yam (Dioscorea spp.). PhD thesis. University of Ibadan, Nigeria, 2004.
Madsen, M.H.; Christensen, D.H. Changes in viscosity properties of potato starch during growth. Starch/ Stärke. 1996, 48: 245-249.
Lebot, V., Malapa, R., Molisale, T., Marchand, J.L., “Physico-chemical characterization of yam (Dioscorea alata L.) tubers from Vanuatuâ€, Genetic resources and Crop Evolution, vol. 00, pp 1-10, 2005.
Olorunda, A. O., Aworh, O. C., Numfor, F.A., “Technical note: predicting quality of cassava products with the aid of chemical and rheological propertiesâ€, Journal of Food Technology, vol. 16, pp 447-450, 1981.
Izutsu, T., Wani, K., “Food texture and taste: a reviewâ€, J. Texture Studies, vol. 16, no.1, pp 1-28, 1985.
Kim, Y.S., Wiesenborn, D. P., Orr, P. H., Grant, L. A., “Screening potato starch for novel properties using differential scanning calorimetryâ€, J. Food Sci., vol. 60, pp 1060-1065, 1995.
Oduro, I., Ellis, W.O., Aryeetey, S.K., Ahenkora, K., Otoo, J.A., Pasting characteristics of starch from new varieties of sweetpotato, Tropical Sci., vol. 40, pp 25-28, 2000.
Adebowale, A.A., Sanni, L.O., Awonorin, S.O., “Effects of texture modifiers on the physicochemical and sensory properties of dried fufuâ€, Food Sci. Tech. Intl., vol. 11, no. 5, pp 373-382, 2005.
Otegbayo, B., Aina, J., Asiedu, R., Bokanga, M., “Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product -‘pounded yam’â€, Food Chemistry, vol. 99, pp 663-669, 2006.
Downloads
Published
Issue
Section
License
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.
