Research Article | OPEN ACCESS
Partial Study of Yam Tuber (Dioscorea spp.) Parts during the Growth Period
1Kouadio Claver Degbeu, 1Yao Denis Ndri, 1Achille Fabrice Tetchi 2Charlemagne Nindjin, 1Georges Nguessan Amani and 3Adama Bakayoko
1Laboratory of Biochemical and Technology of Tropical Products, University of Nangui Abrogoua, 02 Bp 801 Abidjan, Côte d’Ivoire
2Swiss Centre for Scientific Research (Csrs), Laboratory of Nutrition, 01 Bp 1303 Abidjan, Côte d’Ivoire
3Laboratory of Improved Vegetable Production, University of Nangui Abrogoua, 02 Bp 801 Abidjan, Côte d’Ivoire
Advance Journal of Food Science and Technology 2013 9:1120-1131
Received: March 09, 2013 | Accepted: March 27, 2013 | Published: September 05, 2013
Abstract
Growing gradient into longitudinal axis of yam tuber was study through starch properties and nutritional composition of tuber parts (proximal, median and distal) during the tuberization. Two varieties of the complex D. cayenensis-rotundata (kangba and kponan) were used. Clarity, swelling and solubility, flow behavior and syneresis of starch and protein content, alcohol-soluble sugars of the flour were studies. The ash assessed by microanalysis. Starch clarity of tuber parts increased during the growth period. The proximal (56±2.06%) and median (54.5±1.09%) parts exhibited high clarity than the distal (48.2±2.56%) one. At earlier stage of tuberization, the viscosity ratio of tuber parts (var. Kponan) was weak. This indicates the possibility to use it as thickening agent in shearing sauce. Water loss decreased during the growth period for the three tuber parts. It was the same behavior for the swelling power. Concerning the nutritional composition of the flour, amount of protein did not influenced by the degree of tuber maturity. Alcohol-soluble sugars were higher at earlier stage of tuberization than at maturity of the tuber. Mineral content was appreciable at maturity than at beginning of the tuberization. The extent mineral according to their amount was: K, P, Mg and S. Starch properties such as clarity, syneresis and swelling were improved at maturity of the tuber. It was more for the proximal and median parts than the distal one. Yam tuber content a appreciable amount of protein and mineral at maturity.
Keywords:
Flour, parts, period, starch,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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