Delayed Harvesting Effects on the Cooking Qualities and Sensory Properties of Trifoliate Yam (Dioscorea dumetorum) Tubers
Keywords:
Delayed harvesting, Cooking qualities, Cultivars, Sensory attributes, Trifoliate yamAbstract
Cooking qualities and sensory attributes of trifoliate yam tubers harvested at different periods were evaluated. The tubers from two cultivars of trifoliate yam (white and yellow cultivars) were planted and harvested monthly from 7 to 11 months after vine establishment. The tubers at each period were peeled, washed and sliced and cooked in a water bath maintained at 100 ±2oC. The cooking qualities (water uptake ratio, cooking time and cooking loss, dry matter) and sensory properties of the boiled yam were determined. Water uptake ranged from 0.83 to 1.13, cooking time ranged from 49-97 min, cooking loss ranged from 0.87-2.38% and dry matter ranged from 31.85-45.34%. The yellow cultivar harvested at 11 months had higher water uptake and cooking time values of 1.13 and 97 min respectively, but there was no significant difference (p>0.05) in the values recorded for white trifoliate yam at 11 months. White trifoliate yam tubers had lesser cooking time than the yellow tubers at all harvesting periods. The soluble losses decreased with harvesting periods and loss was prominent at the earlier harvesting periods due to mealiness of the tubers. The sensory evaluation conducted on the boiled yam revealed that the yam tubers were very mealy and soft at 7 to 9 months but becomes soggy at 10-11 months. Delayed harvesting of the tubers had effect on the quality of the tubers. Harvesting of tubers at 7-9 months reduced post harvest losses and produced high quality food.References
Adeyeye, E.I., Arogundade, L.A., Akintayo, E.T., Aisida, O.A. and Alao, P.A. 2000. Calcium, zinc and phytate interrelationships in some foods of major consumption in Nigeria. Food Chemistry 71: 435-441
Afoakwa, E.O. and Sefa-Dedeh, S. 2001. Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest. Food Chemistry75 (1): 85-91.
Afoakwa, E.O. and Sefa-Dedeh, S. 2002. Changes in cell wall constituents and mechanical properties during post-harvest hardening of trifoliate yam Dioscorea dumetorum (Kunth) pax tubers. Food Research International 35 (5): 429-434
AOAC 2006. Association of Official Analytical Chemists Official methods of Analysis 18th edition, Revision 4. Washington, DC, USA.
Bhattacharya, M., Zee, S.Y. and Corke, H. 1999. Physico-chemical properties related to quality of rice noodles. Cereal Chemistry 76 (6): 861-867.
Brand-Miller, J., McMillan-Price,J., Steinbeck, K. and Casterson, I. 2008. Carbohydrates-the good, the bad and the whole grain. Asia Pacific Journal of Clinical Nutrition 17: S16-S19.
Brillouet, J.M, Treche,S. and L. Sealy, L. 1981. Alterations in cell wall constituents of yams Dioscorea dumetorum and d. rotundata with maturation and storage conditions.relation with post-harvest hardening of D. dumetorum yam tubers. Journal of Food Science 46(6):1964-1967.
Brunnschweiler, J, Luethi, D., Handschin, S., Farah, Z., Escher, F. and Conde-Petit, B. 2005. Isolation, Physicochemical Characterization and Application of Yam (Dioscorea spp.) Starch as Thickening and Gelling Agent. Starch/Stärke 57: 107.117.
Dje, M.K., Dabonne, S., Guehi, S.T. and Kouame, L.P. 2010. Monitoring of some biochemical parameters of two yam species (Dioscorea spp) tubers parts during post harvest storage. Advance Journal of Food Science and Technology 2 (3): 178-183.
DuBose, C.N., Cardello, A.V. and Maaller, O. 1980. Effects of colorants and flavourants on identification, perceived flavour intensity and hedonic quality of fruit flavoured beverages and cake. Journal of Food Science 45: 1393-1415.
Eze, S.C., Oko-Ibom, G.O. and Asiedu, R. 2009. Effects of cultivar and agro-botanical storage treatment on organolepetic quality of yam (Dioscorea rotundata). African Journal of Food, Agriculture and Nutritional Development 9 (8): 1638-1696.
Fari, M.J.M, Rajapaksa, D. and Ranaweera, O. 2011. Quality characteristics of noodles made from selected varieties of Sri Lankan with different physicochemical characteristics. Journal of National Science Foundation Sri Lanka 39 (1): 53-60.
Francis, F.J. 1980. Colour quality evaluation of horticultural crops. Horticultural Science 15: 14-15.
Kouakou, M.D., Dabonne, S., Guehi, T. and Kuoame, L.P. 2010. Effects of post-harvest storage on some biochemical parameters of different parts of two yams species (Dioscorea spp). African Journal of Food Science and Technology 1: 1-9.
Kouadioa, O.K., Nindjina, C., Bonfoh, B., N’drib, D., Amani, G.N. 2011. Water absorption as an evaluation method of cooking quality for yam (Dioscorea alata) and cassava (Manihot esculenta crantz). 11th International Congress on Engineering and Food (ICEF11). Procedia Food Science 1, 153 . 159.
Lebot, V., Malapa, R., Molisale, T., Marchand, J.L. 2005. Physico-chemical characterization of yam (Dioscorea alata L.) tubers from Vanuatu. Genetic resources and Crop Evolution 00: 1-10.
Medoua, G.N., Mbome, I.L., Agbor-Egbe, T. and Mbofung,
G.M.F. 2005. Physicochemical changes occurring during post-harvest hardening of trifoliate yam (Dioscorea dumetorum). Food Chemistry 90, 4, 597-601.
Medoua, G.N., Mbome, I.L., Agbor-Egbe, T.and Mbofung, C.M.F. 2007. Anti-nutritional factors changes occurring in trifoliate yam (Dioscorea dumetorum) tubers after harvest. Food Chemistry 102 (3): 716-720.
Onwueme, I.C. and Charles, W.B. 1994. Tropical root and tuber crops. Production, perspectives and future prospects. FAO Plant Production and Protection Paper 126. FAO, Rome. 1-133.
Treche, S. and Agbor-Egbe, T. 1996. Biochemical changes occurring during growth and storage of two yam species. Internatiotial Journal of Food Sciences and Nutrition 47: 93-102.
Wireko-Manu, F.D., Ellis, W.O., Oduro, I., Asiedu, R., Maziya-Dixon, B. 2011. Physicochemical and Pasting Characteristics of Water Yam (D. alata) in Comparisonwith Pona (D. rotundata) from Ghana. European Journal of Food Research & Review 1 (3): 149-158.
Downloads
Additional Files
Published
How to Cite
Issue
Section
License
Dear Author(s)
We need your written permission before we can publish your accepted article in the Journal of Root Crops. Please read this form carefully, complete it and palace your signature below. A scanned copy of this form may be mailed to us within two days of receipt of this letter. Our email ID is: isrc_ctcri@yahoo.com or editor_jrc@yahoo.com or sreekumarctcri@gmail.com
Details:
In consideration of the publication in the Journal of Root Crops of our contribution entitled
(Name of the paper): .................................................................................................................
.................................................................................................................................................... by us (all Authors’ names) ..........................................................................................................
....................................................................................................................................................
A. To be filled in if copyright belongs to you
I/we hereby assign to Indian Society for Root Crops, Thiruvananthapuram, India, the full copyright in all forms and media in the said contribution, including open/ restricted access to online version. They own the rights to freely grant or distribute the paper to any third party or public
Please tick this box if you are the sole author of the paper
Please tick this box if you are authorised to execute this copyright transfer on behalf of all the authors of the above article
Name (block letters): . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......
Institution/Company:..................................................................................................................
....................................................................................................................................................
Signature:.....................................................................; Date: ....................................................
B. To be filled in if copyright does not belong to you
1. Name and address of copyright holder:................................................................................
........................................................................................................................................................................................................................................................................................................
2. The copyright holder hereby grants Indian Society for Root Crops, Thiruvananthapuram, India the full copyright in all forms and media in the said contribution, including open/ restricted access to online version. They own the rights to freely grant or distribute the paper to any third party or public.
(Signature of copyright holder or authorised agent)
