Control of Sprouting of Yam (Dioscorea rotundata) and Sweet Potato (Ipomoea batatas) using African Cardamon (Aframomum danielli), Turmeric (Curcuma longa) and Clove (Syzygium aromaticum)

Abstract

This study investigated the effects of the aqueous extracts of Aframomum danielli, Turmeric and Clove in sprouting of yam (Dioscorea rotundata) and sweet potato (Ipomoea batatas). The sliced tubers were dipped into the aqueous extracts of A. danielli, turmeric and Clove, each at concentrations of 5%, 10% and 15%. The tubers were allowed to stand in the solution for 5 and 10 minutes. Distilled water was used in the control samples. The yam slices were air dried after removal from the liquids, placed in paper boxes and incubated at room temperature (28.9 ± 4.0°C) and Relative Humidity of 44.6 ± 18.4 % for a period of six weeks (Bibah, 2014). Weight loss was determined by finding the difference between the initial and final weights and expressed as percentage weight loss. The results indicated that Turmeric treatments at different concentrations of 5%, 10% and 15% were more effective in reducing sprouting index at 5 minutes treatment time with values of 1.79%; 3.00% and 3.02% respectively. Clove treatment at 15%, 10% and 15% A. danielli treatment were more effective in controlling sprouting at 10 minutes treatment time for the yam tubers. There was no clear

Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

“…Curcumin has a predominant yellow colour, so the addition of curcumin significantly ( p < 0.05) affected the colour of IRC and resulted in the decrease in the L* value of IFRC [ 18 ]. This result is supported by Adegoke et al [ 17 ], who reported that biscuits formulated with the flour blends containing turmeric powder had lower L* values than did the control, and thus resulted in a darker colour. Furthermore, a positive a* value indicates redness while a negative a* value shows the greenness of a sample, whereas a positive b* value measures yellowness and a negative b* value indicates the blueness of a sample.…”

“…The use of a low cooking temperature in preparing IFRC-S may contribute to the retention of a higher amount of curcumin as compared to that under other methods. The brightness (L* value) decreases as curcumin increases while a* and b* values increase as curcumin increases [17,18]. Values are expressed in mean ± standard deviation (n = 3).…”

“…Research by Munekata et al [ 16 ] has provided evidence that curcumin has little effect on physicochemical properties, enhances antioxidant capacity and slows microbial growth, but can affect the colour and sensory qualities of food products. Previous research by Adegoke et al [ 17 ] led to the development of a functional biscuit made from wheat, soya bean and turmeric ( Curcuma longa ), mainly curcumin. Biscuits with turmeric powder showed the greatest positive impact on antioxidant properties.…”

Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion

“…Natural sources of polysaccharides, such as citrus peels and sea weeds, also hold promising results in encapsulating the curcumin to enhance its bioactivity [ 15 ]. Such formulations can be used to produce products such as mouthwash [ 16 ], supplements [ 17 ], beverages, biscuits [ 18 ], milk [ 19 ], sausage [ 20 ], pasta, cheese [ 19 ], bread, and other daily household foods. It is pertinent to mention that there are some options already on the market in relation to commercial products.…”

Performance Evaluation on the Utilization of an Established Variable Amplitude and Frequency of Vibrating Container for Potential Application in Slowing Down Sprouting in Yam

“…The collision and interference of energy with matter has the possibility of bringing about transformation in the matter provided that the energy is able to have direct contact and collision with the particles of the matter [28]. The use of chemical energy which was successfully used to control sprouting in sweet potatoes (matters) had been reported not to be successful in controlling sprouting in yam tubers [29,30]. This is as a result of chemical energy not having direct contact and collision with the points where the sprouting emerges from the yam tuber.…”