Effect of storage system and sprout removal on 
post-harvest yam (<i>Dioscorea</i> spp.) fresh weight losses

Girardin, Olivier; Nindjin, Charlemagne; Farah, Z.; Escher, F.; Stamp, P.; Otokoré, D.

doi:10.1017/s0021859698005322

Cited by 13 publications

(9 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…]), and the other varieties, with a mean dry matter content ranging between 35.7 and 42.9% (w.b.). These results are in agreement with those previously reported (Onayemi and Potter 1974; Girardin et al. 1998; Akissoé et al.…”

Section: Resultssupporting

confidence: 94%

Sensory and Physicochemical Quality of Pounded Yam: Varietal and Storage Effects

Akissoé

Mestres

Hounhouigan

et al. 2009

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Tubers from nine yam cultivars (Dioscorea rotundata, Dioscorea alata) collected in two different growing areas of Bénin were stored for up to 5 months. Pounded yam was prepared from tuber samples each month and evaluated for their sensory and physicochemical attributes in order to assess the effect of tuber storage on suitability for processing into the product. Irrespective of the initial tuber dry matter content, the dry matter content of pounded yam remained almost constant with a mean value of 23% (wet basis). The general preference increased linearly with “elasticity” and “smoothness” (r2 = 0.945) of the pounded yam. A principal component analysis coupled with a hierarchical classification produced five sample classes. Pounded yam prepared from cultivar Florido provided a single class, with low values for “elasticity” and “smoothness.” This was opposite to the class of cultivar Laboco. Pounded yam samples from Gnidou were grouped in a class characterized by a low level of sweetness. The sweetness and elasticity of the product increased slightly when the yam tubers were stored, but this was not enough to raise the level of acceptability. The chemical and textural characteristics of pounded yam were poorly correlated with the sensory attributes. The elasticity of pounded yam appeared linked to yam tuber dry matter content. PRACTICAL APPLICATIONS This work showed that the quality of pounded yam mainly depends on the cultivar and not on the production area. It confirmed that high‐yielding cultivars, such as Florido and Gnidou, give pounded yam of poor or barely acceptable quality. These cultivars should be mainly held in store for other end uses. Storing tubers induces few changes in their ability to give a good pounded yam. We observed a slight improvement of the elasticity and sweetness of pounded yam after tuber storage, but this was insufficient to greatly improve the pounding ability of the less preferred cultivars. Tuber storage was nevertheless never detrimental for quality, and farmers should take advantage of this, storing to sell at higher prices, outside the harvesting period.

show abstract

Section: Resultssupporting

confidence: 94%

Sensory and Physicochemical Quality of Pounded Yam: Varietal and Storage Effects

Akissoé

Mestres

Hounhouigan

et al. 2009

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Four varieties of yam belonging to two species, harvested and stored in the village for the purpose of an already published study (Girardin et al, 1998) were used for the sensory analyses and preference test: Krenglè and Lokpa (D. cayenensis-rotundata) as well as Bètè bètè and Florido (D. alata). Tubers were used at the end of a 6 months storage period.…”

Section: Samplesmentioning

confidence: 99%

Determination of relevant sensory properties of pounded yams (Dioscorea spp.) using a locally based descriptive analysis methodology

Nindjin

Otokoré

Hauser

et al. 2007

Food Quality and Preference

Self Cite

View full text Add to dashboard Cite

“…It can be stored longer than other root and tuber crops, e.g., 6 months, ensuring a food supply even at times of general scarcity. Yam is of major importance in the diet and economic life of people in West Africa, the Caribbean islands, Asia, and Oceania (Girardin et al, 1998;Ravindran & Wanasundera, 1992). Information on the nutritive value of yam has been previously highlighted (Afoakwa & Sefa-Dedeh, 2001;Alves, 2000;Bradbury & Holloway, 1988;Opara, 1999).…”

Section: Introductionmentioning

confidence: 99%

Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

Maziya‐Dixon

Alamu²,

Wireko‐Manu

et al. 2016

Food Science & Nutrition

View full text Add to dashboard Cite

This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids. The retention of iron ranged from 55.5% to 98.7% in boiled yam and 25.2% to 54.9% in yam flour; retention of zinc ranged from 49.3% to 97.5% in boiled yam and 18. 9% to 43.1% in yam flour. The amount of iron retained in boiled yam correlated with the amount in the fresh samples (r = .79), likewise in yam flour (r = .82). A similar trend was observed for zinc. From our study, we conclude that retention of iron and zinc is dependent on the variety and processing method used. The information from this study can be used by food scientists and nutritionists in choosing the appropriate processing to increase the retention of high levels of micronutrient in yams and by the yam breeders to adjust their germplasm breeding activities. (Flynn, 1992). It protects the skin and improves resistance to infection, disease, inflammation, and allergies (Tolonen, 1990). Ramakrishnan (2002) reported that more than half of the world's population is at a risk of low zinc intake. Iron, on the other hand, is important for energy production, immune defense, and thyroid function among others (Roser, 1986) in the long-term. Food-based approaches to combat micronutrient malnutrition are more likely to be sustainable in the long-term. In particular, in countries where plant-based foods are major staples, using improved varieties with higher iron and zinc content could effectively enhance micronutrient intake because they are available, affordable, culturally acceptable, and preferred. This will be important in developing countries where meeting the Recommended Dietary Allowance (RDA) of micronutrient is far from being achieved (Welch & Graham, 1999).Yam is a staple crop in areas where it is grown (Asiedu, Ng, Vuylsteke, Terauchi, & Hahn, 1992) with over 90% of global production coming from West Africa with Nigeria the leading producer (FAO, 2003). Yam is consumed in different ways, such as boiled, fried, or baked products. Tubers are often dried and milled into flour for reconstituting into a stiff paste, which is eaten with soup. It is an elite crop and preferred over other crops in regions where it is cultivated. It can be stored longer than other root and tuber crops, e.g., 6 months, ensuring a food supply even at times of general scarcity. Yam is of major importance in the diet and economic life of people in West Africa, the Caribbean islands, Asia, and Oceania (Girardin et al., 1998;Ravindran & Wanasundera, 1992). Information on the nutritive value of yam has been previously highlighted (Afoakwa & Sefa-Dedeh, 2001;Alves, 2000;Bradbury & Holloway, 1988;Opara, 1999). However, information is limited on the micronutrient (iron and zinc) content of yam and how much is retained...

show abstract

Effect of storage system and sprout removal on post-harvest yam (Dioscorea spp.) fresh weight losses

Cited by 13 publications

References 1 publication

Sensory and Physicochemical Quality of Pounded Yam: Varietal and Storage Effects

Sensory and Physicochemical Quality of Pounded Yam: Varietal and Storage Effects

Determination of relevant sensory properties of pounded yams (Dioscorea spp.) using a locally based descriptive analysis methodology

Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

Contact Info

Product

Resources

About