Microstructure and physico-chemical bases of textural quality of yam products

Akissoé, Noël H.; Mestres, Christian; Handschin, Stephan; Gibert, Olivier; Hounhouigan, Joseph D.; Nago, Mathurin Coffi

doi:10.1016/j.lwt.2010.06.016

Cited by 21 publications

(31 citation statements)

References 15 publications

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“…Data were analyzed using a Microso Excel macro program (Microso, Roselle, USA) to calculate AUC using eqn (1). The net AUC of the sample was calculated by subtracting the AUC of the blank.…”

Section: Determination Of Dpph Radical Scavenging Activity and Oxygenmentioning

confidence: 99%

Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices

Zhao

Wang

et al. 2020

RSC Adv.

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Section: Determination Of Dpph Radical Scavenging Activity and Oxygenmentioning

confidence: 99%

Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices

Zhao

Wang

et al. 2020

RSC Adv.

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“…Yam (Dioscorea spp.) is a major staple in West Africa where it is cultivated extensively (Akissoe et al, 2011). Investigations into the causes of storage losses of roots and tubers have implicated such factors as respiration, sprouting, attack by rot-causing organisms, rodents and moisture loss among others as responsible (Okafor, 1996).…”

Section: Introductionmentioning

confidence: 99%

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

Adegoke¹,

Odebade²,

Afolabi³

2017

JFI

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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

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“…Yam, Dioscorea sp., is a multi-species tuber crop cultivated in Africa, Asia, parts of South America, as well as the Caribbean and the South Pacific islands (Asiedu and Satie 2010). It is a major staple in West Africa where it is cultivated extensively (Akissoe et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers

et al. 2012

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Browning in raw and processed yams resulting from enzymes, polyphenol oxidase (PPO) and peroxidase (POD), activities is a major limitation to the industrial utilization of Dioscorea varieties of yams. Two elite cultivars of D. rotundata species were selected to study the spatial distribution of total phenols and enzymes (PPO and POD) activities. The intensities of tissue darkening in fresh yam chips prepared from the tuber sections of cultivars during frozen storage were also studied. Total phenolic content was observed to be highest in the head and mid sections of the cultivars than at the tail end. PPO activity did not have any specific distribution pattern whereas POD activity was found to be more concentrated in the head than in the middle and tail regions. Browning was found to be most intense in the head regions of the two cultivars studied; and was observed to correlate with total phenol and dry matter contents of tubers. Between the two enzymes, POD activity appeared to be more related to browning than PPO.

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Microstructure and physico-chemical bases of textural quality of yam products

Cited by 21 publications

References 15 publications

Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices

Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices

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

Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers

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