Properties of different aged jicama (<i>Pachyrhizus Erozus</i>) plants

Nursandi, Fatimah; Machmudi, M; Santoso, Untung; Indratmi, Dian

doi:10.1088/1755-1315/77/1/012003

Cited by 12 publications

(9 citation statements)

References 2 publications

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“…round tubers. The tuber which is used as a raw material of cosmetics industry also requires tuber (starch) with certain nutritional requirements (Rizky et al, 2013;Nursandi et al, 2017).…”

Section: The Variability Of Tuber Charactersmentioning

confidence: 99%

Diversity in Tuber Characteristics of Local Cultivars of Yam Bean (Pachyrhizus erosus) in Indonesia

2018

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Yam bean is legume with tuberous root originated from the semiarid tropics of Central America, and has been widely spread in several regions in Indonesia. Research on characterization of tuber yam bean was conducted in Kendalpayak Research Station (Malang, Indonesia) from May to October 2016. A total of 73 local yam bean cultivars originated from eight provinces were characterized based on their tuber characteristics. The sensory evaluation was also conducted to evaluate the tuber sweetness, fiber intensity, and texture crunchiness. The average tuber weight was 455.2 g/plant, with the average tuber length and width were 10.78 cm and 8.17 cm, respectively. The ratio of tuber length and width was 1.42, indicates that yam bean tuber in Indonesia tend to be in spherical shape. The average tuber water content was 83.87% (wet basis), showed that the water content was quite high. Based on cluster analysis, 74 local cultivars of yam bean were grouped into five clusters. The tuber weight varied among cultivars and become the distinguishing factor between local cultivars. Local variety of yam beans in Indonesia tend to have sweet taste and crunchy texture. So far, the study on characterization of tuber diversity in Indonesian local cultivar of yam bean is still limited. Thus, these results provide important information to optimize the tuber yam utilization as industrial raw materials.

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“…round tubers. The tuber which is used as a raw material of cosmetics industry also requires tuber (starch) with certain nutritional requirements (Rizky et al, 2013;Nursandi et al, 2017).…”

Section: The Variability Of Tuber Charactersmentioning

confidence: 99%

Diversity in Tuber Characteristics of Local Cultivars of Yam Bean (Pachyrhizus erosus) in Indonesia

2018

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“…La jícama se consume en fresco, tiene bajo contenido calórico (40 cal), vitamina C, minerales (potasio, hierro, calcio y fósforo) y carbohidratos como el almidón (Jiménez et al, 2012;Nursandi et al, 2017); también contiene compuestos bioactivos (taninos, flavonoides, compuestos fenólicos como el ácido gálico y quercetina) e inulina (Melgoza-Sevilla et al, 2017;Martínez-Bahena et al, 2020), por lo tanto, la jícama es considerada una fuente potencial de almidón.…”

Section: Introductionunclassified

EN PRENSA. Caracterización fisicoquímica y proximal de almidón y harina de jícama (Pachyrhizus erosus L.) . EN PRENSA

Ramírez-Balboa

Balois-Morales

León-Fernández

et al. 2023

rbio

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La jícama (Pachyrhizus erosus L.) pertenece a la familia de las leguminosas y al género Pachyrhizus; el órgano estructural comestible de esta planta es la raíz; se consume en fresco, tiene bajo contenido calórico (40 cal), vitaminas, minerales y carbohidratos como el almidón; este es único entre los carbohidratos que se producen en la naturaleza en forma de gránulos intracelulares; se reconoce la importancia que tiene la organización física de estos gránulos en su funcionalidad y comportamiento de los productos alimenticios. Por ello, la presente investigación tuvo como objetivo la caracterización fisicoquímica y químico proximal de almidón y harina de jícama de las localidades de Pantanal y Camichin del estado de Nayarit generando cuatro tratamientos (T1=Pantanal Almidón, T2= Camichin Almidón, T3=Pantanal Harina y T4= Camichin Harina); se evaluaron las variables de pH, acidez titulable, densidad aparente, color,humedad, cenizas, proteínas, lípidos, amilosa, amilopectina, fibra total y carbohidratos totales. El almidón del T2 presento los valores más altos de cenizas (2.44%), fibra (170 mg/100g) y carbohidratos (1.50 g), de igual forma la harina de del T4 presento los valoresaltos de cenizas (3.55%), proteínas (11.04%), fibra (181 mg/100g) y de carbohidratos (1.70 g). Estas características los hacen viables tanto para la sustitución parcial o total de almidones y harinas comerciales, como en la producción de diferentes alimentos a base de estos.

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“…Jicama (Pachyrhizus erosus; Fabaceae) is one of the potential agricultural products cultivated widely for centuries in almost all parts of the world including in Indonesia [1]. An edible jicama tuber is composed of various bioactive compounds including ascorbic acid, flavonoids, thiamine, riboflavin, and inulin [2], [3].…”

Section: Introductionmentioning

confidence: 99%

Pancreoprotective Effect of Jicama (Pachyrhizus erosus, Fabaceae) Fiber against High-Sugar Diet in Mice

Santoso

Maliza

Rahayu

et al. 2020

Open Access Maced J Med Sci

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AIM: Jicama (Pachyrhizus erosus, Fabaceae) has been promoted as a potent tuberous plant exerting both preventive and therapeutic effects against many diseases. In this present study, we aimed to investigate the pancreoprotective effect of isolated jicama fiber (JF) against glucotoxicity caused by high-sugar diet (HSD). METHODS: We performed an animal experimental research using adult male BALB/c mice with a completely randomized design consisted of four treatments and six replications. The treatments were diet types such as normal diet and HSD, supplemented with 10% and 25% of JF, respectively. The treatments were deployed for 8 weeks. Furthermore, random and fasting blood glucose levels were measured; histopathological alterations of pancreas including pancreatic adiposity, size of islet area, total cell number per islet, and necrosis level of pancreatic acinar cells were examined. Quantitative data were analyzed using an ANOVA followed by Duncan’s new multiple range test (p < 0.05). RESULTS: Our results demonstrate that supplementation of JF 10% and 25% improved blood glucose profile and significantly reduced inter pancreatic adiposity caused by HSD. Moreover, JF at the dose of 25% effectively sustained normal size of the islet of Langerhans and total cell number of the islet in pancreas of HSD-fed mice. JF 25% was also effective to counteract necrosis of pancreatic acinar cells. CONCLUSION: Our findings clarify a protective effect of JF, particularly at a dose of 25%, on pancreatic tissues against degeneration caused by HSD. Hence, JF is reliable to be a supplement counteracting the development of diabetes mellitus and associated diseases.

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Properties of different aged jicama (Pachyrhizus Erozus) plants

Cited by 12 publications

References 2 publications

Diversity in Tuber Characteristics of Local Cultivars of Yam Bean (Pachyrhizus erosus) in Indonesia

Diversity in Tuber Characteristics of Local Cultivars of Yam Bean (Pachyrhizus erosus) in Indonesia

EN PRENSA. Caracterización fisicoquímica y proximal de almidón y harina de jícama (Pachyrhizus erosus L.) . EN PRENSA

Pancreoprotective Effect of Jicama (Pachyrhizus erosus, Fabaceae) Fiber against High-Sugar Diet in Mice

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