Study of the hard-to-cook property of stored yam tubers (Dioscorea dumetorum) and some determining biochemical factors

Medoua, Gabriel Nama; Mbome, Israël Lape; Agbor-Egbe, Tom; Mbofung, Carl Moses

doi:10.1016/j.foodres.2004.09.005

Cited by 26 publications

(32 citation statements)

References 20 publications

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“…Values of reversible hardness were smaller at the end of storage period than those of irreversible hardness. This explains why phytate losses and D. dumetorum tuber cook hardness correlate more in the beginning of storage (Medoua Nama et al, 2005). This suggested that phytate hydrolysis and other ion chelating agent losses in tubers are only the first stage, and not necessarily the rate-controlling event in the strengthening of the cell-cell linkage in the middle lamella.…”

Section: Reversible Hardness ¼ Total Hardnessmentioning

confidence: 95%

Hard-to-cook defect in trifoliate yam Dioscorea dumetorum tubers after harvest

Medoua¹,

Mbofung²

2006

Food Research International

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Section: Reversible Hardness ¼ Total Hardnessmentioning

confidence: 95%

Hard-to-cook defect in trifoliate yam Dioscorea dumetorum tubers after harvest

Medoua¹,

Mbofung²

2006

Food Research International

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“…(37,85,(95)(96)(97)(98) The lignification mechanisms hypothesize the migration of aromatic compounds from seed coats to cell wall surfaces where they act as precursors in lignification-like reactions. An investigation was undertaken by Hincks and Stanley (81) to establish the potential contribution of lignification in the HTC phenomenon in common bean (P. vulgaris) using scanning electron microscopy.…”

Section: Lignification and Phenolic Compoundsmentioning

confidence: 99%

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

Mubaiwa

Fogliano

Chidewe

et al. 2016

Food Reviews International

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Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security Indigenous legume crops are pivotal in providing proteins and food security to sub-Saharan African rural communities, but most of these crops are underutilized because of the so-called hard-to-cook (HTC) phenomenon in combination with inadequate processing techniques. This review studies the case of bambara groundnut, which is third in importance after groundnut and cowpea and especially adapted to semi-arid areas. Published data on the HTC phenomenon implicate microstructural and compositional changes as factors leading to its development. Useful and sustainable techniques to process HTC legumes in developing countries include cooking with alkaline salts, milling, roasting, fermentation, and malting. Improvement of these processing techniques in relation to nutrient bioaccessibility, safety, and consumer acceptance of the products is urgently needed. Recommendations are to lessen the problems of food security in subSaharan African countries through, amongst other means, the optimization of bambara groundnut processing methods.

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“…Unlike other yam species, the storage of D. dumetorum is restricted by a severe postharvest hardening phenomenon characterized by loss of the ability to soften during cooking [5]. Tuber hardening begins within 24 h after harvest and it is manifested by the loss of culinary quality due to a combination of factors resulting from the normal but inadvertently deleterious reactions leading to textural changes [6,7]. Microstructural studies showed that lignification and thickening of cell walls are one of the characteristic features of the hardening process [8].…”

Section: Introductionmentioning

confidence: 99%

“…Several studies were focused on the biochemical modifications related to postharvest hardening and the understanding of hardening mechanism [1,3,[6][7][8][9]. In contrast, only few studies [8,10] reported the variation in the postharvest hardening phenomenon among D. dumetorum cultivars.…”

Section: Introductionmentioning

confidence: 99%

Influence of Cultivar on the Postharvest Hardening of Trifoliate Yam (Dioscorea dumetorum) Tubers

Siadjeu

Panyoo

Toukam

et al. 2016

Advances in Agriculture

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The influence of cultivar on the postharvest hardening of Dioscorea dumetorum tubers was assessed. 32 cultivars of D. dumetorum tubers were planted in April 2014, harvested at physiological maturity, and stored under prevailing tropical ambient conditions (19)(20)(21)(22)(23)(24)(25)(26)(27)(28) ∘ C, 60-85% RH) for 0, 5, 14, 21, and 28 days. Samples were evaluated for cooked hardness. Results showed that one cultivar, Ibo sweet 3, was not affected by the hardening phenomenon. The remaining 31 were all subject to the hardening phenomenon at different degree. Cooked hardness increased more rapidly in cultivars with many roots on the tuber surface compared to cultivars with few roots on the tuber surface. When both the characteristics flesh colour and number of roots on tuber surface were associated, cooked hardness in cultivars with yellow flesh and many roots increased more rapidly than in cultivars with white flesh and many roots, whereas cooked hardness in cultivars with yellow flesh and few roots increased more slowly than in cultivars with white flesh and few roots. Accessions collected in high altitude increased more rapidly compared to accessions collected in low altitude. The cultivar Ibo sweet 3 identified in this study could provide important information for breeding program of D. dumetorum against postharvest hardening phenomenon.

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Study of the hard-to-cook property of stored yam tubers (Dioscorea dumetorum) and some determining biochemical factors

Cited by 26 publications

References 20 publications

Hard-to-cook defect in trifoliate yam Dioscorea dumetorum tubers after harvest

Hard-to-cook defect in trifoliate yam Dioscorea dumetorum tubers after harvest

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

Influence of Cultivar on the Postharvest Hardening of Trifoliate Yam (Dioscorea dumetorum) Tubers

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