Yam Production and its Future Prospects

Hahn, S. K.; Osiru, D.S.O.; Akoroda, M. O.; Otoo, J. A.

doi:10.1177/003072708701600302

Cited by 77 publications

(61 citation statements)

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“…This result is in line with other research reports which indicated nutritional content of yam varies with species [14]. It is also indicated that, the mean protein content of aerial yam is higher than the protein value of sweet potato, potato, cassava, taro and plantain [15]. Similarly, It is reported that presence of higher protein contents in yam tuber compared to other tropical root and tuber crops like cassava, sweet potato and taro which highlight its' nutritional superiority as a staple food [10; 14; 16; 17].…”

Section: Proximate and Mineral Composition Variability Among Yam (Diosupporting

confidence: 92%

Proximate and Mineral Composition Variability in Ethiopian Yam (<i>Dioscorea</i> spp)

Bekele¹,

Bekele²

2018

JFNS

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Abstract:Fourty two yam (Dioscorea species) sprouted tubers were collected from six different major growing regions of Ethiopia and planted at Hawasa Agricultural Research Center. The Dioscorea species considered in this study were D. bulbifera, D. abyssinica, D. cayenensis, D. rotundata, D. praehensilis, and D. alata. Five Proximate compositions (moisture, ash, crude fat, crude protein and crude fibre) and four minerals content (calcium, phosphorous, zinc and iron) were determined from 100g yam tubers at Ethiopian Health and Nutrition Research Insititute (EHNRI). High variability was observed among and within yam species due to their proximate composition and mineral content. The range of protein, moisture, iron, fat, fibre, ash, zinc, calcium and phosphorous content for all the fresh yam tubers observed in the study were between (3.13% -6.29%),(4.67% -13.57%), (17.21mg/100g. -90.85mg/100g), (0.26% -7.86%), (1.82% -6.36%), (1.68% -4.41%), (0.38 mg/100g -8.33 mg/100g), (6.3 mg/100g -121.26 mg/100g) and (8.72 mg/100g. -56.12 mg/100g) respectively. The correlation study indicated that presence of significance association between nutritional content to some yam agronomic traits.

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Section: Proximate and Mineral Composition Variability Among Yam (Diosupporting

confidence: 92%

Proximate and Mineral Composition Variability in Ethiopian Yam (<i>Dioscorea</i> spp)

Bekele¹,

Bekele²

2018

JFNS

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“…The techniques of product development from both views indicate that product development does not exist in a vacuum [3]. They have three principles of defend, extend and build.…”

Section: Introductionmentioning

confidence: 99%

Production and Quality Evaluation of Pringles from Composite Flour of Cocoyam and Wheat Flour

Adedapo¹,

Oladapo²,

Adedoyin³

2014

JAST-B

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Abstract:Work assessed "Pringles" as an imitate snack produced from composite flour of cocoyam and wheat. This was carried out in order to exploit the nutritional and aesthetic value of cocoyam (Colocasia escullenta Var.) to improve the overall quality of the Pringles as against its production from potato and wheat composite flour. Composite flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50%) of cocoyam and wheat respectively as the major raw materials were adopted and used for the production of the Pringles. Physicochemical analysis (pH, water absorption capacity (WAC), bulk density (BD) and swelling capacity (SC)); proximate analysis (protein, fats, ash, moisture and carbohydrate content) and sensory evaluation (colour, texture, taste and overall acceptability) were carried out on the samples produced using standard methods. Physicochemical analysis showed the pH of 5.48 to 6.61, WAC (12.00 to 17.50), BD (1.43 to 1.56) and SW (1.03 to 1.38). However, sample with 10% cocoyam and 90% wheat composite flour gave the best physicochemical properties of pH (5.98), WAC (14.00), BD (1.56) and SC (1.38). The proximate analysis showed that carbohydrate content ranging between 53.36 to 61.12, and protein content (8.17 to 12.29), fat content (16.67 to 23.97), ash content (3.49 to 45.53), fiber content (1.71 to 2.83) and moisture content (8.76 to 14.54). Sample B equally gave the nutrient proximate combination of appreciable percentage on the average. The result of the sensory evaluation showed that there is no significant difference between the samples produced in terms of aroma. There is a significant different between samples A, B and the remaining samples in terms of colour and taste. On the overall acceptability, samples A, C and D showed no significant difference but the highest mean score was found with sample B. Conclusively, acceptable snack (Pringles) can be produced from cocoyam and wheat in ratio 90%:10%, respectively.

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“…Ghana is one of the most important yam producing countries in the world; it is the third (9%) behind Nigeria (66%) and Cote d'Ivoire (13%) in terms of production (FAO, 2009). It is an elite crop, preferred over other root and tuber crops in West Africa and it is the food of choice at festive occasions, and the only crop that is celebrated wherever it is cultivated (Coursey, 1967;Hahn et al, 1987). Resource poor people, especially women, derive a good income from its production, processing, and marketing (Dufie, 2009).…”

Section: Introductionmentioning

confidence: 99%

Increasing farmers and breeders access to yam (Dioscorea spp) diversity: The case of Forest-Savannah Transition Agroecology

Otoo¹,

Opoku-Agyeman²,

Dansi³

et al. 2015

Afr. J. Agric. Res.

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A study was conducted in five yam-growing communities in the Forest Transition AgroecologicalZone of Ghana to identify cultivated yam varieties, their distribution and intensity of cultivation and to document the rate and causes of landrace germplasm loss. Generally, the cultivated varieties ranged from 9 to 16 with a mean of 12. The most diversity was found in Sankore (Asunafo South District), followed by Sampa in the Jaman North District, Asantekwa in the Kintampo District, Ejura in the Ejura-Sekyedumase and Mim in the Atebubu/Amantin Districts with 16, 15, 12, 11 and 9 cultivated varieties respectively. Dioscorea rotundata is most widely cultivated species of yam followed by Dioscorea alata, Dioscorea cayenensis, Dioscorea praehensilis and Dioscorea bulbifera respectively. Factors such as good culinary characteristics, high yield, seed generation capacity, good storage characteristics and resistance to biotic and abiotic stresses were important criteria for selection of variety. The market and utilization were major determinants of continual cultivation of a variety or its neglect.

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Yam Production and its Future Prospects

Cited by 77 publications

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Proximate and Mineral Composition Variability in Ethiopian Yam (<i>Dioscorea</i> spp)

Proximate and Mineral Composition Variability in Ethiopian Yam (<i>Dioscorea</i> spp)

Production and Quality Evaluation of Pringles from Composite Flour of Cocoyam and Wheat Flour

Increasing farmers and breeders access to yam (Dioscorea spp) diversity: The case of Forest-Savannah Transition Agroecology

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Yam Production and its Future Prospects

Cited by 77 publications

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Proximate and Mineral Composition Variability in Ethiopian Yam (&lt;i&gt;Dioscorea&lt;/i&gt; spp)

Proximate and Mineral Composition Variability in Ethiopian Yam (&lt;i&gt;Dioscorea&lt;/i&gt; spp)

Production and Quality Evaluation of Pringles from Composite Flour of Cocoyam and Wheat Flour

Increasing farmers and breeders access to yam (Dioscorea spp) diversity: The case of Forest-Savannah Transition Agroecology

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Product

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Proximate and Mineral Composition Variability in Ethiopian Yam (<i>Dioscorea</i> spp)

Proximate and Mineral Composition Variability in Ethiopian Yam (<i>Dioscorea</i> spp)