Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest

Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest

Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh

Studies were conducted on the chemical composition, as well as the biochemical and textural changes, occurring during storage of two cultivars of Dioscorea dumetorum yam tubers. The tubers were harvested and stored under tropical ambient (28°C) and cold room conditions (4°C) for 24, 48 and 72 h. The samples were evaluated for moisture, starch, sugars, fibres and textural properties. Chemical analysis showed no significant differences between the means obtained for moisture, ash, protein, fibre, fat, carbohydrate, calcium, phosphorus, iron, vitamin A and vitamin C contents of the cultivars (white and yellow) studied. During storage, moisture contents decreased by approximately 6–10% after 72 h of harvest due to dehydration. Starch levels declined from 70.5–66.5 g/100 g, while sugars and fibre contents increased slightly in the samples. Textural properties (peak force and curve areas) also increased …
Total citations
Cited by 194

Elsevier

2001

https://www.sciencedirect.com/science/article/abs/pii/S0308814601001911

English