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|Title: ||Food Quality Changes in Water Yam (Dioscorea Alata) During Growth and Storage|
|Authors: ||Maziya-Dixon, B.|
Ellis, W. O.
Wireko-Manu, F. D.
|Issue Date: ||Aug-2013|
|Publisher: ||Asian Journal of Agriculture and Food Sciences|
|Citation: ||Asian Journal of Agriculture and Food Sciences (ISSN: 2321 – 1571) Volume 01– Issue 03, August 2013|
|Abstract: ||The changes in food quality characteristics during growth and storage of five varieties of D. alata were studied. Tubers were harvested at 5, 7 and 9 months after planting (MAP) and were stored for a period of 5 months in a conventional yam barn. Moisture content decreased significantly (p<0.05) during growth (73.43 to 70.18%) and throughout the storage period (70.18 to 64.64%). Sugar contents increased from 5MAP to end of storage period (4.04 to 6.79%). Starch content increased from 67.01 to 73.79% at 9MAP but decreased to 65.35% at the end of storage. The changes are due to photosynthetic materials accumulation during growth period, dehydration and breakdown of starch to sugars due to respiration during storage. Unlike amylose, swelling power decreased during growth but increased (6.26-9.02%) in storage. Pasting viscosities increased throughout the growth period to the end of storage (Peak-206.00 to 259.18; Final viscosity-249.80 to 304.80; setback-57.06 to 83.90 RVU). The increases in dry matter and sugar contents, swelling power and pasting viscosities of stored D. alata tubers would have significant improvement in their organoleptic and textural properties. The study has shown that time of harvesting and length of storage of D. alata tubers significantly impacts on the food quality characteristics.|
|Description: ||This Article was published by Asian Journal of Agriculture and Food Sciences (ISSN: 2321 – 1571) Volume 01– Issue 03, August 2013|
|Appears in Collections:||College of Science|
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