Share

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

Author(s) : AFOAKWA E. O., SEFA-DEDEH S.

Type of article: Article

Summary

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, fibre 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 content, starch levels, textural properties, sugar and fibre contents were investigated. Peak force (hardness), curve areas (adhesiveness) were also studied. There were very high correlation coefficients between peak force and all the biochemical constituents of the white cultivars, and for the yellow cultivars investigated.

Details

  • Original title: Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest.
  • Record ID : 2003-1429
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 75 - n. 1
  • Publication date: 2001

Links


See the source

Indexing