Effect of temperature treatment on the chemical composition of pounded white yam during storage

Author(s): Omonigho SE, Ikenebomeh MJ

Abstract

The effects of various temperature treatments on the chemical composition of pounded white yam (Dioscorea rotundata) during storage were studied. Temperature treatments employed were refrigerating at 4±1°C, freezing at −18±2°C and sterilization at 121°C for 15 min before storing at ambient temperature. The rates of chemical changes of untreated and treated pounded yam samples were affected by the preservation method adopted and time of storage, with the untreated ones quickly becoming staled. Parameters examined were the pH values, titratable acidity, solid and moisture contents, concentration of crude protein, amount of free reducing sugars, concentration of total available carbohydrates, amount of ether-extractable fat, fibre and ash contents. At the end of the storage period (8 days), chemical components of the untreated yams statistically differed from those of the fresh pounded yam while the treated samples were not statistically different in chemical composition from the fresh ones

Similar Articles

Nutritional assessment of yam (Dioscorea alata) tubers

Author(s): Wanasundera JP, Ravindran G

Estrogen in yams

Author(s): Mirkin G

Effects of Taiwanese yam (Dioscorea japonica Thunb var

Author(s): Chen HL, Wang CH, Chang CT, Wang TC

Antioxidative activity of dioscorea and dehydroepiandrosterone (DHEA) in older humans

Author(s): Araghiniknam M, Chung S, Nelson-White T, Eskeison C, Watson RR

Both dioscorin, the tuber storage protein of yam (Dioscorea alata cv

Author(s): Hsu FL, Lin YH, Lee MH, Lin CL, Hou WC

Resonance raman spectroscopic studies of anthocyanins and anthocyanidins in aqueous solutions

Author(s): Merlin JC, Statous A, Cornard JP, Saidi-Idrissi M, Brouillard R

Non-destructive NIR FT Raman analysis of plants

Author(s): Schrader B, Klump HH, Schenzel K, Schulz H

In Situ and In Vitro Antioxidant Activity of Sweetpotato Anthocyanins

Author(s): Philpott M, Gould KS, Lim C, Ferguson LR

Two acylated anthocyanins from purple sweet potato

Author(s): Goda Y, Shimizu T, Kato Y, Nakamura M, Maitani T, et al.

Enzymes of Ureide Synthesis in Pea and Soybean

Author(s): Christensen TM, Jochimsen BU

Egg science and technology

Author(s): Stadelman WJ, Cotterill OJ