%0 Journal Article
%9 ACL : Articles dans des revues avec comité de lecture non répertoriées par l'AERES
%A Trèche, Serge
%A Agbor-Egbe, T.
%T Biochemical changes occuring during growth and storage of two yam species
%D 1996
%L fdi:010006781
%G ENG
%J International Journal of Food Sciences and Nutrition
%@ 0963-7486
%K PHYSIOLOGIE VEGETALE ; CULTIVAR ; CROISSANCE ; STOCKAGE ; BIOCHIMIE ; ANALYSE CHIMIQUE ; ANALYSE STATISTIQUE
%N 2
%P 93-102
%R 10.3109/09637489609012570
%U https://www.documentation.ird.fr/hor/fdi:010006781
%> https://horizon.documentation.ird.fr/exl-doc/pleins_textes/pleins_textes_6/b_fdi_45-46/010006781.pdf
%V 47
%W Horizon (IRD)
%X The biochemical changes occurring during growth and storage of two yam cultivars (#Dioscorea rotundata$ cv. Oshei and #Dioscorea dumetorum$ cv. Jakiri) were studied. Tubers were harvested at monthly intervals from the fourth to the tenth month after 50 % emergence of the planted yam setts. For storage studies, Oshei and Jakiri tubers were harvested 9.5 and 9 months post-emergence, respectively. These were stored under prevailing tropical ambient conditions (18-310°C, 62-100 % RH) for 1, 2, 3 and 4 months. All samples were analysed for dry matter, crude protein, carbohydrate, essential amino acids and mineral contents. The maximum dry matter was reached in both cultivars 9 months post-emergence, being 40.4 and 26.4 %, respectively for Oshei and Jakiri tubers. This was judged to be the optimum time for harvesting. Starch reached maximum values of 86.7 and 78.3 g/100 g, respectively after 6 months. Ethanol-soluble sugars declined from 9.4 to 2.3 g/100 g in Oshei but remained constant at over 6.0 g/100 g in Jakiri tubers during growth. Crude protein values increased slightly to a maximum of 5.4 and 8.0 g/100 g, respectively for Oshei and Jakiri tubers. During storage, weight losses reached 31 % in Oshei tubers and 35 % in Jakiri after 110 days due to sprouting and dehydration. Starch decreased by approximately 3.5 - 4.5 g/100 g while sugars and fibre values increased slightly in both cultivars. (Résumé d'auteur)
%$ 076PHYBIO03