Effects of Storage Conditions and Time on the Physicochemical Properties of Dioscorea Rotundata (ASOBAYERE)
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- Chemical Composition, Functional Properties, Storage Facility, Storage Time of Yam
- Boakye, Isaac; Essuman, Edward Ken
- This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/
- Yam is a tuber crop which belongs to the family Dioscorea spp. It is a semi perishable class of food diet due to its high moisture content. The effect of three storage facilities (cold room, yam bit and yam barns) and time of storage were determined on stored yam samples (Asobayere) over a 5 month study period. The physicochemical properties of the yam samples were carried out one month after storage for 5 consecutive months to assess the quality of the Asobayere in terms of its physicochemical properties. The study shows that storage facilities and storage time affect the quality of stored Asobayere. Yam pit retained the most moisture of 63.05% and yam barn recorded the highest carbohydrate of 38.43% at the end of the third month of storage. The cold room which maintained the most quality recorded high value for fibre (1.14%) and protein (5.58%). There was a general drop in water binding capacity for all the three storage facilities after the second months of storage and a drop in swelling power and solubility after the first month of storage. The quality of yam deteriorated significantly over time but this was also found to be influenced by the type of storage facility.
Full text: IJRAS_381_FINAL.pdf