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International Journal of Innovation and Scientific Research
ISSN: 2351-8014
 
 
Tuesday 22 May 2018

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  Call for Papers (May 2018)  
 
 
 

Rheological properties of Seven Different Yams (Dioscorea species) within the Yam Germplasm


Volume 26, Issue 2, September 2016, Pages 445–452

 Rheological properties of Seven Different Yams (Dioscorea species) within the Yam Germplasm

Delali Polycarp, Emmanuel Ohene AFOAKWA, and Agnes K. Anane-Asamoah

Original language: English

Received 1 July 2016

Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


This study was designed to characterize the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their rheological properties in order to assess their potential alternative food and industrial processing applications. Matured yam varieties grown and harvested under the same climatic and edaphic factors were obtained from the Roots and Tuber Conservatory Division of the Council for Scientific and Industrial Research-Plant Genetic Resources Research Institute, Bunso Ghana. Samples were processed into flour and the pasting characteristics along the length of each variety were determined using Brabender Visco-amylograph (Brabender Instrument Inc. Duisburg, West Germany) equipped with a 700 cmg sensitivity cartridge. Significant differences (p<0.05) existed among the yam varieties for their pasting characteristics. However, no significant differences were observed in the pasting profile along the tail (T), middle (M) and head (H) regions of each tuber. Pastes from flours of D. rotundata had high maximum and final viscosities (333.5-384.5 BU and 343.5-404.0 BU respectively). Breakdown viscosity was low (<10 BU) in all the studied varieties, except D. dumetorum (54-71 BU). The findings from this research will be relevant to yam producers and processors in programmes aimed at developing new food/industrial processing applications using Ghanaian yams.

Author Keywords: Dioscorea, Gelatinization, Viscosity, Brabender Visco-amylograph, Pasting characteristics.


How to Cite this Article


Delali Polycarp, Emmanuel Ohene AFOAKWA, and Agnes K. Anane-Asamoah, “Rheological properties of Seven Different Yams (Dioscorea species) within the Yam Germplasm,” International Journal of Innovation and Scientific Research, vol. 26, no. 2, pp. 445–452, September 2016.