Volume 26, Issue 2, September 2016, Pages 445–452
Delali Polycarp1, Emmanuel Ohene AFOAKWA2, and Agnes K. Anane-Asamoah3
1 Department of Hotel, Catering and Institutional Management, Bolgatanga Polytechnic, P. O. Box 767, Bolgatanga, UER, Ghana
2 Department of Hotel, Catering and Institutional Management, Bolgatanga Polytechnic, P. O. Box 767, Bolgatanga, UER, Ghana
3 University of Ghana, Ghana
Original language: English
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.
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.
Delali Polycarp1, Emmanuel Ohene AFOAKWA2, and Agnes K. Anane-Asamoah3
1 Department of Hotel, Catering and Institutional Management, Bolgatanga Polytechnic, P. O. Box 767, Bolgatanga, UER, Ghana
2 Department of Hotel, Catering and Institutional Management, Bolgatanga Polytechnic, P. O. Box 767, Bolgatanga, UER, Ghana
3 University of Ghana, Ghana
Original language: English
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.
