Influence of fermentation on some quality characteristics of trifoliate yam (Dioscorea dumetorum) hardened tubers |
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Authors: | Gabriel Nama Medoua I.L. Mbome T. Agbor-Egbe C.M.F. Mbofung |
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Affiliation: | 1. Centre for Food and Nutrition Research, IMPM, P.O. Box 6163, Yaounde, Cameroon;2. ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon |
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Abstract: | Processing of Dioscorea dumetorum tubers into flour could be a means of adding a longer-term value to this tropical plant with a high nutritional potential but which possesses a post-harvest hardening problem, characterised by a hard-to-cook defect. In an attempt to investigate the changes leading to fermentation of hardened tubers, CIE L∗a∗b∗ parameters and some physicochemical properties of the yams were monitored. Four fermentation periods (0, 2, 4, 7 and 14 days) under ambient temperature (23 ± 5 °C) in the presence and absence of oxygen were studied. The results showed that fermentation significantly (p ? 0.05) increased a∗ and b∗ parameters, and decreased L∗ parameter. However, browning affected more tubers fermented in the presence of oxygen. All the anti-nutrients evaluated (total phenols, phytic acid, oxalates, trypsin inhibitors and α-amylase inhibitors) decreased by significant levels (p ? 0.05) within 14 days of fermentation. However, the rates of anti-nutrient losses varied for each constituent and followed first-order reaction kinetics. |
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Keywords: | Dioscorea dumetorum Storage Fermentation Browning Anti-nutritional factors |
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