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Influence of fermentation on some quality characteristics of trifoliate yam (Dioscorea dumetorum) hardened tubers
Authors:Gabriel Nama Medoua  I.L. Mbome  T. Agbor-Egbe  C.M.F. Mbofung
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
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 Lab 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.
Keywords:Dioscorea dumetorum   Storage   Fermentation   Browning   Anti-nutritional factors
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