Influence of Technique Cultivation on Some Properties of Two Varieties of Yam (Dioscorea spp) Flour
Kouadio Claver Degbeu *
Laboratory of Food Biochemistry and Tropical Products Technology, University of Nangui Abrogoua, UFR/STA, 02 BP 801 Abidjan 02, Cote d’Ivoire.
Adou Marc
Laboratory of Food Biochemistry and Tropical Products Technology, University of Nangui Abrogoua, UFR/STA, 02 BP 801 Abidjan 02, Cote d’Ivoire.
Kouadio Kouadio Olivier
Laboratory of Food Biochemistry and Tropical Products Technology, University of Nangui Abrogoua, UFR/STA, 02 BP 801 Abidjan 02, Cote d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
All most of roots, tubers and seeds studied have been carried out under environmental control or glass. These methods had an advantage to minimize environmental effects on crop due to unequal distribution of the nutriment in the soil. This, have been often observed through the variability of size and form of the tubers harvested generally in farm condition. In order to evaluate the variations occurred on the nutritional (Ash, while protein and fat) and functional (clarity and swelling-solubility) values, yams cultivated in nursery gardener sachet have being compared to those of famer condition. This study has been conducted 2013-2014. Yam grown in nursery gardener sachet has the highest (p < 0.05) ash content (4.58 ± 2.18%) than this of field (1.53 ± 0.35%). Flour clarity is also affected by technical cultivation. This property is more improved by the cultivation in nursery gardener (p < 0.05). The cultivation in nursery gardener improved ash content and clarity of the suspension of yam flour.
Keywords: Yam, flour, cultivation technique, nutritional values, mound, nursery bag.