Tubers Of Varieties Research Articles

Suitability of potato tubers of different varieties for processing

Drying is one of the most common ways to process potato tubers. To produce high-quality dried products, the quality of raw materials is crucial, and it depends on the varietal characteristics. The purpose of this study was to investigate the suitability of potato tubers of five varieties for convective drying without blanching. The study employed the experimental method according to the developed research scheme, the laboratory method was used to determine the organoleptic, morphological, and biochemical quality indicators of fresh tubers and dry products, and the statistical method was used to process the research results mathematically. It was found that tubers of the Povin variety contained the greatest amount of dry matter and starch (24.6% and 18.4%, respectively), while vitamin C was found in Sante and Povin (over 11 mg%). The lowest amount of sugars was accumulated in the tubers of the Koroleva Anna variety – 0.32%. It was found that with an increase in the dry matter content of tubers, the starch content increases substantially (r=0.98), and the sugar content significantly affects the degree of darkening of dry products (r=0.74). The nitrate content of tubers of all varieties did not exceed the maximum permissible concentration. It was found that when potato tubers are used for convective drying, 17.1-24.5% of dry products can be obtained and 4.1-5.8 kg of prepared raw materials can be consumed. The dry matter content of the tubers and the amount of waste substantially affect the yield of the finished product. The most suitable for convective drying without blanching are the Koroleva Anna tubers, which provide a 24.5% yield of finished products with a tasting score of 5 on a 5-point scale. When using other varieties of tubers for convection drying, blanching or other methods should first be used to stabilise the colour. The materials of this study are of practical value for vegetable growers, breeders, and specialists of processing enterprises when choosing a potato variety for drying

Characterization of Polylactic Acid Biocomposites Filled with Native Starch Granules from Dioscorea remotiflora Tubers.

Biocomposites were fabricated utilizing polylactic acid (PLA) combined with native starch sourced from mountain's yam (Dioscorea remotiflora Knuth), an underexplored tuber variety. Different starch compositions (7.5, 15.0, 22.5, and 30.0 wt.%) were blended with PLA in a batch mixer at 160 °C to produce PLA/starch biocomposites. The biocomposites were characterized by analyzing their morphology, particle size distribution, thermal, X-ray diffraction (XDR), mechanical, and dynamic mechanical (DMA) properties, water absorption behavior, and color. The results showed that the amylose content of Dioscorea remotiflora starch was 48.43 ± 1.4%, which corresponds to a high-amylose starch (>30% of amylose). Particle size analysis showed large z-average particle diameters (Dz0) of the starch granules (30.59 ± 3.44 μm). Scanning electron microscopy (SEM) images showed oval-shaped granules evenly distributed throughout the structure of the biocomposite, without observable agglomeration or damage to its structure. XDR and DMA analyses revealed an increase in the crystallinity of the biocomposites as the proportion of the starch increased. The tensile modulus (E) underwent a reduction, whereas the flexural modulus (Eflex) increased with the amount of starch incorporated. The biocomposites with the highest Eflex were those with a starch content of 22.5 wt.%, which increased by 8.7% compared to the neat PLA. The water absorption of the biocomposites demonstrated a higher uptake capacity as the starch content increased. The rate of water absorption in the biocomposites followed the principles of Fick's Law. The novelty of this work lies in its offering an alternative for the use of high-amylose mountain's yam starch to produce low-cost bioplastics for different applications.

Polyphenol and flavonoid contents, antioxidant activities and glycaemic index of Dioscorea spp and Coleus esculentus from Cameroon

The World Health Organization (WHO) encourages the use of local natural resources for the maintenance of human health. However, some tubers with interesting nutritional properties are rarely found in the diet of the Cameroonian population. This study aims at investigating the flavonoid and polyphenol contents, antioxidant activities, and glycaemic index of four varieties of yam tubers, namely: Dioscorea schimperiana, Dioscorea bulbifera, Dioscorea burkilliana and Coleus esculentus. Standard methods were used to determine the total flavonoid and polyphenol contents, DPPH and FRAP antioxidant activities, and glycaemic index. Total flavonoids ranged from 77.49 to 11,327.52 mg CE/100 g DM (dry matter) and phenolic compounds from 50.95 to 3664.26 mg GAE/100 g DM, FRAP-reducing capacity of tubers varied between 137.61 and 14,879.62 mg FeSO4/100 g DM. DPPH-scavenging activities ranged from 0.85 to 40.65 mg GAE/ml. A correlation was observed between phenolic compounds and FRAP-reducing activity (R2=0.999, p<0.001) and between flavonoids and FRAP-reducing capacity (R2=0.951, p<0.001). C. esculentus presented a low glycaemic index; D. burkiliana and D. shimperiana had medium glycaemic indices; and D. bulbifera showed a high glycaemic index. Thus, red D. shimperiana (West) could be used as a natural antioxidant while C. esculentus (NW) could be used in the management of chronic diseases, especially diabetes.

THE MINERAL COMPOSITION OF POTATOES AND ITS INFLUENCE ON THE DARKENING OF TUBERS PULP

Potato tubers are one of the most widespread and valuable food products in the world. An important component of their nutrients are minerals. Significant part of them is presented in potatoes in the form of mineral salts that are easily soluble in water. The total quantity of minerals in potato tubers is about 0.4–1.9% of the total weight and includes more than 30 elements. The objects of the study were five varieties of potato tubers that according of the length of the growing season belong to two ripeness groups: medium-early (Satina – control, Red Lady, Mozart) and medium-ripe (Aroza – control, Sifra). The quantitative composition of macro- and microelements (K, Ca, Mg, Na, Al, Fe, Mn, Ni and Cr), content of heavy metals (Cu, Zn, Pb and Cd) was determined and influence of some mineral substances (K, Fe and Cu) on the resistance of raw and cooked potato tubers to different types of darkening was assessed. Mineral substances were determining by corpuscule-emission spectrometry with inductively-linked plasma. Potassium had the highest quantity among macronutrients. Its amount changed from 5860 mg in the Sifra variety to 3740 mg in the Satina. Magnesium content was averaged 200 mg, and calcium ranged from 68 mg in Red Lady to 159 mg in Cifra. The main quantity of microelements was represented by aluminum and iron. The content of heavy metals in potato tubers did not exceed the permissible concentrations, and in some cases it was lower: lead was found in the traces quantities, zinc was almost twice less and copper was in five times lower than the maximum permissible concentration. Direct relationship between the amount of potassium and the degree of darkening of cooked tubers was revealed: if its amount in the tubers increased therefore resistance to darkening of potatoe increased too. It was established that iron and copper can also affecting on the processes of darkening in potato tubers, although a clear relationship between their quantity and the depth of these processes was not found. The reason may be the imperfection of the visual method of detecting of degree of darkening and the possible formation of complex compounds with these minerals, as a result of which they become unavailable for the reaction.

ОЦІНЮВАННЯ СТІЙКОСТІ СОРТІВ КАРТОПЛІ, ПОШИРЕНИХ НА ТЕРИТОРІЇ УКРАЇНИ,ДО ЗБУДНИКА М'ЯКОЇ ГНИЛІ ТА ЧОРНОЇ НІЖКИ

B a c k g r o u n d . The potato crop is affected by various diseases, including blackleg and soft rot caused by Pectobacterium atrosepticum. One of the reasons for the rapid spread of these bacterial pathogens is the absence of commercial potato varieties with natural immunity to blackleg and soft rot. While some potato varieties may exhibit partial resistance, the lack of complete resistance contributes to the widespread occurrence of these diseases. The study aimed to evaluate the resistance of potato varieties most common in Ukraine to blackleg and soft rot pathogens. M e t h o d s . Potato varieties from different region of Ukraine were used in the study. 24 h culture of Pectobacterium atrosepticum B-1084T was used for assessing potato sensitivity to soft rot and blackleg. Potato susceptibility to soft rot pathogen was evaluated by two criteria: disease incidence (%) and disease severity (weight and area of macerated tissue). R e s u l t s . Potato tubers of different varieties, as well as of the same varieties, but grown in different regions of Ukraine, showed different levels of resistance to the museum strain of soft rot and blackleg pathogen. The disease incidence – the proportion of tubers with symptoms of rotting for all analyzed potato varieties reached 100 %.Tubers of the Riviera variety obtained from the Odesa region were significantly more affected by the pectolytic enzymes of P. atrosepticum B-1084T as compared to tubers of other cultivars: macerated area in tubers of this variety was 1.5 times higher than those in Queen Anne, Riviera (Chernihiv) and Bellarosa (Odesa) varieties. The median of maceration area of Picasso and Bellarosa (Chernihiv) tubers were 2.5 times smaller than that in the Riviera variety. These patterns of sensitivity to soft rot and blackleg pathogen were also confirmed by the results of comparative assessment of the weight of. C o n c l u s I o n s . Thus, Riviera potato variety was most susceptible to the infection with soft rot and blackleg pathogen. Potato cultivar Picasso was the least sensitive to P. atrosepticum B-1084T. Potato tubers of the same variety grown in different regions of the country had different susceptibility rates to the soft rot and blackleg pathogen, indicating that the field effect outweighs the influence of genotype.

The Utilization of Dioscorea Tuber in Self-Rising Starch: a Review

Self-rising starch is a development product of self-rising flour. This product minimizes the process, especially in the salt and leavening agent weighing stage, so that it reduces the time in the serving process. Self-rising flour is generally made of wheat flour. Currently, due to some medical considerations, many people cannot consume this product. Based on some research results, gluten compound in wheat flour or wheat triggers for the development of type-1 diabetes. This fact has caused Indonesia to be ranked fifth in the world for the diabetic diseases. Thus, one of the ways to overcome this problem is by utilizing the raw materials originating from Indonesia too, namely tubers. Indonesia has a variety of tubers. Some of these tubers, however, have not been explored. These tubers have not only the function as the good sources of carbohydrates but also the bioactive compounds and more functional values, such as water soluble polysaccharides (WSP), diosgenin, inulin and glycemic index. They increase the functional properties of the starch that are produced. The tubers that currently have not been cultivated are the genus Dioscorea. The various tubers that are included in dioscorea family are uwi, gembili, gadung, tomberoso and jebubuk. All of these tubers are good sources of carbohydrates. Uwi, gembili and gadung are tubers that have been cultivated by the people for many years. On the hand, tomberoso and jebubuk tubers grow wildly in the forest that only become the foods for the wild animals in it. The starch derived from the disccorea tubers can be used as self-rising starch because it has the property as food developer. It contains high carbohydrates and bio-active compound, therefore, it is healthier to consume.

Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer

Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.

The use of tubers in the development of extruded snacks: A review

Healthier snack trends have led to the use of tubers as raw materials for the manufacture of these extruded foods, using extrusion cooking technology, which is widely used and versatile in the food industry to develop snacks with better nutritional characteristics, functional and sensory. This review highlights research work on the use of extrusion cooking to produce tuber-based snacks. The parameters of the extrusion process, such as the temperature of the cylinder, the feed moisture content, feed rate, and the screw speed, notably affect the characteristics of the snack and therefore, its acceptability to the consumer. Emphasis has been placed on the effects of the concentration of the tubers and/or the ingredients of the mixture and the parameters of the extrusion process on the processing variables (torque, residence time, and specific mechanical energy), and the characteristics of the extrudates (expansion index, bulk density, hardness, water absorption index and solubility in water, and starch digestibility) where improvement can be obtained. Novelty impact statement The review summarizes the wide variety of tubers processed using extrusion cooking technology. Its goal is to provide a single source of information to guide the research and development of extruded food products formulated with tubers as an ingredient.

Important Physical and Mechanical Properties of Dominant Potato Variety Widely Grown in Ethiopia

The physical attributes of agricultural product are utmost essential in developing technologies for different unit operations. Pertinent potato tuber attributes were studied. 100 samples of dominant and popular potato tuber varieties grown in Ethiopia which are free from any injuries from each variety were obtained from Holeta Agricultural Research Center. In this study, the physical attributes of potato tubers were determined at a moisture content of 70.75, 69.99, 71.75, 69.70 and 72.38% (wet basis) for Belete, Jalenie, Gera, Gudene and Chala varieties, respectively. Except specific gravity of potato tuber, other physical properties studied were significantly different at 5% of level of significance. Analysis of variance showed that there is also a significant difference in coefficient of static friction and angle of repose of all potato tuber varieties under four different materials and dynamic coefficient of friction under mild steel sheet metal and galvanized sheet.

Chemical Treatment of Black Tiger nut Tubers (Cyperusesculentus) Variety to Obtain a Bio-based Product

The purpose of this study is to improve microbiological qualities of black tiger nut tubers. Thereby, black variety of tiger nut tubers (Cyperus esculentus) were differently processed in ascorbic acid and alkaline (Ca(OH)2 and Kanwa (alkaline calcium carbonate locally used to soften vegetable)) solutions at different concentrations and temperatures. The effect of these treatments on the water content (swelling), soluble loss, dehulling efficiency and microbial load was investigated. Water content or swelling of the tiger nut soaked in acid and alkaline solutions can be predicted by Peleg model like with brown variety.of C. esculentus tubers. This swelling lead to enhance dehulling efficiency of tuber but caused soluble solute loss overall at the highest temperature of soaking in vitamin C solution. Like soaking in water, the constant of Peleg (k1) decrease with the increase of the temperature of soaking, whereas the constant of capacity of Peleg (k2) is approximately 0.018% for all the conditions. Dehulling efficiency also increased with increasing temperatures (65% at 20°C to 70% at 60°C) for tiger nut tubers soaked in water (0 g/L), dehulling efficiency appeared most strongly affected by concentrations and temperatures of soaking solutions. Like dehulling efficiency, ascorbic solutions has given the best results in term of reduction of microbial load compared to the other soaking solutions. This reduction is considerable at the higher temperatures, reaching a maximum of 4.8 log reduction. Soaking and dehulling treatments gave to black tiger nut tuber effective decontamination in term of microbial load and obtained good microbiological quality for final process.

Comparison of nutrient composition of wild Dioscorea species consumed by ethnic groups of Odisha in India with commercially cultivated roots and tubers

This study was carried out to analyze the nutrient composition of wild tubers belonging to Dioscorea genus of the Dioscoreaceae family consumed by the ethnic groups in the Jeypore District of Koraput region in Odisha, India. The collected tubers are significant storehouses of energy and nutrition and also, they are known to produce large quantities of energy in relatively less time than the other crops. We have selected six wild species of Dioscorea collected from Odisha among the twenty-six reported species of India, along with five locally available cultivated tuber varieties of different genera from Tamil Nadu markets for comparison. The objective of this study is to understand the major source of nutrition of the ethnic groups, who consume local plant varieties collected from the wild and also to compare them with that of commercially available cultivated varieties in the view of the prevailing biodiversity and the varied agro-climatic conditions in India.

Morphometry and phenotypic diversity of tubers of Dahlia

The genus Dahlia is originally from Mexico and its tubers stand out as one of the most used method in the cultivation of this plant; however, there are still few descriptive works on the morphometry of these propagules. Thus, the objective was to evaluate the phenotypic variety and production of tubers of Dahlia plants. The characterization was performed by analyzing the divergence of quantitative data on the number, width (cm), length (cm) and weight (g) of the tubers, obtaining the dissimilarity matrix. The data sets were grouped by the method of optimization of Tocher. From the cluster analysis, access distributions were obtained in four groups. The group I consists of 17 accesses, groups II and III for one access each and group IV consists of two accesses. The grouping method was efficient in identifying the materials that differ from the others and the accesses that showed the greatest similarity.

Structural characteristics and prebiotic activities of resistant starch from Solanum tuberosum: Kufri Bahar, a popular Indian tuber variety

The present study reports the effect of enzymatic debranching and heating-cooling treatment on morphology, crystallinity and thermal properties of resistant starch preparations from Solanum tuberosum, variety Kufri Bahar. Further, the proliferative and protective effect of resistant starch on viability of probiotic cultures in fermented milk during storage at refrigeration was also investigated. The results indicated that enzymatic treatment resulted in more crystalline form of resistant starch granules with an increased thermal stability. A strain specific prebiotic activity of potato resistant starch was observed with a higher proliferative activity towards Lactobacillus paracasei CD4 among the tested probiotic strains. In synbiotic fermented milk preparation, the supplementation of enzymatic treated resistant starch increased the viability of L. paracasei CD4 under refrigeration up to 14 days as compared to control (p < 0.05).

Effect of organic fertilizer and application of charcoal on quality of potato tuber variety atlantic

The widely cultivated tuber in Indonesia is Granola. The Granola tuber is appropriate for table potato and not for processing one. The cultivation of potato cultivar Atlantic for processed potato should be increased. This research aimed to examine the quality of potato cultivar Atlantic with organic farming and compare their properties with a conventional system. Potato tuber cultivar Atlantic was cultivated with conventional and organic fertilizer. Fertilization was performed following the practices of the local farmers. Three types of charcoal produced from wood, husk, and coconut shell were applied at three different concentrations. The cultivation was conducted in the greenhouse located in the area of potato cultivation, at 1,300 m above sea level. Selected quality parameters of potato tuber regarding the processing and nutritional properties were determined: weight of yield, moisture and ash content and brightness of flour that produced from the tubers. The present study shows that organic fertilizer and charcoal application could contribute to the quality of potato tuber cultivar Atlantic. However, application of organic fertilizer and charcoal during cultivation does not increase significantly of tubers ‘properties. Further research for cultivation in the field is required to confirm this result.

Potentials of Neglected Wild Foods: Nutritional Composition of a ‘Plant Meat’ (Nyam Ngub) Prepared From Wild Edible Orchid Tubers

The powders of a traditional food (Nyam ngub) and two wild varieties of orchid tubers (Ateehteu and Lamsie) were studied for the chemical composition (proximate and mineral composition) and functional properties (water, oil, ethanol absorption capacities, solubility index and swelling power). The tubers were collected from Kedjom Ketingoh (5o 58’N and 10o 19E) in the Northwest Region of Cameroon from July to September 2017. The Nyam ngub was prepared following the traditional method used by local processors in the field. Nyam ngub and tubers were separately sliced, dried for 96 h at 45 °C, ground and sieved to obtain powders used for the analysis. For 100g DW, the mean crude protein, starch, total sugars, soluble sugars, total lipid, crude fibre, vitamin C, calcium, iron contents and energy values for Ateehteu, Lamsie and Nyam ngub were (1.93; 3.50; 2.59)mg, (6.51; 4.48; 4.26)g, (14.34; 15.07;13.08)g, (1.07; 1.06; 1.05)g, (2.45; 2.93; 2.41)g, (4.02; 5.22; 4.88)g, (8.38; 5.69; 5.93)mg, (58.02; 181.86; 693.03)mg, (2.78; 24.65; 16.02)mg and (60.58; 63.09; 53.73) Kcal. The mean water, oil and ethanol absorption capacities for Ateehteu and Lamsie were (7.29; 9.10) g/g, (2.60; 3.21) g/g and (1.91; 2.28) g/g and solubility index was (44.38; 59.63) %. The results showed that Nyam ngub could therefore represent a rich traditional food that can provide nutrient diversity in diets, served as food for diabetics and had a promising potential as nutraceuticals and functional foods.

Sensory profile and consumer preference of novel probiotic yoghurt enriched with orange sweet potato (Ipomoea batatas)

Due to increased consumer demand for appealing healthy foods, there is a rising global trend of developing nutritious commercial yoghurts with attractive sensory attributes. The success of formulating a food product is dependent not only on improving human health systems but also its palatability. Yoghurts fortified with plant-based foods (fruits and spices) have been acceptable in the market, but there are minimal products with vegetables and root crops such as orange sweet potato. The present study evaluated the sensory profile and consumer preference of novel probiotic yoghurts enriched with provitamin A (beta carotene) rich orange sweet potato (OSP). Milk was fermented using commercial mixed probiotic yoghurt starter cultures [Christian Hansen, Denmark, ABT 12 with Lactobacillus acidophilus (LA-5), Streptococcus thermophilus (TH-4) and Bifidobacterium animalis subsp. lactis (BB12)]. The resulting yoghurts were enriched with purees from two different varieties of OSP tubers (Tainung or SPK 004) at 15 and 25 % (w/v) concentrations. Sensory profiling of the formulated yoghurt was conducted using 9 trained panelists at University of Reading, Sensory Science Center, UK. Consumer acceptability of the formulated yoghurts was assessed by scoring questionnaire with 5 modality attributes using 9-point hedonic scale while intent to purchase by 5-point hedonic scale at Karatina community, Kenya. The panelists reported 26 quantitative descriptive sensory attributes significantly different (p<0.01) between the fortified yoghurts and control yoghurt (no OSP) with Tainung variety scoring highest in specks, orange colour, powdery appearance, mouthfeel, and after taste (starchy and musty). Consumer preferences records from four different demographic cohort groups (n=120) aged 6-65 years and of different socioeconomic status, showed high overall mean liking hedonic scores of 5-8 out of 9.0 for the modalities (appearance, colour, odour, taste and texture) in all the fortified yoghurts, with significant differences (p<0.05) between the two varieties and concentration of the OSP purees, but no difference within the cohorts. The purchase intent score varied significantly (p<0.05) between both yoghurt samples and the study community cohorts, with Op puree enriched sweetened yoghurts recording the highest value. The study demonstrated that probiotic yoghurts enriched with nutritious OSP purees have unique sensory attributes that are acceptable to consumers but preference differed based on variety of OSP and concentration of the fortifying purees.

Gardens on the coast: Considerations on food production by Brazilian shellmound builders

Shellmounds of different sizes and characteristics mark the landscape along the Southern and Southeastern Brazilian coast, attesting to a multimillennial occupation that is dated from at least 8500 until 1000 calibrated years before present. Their builders are currently recognized as fisher-gatherers, and until quite recently plants were thought to represent only a minor part of their diet. However, evidence of wild and domesticated plant remains obtained from diverse proxies across sites, contexts, and chronologies point to a different scenario. The importance of a variety of tubers, fruits, and seeds, including yam, sweet potato, leren, squash, and maize has been documented. The evidence demonstrates that shellmound builders subsisted in a system of mixed economy, where fishing and gathering were associated with horticulture. They modified the landscape, tended home gardens, and exploited substantial amounts of tuberous crops. This paper discusses the significance of plant remains to a low-level food production system while contextualizing them over the landscape.

NUTRITIONAL AND ANTINUTRITIONAL ASSESSMENT OF SOME UNDERUTILIZED CORMS, RHIZOMES AND TUBERS

&lt;p&gt;&lt;strong&gt;Background. &lt;/strong&gt;With ever-increasing populace pressure and rapid depletion of natural resources, it has become exceptionally important to diversify the present time agriculture with the cultivation of some wild varieties of tubers, rhizomes and corms in order to meet various human nutrient needs. However, information regarding the nutritional and antinutritional composition is meager. &lt;strong&gt;Objective.&lt;/strong&gt; To study the chemical composition and antinutritional factors of the wild edible corms, rhizomes and tubers consumed by the Palliyars and Kanikkar tribes living in South Eastern Slopes of Western Ghats, Tamil Nadu&lt;strong&gt; Methodology&lt;/strong&gt;. The wild edible corms of &lt;em&gt;Alocasia macrorrhiza&lt;/em&gt;, &lt;em&gt;Amorphophallus paeoniifolius&lt;/em&gt; var &lt;em&gt;campanulatus&lt;/em&gt;,&lt;em&gt; Amorphophallus sylvaticus&lt;/em&gt;,&lt;em&gt; Colocasia esculenta&lt;/em&gt;,&lt;em&gt; Xanthosoma sagittifolium&lt;/em&gt;, &lt;em&gt;Xanthosoma violaceum&lt;/em&gt;, rhizomes of &lt;em&gt;Canna indica&lt;/em&gt;,&lt;em&gt; Maranta arundinacea&lt;/em&gt; and tubers of &lt;em&gt;Asparagus racemosus&lt;/em&gt;,&lt;em&gt; Nymphaea pubescens&lt;/em&gt; and&lt;em&gt; Nymphaea rubra&lt;/em&gt; were analysed for proximate and mineral composition, starch, vitamins like niacin, ascorbic acid and antinutritional factors like total free phenolics, tannins, hydrogen cyanide, total oxalate, amylase and trypsin inhibitor activities were quantified. Also, &lt;em&gt;in vitro&lt;/em&gt; protein and starch digestibility were assessed. &lt;strong&gt;Results.&lt;/strong&gt; The rhizome of &lt;em&gt;Maranta arundinacea&lt;/em&gt; and tubers of &lt;em&gt;Nymphaea pubescens &lt;/em&gt;contain high quantity of crude proteins. The tubers of &lt;em&gt;Asparagus racemosus&lt;/em&gt; contained higher amount of crude lipids. The corms of &lt;em&gt;Alocasia macrorrhiza, Colocasia esculenta, Xanthosoma sagittifolium&lt;/em&gt; and &lt;em&gt;Xanthosoma violaceum&lt;/em&gt; appeared to have a higher level of potassium content compared to recommended Dietary allowances (RDA) for infants, children and adults. The corms of &lt;em&gt;Alocasia macrorrhiza, Amorphophallus sylvaticus, Xanthosoma violaceum&lt;/em&gt; and rhizomes of &lt;em&gt;Maranta arundinacea&lt;/em&gt; were found to contain more starch. All the investigated samples had low &lt;em&gt;in vitro&lt;/em&gt; protein digestibility. &lt;strong&gt;Implications.&lt;/strong&gt; The present result highlights the potentiality of these underground plant parts as source of unconventional foods. Being wild, they also are easily accessible and cheaper. Studies on nutritional value of wild plant food are of extensive importance since it may help to recognize long forgotten food resources. &lt;strong&gt;Conclusion. &lt;/strong&gt;Most of the wild edible corms, rhizomes and tubers were found to be a good source of protein, lipid, total dietary fiber, starch, vitamins and minerals. All the investigated samples exhibited variations in the levels of the total free phenolics, tannins, hydrogen cyanide, total oxalate, amylase and trypsin inhibitors&lt;/p&gt;

Antihyperglycemic Activities of Fermented Milk Enriched with Gembili (Dioscorea esculenta)

Gembili is one variety of local tubers originating in Indonesia, where its utilization is not in its most use. This tuber has bioactive compounds such as dioscorin, diosgenin, inulin and water-soluble polysaccharides that function as immunomodulators, including those which prevents metabolic diseases such as hyperglycaemia. The addition of gembili tubers in fermented milk has more value and is an alternative nutraceutical food for people who need a healthy diet because it contains probiotics and bioactive components. This study aims to determine the antihyperglycemic activity of fermented milk enriched with gembili flour in animal models. Probiotics contained in fermented milk are Lactobacillus acidophilus, Lactobacillus plantarum and Streptococcus thermophilus. The experimental animals used in this study are healthy male white rats, not deformed, and had never been used in previous experiments. The animals in experiment were grouped into five treatment groups namely P1=negative control, P2=positive control, P3=1 ml/rat/day of fermented milk with the addition of gembili tubers, P4=2 ml/rat/day of fermented milk with the addition of gembili tubers, and P5=3 ml/rat/day of fermented milk with the addition of gembili tubers (P5). The results of this study prove that the addition of fermented milk enriched with gembili showed significant results (p<0.05) on the decrease in blood sugar levels with the highest decrease of 43.59% in the P5 group.

Some physico-chemical properties, fatty acid compositions, macro-micro minerals and sterol contents of two variety tigernut tubers and oils harvested from East Mediterranean region

Abstract This research on Yellow sugar and Honey tuber varieties tigernut tubers’ oils physico-chemical properties were investigated to collected from Adana province in Turkey. The 1000 seed weight, width, length, moisture, ash and ascorbic acid values of yellow sugar and honey wax tubers were established as 343,496 and 327,524 g, 7.61 and 8.76 mm, 17.07 and 15.23 mm, 6.41 and 6.45%, 1.19 and 1.38% and 67.34 and 58.81 mg/kg, respectively. Free fatty acidity, peroxide values, refractive index, density, iodine number, total sterol, saponifiable matter, unsaponifiable matter, mineral values of yellow sugar and honey tuber tigernut oils were determined. The palmitic, stearic, oleic and linoleic acid contents of yellow sugar and honey tuber oils were determined as 13.02 and 12.76, 3.92 and 3.94, 69.34 and 69.91, and 11.93 and 11.80%, respectively. Campesterol, sitigmasterol and β-sitosterol contents of yellow sugar and honey tuber tigernut oils were determined. According to results, chufa tubers have high oil, oleic acid, sterol and some minerals suggest that these tubers may be very useful effect on human health and tuber oils can be use in the vegatable oil industry.