| dc.contributor.author | Ukom, A.N. |
| dc.contributor.author | Ojimelukwe, P.C. |
| dc.contributor.author | Alamu, E.O. |
| dc.date.accessioned | 2019-12-04T11:04:04Z |
| dc.date.available | 2019-12-04T11:04:04Z |
| dc.date.issued | 2016 |
| dc.identifier.citation | Ukom, A.N., Ojimelukwe, P.C. & Alamu, E. (2016). Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content. Journal of Advances in Food Science & Technology, 3(1), 11-20. |
| dc.identifier.issn | 2454-4213 |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/1328 |
| dc.description | First Published: 11th November 2015 |
| dc.description.abstract | Identification and quantification of carotenoids from yam and cocoyam were evaluated after different processing methods. Seven carotenoids were identified by HPLC-DAD both in the raw and processed tubers. The mean carotenoids in yam, D. cayenensis was α-carotene (0.78 μg/g), 9-cis-β-carotene (0.71 μg/g), all-trans-β-carotene (1.28 μg/g); in D. bulbifera was lutein (1.53 μg/g), 9-cis-β-carotene (0.39 μg/g), all-trans-β-carotene (0.19 μg/g). Cocoyam, X. maffa (Scoth) had lutein (0.95 μg/g), α-carotene (1.35 μg/g), 9-cis-β-carotene (0.78 μg/g) and all-trans-β-carotene (1.91 μg/g). The impact of methods of processing show that the loss of 9-cis-β-carotene and/or all-trans β-carotene in the boiled process was associated with increase in 13-cis-β-carotene in the yam/cocoyam samples. Roasted method show minimal loss of carotenoids when compared with fried and oven-dried methods. Mean percentage retention of total carotenoids after processing was boiling (80.1%), roasting (79%),
oven-drying (24.51%) and frying (15%). There was relative good retention of total carotenoids in the boiled and roasted process to improve human nutrition. |
| dc.format.extent | 11-20 |
| dc.language.iso | en |
| dc.subject | Carotenoids |
| dc.subject | Yams |
| dc.subject | Cocoyam (Taro) |
| dc.title | Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content |
| dc.type | Journal Article |
| dc.description.version | Peer Review |
| cg.contributor.crp | Roots, Tubers and Bananas |
| cg.contributor.affiliation | Abia State University |
| cg.contributor.affiliation | Michael Okpara University of Agriculture |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.coverage.region | Africa |
| cg.coverage.region | West Africa |
| cg.coverage.country | Nigeria |
| cg.authorship.types | CGIAR and developing country institute |
| cg.iitasubject | Yam |
| cg.journal | Journal of Advances in Food Science & Technology |
| cg.howpublished | Formally Published |
| cg.accessibilitystatus | Limited Access |
| local.dspaceid | 79173 |
| cg.targetaudience | Scientists |
