Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content
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 μ...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
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2016
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| Online Access: | https://hdl.handle.net/10568/77139 |
| _version_ | 1855516070062850048 |
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| author | Ukom, A.N. Ojimelukwe, P.C. Alamu, Emmanuel Oladeji |
| author_browse | Alamu, Emmanuel Oladeji Ojimelukwe, P.C. Ukom, A.N. |
| author_facet | Ukom, A.N. Ojimelukwe, P.C. Alamu, Emmanuel Oladeji |
| author_sort | Ukom, A.N. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace77139 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2016 |
| publishDateRange | 2016 |
| publishDateSort | 2016 |
| record_format | dspace |
| spelling | CGSpace771392023-08-08T10:27:55Z Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content Ukom, A.N. Ojimelukwe, P.C. Alamu, Emmanuel Oladeji carotenoids yams cocoyam (taro) 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. 2016 2016-09-27T11:32:19Z 2016-09-27T11:32:19Z Journal Article https://hdl.handle.net/10568/77139 en Limited Access 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. |
| spellingShingle | carotenoids yams cocoyam (taro) Ukom, A.N. Ojimelukwe, P.C. Alamu, Emmanuel Oladeji Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content |
| title | Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content |
| title_full | Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content |
| title_fullStr | Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content |
| title_full_unstemmed | Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content |
| title_short | Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content |
| title_sort | methods of processing of some under utilized yam and cocoyam tuber varieties effect on carotenoid content |
| topic | carotenoids yams cocoyam (taro) |
| url | https://hdl.handle.net/10568/77139 |
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