Biodegradation of White Yam (Dioscorea rotundata Poir) And Water Yam (Dioscorea alata L.) Slices Dried Under Different Conditions
Article Sidebar
Main Article Content
Abstract
Two varieties of yams (water yam, Dioscorea alata L. and white yam, Dioscorea rotundata Poir) were processed into chips and dried under different conditions (Sun drying, oven during and ambient). Mycoflora of the stored yam chips were studied. Fusarium oxysporium were most abundant in the samples evaluated while other fungi which including Aspergillus niger, Rhizopus stolonifer, Fusarium solani, Botryodiplodia theobromae, Mucor sp., Geotrichium sp., Pichia sp., and Candida sp. Were isolated. These fungi depleted some quantities of nutrients, starch and proteins in the yams chips. Minute traces of aflatoxin were detected in the yam chips from which A. flavus was isolated. The use of dry yam chips was found to be safe for human consumption especially under controlled environment like the use of electric oven.
Keywords: Aflatoxin, biodeterioration, chips, fungi, yam
Corresponding author: E-mail: okigborn17@yahoo.com
Article Details
Copyright Agreement Statement
The corresponding author has to submit Copyright Agreement form after the article is accepted for publication in order to warrant that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
The author(s) grant Current Applied Science and Technology a non-exclusive, irrevocable, royalty-free license to publish, reproduce, distribute, and archive the article in print and electronic form with effect if and when the article is accepted for publication. In the event that the article is withdrawn prior to acceptance or is declined, this agreement shall have no effect, and no party shall be bound by it.
The author(s) retain copyright of this article, including but not limited to the right to reproduce and distribute the article, to include it in a thesis or book, and to post it on an institutional or personal repository, provided that the original publication in Current Applied Science and Technology is properly cited.
References
[2] Onyenuga, V.A. 1968 Nigeria Foods and Feeding Stuff, their Chemistry and Nutritive value. Nigeria. Ibadan Chemistry Press. pp. 41-48.
[3] Okigbo, R.N. and Ikediugwu, F.E.O 2002 Evaluation of Water Losses in Different Regions of Yam (Dioscoras spp.) Tuber in Storage, Nigerian Journal of Experimental and Applied Biology, 3(2), 317-321.
[4] Omonigho, S.E. and Ikenebomeh, M.J. 2000 Effect of Temperature Treatment on the Chemical Composition of Pounded White Yam during Storage, Food Chemistry, 71, 215-220.
[5] Ekundayo, C.A. 1986 Biochemical Changes Caused by Mycoflora of Yam Slices during sundrying, Microbios Letters, 32, 13-18.
[6] Morse, S.M., Acholo, M.C. and Oliver, R. 2000 Control of Storage Insect as a Means of Limiting Yam Tuber Fungal Rots, Journal of Stored Product Research, 36, 37-48.
[7] Okigbo, R.N. 2003 Fungi Associated with Peels of Post Harvest Yams in Storage, Global Journal of Pure and Applied Science, 9(1), 19-23.
[8] Okigbo, R.N. 2002 Mycoflora of Tuber Surface of White Yam (Dioscorea rotundata poir) and Post Harvest Control of Pathogens with Bacillus subtilis, Mycopathologia, 156, 81-85.
[9] Pelczar, M.T. and Chan, E.C.S. 1977 Laboratory Exercises. In: Charles O.S. Ed. Microbiology. New York, Blade Hot Inc., pp. 17-23.
[10] Barnnet, H.L. and Hunter, B.B. 1985 Illustrated Genera of Imperfect Fungi. 4th Edition. . New York, Macmillan Inc., pp. 33-40.
[11] Okigbo, R.N. and Ikediugwu, F.E.O 2000 Studies on Biological Control of Post Harvest Rot in Yams (Dioscorea rotundata) using Trichoderrma viride, Journal of Phytopathology, 148, 351-355.
[12] AOAC 1990 Association of Official Agricultural Chemist. Official Method of Analysis, New York, Williams and Williams.
[13] Balagopalan, C., Padmaja, G., Nanda, S.K. and Moorthy, S.N. 1988 Cassava in Food Feed and Industry. India, C.R.C. Press Inc., pp. 190-194.
[14] Rozis, J.F. 1997 Drying food stuffs. Backhuys Publisher, Leiden. P. 311
[15] Okigbo, R.N. 2001 Mycoflora within Black Plum (Vitex doniana) fruits, Fruits, 56(2), 85-92.
[16] Okigbo, R.N. and Ikediugwu, F.E.O. 2001 Biological Control of Tuber Surface Mycoflora of Yams (Dioscorea rotundata), Tropical Science, 41, 85-89.
[17] Ogundana, S.K., Naqvi, S.H.Z. and Ekundayo, J.A. 1970 Fungi Associated with Soft Rot of Yams (Dioscorea spp.) in Storage in Nigeria, Trans. Br. Mycol. Soc., 54(3), 445-451.
[18] Ekundayo, J.A. and Naqvi S.H.Z. 1972 Preharvest Microbial Rotting of Yams (Dioscorea spp.) in Nigeria, Trans. Br. Mycol. Soc., 58(1), 15-18.
[19] Adebanjo, A. and Shopeju, E. 1993 Sources and Mycoflora Associated with Some Sundried Vegetables in Storage. International Biodeterioration and Biodegradation, 31, 255-263.
