Improving Sprouting Ability of White Yam Minisetts (Dioscorea alata Poir) Var Pona and Dente Using Different Disinfectants and Protectants in Sterilized Saw Dust

2007 ◽  
Vol 7 (20) ◽  
pp. 3131-3134
Author(s):  
E. Asare-Bedi ◽  
F.A. Showemimo ◽  
Y. Opoku-Asia ◽  
D.H.A.K. Amewowor
Keyword(s):  
Dioscorea Alata ◽  
Saw Dust ◽  
Sprouting Ability ◽  
White Yam

Studies to extend the dormancy of white yam (Dioscorea alata L)

1969 ◽  
Vol 74 (3) ◽  
pp. 213-219
Author(s):  
Maddineni M. Rao ◽  
Calixte George
Keyword(s):  
Water Treatment ◽  
Gibberellic Acid ◽  
Dioscorea Alata ◽  
Dormancy Period ◽  
Harvest Dates ◽  
White Yam ◽  
And Storage ◽  
Early Harvest ◽  
Storage Temperatures ◽  
Control Water

Two experiments were conducted in 1987-88 in St. Lucia with a view to extend the dormancy of white yam (Dioscorea alata L). Experiment 1 compared different harvest dates, different storage temperatures and presence or absence of the tuber "head" in cultivar Oriental. Experiment 2 studied the effect of gibberellic acid (GA) solution (1000 p/m) on the dormancy of different cultivars of white yam. Tubers from the early harvest (15 November) had the longest dormancy period (over 7 months), which decreased progressively with delay in harvesting. Storing yam tubers at 20 ± 2°C extended the dormancy by over 5 months as compared to storing them at 30 ± 2°C. The presence or absence of the tuber "head" had no effect. The interaction effects due to dates of harvest X storage temperatures and storage temperatures X manipulation were significant. Cultivars of white yam differed significantly in their dormancy period. Treating the harvested tubers with GA (1000 p/m) for 2 hours extended the dormancy by over 4 months as compared to that of the control (water) treatment.

scholarly journals A Comparative Quality Evaluation of White Yam (Dioscorea Rotundata) and Water Yam (Dioscorea Alata) Chips as African Fries

2017 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Moisture Content ◽  
Textural Properties ◽  
Peak Force ◽  
French Fries ◽  
Dioscorea Alata ◽  
Dioscorea Rotundata ◽  
Frying Time ◽  
Overall Acceptability ◽  
White Yam ◽  
Water Yam

This study was conducted to evaluate the quality characteristics of Dioscorea rotundata and Dioscorea alata as alternative to potato in French fries production and effect of frying time on the quality index and acceptability of resultant yam chips. The yam chips were pretreated by blanching for 10minutes at 90o C, and soaking in 5% citric and sodium metabisulphite acid solution for a period of 30minutes. The treated blanched yam chips were deep fried at 170o C for 21 minutes, but the chips were withdrawn at intervals of 3minutes to determine the moisture content, textural properties and sensory attributes of the chips. The proximate composition of the fried chips was evaluated using established procedures of the Association of Official Analytical Chemists (AOAC). The textural properties such as Peak force and deformation at break of the deep fried chips were determined using a Universal Instron testing machine.The fried yam chips were subjected to sensory analyses (colour, crispiness, mouthfeel, taste, overall acceptability) using a 9- point Hedonic scale. Data obtained were subjected to Analysis of Variance ANOVA and means separated by Duncan Multiple Range test. The result of the proximate analysis on the two varieties of raw yam tubers showed that wateryam (D.alata ) had a significant (p>0.05) higher moisture content (69.49%) and protein values (7.60%) than white yam (D. rotundata) having 64.84% and 4.55% respectively).D alata had a significant (p>0.05) high fibre content of 2.34 % compared to D rotundata which had 1.42%. On the other hand, D. rotundata, has greater amount of carbohydrate (26.70%) than D. alata with (20.18%). A significant (p< 0.05) lower moisture content existed for the fried chips samples from 3 minutes to 18 minutes for both white yam (54.32-32.76%) and water yam (61.32- 31.03%).Frying time had a significant lowering effect on the moisture content of fried chips. White yam (D. rotundata) showed significantly (p>0.05) high force at peak than wateryam (D. alata), with values of 26.30N, and 7.30N respectively. Results showed that frying time had significant (p>0 05) effects on the peak force and deformation at peak of the fried yam chips for the two varieties. The pre-treatments given to the yam chips produced from the two yam varieties, gave some desirable sensory characteristics. The sensory scores showed that fried white yam chips had a significant (p>0.05) highest score (7.14) compared to wateryam fried chips (6.39) at 21st minute frying time even in terms of colour, taste, mouthfeel and overall acceptability. The use of yam as a substitute for potato in French fries production would make fries to be more affordable and promote its utilization in French fries production.

Scutellonema bradys. [Distribution map].

2011 ◽  
Author(s):  
Keyword(s):  
Puerto Rico ◽  
North America ◽  
South America ◽  
Trinidad And Tobago ◽  
Central America ◽  
Dioscorea Alata ◽  
Distribution Map ◽  
White Yam ◽  
Dioscorea Bulbifera ◽  
New Distribution

Abstract A new distribution map is provided for Scutellonema bradys (Steiner & Le Hew) Andrássy. Tylenchida: Hoplolaimidae. Main hosts: white yam (Dioscorea alata), Asiatic yam (Dioscorea esculenta), air potato (Dioscorea bulbifera) and cowpea (Vigna unguiculata). Information is given on the geographical distribution in Asia (India (Kerala), Pakistan), Africa (Benin, Burkina Faso, Cameroon, Cote d'Ivoire, Gambia, Ghana, Guinea, Mali, Nigeria, Senegal, Sudan, Togo), North America (USA (Arkansas, Florida)), Central America and Caribbean (Barbados, Cuba, Dominica, Dominican Republic, Guadeloupe, Guatemala, Haiti, Jamaica, Martinique, Puerto Rico, Trinidad and Tobago), South America (Brazil (Alagoas, Bahia, Paraiba, Pernambuco, Sao Paulo), Venezuela).

TERATOGENIK EKSTRAK ETANOL UWI BANGGAI UNGU (Dioscorea alata L.) PADA MENCIT BETINA (Mus musculus)

2020 ◽  
Vol 5 (2) ◽  
pp. 309-318
Author(s):  
Ihwan Ihwan ◽  
◽  
Rahmatia Rahmatia ◽  
Khildah Khaerati ◽  
Keyword(s):  
Treatment Group ◽  
Embryo Development ◽  
Mus Musculus ◽  
Birth Defect ◽  
Abnormal Development ◽  
Dioscorea Alata ◽  
Treatment Groups ◽  
Study Results ◽  
Pregnant Mice ◽  
Ethanol Extracts

Teratogenic is an abnormal development on embryo and is the cause of congenital defect or birth defect. This study aims to determine the effect of the addition of Dioscorea alata L. ethanol extracts to the embryo development on pregnant mice whose given orally to 24 mice which divided to 4 treatment groups, they are the normal group (NG) with NaCMC 0.5%; 28 mg/KgBB treatment group; 35 mg/KgBB; 42 mg/Kg BB. The addition of Dioscorea alata L ethanol extracts was done on the sixth day until the 15th day of pregnancy. On the 18th day of pregnancy, Laparaktomi was done to the pregnant mice and the embryo was taken out of the uterus. The observation was done to the fetus numbers, weight weighing of the fetus's body, dan length measurement of the fetus's body. Another observation is the observation of the external organ defect of the embryo. The study results that the addition of Dioscorea alata L ethanol extracts with various doses have no significant effect (P>0.5) to the mice external fetus development. On the examination of the fetus, we can conclude that Dioscorea alata L ethanol extracts don’t give any effect that may cause the defect of the fetus’ external organ.

A comparative study on the hardness of GFRP with carbon nanotubes and saw dust as reinforcement

2021 ◽  
Author(s):  
V.K. Bupesh Raja ◽  
J. Hemanandh ◽  
K. Palanikumar ◽  
M. Deepak Sairam ◽  
S. Krishna Raj ◽  
...  
Keyword(s):  
Carbon Nanotubes ◽  
Comparative Study ◽  
Saw Dust
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