INDIVIDUAL FOOD CHOICES BY FORAGERS FROM THE SPECIES ACROMYRMEX OCTOSPINOSUS (REICH), THE LEAF-CUTTING ANT

1988 ◽  
Vol 120 (S146) ◽  
pp. 123-130 ◽  
Author(s):  
Pierre Therrien
Keyword(s):  
Sweet Potato ◽  
Manihot Esculenta ◽  
Food Choices ◽  
Acromyrmex Octospinosus ◽  
Ipomea Batatas ◽  
Yellow Yam ◽  
Leaf Cutting ◽  
Dioscorea Cayenensis ◽  
Effect Of Age ◽  
Cassava Varieties

AbstractForagers from the species Acromyrmex octospinosus (Reich) were given a choice between four different plant discs in the laboratory: Manihot esculenta (Crantz.) (cassava) varieties A and B; Ipomea batatas (L.) (sweet potato); and Dioscorea cayenensis cayenensis (Lam.) (yellow yam). Disc pick-up was not random among 8 of 11 individual foragers nor for the whole colony. Variations in preference were observed between days of the experiment and between foragers for the same day. Some foragers were not seen every day of the experiment. Variations between foragers might be an effect of age or genetic make-up. The existence of such variation may be adaptive for the colony as it ensures a better sampling of the plants available around the nest and avoids problems that would arise from the disappearance of a plant if it were the exclusive source of substrate for the colony.

scholarly journals Evaluation of some phytochemicals in raw and cooked Ipomea batatas (Lam), (Sweet potato), Solanum tuberosum (Irish potato) and Dioscorea cayenensis (Yellow yam)

2021 ◽  
Vol 25 (9) ◽  
pp. 1563-1567
Author(s):  
M.A. Akpe ◽  
P.B. Ashishie ◽  
O.A. Akonjor
Keyword(s):  
Sweet Potato ◽  
Nutritional Quality ◽  
Food Samples ◽  
Irish Potato ◽  
Food Crop ◽  
Ipomea Batatas ◽  
Yellow Yam ◽  
Dioscorea Cayenensis ◽  
Phytochemical Contents

Cooking induces numerous phytochemical changes in food. This study is aimed at determining the amount of phytochemicals present in raw and cooked sweet potato, Irish potato and yellow yam. The amount of tannin, alkaloids, saponin, flavonoids and phenol were determined in raw and cooked samples of each food crop. The result showed that tannin, alkaloids, saponin, flavonoids, phenol contents was high in Irish potato and sweet potato but was far much present in Irish potato, while it was seen in minute quantity in yellow yam. The values obtained for each phytochemicals in each food sample raw and cooked respectively, in mg/100g were; Yellow yam: Tannins (0.10 and Nil), Alkaloids (2.00 and 0.51), Flavonoids (1.18 and 0.87), Saponins (2.00 and 1.02) and Phenols (0.72 and 0.10). Sweet potato: Tannins (0.32 and 0.28), Alkaloids (2.17 and 0.62), Saponins (2.10 and1.58), Flavonoids (1.28 and 0.97) and Phenols (1.42 and 0.72). Irish potato: Tannins (0.55 and 0.49), Alkaloids (2.17 and 0.81), Saponins (4.00 and 2.13), Flavonoids (5.00 and 2.91) and Phenols (2.00 and 0.91). The % loss of phytochemicals after cooking were; Yellow yam: Tannins (Nil), Alkaloids (74.5), Saponins (49.0), Flavonoids (26.3) and Phenols (86.1). Sweet potato: Tannins (12.5), Alkaloids (71.4), Saponins (24.8), Flavonoids (24.2) and Phenols (49.3). Irish potato: Tannins (10.0), Alkaloids (62.7), Saponins (46.8), Flavonoids (41.8) and Phenols (54.5). These results indicate that boiling of the samples seems to reduce their phytochemical contents as the raw samples showed higher amounts of the phytochemicals. The results also revealed that Tannins are more stable to heat across the 3 food samples, followed by Flavonoids, Saponins, Phenols and Alkaloids. The loss in some of the phytochemicals after cooking did not significantly affect the nutritional quality of the food samples.

scholarly journals IDENTIFIKASI DAN PEMANFAATAN JENIS UBI-UBIAN DI DESA ILMARANG KECAMATAN DAWELOR DAWERA KABUPATEN MALUKU BARAT DAYA

2016 ◽  
Vol 2 (2) ◽  
pp. 127-132
Author(s):  
Wilhelmina Lekawael ◽  
Alwi Smith
Keyword(s):  
Sweet Potato ◽  
Manihot Esculenta ◽  
Community Gardens ◽  
Staple Food ◽  
Sweet Potatoes ◽  
Ipomea Batatas

Background: Cassava (Dioscorea sp.) Is a seasonal crop with twisted stems and forming yam. Sweet potatoes contain a large amount of carbohydrates, can be the basic ingredients of making flour, ethanol or alcohol. Method: The population in this study were 25 community-owned yams. This research conducted for 1 month from January 6 to February 6, 2016. Variable in this research is identification of type of sweet potato in Ilmarang Village. Result: Identification of 25 community gardens found 4 types of potatoes consisting of: cassava (Manihot esculenta Crants), sweet potato (Ipomea batatas L.), yam taro (Colocasia esculeata L.) and yam gembili (Diascorea esculenta L). Conclusion: Utilization of cassava as staple food of rice substitute and processed into various kinds of products such as crackers and food

UJI KANDUNGAN PROTEIN PADA BEBERAPA VARIETAS UMBI UBI KAYU ( Manihot esculenta Crantz) YANG DIHASILKAN DI DESA RANDOTONDA, KECAMATAN ENDE, KABUPATEN ENDE

AGRICA ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 43-50
Author(s):  
Martinus Laka ◽  
Emilia S.A. Wangge
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Manihot Esculenta ◽  
Wheat Variety ◽  
Manihot Esculenta Crantz ◽  
White Variety ◽  
Cassava Flour ◽  
Potato Varieties ◽  
White Yam ◽  
Cassava Varieties

This study aims to determine the protein content found in all three cassava varieties. The cassava varieties produced in Randotonda Village, namely the cassava variety, the variety of cassava Ai land, and the flour cassava varieties. Test the protein content of several cassava varieties with varied harvest ages using the Kjedhal method. Cassava varieties of Tanah ai varieties with an harvest age of 8 months, cassava tubers, 10 months old verietas, and cassava flour 12 months old.The results showed that the three types of fresh cassava tubers of White variety were 1.59%, Tanah Ai cassava varieties were 1.48% and Wheatwood sweet potato varieties were 1.18%. This is because the White yam variety is 8 months old, while the 10-month AI variety and the Wheat variety are 12 months (1Year).

Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Musdar Musdar ◽  
Lukmanul Hakim ◽  
Juliani Juliani ◽  
Jailani Jailani
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
White Potato ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Local Plants ◽  
Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

ANALYSIS OF GENETIC DIVERSITY OF 26 CASSAVA VARIETIES (Manihot esculenta CRANTZ) WITH DIFFERENT RESPONSES TO WATERLOGGING CONDITIONS BY USING RAPD MARKERS

2021 ◽  
Vol 66 (3) ◽  
pp. 170-179
Author(s):  
Sengsoulichan Dethvongsa ◽  
Vu Nguyen Anh ◽  
Van Tran Khanh
Keyword(s):  
Genetic Diversity ◽  
Phylogenetic Tree ◽  
Manihot Esculenta ◽  
Rapd Markers ◽  
Flood Tolerance ◽  
Randomly Amplified Polymorphic Dna ◽  
Manihot Esculenta Crantz ◽  
Rapd Pcr ◽  
Cassava Production ◽  
Cassava Varieties

RAPD (Randomly Amplified Polymorphic DNA) is an indicator for high and stable polymorphism, widely used in the study of the diversity of cassava. In this paper, the results of using 20 polymorphic primers OPK combined with the establishment of the phylogenetic tree to analyze the genetic diversity of 26 cassava varieties with different responses to waterlogging conditions by using the RAPD-PCR technique were presented. The purpose of this experiment was to show the genetic relevance of the studied cassava varieties. The results showed that the flood tolerance of cassava was not related to the polymorphism and branching characteristics of the stem. This information may be use as a basis for selecting flood-tolerant cassava varieties for cassava production, as well as the basis for selecting genetically different parents for breeding.

scholarly journals UJI DAYA HASIL UBIKAYU (Manihot esculenta Crantz) VARIETAS UJ5 PADA BERBAGAI UMUR PANEN

2016 ◽  
Vol 10 (1) ◽  
pp. 63-70
Author(s):  
Palupi Puspitorini ◽  
Dyah Pitaloka ◽  
Tri Kurniastuti
Keyword(s):  
Manihot Esculenta ◽  
Starch Content ◽  
Block Design ◽  
Research Direction ◽  
Index Number ◽  
Fresh Weight ◽  
Manihot Esculenta Crantz ◽  
Randomized Block Design ◽  
Tuber Crop ◽  
Cassava Varieties

This study aims to find out the results of cassava tuber crop UJ5 variety at different harvest ages. Research direction is that cassava varieties have been planted throughout Indonesia as the best producer of cassava varieties. High levels of starch and high HCN content makes this variety was selected by the factory - tapioca factory in Indonesia. Research design used randomized block design with 7 treatments of harvesting (UP) were repeated 3 times. UP6 (harvesting 6 MAP), UP7 (harvesting 7 MAP), UP8 (harvesting 8 MAP), UP9 (harvesting 9 MAP), UP10 (harvesting 10 MAP), UP11 (harvesting 11 MAP), UP12 ( harvesting 12 MAP). The research variables are the fresh weight of tuber, tuber starch content (%), the weight of biomass, harvest index, number of tubers per plant. The results showed that the best harvesting time is UP9 the results did not differ with UP10, UP11 and UP12

scholarly journals Quality Characteristics of Nutri-fried Noodles Made from Sweet Potato Tubers and Tops Ipomea batatas

2016 ◽  
Vol 24 (1) ◽  
Author(s):  
Geraldine F. De Jesus ◽  
Shirley G. Dicen ◽  
Maria Crisanta M. Jarque
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Second Phase ◽  
Potato Tubers ◽  
Total Carbohydrate ◽  
Ipomea Batatas ◽  
Microbial Analysis ◽  
Total Fat

Noodles made from sweet potato can be a healthier alternative to commercially produced ones since it is rich in vitamins and minerals. The product has no artificial preservatives, and the sweetness of its taste comes naturally from the sugar content of the Camote tubers. The project is the second phase of a study on the development of nutri-noodles made from the tubers and tops of sweet potato.  The study determined the physicochemical and microbial analysis and shelf-life of the product and verify its acceptability through quantitative testing. The sample was submitted to Department of Science and Technology Region V for analysis and the results were: 6.53% moisture, 0.13% free fatty acids and <150 CFU/g of yeast and mold count. Moreover, nutrition facts were also computed, Calories is 231, Total Fat= 4%, Cholesterol= 0%, Sodium= 4%, Total Carbohydrate= 6%, Dietary Fiber= 28%, Magnesium =13% and Vitamin B6= 12%. The shelf-life of the product is six months stored at room temperature. The Nutri-fried noodles were served with vegetable toppings, and as rated by the panelists the result was liked very much. After analyzing the quality characteristics of the product, it is recommended that the sample is ready for production and marketing.

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