Distribution, management and diversity of the endangered Amerindian yam (Dioscorea trifida L.)

Nascimento, Wellington Ferreira do; Siqueira, Marcos Vinícius Bohrer Monteiro; Ferreira, Almecina Balbino; Ming, Lin Chau; Peroni, Nivaldo; Veasey, Elizabeth Ann

doi:10.1590/1519-6984.08313

Cited by 19 publications

(13 citation statements)

References 22 publications

(23 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In Brazil, the Dioscorea tubers are mostly cultivated in the Amazon and Northeast regions and consumed as food staples . This crop is underutilized due to the lack of knowledge of its nutritional and functional properties and industrialization processes . Therefore, application of the Dioscorea yams as raw materials for processed products could increase their agricultural demands contributing to the economic growth of developing countries such as Brazil .…”

Section: Introductionmentioning

confidence: 99%

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

et al. 2018

View full text Add to dashboard Cite

Mixtures of starch comprising starches from different botanical origins and species can improve the mechanical properties of films and coatings. Here, the aim is to develop a sustainable process of starch modification to obtain enhanced starch films through mixing three Dioscoreaceae starches and to study the films resultant mechanical (tensile strength and elongation at break), thermal (glass transition and melting temperature), and physicochemical (moisture, solubility, thickness, color, transparency, light transmission, water vapor permeability, crystallinity, and surface uniformity) properties. The films obtained after the mixing process show low moisture content and high transparency, high solubility desirable for biodegradability, and significantly different thickness. An improved light barrier is achieved and water vapor permeability barrier properties are obtained. Using differential scanning calorimetry, it is observed that the glass transition temperature of the films decreased. The starch mixture improves the mechanical characteristics of the films by 200% for tensile strength and 232% for elongation at break. After mixing, the films show increased crystallinity and no crack or pinholes in their surface. These findings demonstrate that the yam‐starch mixtures form strong and flexible films suitable for various industrial products through a simple green process.

show abstract

Section: Introductionmentioning

confidence: 99%

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Essa espécie tem sofrido pouca investigação científica, pouco se sabe sobre suas técnicas de manejo, melhoramento genético, caracterização, potencial nutricional e industrial, como também não há relatos de estudos de secagem e armazenamento do produto (NASCIMENTO et al, 2015).…”

Section: Introductionunclassified

“…É obtido um material na forma de pó, que é arrastado para fora pela corrente de ar e recolhido por um ciclone conectado ao secador. Desta forma, produz-se uma farinha de alta qualidade e baixo custo, preservando compostos bioativos, sendo possível realizar a secagem de materiais termossensíveis, oferecendo vantagens sobre os outros métodos de secagem, especialmente em relação ao tempo de secagem (BEZERRA et al, 2013;NASCIMENTO et al, 2015;COSTA et al, 2015).…”

Section: Introductionunclassified

Efeito da temperatura sobre a composição físico-química e compostos bioativos de farinha de taro obtida em leito de jorro

Castro

Oliveira

Lemos

et al. 2017

Braz. J. Food Technol.

View full text Add to dashboard Cite

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado.Efeito da temperatura sobre a composição físico-química e compostos bioativos de farinha de taro obtida em leito de jorro Effect of temperature on the physicochemical composition and bioactive compounds of taro flour obtained in a spouted bed ResumoA produção de farinhas a partir de frutas, hortaliças e de tubérculos não convencionais para esse processo vem sendo estudada como uma alternativa de produção de alimentos. Dentre os tubérculos, tem-se o taro, o qual pode ser consumido de várias maneiras: cozido, em forma de purê, como ingrediente para sopas e ensopados e em forma de farinha. Desta forma, objetivou-se com este trabalho estudar o processo de secagem por atomização do taro, em leito de jorro, sob diferentes temperaturas e avaliar a influência de condições operacionais no rendimento e na qualidade do produto após sua secagem. As análises físico-químicas realizadas no produto in natura e nas farinhas foram: teor de água, pH, acidez total titulável e ácido ascórbico total, atividade de água (25°C) e cor, além de compostos fenólicos e flavonoides. As farinhas obtidas apresentaram vitamina C variando de 0,05 a 0,17 mg/100g, compostos fenólicos variando de 4,42 a 5,60 mg/100 g e quantidade de flavonoides de 1,05 a 4,30 µg/100 g, tornando-as alimentos fonte de compostos bioativos, os quais podem ser adicionados na elaboração de outros produtos ou inseridos na dieta humana. Conclui-se que a farinha obtida sob a temperatura de 90°C apresentou os maiores conteúdos de vitamina C, porém as farinhas obtidas sob as temperaturas de 70 °C e 80 °C possuem pH próximo da neutralidade, além do teor de água em porcentagem reduzida prolongar a vida de prateleira do produto. Palavras-chave: Colocasia esculenta; Secagem em leito de jorro; Farinha de inhame. SummaryThe production of flours from fruits, vegetables and not conventionally processed tubers, has been studied as alternative food production. Taro is one of these tubers, which can be consumed in various ways; cooked, pureed, as ingredients for soups and stews, and in the form of flours. Thus, the aim of this work was to study the drying process of taro by atomization in a spouted bed at different temperatures, and assess the influence of the operating conditions on the yield and quality of the product after drying. The following physicochemical analyzes were carried out on the fresh product and the meal: water content, pH, titratable acidity, total ascorbic acid, water activity (25 °C) and colour, as well as the phenolic compound and flavonoid contents. The flours obtained showed amounts of vitamin C ranging from 0.05 to 0.17 mg/100 g, phenolic compounds varying from 4.42 to 5.60 mg/100 g, and flavonoids from 1.05 to 4.30 µg/100 g making them sources of bioactive compounds, which could be added in the preparation of other products or insert...

show abstract

“…There are landraces without any purple pigmentation of the tuber flesh, and others with various types of more or less intense purple pigmentation, which was also observed by Nascimento et al (2015). In addition to the tuber flesh, the different types of the purple pigmentation of the petioles can be used as descriptors of the aerial parts, especially when no tubers are available.…”

Section: Resultsmentioning

confidence: 86%

Morphological diversity and identification key for landraces of the Amerindian yam in central Amazon

Beyerlein

Pereira

2018

Pesq. agropec. bras.

View full text Add to dashboard Cite

-The objective of this work was to select an optimal set of morphological descriptors, in order to characterize the phenotipical diversity of Amerindian yam (Dioscorea trifida) landraces cultivated in the municipality of Caapiranga, in the central Amazon region of Brazil, and to develop a botanical identification key for them. A collection of 140 accessions and an experimental plot with a representative sample of 20 landraces were used to test 64 morphological descriptors for the aerial and subterranean plant parts. Fortyeight descriptors were selected, of which 13 were for tubers, 12 for stems, 14 for leaves, and 9 for inflorescences and seed. A cluster analysis based on the morphological data showed the formation of two landrace groups with greater similarity: white and purple pulp tubers. The results provide tools for in situ and ex situ conservation and for plant breeding programs, considering the importance of maintaining and recognizing the value of Ameridian yam as an important native genetic resource for food security in the region.

show abstract

Distribution, management and diversity of the endangered Amerindian yam (Dioscorea trifida L.)

Cited by 19 publications

References 22 publications

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

Efeito da temperatura sobre a composição físico-química e compostos bioativos de farinha de taro obtida em leito de jorro

Morphological diversity and identification key for landraces of the Amerindian yam in central Amazon

Contact Info

Product

Resources

About