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Atributos fisicos y composicion proximal de tres variedades de name Mapuey (Dioscorea trifida) cultivados en el estado Amazonas, Venezuela

Pérez E., Jimenez Y., Emaldi U., Dufour D.. 2009. In : VII Congreso Iberoamericano de Ingeniería de Alimentos, Bogota, Colombia, 6-9 september 2009. s.l. : s.n., 5 p.. (Revista de la Associacion Colombiana de Ciencia y Tecnologia de Alimentos, n°18, spec.). Congreso Iberoamericano de Ingenieria en Alimentos. 7, 2009-09-06/2009-09-09, Bogota (Colombie).

The physical attributes, yield, proximate composition and minerals profile of the tubers of three varieties of cush-cush yam (Dioscorea trifida) (white, purple and black) were investigated. The white and purple tubers have greater size than those of the black variety, with smooth peel, and the black has a rough superficies. The purple and black varieties have an external dark brown color, with an edible portion; purple and purple intense, respectively, and also shown difference among the sizes. The edible portion of the tubers of the three varieties of Dioscorea trífida is showing significant statistical differences in the proximate composition, however, its mineral content except for the phosphorus content have similar tendency among them. The results reflect tubers with good nutritional quality, despite the varietal differences.

Mots-clés : dioscorea trifida; venezuela (république bolivarienne du); amazonie

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