Investigation of carbohydrate content of white yam (Dioscorea rotundata) tubers stored in cold storage structure

Abstract

Background: Yam tuber (Dioscorea species) is one of the major carbohydrate crops and deteriorates fast after harvesting if not properly stored.

Objective: This study investigated the carbohydrate content of yam tubers stored in cold storage.

Methods: Cold storage structure developed in 3 replicates was used for the storage of yam tubers, each of the cold storage structures was set at a temperature of 10, 15, and 20 degrees centigrade respectively. 100 kg of yam tubers were stored inside each of the cold storage structures. The carbohydrate content of the yam tubers was evaluated for 6 months using standard methods at the beginning of the experiment and subsequently at an interval of a month (30 days) during the storage period. Data obtained were analyzed with the use of R-software.

Results: The results showed that the carbohydrate content of the stored yam tubers varied from 26.15 to 31.01 % while the coefficient of variation for yam tubers stored at 10, 15 and 20 degrees centigrade was 5.25 %, 5.17 %, and 3.26 % respectively indicating that 20 degrees centigrade was the best storage temperature that would prevent deterioration of yam tubers. Yam stored in cold storage at this temperature is capable of having a long shelf life.

Conclusion: The study showed that yam tubers could be stored in cold storage for a longer period and still retain its nutrient. Storage of yam in cold storage is recommended.