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Annals. Food Science and Technology

Abstract

To curb yam postharvest losses, two improved traditional barns have been introduced, however, their effects on yam quality have not been studied. The study aimed to determine the effect of these storage structures on the physical, chemical and sensory properties of two yam cultivars; pona and dente. A total of 240 tubers of each cultivar were stored in these barns for six months, and their quality characteristics were determined. Temperature in the barns over the storage period was 25.4-30.8 oC in Rectangular barn (RB) and 25.4-30.4 oC in the Circular barn (CB) with minimal rodent damage. Relative humidity in the RB was 37.9-79.3 and 40.9-80.7% in the CB. Weight loss was 23.42 and 21.94% for pona in CB and RB respectively. Dente comparatively had higher weight loss (28.57%) in CB and 26.39% in RB. Rot was observed after the 1st month, and was higher in pona cultivar (48.33% for both CB and RB) than dente (16.67%-CB, 11.67%-RB) and sprouting started from the first month and peaked at the fourth month for both cultivars. Dente tubers had 51.19 and 46.96% sprout in CB and RB respectively, higher than pona tubers (38.85% in CB and 38.38% in RB). The fat and ash content of samples stored in both RB and CB did not change significantly at the end of the storage period. Moisture, carbohydrate and starch contents decreased significantly (p<0.05) for both cultivars in CB and RB, with corresponding increase in sugar content. Sugar content of pona was higher (3.91-6.20g/100g) than dente (3.21-4.30g/100g) in RB. Stored Pona was more preferred to dente in terms of colour, taste, mealiness, hardness and overall acceptability. The improved storage barns have the potential of maintaining the nutritional quality of the yams for four months, and this will help to reduce losses and increase farmers’ income.

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