Resumo

DE PAULA, CLÁUDIA DENISE et al. PHYSICOCHEMICAL AND MORPHOLOGIC CHARACTERISTICS OF THE RIZÓFOROS OF YAM (Dioscorea alata). Rev.Bio.Agro [online]. 2012, vol.10, n.2, pp.61-70. ISSN 1692-3561.

In this paper we determine the physico-chemical and morphological characteristics of the rizóforos of six yam varieties (Dioscorea alafa) from the Vegetable Germplasm Bankb (BGH), Universidade Federal de Viçosa (UFV). Proximate composition was determined by analysis of humidity, fat, protein, ash, crude fiber and carbohydrates. The morphological characteristics were studied visually and by microscopic analysis. The physical and chemical composition showed significant differences (p<0.05) for all features, except for lipids. The Florida variety stood out from the others by presenting higher values of ash (3.08 g/100g), protein (6.35 g/100g) fiber (2.69 g/100g) and lower total carbohydrate content. Visual assessment of the rizóforos varieties showed that Florida, San Tome and Mimoso were those with the most regular forms. According to the scanning electron micrograph, the starch granules had different sizes, smooth appearance, essentially oval and flattened formats. All varieties showed intact and free of cracks starch granules, showing similarity between shapes but different sizes. Knowledge of the nutritional value of yam rizóforos and morphological properties can strengthen yam production chain and its potential use in the food industry.

Palavras-chave : Yam; Starch; Chemical composition; Rhizomes; Microscopical characterization; Dioscorea alata.

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