Pilot scale preservation of yams (Dioscorea rotundata Poir) by ionizing radiation
1996
Bansa, D. | Nketsia-Tabiri, J. | Appiah, Victoria (Ghana Atomic Energy Commission, Kwabenya (Ghana))
Storage conditions, the extent of loss in yams, pilot scale inhibition of sprouting using ionizing radiation to extend the shelf life and the functionality of irradiated yams in the Ghanaian food system were investigated. The investigation centred on the storage and handling practices of retailers, exporters, farmers as well as consumers in markets and farms in Accra and Nkwanta Districts in the Volta region. Yams were cured 14 days and irradiated at an average dose of 125 Grays. The irradiated yams were stored alongside controls in storage structures designed for the purpose and local storage conditions for months. At the end of six months storage the yams and some local food products from yam, viz, fufu, boiled yam and fried yams were subjected to sensory analysis. The major causes of spoilage were microbial damage, insect, ants and nematodes, poor harvesting practices, sprouting, dehydration, transportation and system of handling and storage related to marketing. Gamma irradiation dose of 125 Gy was found to effectively inbibit the sprouting of yams for six months at ambient temperature 27-28 deg C without adverse changes in acceptability. The incidence of rotting was highly reduced and the external appearance and texture of the irradiated yams were better than the unirradiated yams. Food products made from the irradiated yams were judged superior to those from unirradiated ones in terms of palatability, colour, texture and overall acceptability. Irradiation extended the shelf life of yams for six months with no adverse effect on acceptability and its products. It promises to reduce the high incidence of post-harvest losses incurred both locally and in the export of yams
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