Cocoyam (corms and cormels)—An underexploited food and feed resource  

作　　者：Patricia G. Owusu-Darko Alistair Paterson Emmanuel L. Omenyo 

机构地区：[1]Centre for Food Quality, Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, UK [2]Council for Scientific and Industrial Research (CSIR)—Crops Research Institute (CRI), Kumasi, Ghana [3]Faculty of Applied Science, Kumasi Polytechnic, Kumasi, Ghana

出　　处：《Journal of Agricultural Chemistry and Environment》2014年第1期22-29,共8页农业化学和环境（英文）

摘　　要：Cocoyams (old-taro: Colocasia esculenta;newtannia: Xanthosoma sagittifolium) yield corms as root crops produced in regions of tropical and subtropical developing countries. In certain countries such as Ghana, there are surpluses in production but deficits in cereals. Cocoyams are used in a range of indigenous foods. Post harvest losses are high due to mechanical damage of corms during harvest and microbial attacks on such damaged corms during storage. Cocoyams contain, on average, 25% starch (wet weight basis) with A-type structures characterized by small granule size (<1.5 μm). Non-starch polysaccharides in cocoyams confer gummy properties to the starch. However, mechanical effects of raphides—crystals of calcium oxalate and other components—produce irritation when raw corm tissue is ingested resulting in several levels of discomfort. With appropriate processing, cocoyams could be a rich source of starch for food and industrial applications and corms have potential for new product development. Stabilizing cocoyam crops and adding value could greatly improve its utilization in cocoyam producing countries.Cocoyams (old-taro: Colocasia esculenta;newtannia: Xanthosoma sagittifolium) yield corms as root crops produced in regions of tropical and subtropical developing countries. In certain countries such as Ghana, there are surpluses in production but deficits in cereals. Cocoyams are used in a range of indigenous foods. Post harvest losses are high due to mechanical damage of corms during harvest and microbial attacks on such damaged corms during storage. Cocoyams contain, on average, 25% starch (wet weight basis) with A-type structures characterized by small granule size (<1.5 μm). Non-starch polysaccharides in cocoyams confer gummy properties to the starch. However, mechanical effects of raphides—crystals of calcium oxalate and other components—produce irritation when raw corm tissue is ingested resulting in several levels of discomfort. With appropriate processing, cocoyams could be a rich source of starch for food and industrial applications and corms have potential for new product development. Stabilizing cocoyam crops and adding value could greatly improve its utilization in cocoyam producing countries.

关 键 词：Cocoyams STARCH Non-Starch POLYSACCHARIDES COLOCASIA esculenta Xanthosoma sagittifolium Calcium OXALATE 

分 类 号：R73[医药卫生—肿瘤]