Physico-chemical characterisation of yam (Dioscorea alata L.) tubers from Vanuatu

• Published in: Genetic resources and crop evolution 2006-09, Vol.53 (6), p.1199-1208
• Main Authors: Lebot, V, Malapa, R, Molisale, T, Marchand, J.L
• Format: Article
• Language: English
• Subjects: Amylose; chemical constituents of plants; Collection; color; crop quality; cultivars; Dioscorea alata; Dry matter; dry matter content; Eating; Eating quality; food composition; food quality; gelatinization; gelatinization temperature; Germplasm; lipid content; Lipids; mineral content; Minerals; morphs; Organic chemistry; plant collections; plant genetic resources; protein content; proximate composition; Quality assessment; shape; Starch; Sugar; sugars; Tubers; yams
• ISSN: 0925-9864; 1573-5109
• DOI: 10.1007/s10722-005-2013-2

The objectives of this study were: (1) to analyse the physico-chemical characteristics of 48 Dioscorea alata varieties representing a core sample of the Vanuatu national germplasm collection; (2) to relate those characteristics with the varieties eating quality; and (3) to assess the possibility of selecting varieties according to their chemotype. Overall, 331 accessions were collected from 15 different islands of Vanuatu, planted in an ex situ germplasm collection and described during 3 years. The 48 varieties included in the core sample were selected according to their island of origin, eating quality, tuber shape, tuber flesh colour and morphotype. Analyses of their tubers were made for percentage dry matter, starch, amylose, lipids, minerals, proteins, sugars and gelatinisation temperature range. Significant variation exists for each of these characteristics except for gelatinisation temperature. Varieties with good eating quality are characterised with high dry matter, starch and amylose contents. Chemotypes appear to be genetically controlled and further screening of germplasm and/or breeding will have to take into consideration these characteristics, important for farmers' adoption.