African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6559

Article in Press

Influence of harvest stages on Biochemical composition of Yams (Dioscorea spp.) in Southwest Ethiopia

Tewodros Mulualem, Firew Mekbib, Shimelis Hussein, Endale Gebre

  •  Received: 25 July 2019
  •  Accepted: 03 October 2019
A study was conducted to appraise the effect of different harvest stages on biochemical composition of yams in Southwest Ethiopia. Two landraces, Woko and Welmeka harvested at six different stages at Jimma Agricultural Research Center by using randomized complete block design with three replications. Data on 14 biochemical traits from aerial bulbils and storage tubers were collected and subjected to data analyses using SAS statistical software. The analysis of variance revealed that, harvest stages had highsignificant (P≤0.01) effect on flour moisture content, dry matter, ash, organic carbon, fat, carbohydrate, total phosphorus, energy, tannin and saponin contents. Among traits considered, flour moisture, total phosphorus and saponin contents showed a significant effect on landrace and harvest stages. Significant interaction effects were observed between harvest stages and landraces for flour moisture, ash, crude fiber, fat, phosphorus, energy, tannin and saponin contents. Mean square due to landrace was highly significant (P≤0.01) differenceon flour moisture, crude fiber, fat, phosphorus and tannin contents. The results further showed have potential to develop promising yams for desirable biochemical traits. Late maturing landraces have high flour moisture content, dry matter, organic matter, ash, crude fiber, total nitrogen, protein, fat, carbohydrate, total phosphorus, total energy and saponin contents of yams. Whereas, the organic carbon and tannin contents significantly decreased when harvested at later stage. Using the overall results, longer harvested yams are structurally and physiologically better fit for consumption in all aspects than early harvestedones and have highbiochemical composition of yams.

Keywords: Biochemical, harvest stages, welmeka, woko