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Academic literature on the topic 'Cooking (Yams)'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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Journal articles on the topic "Cooking (Yams)"

1

Jahan, FN, MA Rahim, MM Hossain, MH Rahman, MAZ Chowdhury, M. Moniruzzaman, and AK Samanta. "Assessment of Quality Characteristics of Boiled Yam Tubers Available in Bangladesh." SAARC Journal of Agriculture 18, no. 1 (July 25, 2020): 173–82. http://dx.doi.org/10.3329/sja.v18i1.48391.

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Tuber of yam (Dioscorea spp.) is one of the important foods widely popular in several countries. In spite of its assignment in the category of underutilized crop, the tubers of yam are consumed by the people of Bangladesh in different forms. The current paper has made an endeavor to evaluate the sensory qualities of boiled yam tubers by the panel of evaluators. The quality parameters that were considered for evaluation of boiled yam tubers were ease of peeling, poundability, discoloration of water after boiling, color and texture, bitterness, sweetness, etc. Evidently, it was possible to judge the quality of yams based on the sensory evaluation as it is one of the important steps for acceptability of foods and their subsequent usages. Around 31 tuber samples were harvested during the winter season from the Germplasm Centre of Bangladesh Agricultural University. Amongst the 31 samples, 24 came under the category of ‘easy to peel’, and ‘difficult to peel’ were only 7 samples. Regarding the color after cooking, 19 samples were “white, not colored”, whereas, 3 samples were intermediate and 9 samples were highly colored; might be attributed by the presence of phyto-compounds. Nevertheless, two samples i.e. RHMF002 and RMHF010 were found to possess most of the favorable sensory characters in terms of discoloration of water after boiling, sweetness, bitterness, texture, poundability, etc. SAARC J. Agri., 18(1): 173-182 (2020)

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2

Olawuyi, Y. O., and F. Oyetola. "Flour functionality, chemical and sensory properties of cookies from trifoliate yam flour-soybean blends." Agrosearch 20, no. 1 (August 19, 2020): 106–17. http://dx.doi.org/10.4314/agrosh.v20i1.10s.

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Trifoliate yam was used to produce flour which was enriched with soybean flour at varying substitution levels and used to produce cookies. The cookies were analysed for their proximate content, nutritional content and sensory evaluation were carried out on them. The flour was analyzed for its physicochemical, properties. The results showed that enriching trifoliate yam flour with soybean flour increased the protein content. There was also an increase in the fat content with increase in the substitution level. The sensory evaluation showed that the cookie made at 20% substitution level had the highest overall acceptability score. Enrichment of trifoliate yam flour with soy flour at levels of 10% to 30% resulted in a notable increase in the protein content, which is nutritionally advantageous where many cannot afford foods that are rich in protein because of its cost. Keywords: Trifoliate yam; flour; soybean; cookies

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3

Cakrawati, D., S. Srivichai, and P. Hongsprabhas. "Effect of steam-cooking on (poly)phenolic compounds in purple yam and purple sweet potato tubers." Food Research 5, no. 1 (January 24, 2021): 330–36. http://dx.doi.org/10.26656/fr.2017.5(1).407.

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This study investigated the influences of steam-cooking on (poly)phenolic compounds and colors in purple yam (Dioscorea alata L.) and purple sweet potato (Ipomoea batatas) tubers cooked at the household level. Steam-cooking did not significantly change the contents of total phenolic compounds, flavonoids, anthocyanins and antioxidant capacity measured by ABTS radical scavenging assay in purple yam (P≥0.05), but lowered the antioxidant capacity measured by Crocin assay (P<0.05). The liquid chromatograph– mass spectrometer–Ion Trap–Time of Flight (LCMS-IT-TOF) indicated the degradation of high MW alatanin B to lower MW alatanins due to the loss of glucose units. Purple sweet potato, however, responded to steam-cooking differently from purple yam (P<0.05). Steam-cooking drastically increased total phenolic compounds, flavonoids, anthocyanins, antioxidant capacities, and retained the vivid reddish-purple color of cooked purple sweet potato (P<0.05). The stability of polyphenolic compounds in starchy tubers against steam-cooking at the household level was, in part, due to the different contents of indigenous phenolic compounds in the raw tubers.

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4

Sriyono, Hasnelly. "PENGARUH PERBANDINGAN TEPUNG UBI UNGU (Ipomea batatas L.) DENGAN PATI UBI KUNING (Ipomea batatas L.) SERTA TEPUNG KEDELAI (Glycine max) TERHADAP MI ORGANIK KERING MIX (GLUTEN FREE)." Pasundan Food Technology Journal 6, no. 2 (July 31, 2019): 119. http://dx.doi.org/10.23969/pftj.v6i2.1713.

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The purpose of this research is to know the effect of composition ratio of purple yam flour and yellow yam starch and addition of soybean flour to the characteristics of dry organic noodles. In addition, to improve the healthy lifestyle of the community by eating organic foods and inform the public about alternative materials made from organic yam and organic soybean as a local commodity. This study used Randomized Block Design (RAK) with 2 factors and 3 repetitions. This research consisted of two factors: composition ratio of purple yam flour with yellow yam starch (K) consisting of: k1 = (90%: 10%), k2 = (70%: 30%), k3 = (50%: 50 %) and addition of soy flour (T) consisting of: t1 = (8%), t2 = (10%), t3 = (12%). Response used in this research consist of: water content, protein content, carbohydrate content, swelling index, cooking loss also organoleptic response that is color response, aroma, taste and texture. Selected samples were tested for antioxidant activity. The addition of organic soy flour affects the response of aroma, taste, texture, moisture content, carbohydrate content, protein content, swelling index, and cooking loss but no effect on color response. The selected treatment is k1t3 formulation which is 90% purple yam flour ratio and 10% yellow yam starch. Based on organoleptic, chemical, and physical response with water content 9,59%, protein content 8,53, and carbohydrate content 62,60%.

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5

Igbabul, Bibiana D., Benbella M. Iorliam, and Etietop N. Umana. "Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans." Journal of Food Research 4, no. 2 (February 12, 2015): 150. http://dx.doi.org/10.5539/jfr.v4n2p150.

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<p>Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends and their physicochemical and sensory properties were determined. Five flour formulations designated as samples A, B, C, D, E were produced. Sample A consisted of 100% wheat flour and served as the control. Samples B and C comprised of 80% wheat, 10% cocoyam, 10% African yam bean flours and 60% wheat, 20% cocoyam and 20% African yam bean flours. The composition of D and E were 40% wheat, 30% cocoyam, 30% African yam bean flours and 20% wheat, 40% cocoyam, and 40% African yam bean flours respectively. The result of the proximate composition showed that there was significant increase (P<0.05) in the protein, fat, fibre, ash content and energy values. The values range from 10.44-14.73%, 3.01-6.73%, 1.63-2.43%, 2.44-3.64% and 356.21-375.25% respectively. The carbohydrate content ranged from 63.94-71.84% while the values for moisture content vary from 8.54-10.68%. These values decreased significantly (P<0.05) with increase in cocoyam and African yam bean flours. The physical properties revealed the weight, diameter, thickness, and spread ratio ranges as; 18.01-20.15g, 6.48-6.82cm, 0.45-0.55cm, and 11.78-15.16, respectively. The sensory scores showed that the cookies produced from 100% wheat flour compared favourably with the cookies from the composite flours of wheat, African yam bean and fermented cocoyam and therefore cookies could be successfully prepared from the composite flours of wheat, African yam bean and fermented cocoyam flour. This would enhance the utilization of these underutilized crops and help in alleviating protein energy malnutrition problems in developing countries.</p>

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6

Ayele, Esayas, Kelbessa Urga, and Bhagwan Singh Chandravanshi. "Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia." International Journal of Food Engineering 11, no. 3 (June 1, 2015): 371–82. http://dx.doi.org/10.1515/ijfe-2014-0264.

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Abstract This study aimed to determine the mineral composition and anti-nutritional factors, oxalate and phytate, of yam and taro grown in southern Ethiopia. In addition, the effect of cooking at different temperatures on the mineral compositions and anti-nutritional factors together with respective molar ratios Ca:oxalate, Zn:phytate, Ca:phytate and (Ca × phytate):Zn was determined. The mineral compositions were found to be: 21.8–15.7, Ca; 11.4–12.1, Na; 7.02–7.24, Mg; 6.47–14.14, Zn; 2.04–4.3, Fe; 0.26–0.88, Mn; 0.50–0.60, Cu; 0.57–0.82, Co; and 0.20–2.15, Ni in mg/100 g in the raw yam samples and 41–53, Ca; 6.21–7.21, Na; 7.32–7.58, Mg; 42–50, Zn; 1.93–3.25, Fe; 1.71–5.88, Mn; 0.46–0.51, Cu; 0.65–0.95, Co; and 0.18–0.68 Ni in mg/100 g of raw taro samples. Mineral content decreased by cooking except Fe and Ca in one variety of taro where they show a bit increment. The anti-nutritional factor to mineral ratio tends to imply that the relative bioavailability of the minerals after cooking was found to be increased except for that of Fe. These tubers may present health hazard potential, which in turn demands proper processing before consumption to eliminate the toxic effects of anti-nutritional factors.

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7

Li, Qian, Chuan-Rui Zhang, Amila A. Dissanayake, Qun-yu Gao, and Muraleedharan G. Nair. "Phenanthrenes in Chinese Yam Peel Exhibit Anti-inflammatory Activity, as Shown by Strong in Vitro Cyclooxygenase Enzyme Inhibition." Natural Product Communications 11, no. 9 (September 2016): 1934578X1601100. http://dx.doi.org/10.1177/1934578x1601100933.

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Chinese yam ( Dioscorea opposita), peeled or whole, is a popular food item that is considered to be healthy. Often, the yam is peeled before cooking. However, it is also consumed with peel. Therefore, in this study, the peel of this yam was extracted sequentially with n-hexane, ethyl acetate and methanol, and studied for its health-benefits, using in vitro bioassays. Bioactivity-guided purifications of extracts of the peel afforded phenanthrenes (1-4), as characterized by spectroscopic methods. Phenanthrene 1 is a novel analogue. The extracts and isolates were tested for anti-inflammatory activity using cyclooxygenase enzyme (COX-1 and -2) inhibitory assays. All phenanthrenes isolated from the yam peel showed higher inhibition of COX enzymes than the over-the-counter nonsteroidal anti-inflammatory drugs (NSAIDs) aspirin, ibuprofen and naproxen.

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8

Santarossa, Sara, Jillian Ciccone, and Sarah J. Woodruff. "An evaluation of the Kinect-Ed presentation, a motivating nutrition and cooking intervention for young adolescents in grades 6–8." Applied Physiology, Nutrition, and Metabolism 40, no. 9 (September 2015): 945–50. http://dx.doi.org/10.1139/apnm-2015-0110.

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Recently, public health messaging has included having more family meals and involving young adolescents (YAs) with meal preparation to improve healthful diets and family dinner frequency (FDF). Kinect-Ed, a motivational nutrition education presentation was created to encourage YAs (grades 6–8) to help with meal preparation and ultimately improve FDF. The purpose of this study was to evaluate the Kinect-Ed presentation, with the goals of the presentation being to improve self-efficacy for cooking (SE), food preparation techniques (TECH), food preparation frequency (PREP), family meal attitudes and behaviours, and ultimately increase FDF. A sample of YAs (n = 219) from Southern Ontario, Canada, completed pre- and postpresentation surveys, measuring FDF, PREP, SE, and TECH. Kinect-Ed successfully improved participants’ FDF (p < 0.01), PREP (p < 0.01), SE (p < 0.01), and TECH (<0.01). Overall, goals of the presentation were met. Encouraging YAs to help prepare meals and get involved in the kitchen may reduce the time needed from parents to prepare meals, and, in turn, allow more time for frequent family dinners.

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9

Adeleye, Oluwafunmilayo O., Seun T. Awodiran, Atinuke O. Ajayi, and Toluwalope F. Ogunmoyela. "Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains." PLOS ONE 15, no. 12 (December 1, 2020): e0242697. http://dx.doi.org/10.1371/journal.pone.0242697.

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Thermal degradation of sugars and amino acids, and depolymerization of macromolecules such as starch, proteins and fibre occasioned by high-temperature short-time extrusion cooking modify the physicochemical and functional properties of raw materials. High-temperature short-time extrusion cooking holds promise for the expanded use of non-conventional ingredients as food/feed due to its practicality, increased productivity and efficiency, and ability to retain thermally degradable nutrients during cooking. However, little is known about the effect of the high-temperature short-time extrusion cooking process on the physicochemical properties and starch digestibility of lesser-known grain legumes such as African yam beans (Sphenostylis stenocarpa), Pigeon pea (Cajanus cajan), and Bambara peanut (Vigna subterranean). In this study, we investigate the effect of high-temperature short-time extrusion cooking and extrusion cooking temperature; low (100°C) vs high (140°C) temperatures in a single screw extruder, on hydration characteristics, viscoamylolytic properties, in vitro starch digestibility and digestion kinetics of these grain legumes. We show that water holding capacity and swelling power increased (p < 0.05) with increasing extrusion temperature for Sphenostylis stenocarpa and Vigna subterranean but not Cajanus cajan extrudates. Significant effects of extrusion cooking (i.e unextruded vs 100°C and unextruded vs 140°C) and extrusion temperatures (i.e. 100°C vs 140°C) were observed in peak, trough, final and setback viscosities of all extrudates. Starch digestibility and digestion characteristics were modified with increase in extrusion temperature, however, no effect of extrusion temperatures (i.e. 100°C vs 140°C) on starch digestion kinetics was observed for Sphenostylis stenocarpa and Vigna subterranean except for hydrolysis index (34.77 vs 40.77%). Nutritional and physiological implications of extruded grain legumes in monogastric animal feeding were also highlighted. The Information presented herein will influence expanded use of extruded grain legumes as feed ingredients for intensive monogastric animal feeding.

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10

Hu, Jiang, Bingang Shi, Jianpeng Xie, Huitong Zhou, Jiqing Wang, Xiu Liu, Shaobin Li, Zhidong Zhao, and Yuzhu Luo. "Tissue Expression and Variation of the DGAT2 Gene and Its Effect on Carcass and Meat Quality Traits in Yak." Animals 9, no. 2 (February 14, 2019): 61. http://dx.doi.org/10.3390/ani9020061.

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Diacylglycerol acyltransferase-2 (DGAT2) plays a key role in the synthesis of animal triglycerides (TGs). This study investigated the relative expression of the DGAT2 gene in tissues, variation in the gene, and its association with carcass and meat quality traits in yaks (Bos grunniens). DGAT2 was found to be expressed in twelve tissues investigated, but the highest expression was detected in subcutaneous fat, and moderate levels were observed in the liver, heart, longissimus dorsi muscle, and abomasum. Three variants (A1 to C1) were found in intron 5 and another three variants (A2 to C2) were found in intron 6, with two single-nucleotide polymorphisms (SNPs) being identified in each region in 694 Gannan yaks. Variants B1 and C2 were associated with a decrease in Warner–Bratzler shear force (WBSF) (p = 0.0020 and p = 0.0441, respectively), and variant C1 was associated with an increase in WBSF (p = 0.0434) and a decrease in drip loss rate (p = 0.0271), whereas variant B2 was associated with a decrease in cooking loss rate (p = 0.0142). Haplotypes A1-A2 and B1-A2 were found to be, respectively, associated with an increase and a decrease in WBSF (p = 0.0191 and p = 0.0010, respectively). These results indicate that DGAT2 could be a useful gene marker for improving meat tenderness in yaks.

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Books on the topic "Cooking (Yams)"

1

White, Hollie. The exotic yam: The golden vegetable specialty cookbook. Beaumont, Tex: F.D. Larkin, 1988.

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2

Daniah, Veiner, ed. Ḥagigah Yam Tikhonit. Tel Aviv: Pen, 2011.

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Yami lao shi de 3 step zao can. Taibei Xian Banqiao Shi: Feng shu fang wen hua chu ban she, 2009.

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4

Galil, Bella. Yam shel dagim: Madrikh shimushi la-gasṭronomyah yamit. Tel-Aviv: Tamar, 1998.

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Herscher, Ermine. Ḥayim Kohen mevashel ʻim Piḳaso: Ḥagigah Yam Tikhonit. [Tel Aviv]: Daniyelah Di-Nur, 2002.

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Leṿiyim, Ṿidah. Orez: Me-agan ha-Yam ha-Tikhon ṿe-ʻod. Givʻatayim: Masadah, 2009.

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7

Fang tai shi pu zhi shui zhu mei shi: Lisa Yam's cook book water-cooking dishes. Xianggang: Ming chuang chu ban she, 1997.

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Herscher, Ermine. Ḥayim Kohen mevashel ʻim Piḳaso: Ḥagigah Yam Tikhonit. [Tel Aviv]: Daniyelah Di-Nur, 2002.

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Fang tai shi pu zhi jian yi wei bo lu: Lisa Yam's cook book microwave easy - cooking menu. Xianggang: Ming chuang chu ban she, 1996.

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Einav, Rachel. Atsot be-shemen zayit: ʻal atsot u-matkone atsot be-ṭaʻam yam tikhoni. Tel Aviv: Ṭevaʻ ha-devarim, 2007.

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Book chapters on the topic "Cooking (Yams)"

1

"Baked Garnet Yams with Dried Fruit (Tzimmes)." In Cooking through Cancer Treatment to Recovery. New York, NY: Springer Publishing Company, 2015. http://dx.doi.org/10.1891/9781617052385.0059.

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"1. "I yam what I yam": Cooking, Culture, and Colonialism in New Mexico." In Take My Word, 3–31. University of California Press, 1996. http://dx.doi.org/10.1525/9780520916364-003.

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Studer, Jacqueline, and Daniel Pillonel. "Traditional pig butchery by the Yali people of West Papua (Irian Jaya) : an ethnographic and archaeozoological example." In Pigs and Humans. Oxford University Press, 2007. http://dx.doi.org/10.1093/oso/9780199207046.003.0028.

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Studies of traditional methods of animal slaughter, food preparation, and consumption offer archaeozoologists an excellent opportunity to study the link between human behaviour and the resulting bone assemblage. Numerous actualistic studies of butchery have been carried out by archaeologists using stone tools, often especially manufactured by the researchers (e.g. Schick & Toth 1993; Laroulandie 2000). In other instances, traditional butchery practices have been documented, but in most cases the artefacts used were metal. Examples come from the Nunamiut of Alaska (Binford 1981), the Bedouin herders of Israel (Klenck 1995), the Peul cattle herders of Mali (Chenal- Velardé 1996), the !Kung hunter-gatherers of Botswana (Yellen 1977), and semi-urban, urban and village communities from Algeria, France, and Sudan respectively (Chaix & Sidi Maamar 1992). Similarly, for a range of different communities, traditional food preparation and consumption practices have been documented and in many instances the resulting food residues examined (e.g. Brain 1969; Yellen 1977; Binford 1981; Gifford-Gonzalez 1989; Oliver J. 1993). In 1989, the opportunity was taken to document traditional butchery, cooking and consumption of a domestic pig by the Yali people of West Papua (or Irian Jaya). Since this community continues to use traditional artefacts made of stone and organic materials, it may offer a good analogue for the study of prehistoric butchery practices. According to the most recent suvrey available, the Yali population comprises c.30,000 people (Silzer & Clouse 1991) who inhabit the eastern part of the well-known Baliem valley of west Papua. They primarily inhabit the Jayawijaya mountains of the central highlands at an altitude of between 1000 and 2000 m (Koch 1968: 85) although some Yali villages can be found at lower altitudes, down to 200 m, in the southern part of the distribution of the group (Boissière 1999: 55). Like many populations living in the mountainous regions of the island, the Yali are subsistence farmers who cultivate sweet potatoes, yam, taro, plantains, manioc, and sugarcane, and raise pigs, the latter serving a central function in their religious and social life (Koch 1968; Zöllner 1977; Boissière 1999). The men hunt small mammals and birds in the surrounding rainforests, while children and women complete their protein requirements by gathering invertebrates, fruits, mushrooms, and other plants.

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