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Yam is one of the preferred staple foods in West Africa. The annual vegetative cycleof yam necessitates a long period of storage to make it available all year round. Themajor problems in yam tuber storage are sprouting, respiration and transpiration,which cause weight and quality losses. In this work, the effects of storage conditionsand storage period on the nutritional and other qualities of stored yam tubers wereinvestigated. Storage conditions used were two traditional yam barns, one with fan toaid air circulation and the other without. A total of 216 tubers of yam (Dioscorearoundata) “Giwa” variety with 108 tubers in each barn, were stored in the barns.Parameters evaluated were temperature and relative humidity of the storageenvironment, signs of deterioration of the tuber such as sprouting, weight loss androtting and some nutritional parameters (carbohydrate, calcium, phosphorus, crudefibre, crude fat, crude protein, ash and moisture contents). Temperature and relativehumidity were measured three times a week and four times a day at 0800h, 1200h,1600h and 2000h. The results showed that average temperature and relative humidityin the barn with fan were slightly lower than that of the barn without fan. Thesedifferences were statistically significant for April, May and June at P Keywords : Yam, storage conditions, nutritional, content African Journal of Food, Agriculture, Nutrition and Development Vol. 9 (2) 2009: pp. 678-690

Effects of storage conditions and storage period on nutritional and other qualities of stored yam (<i>Dioscorea</i> spp) tubers