Open AccessPhysico-chemical characteristics of elephant foot yam (Amorphophallus campanulatus) germplasm
Author(s) -
Joko Susilo Utomo,
Erliana Ginting
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/803/1/012044
Subject(s) - germplasm , amorphophallus , food science , sugar , biology , horticulture , dioscorea rotundata
The diversity of elephant food yam ( Amorphophallus campanulatus ) in Indonesia is essential to be explored concerning its potential use for food and benefit for health. Breeding for release new varieties with spesific characters needs a various of genetic materials, particularly from germplasm collection. Therefore, this study was performed to identify the physicochemical characteristics of 14 elephant food yam germplasm collected by Indonesian Legumes and Tuber Crops Research Institute (ILETRI). The physical observations showed that the colour of the flesh varied from yellow to orange with the lightness values (L*) ranging from 70.53 to 81.63. The moisture, ash, reducing sugar, and amylose contents also varied from 66.58 – 88.36 %, 2.49-4.91 % (dm), 1.42-7.89 % (dm), 23.84-31,37 % (dm), respectively. These elephant food yam genotypes particularly contained high dietary fiber with the highest value observed in MLGAR 0101 (54.29 % dm) and MLGAR 0016 (53.15 % dm). The hardness levels of the boiled tubers ranged from 11.90-38.1 N with the highest value observed in MLGAR 0131, suggesting that this genotype had the most firm texture when used for direct consumption. Based on the results of chemical properties, MLGAR 0034, MLGAR 0111, MLGAR 030, MLGAR 0150, MLGAR 0312, and MLGAR 0131 are classified into one cluster.