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Cocoyam (Corms and Cormels)—An Underexploited Food and Feed Resource

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Cocoyam (Corms and Cormels)—An Underexploited Food and Feed Resource Vol.3, No.1, 22-29 (2014) Journal of Agricultural Chemistry and Environment http://dx.doi.org/10.4236/jacen.2014.31004 Cocoyam (corms and cormels)—An underexploited food and feed resource Patricia G. Owusu-Darko1*, Alistair Paterson2, Emmanuel L. Omenyo3 1Faculty of Applied Science, Kumasi Polytechnic, Kumasi, Ghana; *Corresponding Author: [email protected] 2Centre for Food Quality, Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, UK 3Council for Scientific and Industrial Research (CSIR)—Crops Research Institute (CRI), Kumasi, Ghana Received 3 December 2013; revised 7 January 2014; accepted 24 January 2014 Copyright © 2014 Patricia G. Owusu-Darko et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. In accordance of the Creative Commons Attribution License all Copyrights © 2014 are reserved for SCIRP and the owner of the intellectual property Patricia G. Owusu-Darko et al. All Copyright © 2014 are guarded by law and by SCIRP as a guardian. ABSTRACT 1. INTRODUCTION Cocoyams (old-taro: Colocasia esculenta; new- In many developing countries roots and tubers such as tannia: Xanthosoma sagittifolium) yield corms cassava (Manihot esculenta), sweet potato (Ipoemea ba- as root crops produced in regions of tropical tatas), yam (Dioscorea sp), and cocoyams (Colocasia and sub-tropical developing countries. In certain esculenta and Xanthosoma sagittifolium,) are important countries such as Ghana, there are surpluses in household food security and income crops. They all con- production but deficits in cereals. Cocoyams are tain starch and fibre that can provide energy and satiate used in a range of indigenous foods. Post har- the consumer. Generally, cocoyams are extremely culti- vest losses are high due to mechanical damage vated in West Africa. They are important food crop for more than 400 million people worldwide. Cocoyams pro- of corms during harvest and microbial attacks duce corms with about 25% starch on wet weight basis, on such damaged corms during storage. Coco- primarily consumed as purees mixed with other ingre- yams contain, on average, 25% starch (wet wei- dients. Current statistics indicate cocoyam production ght basis) with A-type structures characterized increased over 5 years in the 1990s from 5.6 million to by small granule size (<1.5 µm). Non-starch po- 8.8 million metric tonnes [1] and in the 1980s produced lysaccharides in cocoyams confer gummy pro- at 5.5 million metric tonnes, 3.3% of root crops [2]. perties to the starch. However, mechanical ef- Global production of taro has been estimated as approx- — fects of raphides crystals of calcium oxalate imately 60% in Africa and 40% in Asia, with minor — and other components produce irritation when quantities in the Caribbean and Oceania, over an area of raw corm tissue is ingested resulting in several 983 million hectares, with average yield of 5.314 mt/ha levels of discomfort. With appropriate process- [3]. In Ghana the average yields for cocoyams (tannia ing, cocoyams could be a rich source of starch and taro) are 6.7 mt/ha and 9.5 mt/ha, far below the po- for food and industrial applications and corms tential yields of 8.0 mt/ha and 12.0 mt/ha respectively. have potential for new product development. Sta- The mean annual production growth rate of tannia has bilizing cocoyam crops and adding value could dropped by 3.4% and the per capita consumption de- greatly improve its utilization in cocoyam pro- clined from 56 kg/head/yr. in 2000 to 40.0 kg/hd/yr. in ducing countries. 2005 [4]. Exports of cocoyam have increased by over 23% in volume, but have been static in value. KEYWORDS Cocoyams; Starch; Non-Starch 2. AROID TAXONOMY Polysaccharides; Colocasia esculenta; The cocoyams are aroids, grown primarily for edible Xanthosoma sagittifolium; Calcium Oxalate corms, belonging to the family Araceae, which has 110 genera—of which Colocasia, Xanthosoma, Amorphallus, *Corresponding author. Alocasia and Cytosperma are important—and about Copyright © 2014 SciRes. OPEN ACCESS P. G. Owusu-Darko et al. / Journal of Agricultural Chemistry and Environment 3 (2014) 22-29 23 2000 species. Alocasia, Xanthosoma and Colocasia be- Cocoyams are susceptible to attack by pests and diseases. long to the tribe Colocasia is in the sub-tribe Colocasi- A typical pest is the slugs that wound corms, providing nae; Xanthosoma in the sub-tribe Caladinae. The family entry points for spoilage micro-organisms. Losses can Araceae is grown in a number of tropical and sub-tropi- reach 60% of corms. Prevention is by use of disease free cal countries and has been identified as a major group of planting material, weeding and hilling and treatment with underexploited root crops with an uncertain future through copper-based pesticides [8]. Figure 1 shows pictures of limited demand that may lead to reduced production until freshly harvested cocoyams. it becomes a minor niche crop [5]. The terms “edible aroids” or “cocoyams” are used for 4. POST HARVEST ISSUES both Colocasia and Xanthosoma, referred to as taro and Corms can start rotting as early as two weeks after tannia, respectively, when differentiated in post-harvest harvest, with tannia suffering less than taro, and Passam characteristics. Other edible aroids, of lesser economic (1982) [9] recorded 90% losses in six months of storage. importance, include Alocasia, Cyrtosperma and Amor- Such microbial decay can be controlled by pre-storage phophallus, cultivated locally to form important food fungicide and sodium hypochlorite applications as dips, crops in parts of India, Southeast Asia, and Pacific Isl- normally within 24 h after harvest. Damage to cocoyam ands [5-7]. Cocoyams are less important than other tropi- tissue is followed by enzymatic browning reactions from cal root crops such as yam, cassava and sweet potato but polyphenol oxidases catalyzing the oxidation of poly- form subsistence and emergency crops in many countries phenols resulting complex formation leading to the pro- and are a stable crop in parts of Ghana, Japan, Nigeria duction of pigments that cause discolourations. Sprouting and Hawaii. In South Pacific Island countries, edible and chill injury at low storage temperature also reduce aroids, principally taro, form a high proportion of the quality in stored corms [8]. root crops however in the Caribbean and West Africa, Despite local economic importance, there is limited tannia dominates [8]. scientific information on post-harvest properties and re- Tannia is a crop of South (tropical) American origin lated commercial food applications. This has limited ap- domesticated by the tropical Amerindians and people of plication of post-harvest technologies to maintain quality the Caribbean and is called malanga in Cuba and yautia in the Dominican Republic and Puerto Rico. During the and improve marketing potential [10]. Cocoyam production slave trade it was taken to Africa and since the nineteenth century it has been cultivated in Pacific islands and Asia because of its resistance to pests and diseases. Other names include mankani, tanier, belembe, maduma, yautia de Anglo-saxon, macabo, gualusa, tannie, chou caraibe and mangarito [5,7]. Taro (Colocasia esculenta) or taro eddoe, dasheen gabi, keladi, taru, arvi, kolkas, dalo or sato-imo has been the focus of cocoyam research and its agronomic and phe- notypic properties have been more studied. 3. CHARACTERIZATION OF COCOYAMS Cocoyams are characterized morphologically by sub- terranean stems, corms, enclosed by dry scale-like leaves. The cocoyams are differentiated in leaf attachment: tan- nia has the stalk attached to the leaf edge whereas in taro it emerges near the centre. In tannia secondary corms (cormels) are used for human consumption while the corms are used for vegetative propagation. Taro is a ver- satile crop grown in both lowland and upland conditions whereas tannia cannot stand water-logging and is a par- tial shade-loving annual crop that prefers deep well drain- ed soils of pH 5.5 - 6.5 and tolerates saline soils [5]. Biophysical and socio-economic factors accounting for the lower yields include low yielding cultivars, pest and disease, poor husbandry practices, deteriorating soil fertility, lack of processing and innovation of products. Figure 1. Freshly harvested cocoyam. Copyright © 2014 SciRes. OPEN ACCESS 24 P. G. Owusu-Darko et al. / Journal of Agricultural Chemistry and Environment 3 (2014) 22-29 could benefit from application of technologies that could was the least susceptible to the action of acid (2.2 M HCl) limit rot losses and improve marketing, enhance nutri- at 35˚C and most susceptible to hydrolysis by porcine tional value, and add economic value through the food amylase. chain. 5.2. Non Starch Polysaccharides 5. COCOYAM COMPOSITION Nutritional and functional properties of taro and tannia Tagodoe and Nip (1994) [11] concluded taro flours are corm tissues can be modified by contributions from non- rich in starch and total dietary fibre and low in fat, pro- starch polysaccharides. Ramsden & Ling (1998) [28] re- tein and ash. Moisture contents are 69.1% and 67.1% re- ported several fractions in taro, the most abundant identi- spectively for taro and tannia: energy values—4800 and fied as the water-soluble arabinogalactan proteoglycan. 5210 KJ/kg; fat contents 0.10% and 0.11%; sugar con- This is the main polymer present in the water soluble tents 1.01% and 0.42%; ash contents 0.97% and 1.01% mucilage present in taro corms [29]. [12]. Whole flour monosaccharide analyses revealed xylose Taro corms contain pigment anthocyanins such as and mannose contents indicative of xyloglucan and glu- cyanidin-3-glucoside, pelargonidin-3-glucoside and cya- comannans [28] with unknown influences on functional nidin-3-rhamnoside; and anthocyanogens [13]. properties. High arabinogalactan contents contribute a mucilaginous character to taro corms pastes. Dietary 5.1.
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