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A study on the effect of various phytohormonal combinations on in vitro propagation of Cocoyam [ Xanthosoma sagittifolium (L.) Schott] was conducted to develop an improved and efficient in vitro regeneration protocol for its mass multiplication. Histological analysis to understand the in vitro regeneration pattern and genetic fidelity assessment of regenerated plants were also carried out. Single shoots excised from in vitro established cultures of X. sagittifolium were used as explants. Among the 32 different phytohormonal combinations tested, indirect organogenesis with intervening callus phase was observed on majority of the media combinations. Meristematic clump formation was optimally achieved on all the tested media combinations with maximum 43.54 ± 0.51 shoot primordia on MS medium containing 0.2 mg/L BAP + 0.1 mg/L NAA followed by 36.44 ± 0.76 shoot primordia on MS medium having 2.5 mg/L TDZ. Micro-morphological analysis of different morphogenetic structures revealed that the regeneration of cocoyam is well executed via meristematic nodules, shoot primordia formation that may evolve in to proper shoots. Adventitious shoots (> 2 cm) were successfully (100.00 ± 0.00%) rooted on the half-strength MS medium containing IBA (0.05–1.0 mg/L) and IAA (0.05–0.5 mg/L). The number of roots ranged from 0.78 ± 0.31 on the control half-strength MS medium to 13.94 ± 0.46 on half-strength MS supplemented with 1.0 mg/L IBA. Considering somaclonal variations as a potential restriction to in vitro multiplication of plants, genetic stability was assessed using 40 ISSR primers. The PCR amplification profiles obtained from all the tested propagules (calli, meristematic clumps, regenerated plantlets) were similar to the mother plants indicating the homogeneity of the individuals raised through the regeneration protocol reported here.

Edible aroids (plants from the family Araceae) are among the top five most cultivated tuber crops globally, but their consumer acceptance is hindered by acridity. Aroids contain sap that severely irritates the throat and lips if not properly processed. However, no in-depth studies exist on acridity in edible aroids and how to diminish it. We used ethnobotanical methods to document the diversity of edible aroids available in the Dutch marketplace and how consumers handle acridity. We grew corms in a greenhouse to obtain additional morphological information and used flow cytometry to assess ploidy. We collected 73 samples and interviewed 71 people. At least three species, Colocasia esculenta , Xanthosoma violaceum , and Caladium bicolor , were sold under the generic name “tajer.” Different plant parts with various forms of processing were imported from diverse geographic origins and sold mainly to immigrant customers. Interviewees mentioned various processing methods to avoid and reduce acridity. We distinguished nine cultivar groups of Colocasia esculenta and four of Xanthosoma violaceum . Both Colocasia esculenta and Xanthosoma violaceum were also cultivated in Dutch greenhouses. We present the first report on edible aroids cultivation in northern Europe and draw attention to the lack of labeling and cooking instructions.

Cocoyam ( Xanthosoma sagittifolium (L.) Schott) is an exotic species from tropical America that is widely cultivated in Ethiopia for its edible cormels and leaves. There is a dearth of information on the genetic diversity of Ethiopian cocoyam. In order to evaluate and select cocoyam germplasm for breeding and conservation, genetic diversity of 100 Ethiopian cocoyam accessions (65 green- and 35 purple- cocoyam) were analyzed using 29 morphological traits (16 qualitative and 13 quantitative) and 12 SSR loci. Two classes of qualitative traits were observed. ANOVA revealed significant variation in 11 (84.6%) of the 13 studied quantitative traits. The SSR marker analysis showed high genetic diversity. A total of 36 alleles were detected with a range of 2 to 5 (average of 3.273) alleles per locus. The average observed heterozygosity (Ho) and expected heterozygosity (He) values across populations were 0.503 and 0.443, respectively. The analysis of molecular variance showed that the variation among populations, among individuals within populations, and within individuals explained 14%, 18%, and 68% of the total variation, respectively. Cluster analysis grouped the accessions irrespective of the collection sites. A dendrogram based on Nei’s standard genetic distance grouped the green cocoyam accessions together while the purple cocoyam accessions occupied a separate position within the dendrogram. Significant variation in quantitative traits and the high level of genetic diversity revealed by the SSR markers suggest that diverse cocoyam accessions, probably with multiple lineage, were introduced multiple times, through multiple routes and probably by multiple agents, an hypothesis that needs futher testing and analyis. The crop, therefore, needs more research efforts commensurate with its economic and social values than it has been accorded thus far. Further study is recommended to clarify the taxonomic status of Ethiopian cocoyam accesions and to trace their evolutionary relationships with Xanthosoma species elsewhere.

Research background. Enzymatically resistant maltodextrins (ERM) are a resistant starch type 4, synthesized from native starch. They are obtained by the sequential application of two processes: pyrodextrinization, which produces pyrodextrins, and enzymatic hydrolysis, which produces ERM. In these processes atypical bonds are formed that confer pyrodextrins and ERM similar properties to dietary fiber, such as resistance to digestion. The aim of this work is to determine and evaluate some physicochemical properties of pyrodextrins and ERM obtained from native starch isolated from makal (Xanthosoma yucatanense) tubers. Experimental approach. Pyrodextrinization and complementary hydrolysis were conducted using factorial designs. For pyrodextrinization, factors and their levels were (m(starch):V(HCl))=80:1 and 160:1 (c(HCl)=2.2 M), temperature 90 and 110 °C and reaction time 1 and 3 h, and for CH, α-amylase per pyrodextrin volume fractions 0.5 and 1 μL/mL and reaction time 10 and 30 min. The physicochemical profile included determination of resistant starch content, estimation of color change (ΔE), microscopy and determination of dextrose equivalents (DE). Results and conclusions. According to the factorial design, the best treatment conditions for pyrodextrinization were: (m(starch):V(HCl))=160:1, 90 °C and 3 h, since they resulted in the highest resistant starch content (84.73 %) and the lowest ΔE (3.742). Due to the low DE (13.89 %), increased amount of resistant starch (90.73 %) and low ΔE (4.24) in the resulting ERM, complementary hydrolysis with α-amylase per pyrodextrin volume fraction 0.5 μL/mL and hydrolysis time 10 min was selected as the best treatment. Novelty and scientific contribution. The results show that the pyrodextrins and ERM obtained from makal can be used as ingredients for the development of functional foods, due to their high content of indigestible material and low degree of browning.

The present study aimed to elaborate and evaluate the nutritional, physicochemical, microbiological, and sensory qualities of mixed orange, sorrel, and taioba fruit juice. Four formulations were prepared: AT25 (50% orange, 25% sorrel, 25% taioba); AT15 (70% orange, 15% sorrel, 15% taioba); A50 (50% orange, 50% sorrel); and T30 (70% orange, 30% taioba). The juices were subjected to analyses of centesimal composition; physicochemical characterization; bioactive compounds and antioxidant capacity; instrumental color analysis; microbiological quality; and sensory analysis. The low pH and high total titratable acidity of the juices may have contributed to the microbiological quality observed. The average of phenolic compounds was 63.28 mg FAE/100 mL. The A50 juice significantly differed from the other juices in terms of the sensory attributes analyzed, demonstrating better acceptance. It was concluded that taioba and sorrel have the potential for use in mixed juices because they provide adequate physicochemical, microbiological, and nutritional characteristics.

This study aims to identify the morphological characteristics of 17 taro genotypes. The research involved the inventory and morphological identification of taro genotypes in Bogor, West Java Province, and Ponorogo, East Java Province. The morphological description of taro followed the guidelines in the IPGRI descriptor book. Analysis of variance (ANOVA) was used to examine quantitative data. Using the 22-0 version of SPSS Software, Duncan’s multiple range test was employed at a 5% significance level to determine whether the variables observed had a significant effect. A cladogram was created to evaluate the degree of similarity between the taro genotypes based on the collected data. Fourteen genotypes of Colacasia have been identified, consisting of 7 Eddoe types: Satoimo, Ozikawa, Siromi, Jepang Ungu, Dempel, and Dempel Ungu, 7 Dasheen types including Bentul Ungu, Ketan, Pratama, California, Sutra, Pari, and Bentul, while 3 Xanthosoma including Talas hitam, Talas HIjau, and Talas Kuning. The results showed that the highest association coefficient values were found in Pratama with California, Bentul Ungu with Ketan, and Ozikawa with Siromi. The genotypic variance coefficients were high for characters associated with taro's growth and yield, including corm weight, cormel diameter, cormel weight, and plant span.

Rice remains the main staple food in Indonesia, but high dependency on rice threatens food security, particularly in coastal communities vulnerable to climate change and limited agricultural land. Diversifying staple foods through analog rice development offers a sustainable solution by utilizing underused local resources. This study aimed to optimize the formulation of analog rice made from kimpul tuber ( Xanthosoma sagittifolium ) and Anjasmoro soybean ( Glycine max ) using Response Surface Methodology (RSM) with Central Composite Design (CCD). Two main responses, energy value and protein content, were analyzed to determine the optimal formulation. The best composition was found at 65% kimpul flour and 35% soybean flour, producing an energy value of 372 kcal/100 g and protein content of 12.6%, comparable to conventional rice. This result indicates that integrating local tuber and legume crops can provide nutritious and sustainable food alternatives for coastal regions, reducing dependence on conventional rice. The findings contribute to national food diversification strategies and support Sustainable Development Goal (SDG) 14 by promoting the sustainable use of natural resources in coastal ecosystems.

Cocoyam (Xanthosoma sagittifolium (L.) Schott) cultivated throughout the wet tropics is consumed by hundreds of millions. This underexploited species plays a major role for food security but is not under the mandate of the international research system. Development activities are left to national institutions in developing countries, the conservation and characterization of its genetic resources are uncoordinated. Breeding activities are rare and isolated. Despite these major constraints, significant research efforts have been made over the last fifty years and are being discussed in the present review. The taxonomic position of many Xanthosoma spp. is suspicious and cultivated forms of unknown species are often called X. sagittifolium. In most countries, germplasm collections are small with accessions number ranging from a few to 80. They are often grouped based on different pigmentations on their vegetative parts and side-cormels flesh colors. Limited variation in quantitative traits is observed. Isozymes, random amplified polymorphic DNA (RAPD), amplified fragment length polymorphism (AFLP), inter-retrotransposon amplified polymorphism (IRAP) and simple sequence repeat (SSR) markers have been used and reveal limited allelic diversity. Significant investments have been made in the development of various tissue culture protocols to ease preservation and sanitation. Despite controversial reports regarding sterility or incompatibility, the efforts made to induce flowering, to cross-pollination and to raising hybrids were successful. It appears that there are no major technical and biological constraint to conventional cocoyam breeding. Unfortunately, most programs are based on narrow genetic bases and if cocoyam breeding is to have any future, there is an urgent need to encourage the international exchange of selected germplasm.

In Malaysia, specifically Kelantan, there is limited information on the variety of species and optimal production practices for edible Araceae. The study’s objectives are to examine the growth development and survival rates of domesticated edible Araceae species, specifically Cocoyam ( Xanthosoma sagittifolium ), cultivated in Kelantan, Malaysia. Two environments were evaluated: a controlled condition using the minisett technique and under natural conditions that using farmers’ traditional management practices. The controlled condition utilized 50% using shade cloth, planted in 20×20 inch polybags, and a mixture of organic soil as the growing media. Fertilizer was applied at weeks 8 and 16, with the control condition receiving twice-daily irrigation. Over 20 weeks, leaf length, leaf width, plant height, stem diameter, and petiole length were recorded weekly for 50 plants. Data were collected and analyzed using SPSS. Based on these results, it can be concluded that X. sagittifolium exhibits strong growth performance, with higher growth rates and better overall development under farming conditions compared to controlled conditions. The survival rate of X. sagittifolium was higher under traditional farming practices (92%) compared to controlled conditions (84%). These findings suggest that the traditional farming practices may be more reliable for cultivating X. sagittifolium in Kelantan.

This study aimed to develop a gluten-free tiramisu by fully substituting wheat flour with beneng taro ( Xanthosoma undipes K. Koch) flour and black rice bran ( Oryza sativa L. ), and to evaluate its sensory acceptability and nutritional content. Three formulations—F1 (75:25), F2 (50:50), and F3 (25:75) ratios of beneng taro flour to black rice bran—were evaluated by 35 semi-trained panelists using hedonic tests (appearance, color, aroma, texture, taste, overall acceptance) and quality hedonic tests (color, taste, aroma, texture, mouthfeel). The findings showed that tiramisu made with 50% beneng taro flour and 50% black rice bran (F2) was the most preferred by panelists according to the MPE results. The hedonic test revealed a significant difference (p<0,05) only in color, while other attributes such as appearance, aroma, texture, and taste showed no significant differences among formulations. The product qualifies as source of dietary fiber and contains 1.7 times higher protein than commercial wheat-based tiramisu (4,8 g per 100 g). In conclusion, beneng taro flour and black rice bran can serve as effective gluten-free substitutes for wheat flour in tiramisu, producing a nutrient-dense and acceptable product that supports local food diversification and healthy dessert modification.