Tuber Crops Cultivation At My Backyard
Tubers:
Tubers are enlarged structures that plants use as storage organs for nutrients derived from stems or roots. Tubers help plants perennate (survive winter or dry months), provide energy and nutrients, and are a means of asexual reproduction.[13]
Stem tubers manifest as thickened rhizomes (underground stems) or stolons (horizontal connections between organisms); examples include the potato and yam. The term root tuber describes modified lateral roots, as in sweet potatoes, cassava, and dahlias. I will give you a brief description of stem tubers later in this article.
Taro (Colocasia esculenta or eddo or dasheen) is a herbaceous plant of the arum family (Araceae) and its edible root-like corm. Taro is probably native to southeastern Asia, where it spread to the Pacific islands.
Low maintenance and Sustainable gardens are always promising approaches to home gardens. We do not have to spend money to buy the raw material for propagation. You can use the seeds available in the kitchen baskets. That is quite a win-win for the grower.
So do not waste time. Let us begin from our yard. There are a large number of tubers that we usually buy, but we are unaware of their propagation methods. Let us have a brief idea of some of the tubers that we can easily access and get growing in our yards and farms.
So do not waste time. Let us begin from our yard. There are a large number of tubers that we usually buy, but we are unaware of their propagation methods. Let us have a brief idea of some of the tubers that we can easily access and get growing in our yards and farms.
Colocasia plant(Taro, Chemb)
Colocasia (Taro, Chemb in Malayalam):
Colocasia is a genus of flowering plants belonging to the family of Araceae, native to southeastern Asia and the Indian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions. When the mother plant has grown into a large clump, dig up and divide the tubers.
The cultivation of taro is for its large, starchy, spherical corms (underground stems), commonly known as taro root. We can consume it as a cooked vegetable. The leaves of the taro are edible.
Rich, well-drained soil is suitable for the cultivation of taro.
The corms are harvested seven months after planting. Leaves and stems of taro are poisonous if we eat them raw. Heating destroys the acrid calcium oxalate it contains that is poisonous.
The cultivation of taro is for its large, starchy, spherical corms (underground stems), commonly known as taro root. We can consume it as a cooked vegetable. The leaves of the taro are edible.
Rich, well-drained soil is suitable for the cultivation of taro.
The corms are harvested seven months after planting. Leaves and stems of taro are poisonous if we eat them raw. Heating destroys the acrid calcium oxalate it contains that is poisonous.
- Taro possesses a wealth of carbohydrates, dietary fiber, vitamins, and minerals, making it a valuable nutritional source.
Planting:
Cut the taro tuber into small pieces. Cut corms are smeared with wood ash and allowed to dry.
Taro requires rich, moist, well-drained soil to moisture-retentive soil.
Taro corms are planted in furrows or trenches about 6 inches (15cm) deep and covered by 2 to 3 inches (5 to 8cm) of soil.
Carbohydrates:
Compared to other tropical crops, taro has the highest dietary fiber, with 13.5% in raw taro corms and 3.21% in cooked taro corms [2]. Liu et al. [3] purified two new polysaccharides from taro corms (TPS-1 and TPS-2) and tested the immune activity of these polysaccharides. They concluded that TPS-1 and TPS-2 could be novel potential immunostimulants as food and pharmaceutical supplements to improve immunity. Crude fiber is another nutritional benefit of taro with functional properties, including aiding in the delivery of micro-components and the digestion of glucose, slowing the cycle of reabsorption of unhealthy dietary components, such as cholesterol, reducing intestinal transit time, reducing LDL cholesterol in the blood, preventing constipation, raising food holding ability in the water, and decreasing blood glucose and insulin levels [3,4].
Colocasia (Taro, Chemb)
Protein:
Taro may not constitute a primary source of protein, with contents of 11% and 1.4% to 3.0% in dried and fresh taro, respectively; however, it is higher than the protein content in other root crops [1]. Taro contains a unique protein polypeptide composition that has not been found in other root crops [5]. Furthermore, in terms of protein content, taro differs from other root crops as it contains two important types of protein: G1 (a mannose-binding lectin) and G2 (a trypsin inhibitor) [6]. Therefore, taro constitutes an excellent hypoallergenic food and a possible substitute for people with food allergies because of its low protein content and gluten-free composition. According to a scientific study, the protein in taro is rich in all the essential amino acids except histidine and lysine [7]. Varietal characteristics, environmental factors (such as temperature, moisture, and humidity), cultivation practices (such as fertilization and irrigation), and handling (such as storage) all affect protein content.
Vitamins and Minerals
Many compositional studies of taro nutrition indicate that it contains many essential macronutrients and micronutrients.
- The taro corms and leaves are significant sources of vitamins C and B complexes, which are necessary for human nutrition [1].
- In addition, beta carotene, iron, and folic acid are there in taro leaves, which help to prevent anemia [8].
- Though ascorbic acid and carotene are relatively weak sources of taro corms, their carotene quality is comparable to cabbage and twice as much as in potatoes.
- Furthermore, yellow-fleshed taro corm contains a higher amount of beta-carotene than the white-fleshed variants.
- Foods containing higher carotenoid concentrations treat chronic diseases, including cancers, cardiovascular disease, and diabetes [1].
Dioscorea alata (Kachil):
Dioscorea alata (purple yam, ube, or greater yam) is a species of yams.
Dioscorea alata plant(Kachil)
Culinary
Purple yams have edible tubers with a mildly sweet, earthy, and nutty taste reminiscent of sweet potatoes or taro. The violet cultivars, in particular, turn dishes distinctively vivid violet because of the high amount of anthocyanins.[10] Purple yam is most common in Philippine cuisine (where it is known as ube or ubi). Philippine desserts, such as ube cake, ube cheesecake, and ube, etc., also use this yam. It is an ingredient or flavor for ice cream, milk, donuts, tarts, jam, and pastries.
It is often eaten, boiled, baked, or as a sweetened dessert called ube halayá.
Purple yam is commonly confused with purple/violet varieties of sweet potatoes because of their similarities in color, taste, and culinary uses. However, like other yams, purple also has a moister texture than sweet potatoes. Purple yams also have higher anthocyanin content than sweet potatoes.
It is often eaten, boiled, baked, or as a sweetened dessert called ube halayá.
Purple yam is commonly confused with purple/violet varieties of sweet potatoes because of their similarities in color, taste, and culinary uses. However, like other yams, purple also has a moister texture than sweet potatoes. Purple yams also have higher anthocyanin content than sweet potatoes.
Dioscorea alata (Kachil)
Planting:
- You can buy purple yams from a vegetable shop and cut them with a portion bearing central bud.
- The cut portion is smeared with wood ash and leaves it to dry.
- Prepare furrows and plant the yams into the soil at a depth of 15 cm. Place the new growth upwards
Prepare furrows and plant the yams into the soil at a depth of 15 cm. Place the new growth upwards.
Elephant foot yam:
Elephant foot yam is a tuber crop that is remunerative and profitable. Yam is becoming popular due to its shade tolerance, easiness in cultivation, high productivity, low incidence of pests and diseases, steady demand, and reasonably good price. Using yam, we can make chips, and cooked stems and leaves are for vegetable purposes. Tubers contain 18.0% starch, 1-5% protein, and up to 2 % fat. Leaves contain 2-3 % protein, 3 % carbohydrates, and 4-7 % crude fiber. Tubers and leaves are acrid due to the high content of oxalates.
- Acidity vanishes by boiling fairly for a long time.
- We can use tubers as vegetables after thorough cooking.
Elephant foot yam plant
Planting:
For propagation of yam, we can use corm. Harvest season is November. Choose a well-ventilated room for storing the harvested corms. Before planting during February, cut the corm into setts of 750-1000 g, each bearing a portion of the central bud. Cut corms are smeared with wood ash and allowed to dry in a partial shade.
Planting material is placed vertically in the pit. After compacting the planted tubers, cover them with organic mulches like green leaves or paddy straw.
Elephant foot yam
The young leaves, stems, and corms are consumed as vegetables or turned into desserts.
Before eating it, cook thoroughly to destroy the stinging oxalate crystals[11].
The young leaves, stems, and corms are consumed as vegetables or turned into desserts.
Indian medicines use the elephant-foot yam mainly in Ayurveda, Siddha, and Unani. It is medicine for the treatment of piles. [12]
Stem tubers
Stem tubers grow from thickened rhizomes or stolons. The top sides of the tuber produce shoots that grow into typical stems and leaves, and the undersides produce roots. They tend to form at the sides of the parent plant near the soil surface. The underground tuber is a short-lived storage and regenerative organ developing from a shoot that branches off a mature plant. The offspring or new tubers are attached to a parent tuber or form at the end of a hypogeogenous (initiated below-ground) rhizome. In the autumn, the plant dies, except for the new offspring tubers, which have one dominant bud that in spring regrows a new shoot producing stems and leaves; in summer, the tubers decay, and new tubers begin to grow. Some plants also form smaller tubers or tubercules that act like seeds, producing small plants that resemble (in morphology and size) seedlings. [13]
Stem tubers generally start as enlargements of the hypocotyl section of a seedling but sometimes also include the first node or two of the epicotyl and the upper section of the root. The tuber has a vertical orientation, with one or a few vegetative buds on the top and fibrous roots produced on the bottom from a basal section.
Tuberous begonias, yams,[14][15] and cyclamens are commonly grown stem tubers. Mignonette vine produces aerial stem tubers on 3.5-to-7.5-metre-tall (12 to 25 ft) vines; the tubers fall to the ground and grow. Plectranthus esculentus, of the mint family Lamiaceae, produces tuberous underground organs from the base of the stem, weighing up to 1.8 kg (3 lb 15 oz) per tuber, forming from axillary buds producing short stolons that grow into tubers. [16] Even though legumes are not commonly associated with forming stem tubers, Lathyrus tuberosus is an example native to Asia and Europe, where it was once grown as a crop.[17]
Stem tubers generally start as enlargements of the hypocotyl section of a seedling but sometimes also include the first node or two of the epicotyl and the upper section of the root. The tuber has a vertical orientation, with one or a few vegetative buds on the top and fibrous roots produced on the bottom from a basal section.
Tuberous begonias, yams,[14][15] and cyclamens are commonly grown stem tubers. Mignonette vine produces aerial stem tubers on 3.5-to-7.5-metre-tall (12 to 25 ft) vines; the tubers fall to the ground and grow. Plectranthus esculentus, of the mint family Lamiaceae, produces tuberous underground organs from the base of the stem, weighing up to 1.8 kg (3 lb 15 oz) per tuber, forming from axillary buds producing short stolons that grow into tubers. [16] Even though legumes are not commonly associated with forming stem tubers, Lathyrus tuberosus is an example native to Asia and Europe, where it was once grown as a crop.[17]
A yam is a root vegetable. The inside of a yam is white or orange. Yams are related to lilies and grasses.
Yam is the common name for some species in the genus Dioscorea. These are perennial vines grown to eat. They are grown in Africa, Asia, Latin America, the Caribbean, and Oceania. Ninety-five percent of the world's yam crop is from West Africa.
Yam is a vegetable used to prepare delicious dishes in many ways. Roasted and fried yam is a side dish for rice.
Yam tubers can grow up to 1.5 meters long, weigh up to 70 kilograms, and are 3 to 6 inches high. The skin is rough and hard to peel. It softens after heating. Thoran, cooked using chopped tubers is another dish popular in Kerala. [9]
Yam is the common name for some species in the genus Dioscorea. These are perennial vines grown to eat. They are grown in Africa, Asia, Latin America, the Caribbean, and Oceania. Ninety-five percent of the world's yam crop is from West Africa.
Yam is a vegetable used to prepare delicious dishes in many ways. Roasted and fried yam is a side dish for rice.
Yam tubers can grow up to 1.5 meters long, weigh up to 70 kilograms, and are 3 to 6 inches high. The skin is rough and hard to peel. It softens after heating. Thoran, cooked using chopped tubers is another dish popular in Kerala. [9]
References:
1 Kaushal, P.; Kumar, V.; Sharma, H.K. Utilization of Taro (Colocasia esculenta): A Review. J. Food Sci. Technol. 2015, 52, 27–40.
2 Adane, T.; Shimelis, A.; Negussie, R.; Tilahun, B.; Haki, G. Botswana College of Agriculture Effect of Processing Method on the Proximate Composition, Mineral Content and Antinutritional Factors to Taro (Colocasia esculenta, L.) Grown in Ethiopia. Afr. J. Food Agric. Nutr. Dev. 2013, 13, 7383–7398.
3 Liu, C.; An, F.; He, H.; He, D.; Wang, Y.; Song, H. Pickering Emulsions Stabilized by Compound Modified Areca Taro (Colocasia esculenta (L.) Schott) Starch with Ball-Milling and OSA. Colloids Surf. Physicochem. Eng. Asp. 2018, 556, 185–194.
4 Temesgen, M.; Retta, N. Nutritional Potential, Health and Food Security Benefits of Taro Colocasia esculenta (L.): A Review. Food Sci. Qual. Manag. 2015, 36, 23–31. 5 Hirai, M.; Nakamura, K.; Imai, T.; Sato, T. CDNAs Encoding for Storage Proteins in the Tubers of Taro (Colocasia esculenta Schott). Jpn. J. Genet. 1993, 68, 229–236. 6 Ogata, F.; Makisumi, S. Isolation and Characterization of Trypsin Inhibitors from Tubers of Taro, Colocasia Antiquorum Var. Nymphaifolia? J. Biochem. 1984, 96, 1565–1574.
7 Rosarlo, M.; Vinas, A.; Lorenz, K. PASTA PRODUCTS CONTAINING TARO (COLOCASIA ESCULENTA L. SCHOTT) and CHAYA (CNIDOSCOLUS CHAVAMANSA L. MCVAUGH). J. Food Process. Preserv. 1999, 23, 1–20.
8 Englberger, L.; Aalbersberg, W.; Ravi, P.; Bonnin, E.; Marks, G.C.; Fitzgerald, M.H.; Elymore, J. Further Analyses on Micronesian Banana, Taro, Breadfruit and Other Foods for Provitamin A Carotenoids and Minerals. J. Food Compos. Anal. 2003, 16, 219–236.
9 Rana, B.; Kaushik, R.; Kaushal, K.; Arora, S.; Kaushal, A.; Gupta, S.; Upadhyay, N.; Rani, P.; Kaushik, P. Physicochemical and Electrochemical Properties of Zinc Fortified Milk. Food Biosci. 2018, 21, 117–124.
10 Sutherlin, Margaret. Everything you needed to know purple yam, Chowhound. Retrieved 18 May 2019.
11 Polinag, Mercedita A. (2003). Food From the Wilderness (PDF). DENR Recommends. Vol. 12. Ecosystems Research and Development Bureau, Department of Environment and Natural Resources, Republic of the Philippines.
12 Curative effect of Amorphophallus paeoniifolius tuber on experimental hemorrhoids in rats. Dey YN, et al. J Ethnopharmacol. 2016.
2 Adane, T.; Shimelis, A.; Negussie, R.; Tilahun, B.; Haki, G. Botswana College of Agriculture Effect of Processing Method on the Proximate Composition, Mineral Content and Antinutritional Factors to Taro (Colocasia esculenta, L.) Grown in Ethiopia. Afr. J. Food Agric. Nutr. Dev. 2013, 13, 7383–7398.
3 Liu, C.; An, F.; He, H.; He, D.; Wang, Y.; Song, H. Pickering Emulsions Stabilized by Compound Modified Areca Taro (Colocasia esculenta (L.) Schott) Starch with Ball-Milling and OSA. Colloids Surf. Physicochem. Eng. Asp. 2018, 556, 185–194.
4 Temesgen, M.; Retta, N. Nutritional Potential, Health and Food Security Benefits of Taro Colocasia esculenta (L.): A Review. Food Sci. Qual. Manag. 2015, 36, 23–31. 5 Hirai, M.; Nakamura, K.; Imai, T.; Sato, T. CDNAs Encoding for Storage Proteins in the Tubers of Taro (Colocasia esculenta Schott). Jpn. J. Genet. 1993, 68, 229–236. 6 Ogata, F.; Makisumi, S. Isolation and Characterization of Trypsin Inhibitors from Tubers of Taro, Colocasia Antiquorum Var. Nymphaifolia? J. Biochem. 1984, 96, 1565–1574.
7 Rosarlo, M.; Vinas, A.; Lorenz, K. PASTA PRODUCTS CONTAINING TARO (COLOCASIA ESCULENTA L. SCHOTT) and CHAYA (CNIDOSCOLUS CHAVAMANSA L. MCVAUGH). J. Food Process. Preserv. 1999, 23, 1–20.
8 Englberger, L.; Aalbersberg, W.; Ravi, P.; Bonnin, E.; Marks, G.C.; Fitzgerald, M.H.; Elymore, J. Further Analyses on Micronesian Banana, Taro, Breadfruit and Other Foods for Provitamin A Carotenoids and Minerals. J. Food Compos. Anal. 2003, 16, 219–236.
9 Rana, B.; Kaushik, R.; Kaushal, K.; Arora, S.; Kaushal, A.; Gupta, S.; Upadhyay, N.; Rani, P.; Kaushik, P. Physicochemical and Electrochemical Properties of Zinc Fortified Milk. Food Biosci. 2018, 21, 117–124.
10 Sutherlin, Margaret. Everything you needed to know purple yam, Chowhound. Retrieved 18 May 2019.
11 Polinag, Mercedita A. (2003). Food From the Wilderness (PDF). DENR Recommends. Vol. 12. Ecosystems Research and Development Bureau, Department of Environment and Natural Resources, Republic of the Philippines.
12 Curative effect of Amorphophallus paeoniifolius tuber on experimental hemorrhoids in rats. Dey YN, et al. J Ethnopharmacol. 2016.
13 Wikipedia
14 Raz, Lauren (2002). "Dioscoreaceae". In Flora of North America Editorial Committee (ed.). Flora of North America North of Mexico (FNA). Vol. 26. New York and Oxford: Flora of North America North of Mexico. Archived from the original on 2006-04-19 – via eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.
15 ^ Martin, FW; Ortiz, Sonia (1963). "Origin and Anatomy of Tubers of Dioscorea Floribunda and D. Spiculiflora". Botanical Gazette. 124 (6): 416–421. doi:10.1086/336228. JSTOR 2473209. S2CID 84746878.
16 ^ J. Allemann; P.J. Robbertse; P.S. Hammes (20 June 2003). "Organographic and anatomical evidence that the edible storage organs of Plectranthus esculentus N.E.Br. (Lamiaceae) are stem tubers". Field Crops Research. 83 (1): 35–39. doi:10.1016/S0378-4290(03)00054-6.
17 ^ Jump up to a b Mansfeld, Rudolf (2001), Mansfeld's Encyclopedia of Agricultural and Horticultural Crops, Berlin: Springer, p. 2231, ISBN 978-3-540-41017-1
15 ^ Martin, FW; Ortiz, Sonia (1963). "Origin and Anatomy of Tubers of Dioscorea Floribunda and D. Spiculiflora". Botanical Gazette. 124 (6): 416–421. doi:10.1086/336228. JSTOR 2473209. S2CID 84746878.
16 ^ J. Allemann; P.J. Robbertse; P.S. Hammes (20 June 2003). "Organographic and anatomical evidence that the edible storage organs of Plectranthus esculentus N.E.Br. (Lamiaceae) are stem tubers". Field Crops Research. 83 (1): 35–39. doi:10.1016/S0378-4290(03)00054-6.
17 ^ Jump up to a b Mansfeld, Rudolf (2001), Mansfeld's Encyclopedia of Agricultural and Horticultural Crops, Berlin: Springer, p. 2231, ISBN 978-3-540-41017-1
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