Jairo Salcedo - Academia.edu (original) (raw)
Papers by Jairo Salcedo
Agronomia colombiana, Apr 26, 2022
Cassava starch is modified to increase porosity and lacerations that are limited when only enzyma... more Cassava starch is modified to increase porosity and lacerations that are limited when only enzymatic treatments are used. This study proposes to improve enzymatic activity of α-amylase and amyloglucosidase on the polymer chains of cassava starch by implementing physical and thermal pretreatments below the gelatinization temperature and before the hydrolytic process. The pretreatments increased the biocatalytic action of the enzymes, causing significant changes in the morphology of the granules, and superficial lacerations were found in samples of starches pretreated with ultrasound (UTS) or annealing and ultra-rapid freezing (ANN-C). At the structural level, the modified starches revealed substantial changes as the infrared spectra reflected a displacement of the absorption bands in the region from 900 to 1100 cm-1. This is associated with an alteration and reorganization of the amorphous and crystalline zones of the granules and is consistent with a decrease in amylose content (from 19.53% to 17.64%) and an increase in the crystallinity index. The thermal behavior of the starches was also modified by increasing the peak temperature (from 68.22°C to 75.38°C) and reducing the gelatinization enthalpy (from 19.34 to 15.79 J/g). UTS and ANN-C pretreatments significantly improved the mesoporous and hydrophilic properties of the modified cassava starches.
Corpoica Ciencia y Tecnología Agropecuaria, Feb 14, 2018
Componentes del rendimiento en cultivares de ajonjolí Sesamum indicum L. (Pedaliaceae), en el dep... more Componentes del rendimiento en cultivares de ajonjolí Sesamum indicum L. (Pedaliaceae), en el departamento de Sucre (Colombia) Yield components in sesame Sesamum indicum L. (Pedaliaceae) cultivars in the department of Sucre (Colombia) Artículo de investigación científica y tecnológica
Dyna-colombia, 2019
Currently, comes up the need to develop and produce modified starches that allow enhancing their ... more Currently, comes up the need to develop and produce modified starches that allow enhancing their applicability as additives in food industry. In this, the effect of biocatalysis time and type of drying (forced convection and vacuum drying) on the morphological, structural and pasting properties of enzymatically modified cassava starch granules was evaluated. The application of amyloglucosidase generated a degree of hydrolysis ranging between 35.87 and 41.02% dextrose equivalents (ED), in addition, it caused significant changes in starch granules morphology. At structural level, modified starch reveals substantial changes with respect to control, where FT-IR spectra show the displacement of absorption bands by tension or bending in the region between 900 and 1100 cm-1 due to the breakdown of α-Dglucosidic bonds α-D-(1,4) or α-D-(1,6), increasing swelling, absorption and solubility in water properties. Likewise, significant changes are reported in pasting properties together with an increase in stability in techno-functional properties of hydrolyzed starches dried by vacuum.
Revista Mexicana De Ingenieria Quimica, Jun 22, 2016
Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo int... more Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)
DOAJ (DOAJ: Directory of Open Access Journals), 2008
Food Science and Technology, 2022
Yam is consumed in tropical regions because it is a good source of carbohydrates, proteins, fiber... more Yam is consumed in tropical regions because it is a good source of carbohydrates, proteins, fiber, and micronutrients, together with several alternatives of consumption such as cooked, boiled, roasted or fried. Its use for the development of flours and subsequent fortification has been considered as an alternative to address micronutrient deficiencies that have irreversible physical and cognitive consequences to child population. The aim of this study was to evaluate the effect of pretreatments (precooking and dipping) and drying methods (convection and vacuum) on the quality attributes of pretreated yam flour as well as the stability during storage after fortification with iron, calcium, and vitamin A. The results show that gelatinization temperature ranged from 79.2 to 86.0 °C and precooking led to changes on pasting properties where values of maximum viscosity and retrogradation diminished. The drying methods favored the protein concentration on the surface of the granules, reducing the solubility and hydration of the samples. With the fortification, the lightness decreased from 72.29 to 66.64 due to the addition of iron. The presence of molecular oxygen conditioned the oxidative degradation of vitamin A. Precooking caused greater colloidal stability and convection drying preserved on the nutritional quality of the flour.
Revista Mexicana De Ingenieria Quimica, Oct 9, 2016
Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo int... more Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)
Revista Mexicana De Ingenieria Quimica, Mar 1, 2020
Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo int... more Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)
Información tecnológica, Apr 1, 2022
Actividad biológica de hidrolizados de hoja de yuca variedad venezolana obtenidos con diferentes ... more Actividad biológica de hidrolizados de hoja de yuca variedad venezolana obtenidos con diferentes enzimas Suarez
Revista Tecnica De La Facultad De Ingenieria Universidad Del Zulia, 2016
The physicochemical and rheological properties of three yam (D.bulbifera, D.trifida and D.esculen... more The physicochemical and rheological properties of three yam (D.bulbifera, D.trifida and D.esculenta) species were studied using a completely random with unifactorial arrangement design. The results presented significant differences (p < 0,05) with a water absorption capacity between 134% and 165%, electrical capacity between 100,7 μohms cm -1 and Solubilities values at 30°C, 50°C and 70°C of 15,1% to 13,8, 13,9 to 15,5% and 14,0 to 15,4% respectively. The amylose content showed values between 2,9% and 19,32%, gelatinization temperature between 79°C and 79,9°C, pH values between 6,1 to 7,8. Overall species of yam exhibited pseudoplastic behavior. The functional properties of native of yam starch D.trifida and D.esculenta species be showed attractions for use as stabilisers to freezing and thawing, starch of the species D.trifida especies cam be applied to barkery products deb its greater water capacity retention, maximum viscosity at 90°C (543U.B.) and low resistance to the synere...
Biotecnología en el Sector Agropecuario y Agroindustrial, 2018
The leaching operation is to put in contact enough water with ground manioc to extract the starch... more The leaching operation is to put in contact enough water with ground manioc to extract the starch and separate it from the fiber and other components. With the objective of determining the optimal conditions of water consumption in the stage of leaching of cassava was obtained a starch extraction (cassava pulp – water) equilibrium curve. The excessive use of water does not warrant the extraction of starch in this process and increases the cost of this. Quantities of pulp-water were mixed for a residence time of 5 s at 37°C, and refining through a mesh of 120 mesh; to then calculate the composition in water, starch and inert. The results obtained allow optimum relationship of 450 kg to 740 kg of water per 1 kg of cassava pulp with a percentage between the 18 and 20% of removable starch. With the optimization it was possible to reduce the consumption of 3 to 4 kg of water per 1 kg of cassava pulp.
Indian Journal of Science and Technology, 2017
Objectives: To evaluate the effect of drying on the physicochemical and techno-functional propert... more Objectives: To evaluate the effect of drying on the physicochemical and techno-functional properties of pineapple (Ananas comosus) peel flour. Methods/Statistical Analysis: The flours coming from two drying methods at different temperatures (forced air at 50, 60 and 70°C and refracting window at 70, 80 and 90°C), were determined the physicochemical and techno-functional properties, under a completely randomized design. The analysis of the results was carried out through an analysis of variance (ANOVA) and a Tukey test (5%) using the program R 3.2.1. Findings: The experiment corroborates the effect of temperature and drying technique on the quality of the flours. The significant statistical differences (p ≤ 0.05) between the pineapple shell flours evaluated. The pineapple peel flour, obtained at 50°C, presented the highest values of protein (4%) and dietary fiber (58%); this treatment in turn favored the techno-functional properties, which shows alternatives for the use of pineapple peel flour as a potential source of dietary fiber in the food industry. Also, was observed that drying method influence in the properties and composition of flour. Application/Improvements: The use of pineapple peel in the form of flour rich in dietary fiber contributes to obtaining a greater technical, economic and environmental benefit for the agroindustry. Keywords: Dietary Fiber, Drying Methods, Peel Flour, Physicochemical, Techno-Functional
Revista Vitae, 2017
Antecedents: Actually, is necessary the development and production of modified starches for enhan... more Antecedents: Actually, is necessary the development and production of modified starches for enhancing the functional properties of native starches and extend its applicability as an additive in the food industry furthermore, there is the initiative to promote the use of amylaceous raw materials of great S56 Vitae j. g. Salcedo M. et al.
DYNA, 2019
In the production of ethanol from agroindustrial crop residues, one of the critical stages in the... more In the production of ethanol from agroindustrial crop residues, one of the critical stages in the process is the conversion of lignocellulosic material to simple sugars, which can be done chemically or enzymatically. In this research, the enzymatic activities of commercial enzymes were evaluated for their influence on the degradation of lignocellulosic materials from sugar cane harvest residues (leaves and top cane). Eight substrates were pretreated with different delignification methods. Likewise, five enzymatic preparations were configured. An analysis of the enzyme-substrate interactions was conducted through fuzzy system analysis. The results showed regions of maximum enzymatic activity for residues of the sugarcane harvest, between 20-30 Filter Paper Units (FPU) /mL values lower than 500 pNPG (p-Nitrofenol-α-D-Glucopyranoside) U / mL of activity beta-glucosidase and hemicellulase activity between 50 and 70 IU / mL, confirming that the use of large amounts of cellulolytic enzyme...
Revista U.D.C.A Actualidad & Divulgación Científica, 2019
El cultivo de batata en Colombia registra pocos excedentes para el mercado nacional, su rendimien... more El cultivo de batata en Colombia registra pocos excedentes para el mercado nacional, su rendimiento se encuentra en aproximadamente 5t/ha. Dicha producción, se centra en la región Caribe colombiana, en los departamentos de Córdoba y Sucre; sin embargo, el cultivo de la batata podría llegar a ocupar un lugar de importancia para la agroindustria, por los aportes nutricionales y por su alto contenido de almidón, considerado ideal para la obtención industrial de harinas y almidones. En esta investigación, se determinaron las propiedades estructurales y funcionales de harinas y almidones, obtenidos de cuatro variedades de batata, cultivadas en la región Caribe colombiana. Las propiedades funcionales analizadas fueron la capacidad de absorción de agua, amilosa, viscosidad máxima, temperatura de gelatinización, asentamiento, estabilidad y el comportamiento estructural, que fue estudiado mediante espectroscopia de infrarrojo FT-IR. Los resultados presentaron variaciones en los genotipos y l...
![Research paper thumbnail of Hidrólisis enzimática de residuos de la cosecha de la caña de azúcar (hojas y cogollos) para la producción de etanol [recurso electrónico]](https://attachments.academia-assets.com/117004862/thumbnails/1.jpg)
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Acta Agronómica, 2014
cálido (26 °C y 30 °C) y de clima medio (20 °C y 24 °C), humedad relativa entre 75 y 85% y precip... more cálido (26 °C y 30 °C) y de clima medio (20 °C y 24 °C), humedad relativa entre 75 y 85% y precipitación de 750 mm durante el ensayo se estudió el efecto del riego en el desarrollo y productividad de dos especies de ñame en peligro de extinción (Dioscorea trifida y Dioscorea esculenta) en un diseño experimental de parcelas subdivididas, donde las variables fueron tres condiciones hídricas: riego de 888 mm durante la etapa crítica del cultivo, riego de 944 mm durante todo el ciclo del cultivo, y ausencia de riego con una oferta de agua de 750 mm provenientes de precipitación. La densidad de siembra fue de 10,000 plantas/ha, labranza tradicional con arado de discos y cosecha 8 meses después de la siembra. Como variables se midieron rendimiento de ñame, contenido de almidón, longitud y diámetro de tubérculos y biomasa aérea. Dioscorea trifida presentó un rendimiento promedio de 30.6 t/ha y D. esculenta de 27 t/ha, con contenidos de almidón de 21.3 y 21.6% en base húmeda, respectivamente; la longitud promedio de tubérculos para D. trifida fue de 17.4 cm y para D. esculenta de 11.4 cm; los diámetros promedio fueron 14.4 cm y 10.5 cm y la biomasa aérea 1.1 kg/planta y 0.67 kg/planta, respectivamente. La aplicación de riego al cultivo produjo un incremento en la producción con respecto al cultivo sin riego, para Dioscorea trifida este incremento fue de 78.9% y para Dioscorea esculenta de 92.9%.
Revista Ion, 2013
Proyecto académico sin fines de lucro, desarrollado bajo la iniciativa de acceso abierto Caracter... more Proyecto académico sin fines de lucro, desarrollado bajo la iniciativa de acceso abierto Caracterización funcional de almidón catiónico de yuca (Manihot esculenta)
Agronomia colombiana, Apr 26, 2022
Cassava starch is modified to increase porosity and lacerations that are limited when only enzyma... more Cassava starch is modified to increase porosity and lacerations that are limited when only enzymatic treatments are used. This study proposes to improve enzymatic activity of α-amylase and amyloglucosidase on the polymer chains of cassava starch by implementing physical and thermal pretreatments below the gelatinization temperature and before the hydrolytic process. The pretreatments increased the biocatalytic action of the enzymes, causing significant changes in the morphology of the granules, and superficial lacerations were found in samples of starches pretreated with ultrasound (UTS) or annealing and ultra-rapid freezing (ANN-C). At the structural level, the modified starches revealed substantial changes as the infrared spectra reflected a displacement of the absorption bands in the region from 900 to 1100 cm-1. This is associated with an alteration and reorganization of the amorphous and crystalline zones of the granules and is consistent with a decrease in amylose content (from 19.53% to 17.64%) and an increase in the crystallinity index. The thermal behavior of the starches was also modified by increasing the peak temperature (from 68.22°C to 75.38°C) and reducing the gelatinization enthalpy (from 19.34 to 15.79 J/g). UTS and ANN-C pretreatments significantly improved the mesoporous and hydrophilic properties of the modified cassava starches.
Corpoica Ciencia y Tecnología Agropecuaria, Feb 14, 2018
Componentes del rendimiento en cultivares de ajonjolí Sesamum indicum L. (Pedaliaceae), en el dep... more Componentes del rendimiento en cultivares de ajonjolí Sesamum indicum L. (Pedaliaceae), en el departamento de Sucre (Colombia) Yield components in sesame Sesamum indicum L. (Pedaliaceae) cultivars in the department of Sucre (Colombia) Artículo de investigación científica y tecnológica
Dyna-colombia, 2019
Currently, comes up the need to develop and produce modified starches that allow enhancing their ... more Currently, comes up the need to develop and produce modified starches that allow enhancing their applicability as additives in food industry. In this, the effect of biocatalysis time and type of drying (forced convection and vacuum drying) on the morphological, structural and pasting properties of enzymatically modified cassava starch granules was evaluated. The application of amyloglucosidase generated a degree of hydrolysis ranging between 35.87 and 41.02% dextrose equivalents (ED), in addition, it caused significant changes in starch granules morphology. At structural level, modified starch reveals substantial changes with respect to control, where FT-IR spectra show the displacement of absorption bands by tension or bending in the region between 900 and 1100 cm-1 due to the breakdown of α-Dglucosidic bonds α-D-(1,4) or α-D-(1,6), increasing swelling, absorption and solubility in water properties. Likewise, significant changes are reported in pasting properties together with an increase in stability in techno-functional properties of hydrolyzed starches dried by vacuum.
Revista Mexicana De Ingenieria Quimica, Jun 22, 2016
Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo int... more Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)
DOAJ (DOAJ: Directory of Open Access Journals), 2008
Food Science and Technology, 2022
Yam is consumed in tropical regions because it is a good source of carbohydrates, proteins, fiber... more Yam is consumed in tropical regions because it is a good source of carbohydrates, proteins, fiber, and micronutrients, together with several alternatives of consumption such as cooked, boiled, roasted or fried. Its use for the development of flours and subsequent fortification has been considered as an alternative to address micronutrient deficiencies that have irreversible physical and cognitive consequences to child population. The aim of this study was to evaluate the effect of pretreatments (precooking and dipping) and drying methods (convection and vacuum) on the quality attributes of pretreated yam flour as well as the stability during storage after fortification with iron, calcium, and vitamin A. The results show that gelatinization temperature ranged from 79.2 to 86.0 °C and precooking led to changes on pasting properties where values of maximum viscosity and retrogradation diminished. The drying methods favored the protein concentration on the surface of the granules, reducing the solubility and hydration of the samples. With the fortification, the lightness decreased from 72.29 to 66.64 due to the addition of iron. The presence of molecular oxygen conditioned the oxidative degradation of vitamin A. Precooking caused greater colloidal stability and convection drying preserved on the nutritional quality of the flour.
Revista Mexicana De Ingenieria Quimica, Oct 9, 2016
Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo int... more Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)
Revista Mexicana De Ingenieria Quimica, Mar 1, 2020
Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo int... more Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)
Información tecnológica, Apr 1, 2022
Actividad biológica de hidrolizados de hoja de yuca variedad venezolana obtenidos con diferentes ... more Actividad biológica de hidrolizados de hoja de yuca variedad venezolana obtenidos con diferentes enzimas Suarez
Revista Tecnica De La Facultad De Ingenieria Universidad Del Zulia, 2016
The physicochemical and rheological properties of three yam (D.bulbifera, D.trifida and D.esculen... more The physicochemical and rheological properties of three yam (D.bulbifera, D.trifida and D.esculenta) species were studied using a completely random with unifactorial arrangement design. The results presented significant differences (p < 0,05) with a water absorption capacity between 134% and 165%, electrical capacity between 100,7 μohms cm -1 and Solubilities values at 30°C, 50°C and 70°C of 15,1% to 13,8, 13,9 to 15,5% and 14,0 to 15,4% respectively. The amylose content showed values between 2,9% and 19,32%, gelatinization temperature between 79°C and 79,9°C, pH values between 6,1 to 7,8. Overall species of yam exhibited pseudoplastic behavior. The functional properties of native of yam starch D.trifida and D.esculenta species be showed attractions for use as stabilisers to freezing and thawing, starch of the species D.trifida especies cam be applied to barkery products deb its greater water capacity retention, maximum viscosity at 90°C (543U.B.) and low resistance to the synere...
Biotecnología en el Sector Agropecuario y Agroindustrial, 2018
The leaching operation is to put in contact enough water with ground manioc to extract the starch... more The leaching operation is to put in contact enough water with ground manioc to extract the starch and separate it from the fiber and other components. With the objective of determining the optimal conditions of water consumption in the stage of leaching of cassava was obtained a starch extraction (cassava pulp – water) equilibrium curve. The excessive use of water does not warrant the extraction of starch in this process and increases the cost of this. Quantities of pulp-water were mixed for a residence time of 5 s at 37°C, and refining through a mesh of 120 mesh; to then calculate the composition in water, starch and inert. The results obtained allow optimum relationship of 450 kg to 740 kg of water per 1 kg of cassava pulp with a percentage between the 18 and 20% of removable starch. With the optimization it was possible to reduce the consumption of 3 to 4 kg of water per 1 kg of cassava pulp.
Indian Journal of Science and Technology, 2017
Objectives: To evaluate the effect of drying on the physicochemical and techno-functional propert... more Objectives: To evaluate the effect of drying on the physicochemical and techno-functional properties of pineapple (Ananas comosus) peel flour. Methods/Statistical Analysis: The flours coming from two drying methods at different temperatures (forced air at 50, 60 and 70°C and refracting window at 70, 80 and 90°C), were determined the physicochemical and techno-functional properties, under a completely randomized design. The analysis of the results was carried out through an analysis of variance (ANOVA) and a Tukey test (5%) using the program R 3.2.1. Findings: The experiment corroborates the effect of temperature and drying technique on the quality of the flours. The significant statistical differences (p ≤ 0.05) between the pineapple shell flours evaluated. The pineapple peel flour, obtained at 50°C, presented the highest values of protein (4%) and dietary fiber (58%); this treatment in turn favored the techno-functional properties, which shows alternatives for the use of pineapple peel flour as a potential source of dietary fiber in the food industry. Also, was observed that drying method influence in the properties and composition of flour. Application/Improvements: The use of pineapple peel in the form of flour rich in dietary fiber contributes to obtaining a greater technical, economic and environmental benefit for the agroindustry. Keywords: Dietary Fiber, Drying Methods, Peel Flour, Physicochemical, Techno-Functional
Revista Vitae, 2017
Antecedents: Actually, is necessary the development and production of modified starches for enhan... more Antecedents: Actually, is necessary the development and production of modified starches for enhancing the functional properties of native starches and extend its applicability as an additive in the food industry furthermore, there is the initiative to promote the use of amylaceous raw materials of great S56 Vitae j. g. Salcedo M. et al.
DYNA, 2019
In the production of ethanol from agroindustrial crop residues, one of the critical stages in the... more In the production of ethanol from agroindustrial crop residues, one of the critical stages in the process is the conversion of lignocellulosic material to simple sugars, which can be done chemically or enzymatically. In this research, the enzymatic activities of commercial enzymes were evaluated for their influence on the degradation of lignocellulosic materials from sugar cane harvest residues (leaves and top cane). Eight substrates were pretreated with different delignification methods. Likewise, five enzymatic preparations were configured. An analysis of the enzyme-substrate interactions was conducted through fuzzy system analysis. The results showed regions of maximum enzymatic activity for residues of the sugarcane harvest, between 20-30 Filter Paper Units (FPU) /mL values lower than 500 pNPG (p-Nitrofenol-α-D-Glucopyranoside) U / mL of activity beta-glucosidase and hemicellulase activity between 50 and 70 IU / mL, confirming that the use of large amounts of cellulolytic enzyme...
Revista U.D.C.A Actualidad & Divulgación Científica, 2019
El cultivo de batata en Colombia registra pocos excedentes para el mercado nacional, su rendimien... more El cultivo de batata en Colombia registra pocos excedentes para el mercado nacional, su rendimiento se encuentra en aproximadamente 5t/ha. Dicha producción, se centra en la región Caribe colombiana, en los departamentos de Córdoba y Sucre; sin embargo, el cultivo de la batata podría llegar a ocupar un lugar de importancia para la agroindustria, por los aportes nutricionales y por su alto contenido de almidón, considerado ideal para la obtención industrial de harinas y almidones. En esta investigación, se determinaron las propiedades estructurales y funcionales de harinas y almidones, obtenidos de cuatro variedades de batata, cultivadas en la región Caribe colombiana. Las propiedades funcionales analizadas fueron la capacidad de absorción de agua, amilosa, viscosidad máxima, temperatura de gelatinización, asentamiento, estabilidad y el comportamiento estructural, que fue estudiado mediante espectroscopia de infrarrojo FT-IR. Los resultados presentaron variaciones en los genotipos y l...
Acta Agronómica, 2014
cálido (26 °C y 30 °C) y de clima medio (20 °C y 24 °C), humedad relativa entre 75 y 85% y precip... more cálido (26 °C y 30 °C) y de clima medio (20 °C y 24 °C), humedad relativa entre 75 y 85% y precipitación de 750 mm durante el ensayo se estudió el efecto del riego en el desarrollo y productividad de dos especies de ñame en peligro de extinción (Dioscorea trifida y Dioscorea esculenta) en un diseño experimental de parcelas subdivididas, donde las variables fueron tres condiciones hídricas: riego de 888 mm durante la etapa crítica del cultivo, riego de 944 mm durante todo el ciclo del cultivo, y ausencia de riego con una oferta de agua de 750 mm provenientes de precipitación. La densidad de siembra fue de 10,000 plantas/ha, labranza tradicional con arado de discos y cosecha 8 meses después de la siembra. Como variables se midieron rendimiento de ñame, contenido de almidón, longitud y diámetro de tubérculos y biomasa aérea. Dioscorea trifida presentó un rendimiento promedio de 30.6 t/ha y D. esculenta de 27 t/ha, con contenidos de almidón de 21.3 y 21.6% en base húmeda, respectivamente; la longitud promedio de tubérculos para D. trifida fue de 17.4 cm y para D. esculenta de 11.4 cm; los diámetros promedio fueron 14.4 cm y 10.5 cm y la biomasa aérea 1.1 kg/planta y 0.67 kg/planta, respectivamente. La aplicación de riego al cultivo produjo un incremento en la producción con respecto al cultivo sin riego, para Dioscorea trifida este incremento fue de 78.9% y para Dioscorea esculenta de 92.9%.
Revista Ion, 2013
Proyecto académico sin fines de lucro, desarrollado bajo la iniciativa de acceso abierto Caracter... more Proyecto académico sin fines de lucro, desarrollado bajo la iniciativa de acceso abierto Caracterización funcional de almidón catiónico de yuca (Manihot esculenta)