The Effect of Fermentation on the Diosgenin Content of Dioscorea Tubers
Vol. 45 No. 2 (1961), Articles
Vol. 45 No. 2 (1961)

The Effect of Fermentation on the Diosgenin Content of Dioscorea Tubers

Articles
https://doi.org/10.46429/jaupr.v45i2.12264
Published 1961-04-01
  • B. Roark
  • H. Cruzado
  • H. Delpin
  • M. P. Morris
B. Roark
H. Cruzado
H. Delpin
M. P. Morris
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Roark, B., Cruzado, H., Delpin, H., & Morris, M. P. (1961). The Effect of Fermentation on the Diosgenin Content of Dioscorea Tubers. The Journal of Agriculture of the University of Puerto Rico, 45(2), 121–122. https://doi.org/10.46429/jaupr.v45i2.12264
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Abstract

The total weight of diosgenin in fresh Dioscorea tubers remains unchanged during fermentation periods of up to 21 days, but the percentage of diosgenin seemingly increases. This apparent increase is attributed to a decrease in the dry weight of total solids present only.
https://doi.org/10.46429/jaupr.v45i2.12264
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