Origin and Planting:
Water yam (D. Alata Linn) is one of the oldest food crops thus far. It belongs to the own family of Monocotyledonous flora. It originated in South-East Asia in Burma. From there it spreads to India, Malaysia, Indonesia and Eastern part of South-East Asia. It served as meals for voyagers and become thereby unfold to the parts of the tropics. Immigrants from India and Malaysia added it to Madagascar from wherein it was introduced into East Africa in the sixteenth Century. It turned into added to West African nations through the Portuguese and Spanish.
Today, water yam is the maximum extensively allotted Nigerian food takeaway of all the yams, being grown in all parts of the tropics. It is the most drastically cultivated species of ya within the West Indies, the Pacific Islands and tropical Asia. It is referred to as ‘extra yam’ or ‘ten month’ yam. It can be observed in some places in Nigeria. It is referred to as (Ewura) in Yoruba land, it is the main staple food in Ijebu location – Western Nigeria.
Water yam is planted in the months of March – April that is the start of the wet season ans additionally at the start of the dry season (October – November). Late planting yield poorly. It matures in 8 – 10 months and maintains better in garage than different species due to the fact they continue to be dormant for several months. It grows great at temperature between 25oC and 30oC. It calls for soil that is properly tired, of excessive fertility and high in natural remember; consequently loamy soil is excellent. It grows in a shorter time than the white yam and possesses a fibrous root gadget. Most of the roots arise inside the pinnacle-soil, 30cm, above the soil stage.
The tubers vary drastically in form and length, relying at the soil and how deep the floor is when planting. They may additionally arise singly or in groups, straight or branched. This yam contains a better share of water than either the white or yellow yam. Its free or watery texture is with ease great when the tuber is reduce or grated. The tuber can be red, white, yellow, mild brown or nearly pink in shade when peeled. The leaves are distinctively one-of-a-kind from others, being coronary heart-formed, lengthy, wide and winged at the petiode. The stems normally haven’t any spines and that they climb spherical the stakes in a counter-clockwise direction.
Water yam can be eaten boiled, mashed, fried, or mixed with palm-oil or groundnut oil and steamed. Flour also can be made from it. Dishes which includes ‘Isikolo’, ‘Ojojo’, Pounded yam, ‘Ikokore’, pottage and fritters may be crafted from it. It can also be cooked with beans. Dishes consisting of Queen Cakes, Biscuits and pastries can be prepared from water yam flour.
Nutritional fee of water yam:
Moisture = 70%, Starch = 28%, Sugar = 0.Five%, Fat = zero.1% – 0.Three%, Crude protein = 1.1% – 2.Eight%, Crude fibre = 0.6 – 1.4%, Ash = zero.7% – 2.1%, Vitamin C (mg in step with 100g) = 5 – eight%, Vitamin B1 (mg according to 100g) = 0.09%, Vitamin B2 (mg in step with 100g) = zero.03% and Vitamin A.