yam bean

The other major species of yam beans are also indigenous within the Americas.

The fermentation method also reduces the amount of time and energy to produce a viable food product from the yam bean.

The proper name is yam bean.

While the yam bean has been subject to cultivation, there has been little artificial selection on specific traits.

Complete project on the development of taro, yam, yam bean and sweet potato production for export.

The tuber grows as the root source, while the yam bean develops into the pod containing 20-30 seeds found above the ground.

Following introduction, prices are very high and volume is small, limited to restaurants and as a luxury domestic item (e.g. yam bean).

Production can be made on yam bean (Pachyrhizus erosus L. Urban) medium.

Yam bean (Pachyrhizus erosus)

Studies show problems are resolved when the yam bean seeds are exposed to pre cooking treatments such as lactic-acid fermented using a low level technological process.

The yam bean has a high level of genetic variability, which will be useful during the hybridization of the plant in order to increase food production and sustainability.

The African yam bean is a legume that is rich in protein and starch and an important source of calcium and amino acids.

Many of the edible tubers in the book are Asian, African and South American, including the root of the yam bean, more familiar as jicama.

For example, a recommended treatment for African yam bean (Sphenostylis stenocarpa), is dehulling followed by blanching in water for 40 minutes at 100 C.

Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama.

Onions, cabbage, cauliflower, sweet pepper, eggplant, beans, tomato, sweet potato, yam beans, mongo and peanut are the vegetables that are planted.

The ahipa, ajipa, or Andean yam bean (Pachyrhizus ahipa) is very similar to the jicama and goitenyo in characteristics and uses.

Pachyrhizus ahipa, also called the ahipa or Andean yam bean, is a tuberous root-producing legume, which is mainly distributed in the Andean region.

The African yam bean is grown in countries of West Africa such as Cameroon, Cote d'Ivoire, Ghana, Nigeria, and Togo.

Goiteño, nupe, jacatupe or Amazonian yam bean (Pachyrhizus tuberosus) is an annual vine that is characterized by a wrapped and herbaceous stem and a ligneous base.

In West Africa, the seeds of the African yam bean are primarily used, while in the East and Central regions of Africa, the tubers are primarily used.

This yam bean is a very useful crop because of the extreme conditions it can thrive in, including high rainfall, acidity, and infertile soils, and its resistance to several major crop pests.

Three species of Sphenostylis are important food sources in Africa, including the under-exploited African Yam Bean or Sphenostylis stenocarpa, which can be consumed as dry cooked seeds or tuber.

The yam bean is a useful source of nutrients for many African communities with a nutritional value comparable to that of the soybean, although the cooking time for the yam bean is much longer (4-6 hours).

Boomgaard (2003) looks at the adoption of various root and tuber crops in Indonesia throughout the colonial period and examines the chronology and reasons for progressive adoption of foreign crops: sweet potato, Irish potato, bengkuang (yam beans), and cassava.