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Dioscorea trifida
Species of yam From Wikipedia, the free encyclopedia
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Dioscorea trifida is a species of flowering plant in the family Dioscoreaceae. It is a species of yam (genus Dioscorea). It is native to the Caribbean and Central and South America.[1] Its many common names include Indian yam,[2] cush-cush, and yampee.[1] It is called mapuey in Venezuela,[3] inhame in Brazil, tabena and ñame in Colombia, sacha papa in Peru,[1] and ñampi in Costa Rica.
 | This article is missing information about ploidy, both cultivated (auto-4n) and wild (2n) [PMID 20616868]. (October 2021) |
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Description
This plant is a vine that can exceed 3 meters in length.[4] One plant produces up to 12 stems, which are lined with several membranous wings.[5] They emerge from roots with tubers of various shape and size, generally up to 20 centimeters long by 8 wide.[4] The leaves are up to 23[6] to 30[4] centimeters long with blades divided into pointed lobes and borne on long, winged petioles. Green flowers with six tiny tepals are borne in the axils. The fruit is a winged, lightly hairy capsule up to about 2.7 centimeters long.[6]
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Uses
This is a cultivated yam species used for food in parts of the Americas, especially South America and some Caribbean nations. The starchy tuber has a thin, smooth skin marked with some cracks. It takes different shapes but is commonly spherical or club-shaped, or shaped like a horse hoof, sometimes with a cleft.[5] It comes in various colors, including white, purple, and black.[7] The crop is cultivated like the potato, but must be given a strong trellis for support. It is propagated by planting small tubers or tuber chunks. The crop can be harvested in 10 to 11 months.[5]
The tuber is cooked for food. It can be baked or boiled.[5] In Venezuela and Colombia it is mashed or used in soups.[3] In parts of the Caribbean it is known as "the best of the yams".[5] It is a staple food for some indigenous peoples.[7]
The tuber is about 38% starch.[5] It is a waxy starch that lacks amylose and has potential uses as a binder and thickener in food processing.[7]
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References
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