Changes in carbohydrate constituents were stuided in tubers of Dioscorea rotundata, Dioscorea alata, and Dioscorea esculenta during dormancy and sprouting for a period of 90 days. Decrease in starch content (35%) was the most significant change observed in all yam species. This decrease was reflected in proximal, middle, and distal regions of tubers. More than 50% of the starch reduction took place during the dormancy period. The mobilization of starch to sugars and its utilization was reflected in fluctuating levels of reducing and nonreducing sugars during presprouting/sprouting periods. Changes were also observed in the amylose fraction in starch. Chromatographic sugar analysis in tubers indicated the presence of glucose and sucrose in fresh tubers. Fructose and maltose were detected during dormancy/sprouting periods.
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Hariprakash et al. (1996) studied this question.
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