Asian Food Science Journal http://journalafsj.com/index.php/AFSJ <p style="text-align: justify;"><strong>Asian Food Science Journal (ISSN: 2581-7752)</strong> aims to publish high quality papers (<a href="/index.php/AFSJ/general-guideline-for-authors">Click here for Types of paper</a>) on all aspects of Food research. This journal facilitates the research and wishes to publish papers as long as they are technically correct, scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled,&nbsp;OPEN&nbsp;peer reviewed, open access INTERNATIONAL journal.</p> <p style="text-align: justify;">Every volume of this journal will consist of 4&nbsp;issues. Every issue will consist of minimum 5 papers. Each issue will be running issue and all officially accepted manuscripts will be immediately published online. State-of-the-art running issue concept gives authors the benefit of 'Zero Waiting Time' for the officially accepted manuscripts to be published. This journal is an international journal and scope is not confined by boundary of any country or region.</p> en-US contact@journalafsj.com (Asian Food Science Journal) contact@journalafsj.com (Asian Food Science Journal) Mon, 16 Sep 2019 10:40:01 +0000 OJS 3.1.1.4 http://blogs.law.harvard.edu/tech/rss 60 Histological Study of the Polarity of Yam Tuber (Dioscorea spp.) at the Beginning of Tuberization http://journalafsj.com/index.php/AFSJ/article/view/30078 <p>Yam, like most roots and tubers, has a tissue variation that is responsible for the difference in cooking observed during culinary preparations. In order to understand the origin of this variation, this study was conducted through optical microscope and SEM observation of the beginning of tuberization. The local variety named Kponan of <em>Dioscorea cayenensis-rotundata</em> was used. The days after the beginning of the tuberization, the protrusion of the stem base intensified and gives rise to the tuber. The histological study of the onset of tuberization revealed once again the existence of a longitudinal growth gradient whose point of growth is the apex and the sense of maturity of the distal part at the proximal end. The cells birth at the apex and differ a little more towards the middle part of the tuber. The apex is the driving zone for the tuber's lengthwise growth. The cambial cells ensure this growth in length and thickness of the tuber. The tuber's growth activity decreases from the distal part to the proximal one. The distal part contains more vacuolated cells thus rich in water and less starch than the middle and proximal parts. The cell wall is thin and less lignified. The cambium generates cells at the lower end of the apex. These very vacuolated cells differentiate and will form the median and proximal parts of the tuber. The distal part will remain immature compared to the other two parts. This could explain the low dry matter and the origin of rejection or elimination of the distal part during culinary operations.</p> Kouadio Claver Degbeu, Aïssatou Coulibaly, Tetchi Achille Fabrice, N’Guessan Georges Amani ##submission.copyrightStatement## http://journalafsj.com/index.php/AFSJ/article/view/30078 Mon, 16 Sep 2019 00:00:00 +0000