Tugi Root Crop

Tugi is a tuber product and is widely grown as a root crop. Tugi belongs to the family Dioscoreaceae. Tugi leaves are alternate and spiral. simple, may be cordate, sagittate. palmate lobed or compound with 3-7 leaflets, with strong side veins from the base. Tugi root crop grows also in India, South East Asia region, Polynesia, and China. Production guide for tugi is about wild cultivation of the Philippine variety on lowland areas where rain can support the vegetation and sloped terrain for easy drain of excess water which can rot the tuber. Most tugi grown are from rural areas of Pangasinan, La Union, Bataan Islands, Cagayan, and Benguet. Farming tugi produces edible root crop that are then sold to public markets at limited supply.

Tugi has the scientific name Dioscorea esculenta and has the name lesser yam or Goa yam in English. Filipino language naming for the tuber is tugi, togi, or tuge.

Tugi Nutrient Content

Dry tugi tuber contains 83% starch, and 12% protein. Tugi tubers are rich in vitamin B. Edible tugi tuber have been found to contain polyphenolic substances such as epicatechins, chlorogenic acids, anthocyanins, and leucoanthocyanidins. Phytochemically checking the tubers also showed existence of saponins, diosgenin, cardiac glycosides, ß-sitosterol, and stigmasterol.

The tuber can be dried and analyzed in flour form.Dry weight analysis showed starch yield is 74.66 (+/-) 0.66, crude fiber 2.33 (+/-) 0.15, protein 9.02 (+/-) 0.65, ash 2.1 (+/-) 0.2, and crude fat 1.5 (+/-) 0.2.

Tugi Applications

Tugi is an edible tuber. The nutritional value of the tuber can be seen on the starch, protein, and vitamin contents of the tugi roots. Tugi tubers are grown for food. Some countries are relying to the crop as a staple food where rice and wheat is not available.

1. Tugi tubers are edible when cooked by boiling to water.
2. As a source of Vitamin B nutrients
3. Can be turned into tugi flour

Various studies are also conducted and found applications as Anti-inflammatory / Phytochemicals, antioxidant, inulin source, anti-fertility property, and antibacterial property.

By Kyle

Leave a Reply

Your email address will not be published. Required fields are marked *