Liu K, Muse SV. PowerMarker: an integrated analysis environment for genetic marker analysis. Bioinformatics. 2005;21(9):2128–9. https://doi.org/10.1093/bioinformatics/bti282. The nutrients found in jicama are pretty exciting. Jicama is loaded with vitamins, probiotics, and other nutrients while being very low in calories. Here is everything you should know about jicama. Yam Beans 101 At the time of harvest, seeds show high nitrogen contents, but some remains in leaves, providing a nitrogen-rich straw which can be used for animal feeding or as fertilizer, if the plant material is incorporated into the soil. In one season, 67kg N/ha were taken up by roots and seeds. This nitrogen is mainly provided by the inoculation with efficient bacterial strains. The P. ahipa plant is therefore able to form an efficient symbiosis with nitrogen-fixing bacteria, such as Rhizobium and Bradyrhizobium, and is able to fix 58–80kg nitrogen per hectare. No further supply of nitrogen fertilizer is needed. [2] If the vegetative aboveground parts are left in the field, a substantial amount of the fixed nitrogen is returned to the soil, about 12–80kg N/ha. The enrichment is very important if a sustainable land-use system is desired.

Utilization—hard-to-cook nature of the bean which demands high fuel, cost, and time, the presence of anti-nutritional factors (ANF), “beany” flavor, unpleasant smell and taste, and food value of tuber unknown and neglected in utilization. Simko I, Eujayl I, van Hintum TJ. Empirical evaluation of DArT, SNP, and SSR marker-systems for genotyping, clustering, and assigning sugar beet hybrid varieties into populations. Plant Sci. 2012;184:54–62. https://doi.org/10.1016/j.plantsci.2011.12.009. Jícama comes from the New World; the name jícama is used in Central / South America. Today, pachyrhizus erosus is grown throughout Asia. In China, the root is known as cold potato; in Malaysia, sengkuang; in Indonesia, bengkoang; in the Philippines, singkamas; in Thailand, mankew. It is eaten raw and used in stir fried dishes. [6] Pachyrhizus tuberosus [ edit ] Also, jicama is a good source of dietary fiber. One cup (130 grams) contains more than 6 grams of fiber ( 3).The jícama vine can reach a height of 4–5 metres (13–16 feet) given suitable support. Its root can attain lengths up to 6 + 1⁄ 2ft) and weigh up to 20 kilograms (44 pounds). The heaviest jícama root ever recorded weighed 23kg (51lb) and was found in 2010 in the Philippines. [5] Jícama is frost-tender and requires nine months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least five months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least five months without frost can start seed eight to ten weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jícama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seeds once the soil has warmed in the spring. [6] Taxonomy [ edit ]

Boakgewaa-Adu G, Badu-Apraku B, Akromah R, Garcia-Oliveira AL, Awuku FJ, Gedil M. Genetic diversity and population structure of early-maturing tropical maize inbred lines using SNP markers. PLoS One. 2019;14(4):e0214810. https://doi.org/10.1371/journal.pone.0214810.Cover peeled jicama with water and store in an airtight container in your refrigerator for up to three days. Agaba R, Rubaihayo P, Tukamuhabwa P, Mwanga ROM, Ndirigwe S, Heider B, et al. Genetic variation and response to selection for storage root dry matter and associated traits in a population of yam bean (Pachyrhizus spp.) interspecies crosses. Euphytica. 2021;217:65. https://doi.org/10.1007/s10681-021-02776-1. The fiber in jicama helps lower cholesterol and prevent clogged arteries that increase your risk of heart disease. In addition, potassium lowers blood pressure by relaxing blood vessels and improving blood flow to and from your heart. A surprising fact about jicama: Don’t eat the beans! Therefore, eating jicama may not only increase the type of gut bacteria that aid weight loss, but it may also help you feel more satisfied after a meal. Summary a b c Leidi, E.O., Sarmiento, R., Rodríguez-Navarro, D.N., 2003. Ahipa ( Pachyrhizus ahipa [Wedd.] Parodi): an alternative legume crop for sustainable production of starch, oil and protein. Industrial crops and products, an international journal, 17, p. 27-37

The cultivation period is between five and 10 months. The first flowers appear 87–140 days after sowing. Those flowers are removed manually, a process called reproductive pruning. This means the flowers, as well as the young pods, are removed. The tuberous roots remain the main sink for photosynthates and nutrients. The yield improves drastically. [2] Reproductive pruning is very labour-intensive and must be done once or twice a season. [6] Mature pods normally appear from April through June. At about nine months, the roots are tuberized and the aerial part is completely dry. Chander S, Garcia-Oliveira AL, Gedil M, Shah T, Otusanya GO, Asiedu R, et al. Genetic diversity and population structure of soybean lines adapted to sub-Saharan Africa using single nucleotide polymorphism (SNP) markers. Agronomy. 2021;11(3):604. https://doi.org/10.3390/agronomy11030604. Archaeological evidence suggests P. ahipa was widely distributed about 2000 years ago. [3] The first mention of ahipa was in connection with the Indian cultures in the Andes, more precisely in the Salta and Jujuy provinces of Argentina. [4] Indications of the Pachyrhizus species in general were also made at the southern coast of Peru, in the Nasca culture. [2] The origin of the ahipa plants is most likely in the ceja de montañas Andean region. [4] Correspondence: Jacob Olagbenro Popoola, [email protected]; Omena B. Ojuederie, [email protected] Spaniards spread the cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl), [8] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola ( meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.

Several breeding goals are important in P. ahipa, apart from it being used as a vegetable crop, a basic food crop, or a possible industrial crop. Those traits are mainly the reduction of the growth period and a reduced pod formation. This is especially important, if reproductive pruning could be avoided, saving time and money could be saved. [2] The genetic distance between accessions varied from 0.103 to 0.524 with an overall average distance of 0.369 (Additional file 2a). The majority of genetic distances (86.1%) was observed to be within the interval of 0.3001 and 0.4200 (Additional file 2b). The minimum genetic distance was observed between accessions TSs5A and TSs100 whereas the maximum value for this measure was found between TSs44 and TSs47 (Additional file 2a). Polyphenols and their derivatives such as flavonoids, anthocyanins, tannins, and tocopherol are among the essential bioactive compounds found in underutilized legumes. In a comparative study of antioxidants produced by Bambara groundnut (BG) using methanolic extract, Salawu (2016) identified the presence of several polyphenols in the raw and cooked BG seeds after quantification using HPLC-DAD. A recent study identified catechin, epicatechins, rutin, quercetin, iso-quercetin, kaempferol, luteolin, gallic acid, chlorogenic acid, caffeic acid, and ellagic acid as polyphenols found in BG ( Okafor etal., 2022). Likewise, Harris etal. (2018) compared the level of flavonoids in red and brown BG hulls and observed that the brown hull had the highest amount of rutin (24.46 ± 0,23 mg g -1) and myricetin (1.80 ± 0.77 mg g -1) while the phytochemicals chlorogenic acid and ellagic acids which are tannins, had their highest concentrations in red BG hulls (0.12 ± 0.19 mg g -1) and brown BG (0.11 ± 0.08 mg g -1) respectively ( Harris etal., 2018). Their findings revealed that the best source of flavonoids and tannins were found in the brown and red hulls rather than in the whole or dehulled BG seeds. a b "Globalization of Foods-Jicama". Global Bhasin. Archived from the original on 11 January 2014 . Retrieved 31 July 2013.

Baird NA, Etter PD, Atwood TS, Currey MC, Shiver AL, Lewis ZA, et al. Rapid SNP discovery and genetic mappibg using sequenced RAD markers. PLoS One. 2008;3(10):e3376. https://doi.org/10.1371/journal.pone.0003376. Flour can be made from the tubers by slicing, drying, and grinding them. [12] Nutrition [ edit ] Jícama, raw Nutritional value per 100g (3.5oz) P. ahipa is normally sown in a pure culture, but can be intercropped with maize. In a crop rotation, it is sown prior to maize/ potato, maize/ tomato, maize/ oca, groundnut or manioc. [2] Environmental conditions [ edit ] A cup of jicama has more than 26 milligrams of vitamin C, close to half the recommended daily amount. Jicama also has vitamin A, vitamin E and selenium.It’s also a very powerful antioxidant, fighting off free radical damage that confronts your body every day. Potassium Yam beans are no doubt very healthy for an individual’s health; however not anything that shines is always gold. With all the wonderful assets yam bean has, a darker side exists. The unadvised consumption is prohibited. Jicama is a tropical legume native to Mexico that grows on vines. It’s sometimes called a yam bean, probably because it resembles a yam in texture and sweet taste. It looks a bit like a potato and a turnip put together. Yam Bean, Jicama, Mexican Yam, Mexican Potato, Yambean, Mexican Turnip, Ahipa, Ajipo, Auyey, Bangkwang, Bengkowang, Bunga, Carota de caballo, Chopsui potato, Cu dau, Cu san, Dou-su, Erosus yam bean, Fan-Ko, Frijol de jicama, Frijol name, Huwi hiris, Jicama de agua, Jicama de leche, Kuzu-imo, Man kaew, Man keo, Mexican potato, Nupe, Pachyrrhize, Patate-cochon, Pek kuek, Pois cachou, Poroto batata, Saa got, Sankalu, Sankeh alu, Sankulu, Sbai kalendre, Sengkuang, Sha ge, Sha kot, Shak-alu, Singkamas, Singkong, Singkwang, Sinkamas, Thua phuu, Ubi sengkuang, Ubi sengkung, Uisulbe, Yaka, Yuco de bejuco, mexican turnip, potato-bean, yam bean, yam-bean. Native Plant The tubers of P. ahipa are harvested as soon as the tubers show a marketable weight, depending on consumer’s preferences. Mostly the preferred weight is minimally about 0.4kg. Harvest duration lasts between 10 and 30 days. The vegetative top is often left on the field to later incorporate it into the fields. If the tubers are not needed at the moment, they can even be left in the soil until needed. [2] Only the plant tops have to be cut off. The yields of the different organs are about 28-53 tonnes/ha for the tuberous roots, 18-36 tonnes/ha for the fruits, and 1.3-2.7 tonnes/ha for the dry seeds. [8] After harvest [ edit ]