Pachyrhizus ahipa
(Wedd.) Parodi
Ahipa, Ajipa, Andean yam bean
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Summary
Source: WikipediaPachyrhizus ahipa, also called the ahipa or Andean yam bean, is a tuberous root-producing legume, which is distributed mainly in the Andean region.
Description
A perennial plant up to 50 cm high. It is small and non climbing. It develops swollen roots. The flesh is normally white but red kinds also occur.
This description is brief — help expand it
Edible Uses
The root can be eaten raw or cooked. It is thirst-quenching and nutritious, with an easily digested starch. It is slow to discolour and stays crisp after slicing, making it well suited to green and fruit salads. Young seed pods can be cooked and used like French beans, but must be thoroughly cooked to remove the toxic principle rotenone. Some varieties may be free of rotenone, which would make their mature seeds viable as a protein crop.
Traditional Uses
The roots are eaten raw or cooked. It is usually lightly steamed. It can be fried. The young seed pods are cooked and eaten. (They must be well cooked)
Medicinal Uses
None known.
Known Hazards
Only the root is safe to eat, the rest of the plant contains toxin that may be toxic to humans. The seed and green parts of the plant contain an insecticide (probably rotenone) and might be poisonous to people.
Distribution
A tropical plant. It grows best in a light well drained sandy soil. It cannot tolerate frost. It is day length neutral. It grows in the Andes between 1,500 and 3,000 m altitude. In Argentina it grows from sea level to 1,000 m above sea level.
Where It Grows
Andes, Argentina, Bolivia, Ecuador, Peru, South America*,
Cultivation
Plants can be grown from seed. If seed are presoaked for 12 hours in warm water they germinate more easily. Seeds germinate in about 2 weeks. Plants can also be grown by dividing the roots. The thickened roots sprout and produce new plants. Cuttings will also grow. When plants are grown for their roots the flowers are removed.
Propagation
Pre-soak seed for 12 hours in warm water, then sow in early spring in a warm greenhouse. Germination should occur within 2 weeks. Prick out seedlings into individual pots of rich soil as soon as they are large enough to handle and grow on quickly. Plant out after the last expected frosts, giving protection such as a cloche until plants are growing well. Root tubers can be divided in autumn — store in a cool but frost-free place over winter, pot up in the greenhouse in early spring, and plant out after the last expected frosts with cloche protection. Cuttings are also possible.
Other Uses
The plant contains rotenone, the active ingredient in the insecticide derris, giving it potential as an insecticide. Derris is considered relatively safe as it does not affect warm-blooded animals and breaks down into harmless substances within 24 hours of use. It does, however, kill some beneficial insects and is toxic to fish and amphibians.
Production
It flowers in about 10 weeks and produces roots which can be harvested after about 5-6 months. The roots can weigh 1 kg
Other Information
It is a commercially cultivated vegetable.
Notes
There are 6 Pachyrrhizus species. The seed and green parts of the plant contain an insecticide (probably rotenone) and might be poisonous to people
Synonyms
Also Known As
Ajima, Ajipa, Feijao-macucu, Jicama, Xiquima
References (15)
- Anales Acad. Nac. Agron. & Vet. 1:137. 1935
- Castillo, R. O., 1995, Plant Genetic Resources in the Andes: Impact, Conservation, and Management. Crop Science 35:355-360
- Hermandez Bermejo, J.E., and Leon, J. (Eds.), 1994, Neglected Crops. 1492 from a different perspective. FAO Plant Production and Protection Series No 26. FAO, Rome. p 20
- Kays, S. J., and Dias, J. C. S., 1995, Common Names of Commercially Cultivated Vegetables of the World in 15 languages. Economic Botany, Vol. 49, No. 2, pp. 115-152
- Kermath, B. M., et al, 2014, Food Plants in the Americas: A survey of the domesticated, cultivated and wild plants used for Human food in North, Central and South America and the Caribbean. On line draft. p 601
Show all 15 references Hide references
- Kiple, K.F. & Ornelas, K.C., (eds), 2000, The Cambridge World History of Food. CUP p 1716
- Lim, T. K., 2015, Edible Medicinal and Non Medicinal Plants. Volume 9, Modified Stems, Roots, Bulbs. Springer p 62
- Plants for a Future database, The Field, Penpol, Lostwithiel, Cornwall, PL22 0NG, UK. http://www.scs.leeds.ac.uk/pfaf/
- Purseglove, J.W., 1968, Tropical Crops Dicotyledons, Longmans. p 281
- Rodriguez-Navarro, D. C., et al, 2020, Ahipa, Pachyrhizus ahipa: a legume with edible tuberous roots. Legume Perspectives. Issue 19. November 2020
- Terra, G.J.A., 1973, Tropical Vegetables. Communication 54e Royal Tropical Institute, Amsterdam, p 64
- Torre, de la, L., et al, 2008, Enciclopedia de las Plantas Útiles del Ecuador. Herbario QCA. Pontificia Universidad Católica del Ecuador. p 355
- USDA, ARS, National Genetic Resources Program. Germplasm Resources Information Network - (GRIN). [Online Database] National Germplasm Resources Laboratory, Beltsville, Maryland. Available: www.ars-grin.gov/cgi-bin/npgs/html/econ.pl (10 April 2000)
- van Wyk, B., 2005, Food Plants of the World. An illustrated guide. Timber press. p 273
- Wiersema, J. H. & Leon, B., 2013, World Economic Plants. A Standard Reference CRC Press. 2nd Ed. p 487
