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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Food quality profile of pounded yam and implications for yam breeding
Journal of the Science of Food and Agriculture, Year 2023
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Description
BACKGROUND: Assessment of the key preferred quality traits in pounded yam, a popularly consumed yam food product in West Africa, is often done through sensory evaluation. Such assessment is time-consuming and results may be biased. Therefore, there is a need to develop objective, high-throughput methods to predict the quality of consumer-preferred traits in pounded yam. This study focused on how key quality traits in pounded yam proposed to yam breeders were determined, measured by biophysical and biochemical methods, in order to shorten the breeding selection cycle through adoption of these methods by breeders. RESULTS: Consumer tests and sensory quantitative descriptive analysis (QDA) validated that preferred priority quality traits in pounded yam were related to textural quality (smooth, stretchable, moldable, slightly sticky and moderately hard) and color (white, cream or light yellow). There were significant correlations between sensory textural quality attributes cohesiveness/moldability, hardness, and adhesiveness/stickiness, with textural quality measurements from instrumental texture profile analysis (TPA). Color measurement parameters (L*, a*, and b*) with chromameter agreed with that of sensory evaluation and can replace the sensory panel approach. The smoothness (R2 = 1.00), stickiness (R2 = 1.00), stretchability (R2 = 1.00), hardness (R2 = 0.99), and moldability (R2 = 0.53) of pounded yam samples can be predicted by the starch, amylose, and protein contents of yam tubers estimated by near-infrared spectroscopy. CONCLUSION: TPA and Hunter colorimeter can be used as medium-high throughput methods to evaluate the textural quality and color of pounded yam in place of the sensory panelists. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors & Co-Authors
Otegbayo, Bolanle Omolara
Nigeria, Iwo
Bowen University
Oluyinka, Oroniran
Nigeria, Iwo
Bowen University
Tanimola, Abiola R.
Nigeria, Iwo
Bowen University
Bisi, Fawehinmi
Nigeria, Iwo
Bowen University
Ayomide, Alamu
Nigeria, Iwo
Bowen University
Tomilola, Bolaji
Nigeria, Iwo
Bowen University
Madu, Tessy Ugo
Nigeria, Umuahia
National Root Crops Research Institute
Okoye, Benjamin
Nigeria, Umuahia
National Root Crops Research Institute
Chijioke, Ugo
Nigeria, Umuahia
National Root Crops Research Institute
Ofoeze, Miriam
Nigeria, Umuahia
National Root Crops Research Institute
Alamu, Emmanuel Oladeji
Nigeria, Ibadan
International Institute of Tropical Agriculture
Adesokan, Michael
Nigeria, Ibadan
International Institute of Tropical Agriculture
Ayetigbo, Oluwatoyin E.
France, Montpellier
Démarche Intégrée Pour L'obtention D'aliments de Qualité
Bouniol, Alexandre
France, Montpellier
Démarche Intégrée Pour L'obtention D'aliments de Qualité
DJibril-Mousa, Imayath
Benin, Cotonou
University of Abomey-calavi
Adinsi, Laurent
Benin, Cotonou
University of Abomey-calavi
Benin, Sakété
Université Nationale D'agriculture
Akissoë, Noël Houédougbé
Benin, Cotonou
University of Abomey-calavi
Cornet, Denis
France, Montpellier
Démarche Intégrée Pour L'obtention D'aliments de Qualité
Angelot Paterne, Agre Angelot
Nigeria, Ibadan
International Institute of Tropical Agriculture
Amele, Asrat
Nigeria, Ibadan
International Institute of Tropical Agriculture
Obidiegwu, Jude Ejikeme
Nigeria, Umuahia
National Root Crops Research Institute
Maziya-Dixon, Busie B.
Nigeria, Ibadan
International Institute of Tropical Agriculture
Statistics
Citations: 22
Authors: 22
Affiliations: 6
Identifiers
Doi:
10.1002/jsfa.12835
ISSN:
00225142
Research Areas
Food Security
Study Design
Cross Sectional Study
Study Approach
Quantitative
Study Locations
Multi-countries