• Contact Us
    • Send Feedback
    • Login
    View Item 
    •   Home
    • Conference Documents
    • Conference Documents
    • View Item
    •   Home
    • Conference Documents
    • Conference Documents
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    Whole Repository
    CollectionsIssue DateRegionCountryHubAffiliationAuthorsTitlesSubject
    This Sub-collection
    Issue DateRegionCountryHubAffiliationAuthorsTitlesSubject

    My Account

    Login

    Welcome to the International Institute of Tropical Agriculture Research Repository

    What would you like to view today?

    Screening of new improved water yam (Dioscorea alata) genotypes for the preparation of amala in Nigeria

    Thumbnail
    Date
    2010
    Author
    Ukpabi, U.J.
    Omodamiro, R.M.
    Ikeorgu, J.G.
    Asiedu, Robert
    Type
    Conference Paper
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    Production of improved water yam (Dioscorea alata) genotypes that are suitable for the preparation of amala (a popular darkish Nigerian food) would likely enhance the economic importance of the crop in Nigeria. Fermented flour (oven dried and sun dried) made from tubers of eight new improved D.alata genotypes (TDa 00/00364, TDa 00/00194, TDa 00/00103, TDa 00/00104, 99/00240, 99/01176, 98/01166, Um 680) and two landraces (TDa 92-2, Ominelu) were reconstituted into amala, and organoleptically evaluated. Relevant characteristics of the experimental yam tubers, and their intermediate products (chips and flour), were also evaluated for desirable qualities. Results showed that the tubers shape could affect the percentage peel loss of the tubers during processing. The dry matter content of the experimental fresh tubers varied from 20.05% to 45.63%, while the moisture content of the oven dried fermented yam flour (elubo) samples (used for the amala preparation) ranged from 8.30% to 9.80%. The colour observed in the amala samples varied from light brown to black. Though most of the experimental genotypes could be used in preparing amala, only TDa 00/00194 and TDa 00/0364 were highly rated (in relevant sensory parameters) for the preparation of the foodstuff (which is traditionally made from processed tubers of some Diosocrea rotundata cultivars).
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2334
    Non-IITA Authors ORCID
    Robert Asieduhttps://orcid.org/0000-0001-8943-2376
    JOHN IKEORGUhttps://orcid.org/0000-0003-4767-7062
    IITA Subjects
    Genetic Improvement; Plant Genetic Resources; Plant Production; Yam
    Agrovoc Terms
    Screening; Water Yam; Processing; Products; Amala; Genotypes
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Collections
    • Conference Documents597
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository