| dc.contributor.author | Ukpabi, U.J. |
| dc.contributor.author | Omodamiro, R.M. |
| dc.contributor.author | Ikeorgu, J.G. |
| dc.contributor.author | Asiedu, Robert |
| dc.date.accessioned | 2019-12-04T11:15:13Z |
| dc.date.available | 2019-12-04T11:15:13Z |
| dc.date.issued | 2008-04 |
| dc.identifier.citation | Ukpabi, U.J., Omodamiro, R.M., Ikeorgu, J.G. & Asiedu, R. (2008). Sensory evaluation of amala from improved water yam (Dioscorea alata) genotypes in Nigeria. African Journal of Biotechnology, 7(8), 1134-1138. |
| dc.identifier.issn | 1684-5315 |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/2937 |
| dc.description | Open Access Journal |
| dc.description.abstract | 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 improved D. alata
genotypes (TDa 00/00364, TDa 00/00194, TDa 00/00103, TDa 00/00104, TDa 99/00240, TDa 99/01176, TDa
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 (pH 5 - 6) 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). |
| dc.language.iso | en |
| dc.subject | Sensory Evaluation |
| dc.subject | Water Yam |
| dc.subject | Improved Genotypes |
| dc.subject | Amala |
| dc.subject | Processed Tuber |
| dc.subject | Diosocrea Rotundata Cultivars |
| dc.subject | Fermented Yam Flour |
| dc.title | Sensory evaluation of amala from improved water yam (Dioscorea alata) genotypes in Nigeria |
| dc.type | Journal Article |
| dc.description.version | Peer Review |
| cg.contributor.affiliation | National Root Crops Research Institute, Nigeria |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.coverage.region | Africa |
| cg.coverage.region | West Africa |
| cg.coverage.country | Nigeria |
| cg.isijournal | ISI Journal |
| cg.authorship.types | CGIAR and developing country institute |
| cg.iitasubject | Food Security |
| cg.iitasubject | Yam |
| cg.iitasubject | Plant Diseases |
| cg.iitasubject | Plant Health |
| cg.iitasubject | Disease Control |
| cg.iitasubject | Post-Harvesting Technology |
| cg.iitasubject | Genetic Improvement |
| cg.iitasubject | Plant Production |
| cg.iitasubject | Pests Of Plants |
| cg.iitasubject | Plant Breeding |
| cg.iitasubject | Plant Genetic Resources |
| cg.iitasubject | Farm Management |
| cg.accessibilitystatus | Open Access |
| local.dspaceid | 94038 |
