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    Sensory evaluation: the last hurdle in varietal development of yams (Dioscorea rotundata, poir) in Ghana

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    U09ArtOtooSensoryNothomDev.pdf (99.38Kb)
    Date
    2009
    Author
    Otoo, E.
    Asiedu, Robert
    Type
    Journal Article
    Metadata
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    Abstract/Description
    In variety development, sensory evaluation is not only the most important hurdle after all the necessary agronomic characteristics have been developed but also a major determinant of acceptability of the variety, as well as a major determinant in the subsequent adoption and use of the variety. Eight yam genotypes out of thirty-six genotypes evaluated for yield, pest and disease tolerance and stability over a three year period, plus 3 farmers’ checks were assessed on parameters such as enzymatic oxidation, colour attractiveness, aroma, taste, texture and overall acceptability in relation to farmers’ checks (Dente, Brass and Dorban). Gender differences existed in the degree of perception of texture and taste of yams. KUP__2000/001 was the overall best genotype with respect to general acceptability in all agroecologies followed by TDr_89/02665, 2000/001, TDr__ 89/02660, TDr__95/19177, Dente, Brass, Dorban, TDr__95/01932, TDr__95/01544 and TDr__98/02877 in that order. The results of this study indicated that accessions KUP_2000/001, TDr_89/02665 and 2000/001 were the most preferred accessions with respect to sensory evaluation. After clearing this all important hurdle of sensory evaluation, genotypes KUP_2000/001, TDr_89/02665 and 2000/001 were release as varieties CRIPona, MankrongPona and CRIKukrupa respectively in 2005.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2938
    IITA Subjects
    Yam; Plant Breeding; Genetic Improvement
    Agrovoc Terms
    Dioscorea; Enzymatic Oxidation; Farmer Participatory Breeding; Yams
    Regions
    Africa; West Africa
    Countries
    Ghana
    Collections
    • Journal and Journal Articles4836
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