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    Genetic diversity of organoleptic properties in water yam (Dioscorea alata L.)

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    Date
    2003
    Author
    Egesi, C.N.
    Asiedu, R.
    Egunjobi, J.
    Bokanga, M.
    Type
    Journal Article
    Review Status
    Peer Review
    Metadata
    Show full item record
    Abstract/Description
    Improving the food quality of yams (Dioscorea spp) is an ongoing challenge to yam breeders and researchers. Forty accessions of D alata were evaluated for the suitability of their tubers for the preparation of two dominant food forms (boiled and pounded) as part of an effort to identify potential parents for use in genetic improvement. Trained panellists were presented with randomised, replicated and coded samples of boiled yam tuber pieces and asked to rate them for mealiness, colour, wetness, softness and taste. The sensory attributes considered for pounded yam (dough from boiled and pounded tubers) were consistency, colour, sheen, smoothness, stickiness, elasticity and hardness. Ratings were based on hedonic scales. Cluster analysis revealed groupings of accessions into eight and nine similarity clusters for boiled yam and pounded yam respectively. The mean scores for general preference were regressed on individual attribute scores. Mealiness, colour and taste were important in the general preference for boiled yam. Consistency, colour and stickiness determined the general preference for pounded yam. Of the accessions, 67% were identified as being suitable for preparation as a boiled vegetable, while 55% were assessed to be good for pounded yam, based on the respective quality attributes evaluated.
    https://dx.doi.org/10.1002/jsfa.1343
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/6720
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1002/jsfa.1343
    IITA Subjects
    Yam; Plant Genetic Resources; Research Method
    Agrovoc Terms
    Water Yam; Genetic Variation; Sensory Evaluation; Cluster Sampling; Organoleptic Properties
    Journals
    Journal of the Science of Food and Agriculture
    Collections
    • Journal and Journal Articles4839
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