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    Boiled yam end-user preferences and implications for trait evaluation

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    Journal Article (559.4Kb)
    Date
    2020-07-25
    Author
    Honfozo, L.
    Adinsi, L.
    Bouniol, A.
    Adetonah, S.
    Forsythe, L.
    Kleih, U.
    Hounhouigan, J.D.
    Fliedel, G.
    Akissoe, N.H.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, participatory processing diagnosis with processors and consumer testing. Predictive characteristics of yam for producing a high‐ and low‐quality boiled yam were related to morphological or physicochemical characteristics: peeled yam discoloration and mucilage content being negatively appreciated while the ease of peeling, viscous state of cooking water and the ease of breaking yam into pieces positively valued. High‐quality boiled yam should be white or yellowish, sticky to the fingers, nonfibrous, easy to chew, crumbly/friable, with a sweet taste and a good smell. The overall liking of boiled yam is greatly penalised by a too dark colour, hard to the touch, no sweet taste and no friability while eating.
    https://dx.doi.org/10.1111/ijfs.14707
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7668
    IITA Authors ORCID
    Adetonah Sounkourahttps://orcid.org/0000-0002-7193-1721
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1111/ijfs.14707
    IITA Subjects
    Agronomy; Food Science; Nutrition
    Agrovoc Terms
    Consumers; Testing; Gender; Surveys; Yams; Food Crops
    Regions
    Africa; West Africa
    Countries
    Benin (Dahomey)
    Hubs
    Headquarters and Western Africa Hub
    Journals
    International Journal of Food Science and Technology
    Collections
    • Journal and Journal Articles4835
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