| dc.contributor.author | Honfozo, L. |
| dc.contributor.author | Adinsi, L. |
| dc.contributor.author | Bouniol, A. |
| dc.contributor.author | Adetonah, S. |
| dc.contributor.author | Forsythe, L. |
| dc.contributor.author | Kleih, U. |
| dc.contributor.author | Hounhouigan, J.D. |
| dc.contributor.author | Fliedel, G. |
| dc.contributor.author | Akissoe, N.H. |
| dc.date.accessioned | 2022-08-19T12:32:39Z |
| dc.date.available | 2022-08-19T12:32:39Z |
| dc.date.issued | 2020-07-25 |
| dc.identifier.citation | Honfozo, L., Adinsi, L., Bouniol, A., Adetonah, S., Forsythe, L., Kleih, U., ... & Akissoe, N.H. (2020). Boiled yam end‐user preferences and implications for trait evaluation. International Journal of Food Science & Technology, 56(3), 1447-1457. |
| dc.identifier.issn | 0950-5423 |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/7668 |
| dc.description.abstract | 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. |
| dc.description.sponsorship | RTBfoods project |
| dc.description.sponsorship | French Agricultural Research Centre for International Development |
| dc.description.sponsorship | Bill & Melinda Gates Foundation |
| dc.format.extent | 1447-1457 |
| dc.language.iso | en |
| dc.subject | Consumers |
| dc.subject | Testing |
| dc.subject | Gender |
| dc.subject | Surveys |
| dc.subject | Yams |
| dc.subject | Food Crops |
| dc.title | Boiled yam end-user preferences and implications for trait evaluation |
| dc.type | Journal Article |
| cg.contributor.crp | Roots, Tubers and Bananas |
| cg.contributor.affiliation | University of Abomey-Calavi (Université d'Abomey Calavi) |
| cg.contributor.affiliation | Centre de coopération internationale en recherche agronomique pour le développement |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.contributor.affiliation | University of Greenwich |
| cg.contributor.affiliation | University of Montpellier |
| cg.coverage.region | Africa |
| cg.coverage.region | West Africa |
| cg.coverage.country | Benin (Dahomey) |
| cg.coverage.hub | Headquarters and Western Africa Hub |
| cg.identifier.bibtexciteid | HONFOZO:2020 |
| cg.isijournal | ISI Journal |
| cg.authorship.types | CGIAR and developing country institute |
| cg.iitasubject | Agronomy |
| cg.iitasubject | Food Science |
| cg.iitasubject | Nutrition |
| cg.journal | International Journal of Food Science and Technology |
| cg.accessibilitystatus | Open Access |
| cg.reviewstatus | Peer Review |
| cg.usagerightslicense | Creative Commons Attribution 4.0 (CC BY 0.0) |
| cg.targetaudience | Scientists |
| cg.identifier.doi | https://dx.doi.org/10.1111/ijfs.14707 |
| cg.iitaauthor.identifier | Adetonah Sounkoura: 0000-0002-7193-1721 |
| cg.futureupdate.description | First published 25 July 2020
We need to update the Volume and Issue number |
| cg.futureupdate.required | Yes |
| cg.identifier.issue | 3 |
| cg.identifier.volume | 56 |
