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Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations

dc.contributor.authorAlamu, E.O.
dc.contributor.authorAdesokan, M.
dc.contributor.authorAwoyale, W.
dc.contributor.authorOyedele, H.A.
dc.contributor.authorFawole, S.
dc.contributor.authorAmele, A.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2023-02-08T11:18:03Z
dc.date.available2023-02-08T11:18:03Z
dc.date.issued2022-12
dc.identifier.citationAlamu, E. O., Adesokan, M., Awoyale, W., Oyedele, H., Fawole, S., Asfaw, A., & Maziya-Dixon, B. (2022). Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations. Heliyon, 8(12): e11690, 1-7.
dc.identifier.issn2405-8440
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8038
dc.description.abstractSpecific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities (boiled yam) of sixteen elite white yam genotypes (D. rotundata) grown in three locations. Fresh yam samples were cut into regular-shaped pieces and boiled using the standard procedure. Sub-samples were oven-dried at 65 °C for 72 h and milled to flour. The biochemical profiling for the yam flour showed, on average, 61.35 ± 5.15% starch, 5.35 ± 0.15% sugar, 1.55 ± 0.24% crude fiber, 1.91 ± 0.31% ash, 5.65 ± 0.66% protein, 0.33 ± 0.02% fat and 34.87 ± 1.94% amylose content. The boiled yam's water absorption and cooking time ranged from 0.35 to 5.17% and 7.00–18 min, with an average of 2.74% and 10.64 min, respectively. The hardness of boiled yam from the sensory assay correlated positively with the hardness of instrumental texture analysis (p<0.001, r=0.47). In contrast, the hardness of instrumental texture had a significant negative correlation with the chewiness of sensory profile analysis (p < 0.05, r = 0.37). Likewise, water absorption correlated positively and significantly (p<0.05, r=0.43) with the chewiness of the sensory analysis. The study shows that the sensory attributes that determine the acceptability of boiled yam could be determined using instrumental measurements to save time and cost.
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.format.extent1-7
dc.language.isoen
dc.subjectOrganoleptic Properties
dc.subjectWater
dc.subjectAbsorption
dc.subjectDioscorea Rotundata
dc.titleAssessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubSouthern Africa Hub
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidALAMU:2022g
cg.isijournalISI Journal
cg.authorship.typesCGIAR Single Centre
cg.iitasubjectFood Security
cg.iitasubjectNutrition
cg.iitasubjectValue Chains
cg.iitasubjectYam
cg.journalHeliyon
cg.notesOpen Access Journal; Published online: 28 Nov 2022
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1016/j.heliyon.2022.e11690
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierMichael Adesokan: 0000-0002-1361-6408
cg.iitaauthor.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.iitaauthor.identifierAsrat Asfaw: 0000-0002-4859-0631
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo
cg.identifier.issue12
cg.identifier.volume8
cg.contributor.acknowledgementsThe authors acknowledge the support of Africa Yam, especially Dr Patrick Adebola and Dr Agre Paterne and RTBfoods projects team members (Drs Dominique Duffour, Mestres Christian, and Tran Thiery), and the staff of the Food and Nutrition Sciences Laboratory and Yam Breeding Unit of IITA (especially Mr Alex Ekeremadu), Nigeria.


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