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Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact

dc.contributor.authorAdinsi, L.
dc.contributor.authorMoussa, I.D.
dc.contributor.authorHonfozo, L.
dc.contributor.authorBouniol, A.
dc.contributor.authorMeghar, K.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorAdesokan, M.
dc.contributor.authorArufe, S.
dc.contributor.authorOfoeze, M.
dc.contributor.authorOkoye, B.
dc.contributor.authorMadu, T.
dc.contributor.authorHotegni, F.
dc.contributor.authorChijioke, U.
dc.contributor.authorOtegbayo, B.
dc.contributor.authorDufour, D.
dc.contributor.authorHounhouigan, J.D.
dc.contributor.authorCeballos, H.
dc.contributor.authorMestres, C.
dc.contributor.authorAkissoe, N.H.
dc.date.accessioned2023-04-12T08:31:08Z
dc.date.available2023-04-12T08:31:08Z
dc.date.issued2023-03-30
dc.identifier.citationAdinsi, L., Moussa, I.D., Honfozo, L., Bouniol, A., Meghar, K., Alamu, E.O., ... & Akissoé, N.H. (2023). Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact. Journal of the Science of Food and Agriculture, 1-29.
dc.identifier.issn0022-5142
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8125
dc.description.abstractBackground: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and sweet taste. New yam varieties are being developed but high or medium throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established the predictive models for screening yam varieties that meet the required consumers' preferences. Results: Overall liking was associated with sweet taste, crumbly and easy to break (r values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easy to break were well-predicted by penetration force and dry matter, whereas sweet taste by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g/100g. Some improved varieties fulfilled the acceptable thresholds, and the screening was improved through the deviation from optimum. Conclusion: The acceptance thresholds and the deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders. This article is protected by copyright. All rights reserved.
dc.format.extent1-29
dc.language.isoen
dc.subjectConsumers
dc.subjectAcceptability
dc.subjectPhenotypes
dc.subjectSelection Index
dc.subjectYams
dc.subjectVarieties
dc.subjectAdoption
dc.titleCharacterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.affiliationUniversité d’Abomey-Calavi
cg.contributor.affiliationUniversité Nationale d’Agriculture, Bénin
cg.contributor.affiliationCentre de Coopération Internationale en Recherche Agronomique pour le Développement
cg.contributor.affiliationUniversite de Montpellier
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationNational Root Crops Research Institute, Nigeria
cg.contributor.affiliationBowen University
cg.contributor.affiliationInternational Consultant, Spain
cg.coverage.regionAfrica
cg.coverage.countryNigeria
cg.coverage.hubEastern Africa Hub
cg.researchthemeNutrition and Human Health
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectFood Security
cg.iitasubjectNutrition
cg.iitasubjectYam
cg.journalJournal of the Science of Food and Agriculture
cg.notesOpen Access Journal; Published online: 30 Mar 2023
cg.accessibilitystatusLimited Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCopyrighted; all rights reserved
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.1002/jsfa.12589
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierMichael Adesokan: 0000-0002-1361-6408
cg.futureupdate.descriptionFully edited and published version to be uploaded
cg.futureupdate.requiredYes
cg.futureupdate.duration3 Months


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