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    Food quality profile of pounded yam and implications for yam breeding

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    Journal Article (2.309Mb)
    Date
    2023-07-13
    Author
    Otegbayo, B.
    Oluyinka, O.
    Tanimola, A.
    Fawehinmi, B.
    Alamu, A.
    Bolaji, T.
    Madu, T.
    Okoye, B.
    Chijioke, U.
    Ofoeze, M.
    Alamu, E.O.
    Adesokan, M.
    Ayetigbo, O.
    Bouniol, A.
    DJibril-Mousa, I.
    Adinsi, L.
    Akissoe, N.H.
    Cornet, D.
    Agre, A.P.
    Amele, A.
    Obidiegwu, J.
    Maziya-Dixon, B.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    BACKGROUND Assessment of the key preferred quality traits in pounded yam, a popularly consumed yam food product in West Africa, is often done through sensory evaluation. Such assessment is time-consuming and results may be biased. Therefore, there is a need to develop objective, high-throughput methods to predict the quality of consumer-preferred traits in pounded yam. This study focused on how key quality traits in pounded yam proposed to yam breeders were determined, measured by biophysical and biochemical methods, in order to shorten the breeding selection cycle through adoption of these methods by breeders. RESULTS Consumer tests and sensory quantitative descriptive analysis (QDA) validated that preferred priority quality traits in pounded yam were related to textural quality (smooth, stretchable, moldable, slightly sticky and moderately hard) and color (white, cream or light yellow). There were significant correlations between sensory textural quality attributes cohesiveness/moldability, hardness, and adhesiveness/stickiness, with textural quality measurements from instrumental texture profile analysis (TPA). Color measurement parameters (L*, a*, and b*) with chromameter agreed with that of sensory evaluation and can replace the sensory panel approach. The smoothness (R2 = 1.00), stickiness (R2 = 1.00), stretchability (R2 = 1.00), hardness (R2 = 0.99), and moldability (R2 = 0.53) of pounded yam samples can be predicted by the starch, amylose, and protein contents of yam tubers estimated by near-infrared spectroscopy. CONCLUSION TPA and Hunter colorimeter can be used as medium-high throughput methods to evaluate the textural quality and color of pounded yam in place of the sensory panelists.
    https://doi.org/10.1002/jsfa.12835
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/8263
    IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Michael Adesokanhttps://orcid.org/0000-0002-1361-6408
    Paterne AGREhttps://orcid.org/0000-0003-1231-2530
    Busie Maziya-Dixonhttps://orcid.org/0000-0003-2014-2201
    Digital Object Identifier (DOI)
    https://doi.org/10.1002/jsfa.12835
    Research Themes
    Biotech and Plant Breeding; Nutrition and Human Health
    IITA Subjects
    Food Security; Food Systems; Post-Harvesting Technology; Value Chains; Yam
    Agrovoc Terms
    Yams; Texture; Quality; Consumer Preferences; West Africa; Food Quality
    Regions
    Africa; Asia; East Asia; West Africa
    Countries
    Benin (Dahomey); Japan; Nigeria
    Hubs
    Southern Africa Hub; Headquarters and Western Africa Hub
    Journals
    Journal of The Science of Food and Agriculture
    Collections
    • Journal and Journal Articles5286
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