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Food quality profile of pounded yam and implications for yam breeding

dc.contributor.authorOtegbayo, B.
dc.contributor.authorOluyinka, O.
dc.contributor.authorTanimola, A.
dc.contributor.authorFawehinmi, B.
dc.contributor.authorAlamu, A.
dc.contributor.authorBolaji, T.
dc.contributor.authorMadu, T.
dc.contributor.authorOkoye, B.
dc.contributor.authorChijioke, U.
dc.contributor.authorOfoeze, M.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorAdesokan, M.
dc.contributor.authorAyetigbo, O.
dc.contributor.authorBouniol, A.
dc.contributor.authorDJibril-Mousa, I.
dc.contributor.authorAdinsi, L.
dc.contributor.authorAkissoe, N.H.
dc.contributor.authorCornet, D.
dc.contributor.authorAgre, A.P.
dc.contributor.authorAmele, A.
dc.contributor.authorObidiegwu, J.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2023-10-02T21:00:27Z
dc.date.available2023-10-02T21:00:27Z
dc.date.issued2023-07-13
dc.identifier.citationOtegbayo, B., Oroniran, O., Tanimola, A., Fawehinmi, B., Alamu, A., Bolaji, T., ... & Maziya‐Dixon, B. (2023). Food quality profile of pounded yam and implications for yam breeding. Journal of the Science of Food and Agriculture, 1-17.
dc.identifier.issn0022-5142
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8263
dc.description.abstractBACKGROUND 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.
dc.description.sponsorshipFrench Agricultural Research Center for International Development
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.format.extent1-17
dc.language.isoen
dc.subjectYams
dc.subjectTexture
dc.subjectQuality
dc.subjectConsumer Preferences
dc.subjectWest Africa
dc.subjectFood Quality
dc.titleFood quality profile of pounded yam and implications for yam breeding
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationBowen University
cg.contributor.affiliationNational Root Crops Research Institute, Nigeria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationCentre de Coopération Internationale en Recherche Agronomique pour le Développement
cg.contributor.affiliationUniversité d'Abomey-Calavi
cg.contributor.affiliationUniversité Nationale d'Agriculture, Bénin
cg.coverage.regionAfrica
cg.coverage.regionAsia
cg.coverage.regionEast Asia
cg.coverage.regionWest Africa
cg.coverage.countryBenin (Dahomey)
cg.coverage.countryJapan
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.bibtexciteidOTEGBAYO:2023
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Security
cg.iitasubjectFood Systems
cg.iitasubjectPost-Harvesting Technology
cg.iitasubjectValue Chains
cg.iitasubjectYam
cg.journalJournal of The Science of Food and Agriculture
cg.notesOpen Access Article; Published online: 13 Jul 2023
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.1002/jsfa.12835
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierMichael Adesokan: 0000-0002-1361-6408
cg.iitaauthor.identifierPaterne AGRE: 0000-0003-1231-2530
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo


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