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Elite genotypes of water yam (Dioscorea alata) yield food product quality comparable to white yam (Dioscorea rotundata)

dc.contributor.authorAdesokan, M.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorFawole, S.
dc.contributor.authorAsfaw, A.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2024-05-22T08:57:31Z
dc.date.available2024-05-22T08:57:31Z
dc.date.issued2024-04-26
dc.identifier.citationAdesokan, M., Alamu, E.O., Fawole, S., Asfaw, A. & Maziya-Dixon, B. (2024). Elite genotypes of water yam (Dioscorea alata) yield food product quality comparable to white yam (Dioscorea rotundata). Applied Sciences, 14(9): 3704, 1-15.
dc.identifier.issn2076-3417
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8479
dc.description.abstractWater yam (Dioscorea alata), also known as winged yam, is one of the most economically significant yam species, serving as a staple food crop in tropical and subtropical regions. Its widespread cultivation is due to its favorable agronomic characteristics, including high yield, improved tuber storability, and significant nutritional and health benefits. Despite these advantages, water yam often remains underutilized due to consumer biases towards its traditional food product quality, particularly for pounded yam preparations. In this study, we evaluated fifty-eight improved genotypes of water yams grown across three locations to assess their potential to produce superior food qualities comparable to the widely consumed white yams (D. rotundata). Seven white yams, including popular landraces, were used to set thresholds for desirable food quality. Through standardized analysis, yam samples were assessed for their biochemical composition and culinary and sensory texture attributes. The results revealed varying ranges of dry matter (DM), starch, sugar, protein, crude fiber (CF), fat, and amylose, spanning from 20.35 to 35.95 g/100 g, 42.81 to 83.31 g/100 g, 4.76 to 6.95 g/100 g, 4.33 to 6.62 g/100 g, 1.55 to 3.89 g/100 g, 0.32 to 0.53 g/100 g, and 29.27 to 38.52 g/100 g, respectively. The mean values (±SD) were found to be 29.85 ± 4.0 g/100 g (DM), 67.90 ± 44g/100 g (starch), 5.82 ± 0.64 g/100 g (sugar), 6.31 ± 1.31 g/100 g (protein), 2.14 ± 0.57 g/100 g (crude fiber), 0.44 ± 0.08 (fat), and 33 ± 16.43 g/100 g (amylose). Significant effects (p < 0.001) of the planting environments and genotypes on the biochemical composition of the yam samples were observed, except for the sugar content. Furthermore, specific water yam genotypes, such as TDa 0900354, TDa 9801174, TDa 1401619, TDa 1400301, TDa 140091, TDa 0100029, TDa 1100793, TDa 1401249, TDa 1100242, and TDa 1401276, exhibited biochemical properties and culinary and sensory textural attributes akin to the improved white yam genotypes and their landrace counterparts. These findings underscore the potential for promoting selected water yam genotypes to diversify food options and reduce reliance on a limited array of crops, particularly in traditional food-insecure regions of tropical Africa.
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.format.extent1-15
dc.language.isoen
dc.subjectDioscorea Alata
dc.subjectBiophysical Models
dc.subjectYams
dc.subjectGenotypes
dc.subjectComposition
dc.subjectFood Crops
dc.subjectFood Security
dc.subjectWest Africa
dc.subjecteconomic value
dc.titleElite genotypes of water yam (Dioscorea alata) yield food product quality comparable to white yam (Dioscorea rotundata)
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
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.hubHeadquarters and Western Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.researchthemeNutrition and Human Health
cg.isijournalISI Journal
cg.authorship.typesCGIAR Single Centre
cg.iitasubjectAgronomy
cg.iitasubjectFood Security
cg.iitasubjectLand Use
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectValue Chains
cg.iitasubjectYam
cg.journalApplied Sciences
cg.notesOpen Access Journal
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.3390/app14093704
cg.iitaauthor.identifierMichael Adesokan: 0000-0002-1361-6408
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierSegun Fawole: 0000-0001-5400-8989
cg.iitaauthor.identifierAsrat Asfaw: 0000-0002-4859-0631
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo
cg.identifier.issue9: 3704
cg.identifier.volume14


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