Food quality profile of pounded yam and implications for yam breeding
2024
Otegbayo, Bolanle Omolara | Oluyinka, Oroniran | Tanimola, Abiola | Bisi, Fawehinmi | Ayomide, Alamu | Tomilola, Bolaji | Madu, Tessy | Okoye, Benjamin | Chijioke, Ugo | Ofoeze, Miriam | Alamu, Emmanuel Oladeji | Adesokan, Michael | Ayetigbo, Oluwatoyin | Bouniol, Alexandre | Djibril-Mousa, Imayath | Adinsi, Laurent | Akissoé, Noël | Cornet, Denis | Agre, Paterne Angelot | Asfaw, Asrat | Obidiegwu, Jude | Maziya‐dixon, Busie | Bowen University | National Root Crops Research Institute (NRCRI) | Institut international d'agriculture tropicale (IITA) | Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) | Université d’Abomey-Calavi = University of Abomey Calavi (UAC) | Amélioration génétique et adaptation des plantes méditerranéennes et tropicales (UMR AGAP) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) | International Institute of Tropical Agriculture [Nigeria] (IITA) ; Consultative Group on International Agricultural Research [CGIAR] (CGIAR) | International Livestock Research Institute [CGIAR, Nairobi] (ILRI) ; International Livestock Research Institute [CGIAR, Ethiopie] (ILRI) ; Consultative Group on International Agricultural Research [CGIAR] (CGIAR)-Consultative Group on International Agricultural Research [CGIAR] (CGIAR) | Centre de Coopération Internationale en Recherche Agronomique pour le Développement;CIRAD;FRA;http://dx.doi.org/10.13039/501100007204 | Bill and Melinda Gates Foundation;GF;USA;http://dx.doi.org/10.13039/100000865
Source Agritrop Cirad (https://agritrop.cirad.fr/605863/) * Autres projets (id;sigle;titre): ;RTBfoods project;(FRA) Breeding RTB Products for End User Preferences//
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Show more [+] Less [-]English. 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.
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