Boiled yam end-user preferences and implications for trait evaluation
Honfozo, Fifamè Laurenda | Adinsi, Laurent | Bouniol, Alexandre | Adétonah, Sounkoura | Forsythe, Lora | Kleih, Ulrich | Hounhouigan, Joseph Djidjoho | Fliedel, Geneviève | Akissoé, Noël
This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, participatory processing diagnosis with processors and consumer testing. Predictive characteristics of yam for producing a high- and low-quality boiled yam were related to morphological or physicochemical characteristics: peeled yam discoloration and mucilage content being negatively appreciated while the ease of peeling, viscous state of cooking water and the ease of breaking yam into pieces positively valued. High-quality boiled yam should be white or yellowish, sticky to the fingers, nonfibrous, easy to chew, crumbly/friable, with a sweet taste and a good smell. The overall liking of boiled yam is greatly penalised by a too dark colour, hard to the touch, no sweet taste and no friability while eating.
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