Boiled yam end-user preferences and implications for trait evaluation
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 consu...
| Autores principales: | , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/114168 |
| _version_ | 1855541736256831488 |
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| author | Honfozo, L. Adinsi, L. Bouniol, A. Adetonah, S. Forsythe, L. Kleih, Uli K. Hounhouigan, Joseph D. Fliedel, G. Akissoe, N.H. |
| author_browse | Adetonah, S. Adinsi, L. Akissoe, N.H. Bouniol, A. Fliedel, G. Forsythe, L. Honfozo, L. Hounhouigan, Joseph D. Kleih, Uli K. |
| author_facet | Honfozo, L. Adinsi, L. Bouniol, A. Adetonah, S. Forsythe, L. Kleih, Uli K. Hounhouigan, Joseph D. Fliedel, G. Akissoe, N.H. |
| author_sort | Honfozo, L. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace114168 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1141682025-12-08T09:54:28Z Boiled yam end-user preferences and implications for trait evaluation Honfozo, L. Adinsi, L. Bouniol, A. Adetonah, S. Forsythe, L. Kleih, Uli K. Hounhouigan, Joseph D. Fliedel, G. Akissoe, N.H. consumers testing gender surveys yams food crops 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. 2021-03 2021-07-01T15:27:10Z 2021-07-01T15:27:10Z Journal Article https://hdl.handle.net/10568/114168 en Open Access application/pdf Wiley Honfozo, L., Adinsi, L., Bouniol, A., Adetonah, S., Forsythe, L., Kleih, U., ... & Akissoe, N.H. (2020). Boiled yam end‐user preferences and implications for trait evaluation. International Journal of Food Science & Technology, 2020, 1-11. |
| spellingShingle | consumers testing gender surveys yams food crops Honfozo, L. Adinsi, L. Bouniol, A. Adetonah, S. Forsythe, L. Kleih, Uli K. Hounhouigan, Joseph D. Fliedel, G. Akissoe, N.H. Boiled yam end-user preferences and implications for trait evaluation |
| title | Boiled yam end-user preferences and implications for trait evaluation |
| title_full | Boiled yam end-user preferences and implications for trait evaluation |
| title_fullStr | Boiled yam end-user preferences and implications for trait evaluation |
| title_full_unstemmed | Boiled yam end-user preferences and implications for trait evaluation |
| title_short | Boiled yam end-user preferences and implications for trait evaluation |
| title_sort | boiled yam end user preferences and implications for trait evaluation |
| topic | consumers testing gender surveys yams food crops |
| url | https://hdl.handle.net/10568/114168 |
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