Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations
Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities (boiled yam) of sixteen elite white yam genotypes (D. rotundata) grown in three locations. Fresh yam samples were cut into r...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2022
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/128516 |
| _version_ | 1855515712613777408 |
|---|---|
| author | Alamu, Emmanuel Oladeji Adesokan, Michael Awoyale, W. Oyedele, H.A. Fawole, S. Amele, A. Maziya-Dixon, Busie |
| author_browse | Adesokan, Michael Alamu, Emmanuel Oladeji Amele, A. Awoyale, W. Fawole, S. Maziya-Dixon, Busie Oyedele, H.A. |
| author_facet | Alamu, Emmanuel Oladeji Adesokan, Michael Awoyale, W. Oyedele, H.A. Fawole, S. Amele, A. Maziya-Dixon, Busie |
| author_sort | Alamu, Emmanuel Oladeji |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities (boiled yam) of sixteen elite white yam genotypes (D. rotundata) grown in three locations. Fresh yam samples were cut into regular-shaped pieces and boiled using the standard procedure. Sub-samples were oven-dried at 65 °C for 72 h and milled to flour. The biochemical profiling for the yam flour showed, on average, 61.35 ± 5.15% starch, 5.35 ± 0.15% sugar, 1.55 ± 0.24% crude fiber, 1.91 ± 0.31% ash, 5.65 ± 0.66% protein, 0.33 ± 0.02% fat and 34.87 ± 1.94% amylose content. The boiled yam's water absorption and cooking time ranged from 0.35 to 5.17% and 7.00–18 min, with an average of
2.74% and 10.64 min, respectively. The hardness of boiled yam from the sensory assay correlated positively with the hardness of instrumental texture analysis (p<0.001, r=0.47). In contrast, the hardness of instrumental texture had a significant negative correlation with the chewiness of sensory profile analysis (p < 0.05, r = 0.37). Likewise, water absorption correlated positively and significantly (p<0.05, r=0.43) with the chewiness of the sensory analysis. The study shows that the sensory attributes that determine the acceptability of boiled yam could be determined using instrumental measurements to save time and cost. |
| format | Journal Article |
| id | CGSpace128516 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1285162025-11-11T10:03:52Z Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations Alamu, Emmanuel Oladeji Adesokan, Michael Awoyale, W. Oyedele, H.A. Fawole, S. Amele, A. Maziya-Dixon, Busie organoleptic properties water absorption dioscorea rotundata Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities (boiled yam) of sixteen elite white yam genotypes (D. rotundata) grown in three locations. Fresh yam samples were cut into regular-shaped pieces and boiled using the standard procedure. Sub-samples were oven-dried at 65 °C for 72 h and milled to flour. The biochemical profiling for the yam flour showed, on average, 61.35 ± 5.15% starch, 5.35 ± 0.15% sugar, 1.55 ± 0.24% crude fiber, 1.91 ± 0.31% ash, 5.65 ± 0.66% protein, 0.33 ± 0.02% fat and 34.87 ± 1.94% amylose content. The boiled yam's water absorption and cooking time ranged from 0.35 to 5.17% and 7.00–18 min, with an average of 2.74% and 10.64 min, respectively. The hardness of boiled yam from the sensory assay correlated positively with the hardness of instrumental texture analysis (p<0.001, r=0.47). In contrast, the hardness of instrumental texture had a significant negative correlation with the chewiness of sensory profile analysis (p < 0.05, r = 0.37). Likewise, water absorption correlated positively and significantly (p<0.05, r=0.43) with the chewiness of the sensory analysis. The study shows that the sensory attributes that determine the acceptability of boiled yam could be determined using instrumental measurements to save time and cost. 2022-12 2023-02-08T11:12:15Z 2023-02-08T11:12:15Z Journal Article https://hdl.handle.net/10568/128516 en Open Access application/pdf Elsevier Alamu, E. O., Adesokan, M., Awoyale, W., Oyedele, H., Fawole, S., Asfaw, A., & Maziya-Dixon, B. (2022). Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations. Heliyon, 8(12): e11690, 1-7. |
| spellingShingle | organoleptic properties water absorption dioscorea rotundata Alamu, Emmanuel Oladeji Adesokan, Michael Awoyale, W. Oyedele, H.A. Fawole, S. Amele, A. Maziya-Dixon, Busie Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations |
| title | Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations |
| title_full | Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations |
| title_fullStr | Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations |
| title_full_unstemmed | Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations |
| title_short | Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations |
| title_sort | assessment of biochemical cooking sensory and textural properties of the boiled food product of white yam d rotundata genotypes grown at different locations |
| topic | organoleptic properties water absorption dioscorea rotundata |
| url | https://hdl.handle.net/10568/128516 |
| work_keys_str_mv | AT alamuemmanueloladeji assessmentofbiochemicalcookingsensoryandtexturalpropertiesoftheboiledfoodproductofwhiteyamdrotundatagenotypesgrownatdifferentlocations AT adesokanmichael assessmentofbiochemicalcookingsensoryandtexturalpropertiesoftheboiledfoodproductofwhiteyamdrotundatagenotypesgrownatdifferentlocations AT awoyalew assessmentofbiochemicalcookingsensoryandtexturalpropertiesoftheboiledfoodproductofwhiteyamdrotundatagenotypesgrownatdifferentlocations AT oyedeleha assessmentofbiochemicalcookingsensoryandtexturalpropertiesoftheboiledfoodproductofwhiteyamdrotundatagenotypesgrownatdifferentlocations AT fawoles assessmentofbiochemicalcookingsensoryandtexturalpropertiesoftheboiledfoodproductofwhiteyamdrotundatagenotypesgrownatdifferentlocations AT amelea assessmentofbiochemicalcookingsensoryandtexturalpropertiesoftheboiledfoodproductofwhiteyamdrotundatagenotypesgrownatdifferentlocations AT maziyadixonbusie assessmentofbiochemicalcookingsensoryandtexturalpropertiesoftheboiledfoodproductofwhiteyamdrotundatagenotypesgrownatdifferentlocations |