Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact
Background: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and sweet taste. New yam varieties are being developed but high or medium throughput tools to assess the required quality traits and their range of acceptance are limited. This study assesse...
| Main Authors: | , , , , , , , , , , , , , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2024
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/129951 |
| _version_ | 1855533131643224064 |
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| author | Adinsi, L. Moussa, I.D. Honfozo, L. Bouniol, A. Meghar, K. Alamu, Emmanuel Oladeji Adesokan, Michael Arufe, S. Ofoeze, M. Okoye, B. Madu, Tessy Hotegni, F. Chijioke, Alamu Ugo Otegbayo, B. Dufour, D. Hounhouigan, Joseph D. Ceballos, H. Mestres, C. Akissoe, N.H. |
| author_browse | Adesokan, Michael Adinsi, L. Akissoe, N.H. Alamu, Emmanuel Oladeji Arufe, S. Bouniol, A. Ceballos, H. Chijioke, Alamu Ugo Dufour, D. Honfozo, L. Hotegni, F. Hounhouigan, Joseph D. Madu, Tessy Meghar, K. Mestres, C. Moussa, I.D. Ofoeze, M. Okoye, B. Otegbayo, B. |
| author_facet | Adinsi, L. Moussa, I.D. Honfozo, L. Bouniol, A. Meghar, K. Alamu, Emmanuel Oladeji Adesokan, Michael Arufe, S. Ofoeze, M. Okoye, B. Madu, Tessy Hotegni, F. Chijioke, Alamu Ugo Otegbayo, B. Dufour, D. Hounhouigan, Joseph D. Ceballos, H. Mestres, C. Akissoe, N.H. |
| author_sort | Adinsi, L. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Background: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and sweet taste. New yam varieties are being developed but high or medium throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established the predictive models for screening yam varieties that meet the required consumers' preferences.
Results: Overall liking was associated with sweet taste, crumbly and easy to break (r values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easy to break were well-predicted by penetration force and dry matter, whereas sweet taste by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g/100g. Some improved varieties fulfilled the acceptable thresholds, and the screening was improved through the deviation from optimum.
Conclusion: The acceptance thresholds and the deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders. This article is protected by copyright. All rights reserved. |
| format | Journal Article |
| id | CGSpace129951 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1299512025-12-08T10:04:27Z Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact Adinsi, L. Moussa, I.D. Honfozo, L. Bouniol, A. Meghar, K. Alamu, Emmanuel Oladeji Adesokan, Michael Arufe, S. Ofoeze, M. Okoye, B. Madu, Tessy Hotegni, F. Chijioke, Alamu Ugo Otegbayo, B. Dufour, D. Hounhouigan, Joseph D. Ceballos, H. Mestres, C. Akissoe, N.H. consumers acceptability phenotypes selection index yams varieties adoption Background: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and sweet taste. New yam varieties are being developed but high or medium throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established the predictive models for screening yam varieties that meet the required consumers' preferences. Results: Overall liking was associated with sweet taste, crumbly and easy to break (r values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easy to break were well-predicted by penetration force and dry matter, whereas sweet taste by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g/100g. Some improved varieties fulfilled the acceptable thresholds, and the screening was improved through the deviation from optimum. Conclusion: The acceptance thresholds and the deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders. This article is protected by copyright. All rights reserved. 2024-06 2023-04-12T08:29:58Z 2023-04-12T08:29:58Z Journal Article https://hdl.handle.net/10568/129951 en Open Access Wiley Adinsi, L., Moussa, I.D., Honfozo, L., Bouniol, A., Meghar, K., Alamu, E.O., ... & Akissoé, N.H. (2023). Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact. Journal of the Science of Food and Agriculture, 1-29. |
| spellingShingle | consumers acceptability phenotypes selection index yams varieties adoption Adinsi, L. Moussa, I.D. Honfozo, L. Bouniol, A. Meghar, K. Alamu, Emmanuel Oladeji Adesokan, Michael Arufe, S. Ofoeze, M. Okoye, B. Madu, Tessy Hotegni, F. Chijioke, Alamu Ugo Otegbayo, B. Dufour, D. Hounhouigan, Joseph D. Ceballos, H. Mestres, C. Akissoe, N.H. Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact |
| title | Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact |
| title_full | Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact |
| title_fullStr | Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact |
| title_full_unstemmed | Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact |
| title_short | Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact |
| title_sort | characterising quality traits of boiled yam texture and taste for enhanced breeding efficiency and impact |
| topic | consumers acceptability phenotypes selection index yams varieties adoption |
| url | https://hdl.handle.net/10568/129951 |
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