Food quality profile of pounded yam and implications for yam breeding
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 meth...
| Autores principales: | , , , , , , , , , , , , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/132099 |
| _version_ | 1855541546607181824 |
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| author | Otegbayo, B. Oluyinka, O. Tanimola, A. Fawehinmi, B. Alamu, A. Bolaji, T. Madu, Tessy Okoye, B. Chijioke, Alamu Ugo Ofoeze, M. Alamu, E.O. Adesokan, M. Ayetigbo, O. Bouniol, A. DJibril-Mousa, I. Adinsi, L. Akissoe, N.H. Cornet, D. Agre, A.P. Amele, A. Obidiegwu, J. Maziya-Dixon, B. |
| author_browse | Adesokan, M. Adinsi, L. Agre, A.P. Akissoe, N.H. Alamu, A. Alamu, E.O. Amele, A. Ayetigbo, O. Bolaji, T. Bouniol, A. Chijioke, Alamu Ugo Cornet, D. DJibril-Mousa, I. Fawehinmi, B. Madu, Tessy Maziya-Dixon, B. Obidiegwu, J. Ofoeze, M. Okoye, B. Oluyinka, O. Otegbayo, B. Tanimola, A. |
| author_facet | Otegbayo, B. Oluyinka, O. Tanimola, A. Fawehinmi, B. Alamu, A. Bolaji, T. Madu, Tessy Okoye, B. Chijioke, Alamu Ugo Ofoeze, M. Alamu, E.O. Adesokan, M. Ayetigbo, O. Bouniol, A. DJibril-Mousa, I. Adinsi, L. Akissoe, N.H. Cornet, D. Agre, A.P. Amele, A. Obidiegwu, J. Maziya-Dixon, B. |
| author_sort | Otegbayo, B. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace132099 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1320992025-12-08T10:11:39Z Food quality profile of pounded yam and implications for yam breeding Otegbayo, B. Oluyinka, O. Tanimola, A. Fawehinmi, B. Alamu, A. Bolaji, T. Madu, Tessy Okoye, B. Chijioke, Alamu Ugo Ofoeze, M. Alamu, E.O. Adesokan, M. Ayetigbo, O. Bouniol, A. DJibril-Mousa, I. Adinsi, L. Akissoe, N.H. Cornet, D. Agre, A.P. Amele, A. Obidiegwu, J. Maziya-Dixon, B. yams texture consumer preferences west africa food quality 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. 2024-06 2023-10-02T20:49:46Z 2023-10-02T20:49:46Z Journal Article https://hdl.handle.net/10568/132099 en Open Access application/pdf Wiley Otegbayo, B., Oroniran, O., Tanimola, A., Fawehinmi, B., Alamu, A., Bolaji, T., ... & Maziya‐Dixon, B. (2023). Food quality profile of pounded yam and implications for yam breeding. Journal of the Science of Food and Agriculture, 1-17. |
| spellingShingle | yams texture consumer preferences west africa food quality Otegbayo, B. Oluyinka, O. Tanimola, A. Fawehinmi, B. Alamu, A. Bolaji, T. Madu, Tessy Okoye, B. Chijioke, Alamu Ugo Ofoeze, M. Alamu, E.O. Adesokan, M. Ayetigbo, O. Bouniol, A. DJibril-Mousa, I. Adinsi, L. Akissoe, N.H. Cornet, D. Agre, A.P. Amele, A. Obidiegwu, J. Maziya-Dixon, B. Food quality profile of pounded yam and implications for yam breeding |
| title | Food quality profile of pounded yam and implications for yam breeding |
| title_full | Food quality profile of pounded yam and implications for yam breeding |
| title_fullStr | Food quality profile of pounded yam and implications for yam breeding |
| title_full_unstemmed | Food quality profile of pounded yam and implications for yam breeding |
| title_short | Food quality profile of pounded yam and implications for yam breeding |
| title_sort | food quality profile of pounded yam and implications for yam breeding |
| topic | yams texture consumer preferences west africa food quality |
| url | https://hdl.handle.net/10568/132099 |
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