Improving the food quality of yams (Dioscorea spp) is an ongoing challenge to yam breeders and researchers. Forty accessions of D alata were evaluated for the suitability of their tubers for the preparation of two dominant food forms (boiled and pounded) as part of an effort to identify potential parents for use in genetic improvement. Trained panellists were presented with randomised, replicated and coded samples of boiled yam tuber pieces and asked to rate them for mealiness, colour, wetness, softness and taste. The sensory attributes considered for pounded yam (dough from boiled and pounded tubers) were consistency, colour, sheen, smoothness, stickiness, elasticity and hardness. Ratings were based on hedonic scales. Cluster analysis revealed groupings of accessions into eight and nine similarity clusters for boiled yam and pounded yam respectively. The mean scores for general preference were regressed on individual attribute scores. Mealiness, colour and taste were important in the general preference for boiled yam. Consistency, colour and stickiness determined the general preference for pounded yam. Of the accessions, 67% were identified as being suitable for preparation as a boiled vegetable, while 55% were assessed to be good for pounded yam, based on the respective quality attributes evaluated.

Amplified fragment length polymorphism (AFLP) markers were employed to assess intraspecific variability in water yam (Dioscorea alata L.). Fifty-three accessions of diverse geographic origins in West and Central Africa (Benin, Côte d'Ivoire, Ghana, Nigeria and Chad) and Puerto Rico were analysed using three AFLP primer combinations. Of the 342 amplification products generated, a mean of 53.4% were polymorphic. Genetic similarity coefficients ranged from 0.29 to 0.95. The accessions could be clustered into three major genetic groups with one outlier. Each group was a mixture of accessions of different geographical origin indicating that geography has not played a major role in the differentiation of the species. A few accessions clustered very tightly suggesting that there may be duplicate accessions in the collection. The wide genetic variation observed constitutes a good basis for genetic improvement of yam.

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