Boiled yam end‐user preferences and implications for trait evaluation

Abstract

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.

Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations

“…Yam is of immense sociocultural importance for about 300 million people worldwide ( Abiodun and Akinoso, 2014 ). It serves as a source of dietary calories and nutrients and contributes to household income ( Honfozo et al., 2020 ), especially in the yam zone of West Africa, spanning Côte d’Ivoire, Togo, Benin, Ghana, Nigeria, and Cameroon ( Honfozo et al., 2020 ; Oben et al., 2016 ). Yam tubers have specific bioactive components such as polyphenols, diosgenin, vitamins, carotenoids, and tocopherols ( Alamu et al., 2020 ).…”

“…Boiled yam is considered an important food product for all meals and as a snack. Boiled yam is prepared by peeling, washing, slicing, and cooking in boiling water or steaming ( Honfozo et al., 2020 ).…”

“…It has been reported in several studies that the textural qualities of boiled yams are important parameters that determine the overall acceptability of farmers, processors, and consumers. These textural qualities have also been significantly different due to varietal effects ( Oke et al., 2013 ; Ezeocha et al., 2015 ; Polycarp, 2017 ; Honfozo et al., 2020 ). Consumers prefer yam that cooks faster or disintegrates during cooking, which will require less energy to cook yam varieties.…”

Nutritional composition, anti‐nutritional properties, and sensory attributes of fried white yam (Dioscorea rotundata) slice as influenced by different pre‐treatment methods

“…Yam serves as a source of income and provides essential food security in addition to its nutritional benefits (Mulualem et al, 2018). Yam is processed and consumed in different forms like boiled, fried, roasted, and pounded yam (Honfozo et al, 2020; Jido et al, 2019). Fried yams, boiled yams, and roasted yams are usually consumed with sauces (Babalola et al, 2016).…”

“…West and central Africa accounted for 90% of global yam production with only Nigeria accounted for approximately 71% of the total production in the world (Oluwole et al, 2017). Nigeria is the largest producer of yam in Africa followed by Cote d' Ivoire, Ghana, and Benin (Honfozo et al, 2020). In Nigeria, yam is one of the most important crops after cassava, maize, sorghum, and cowpea (Verter & Bečvařova, 2015).…”