Participatory processing diagnosis of pounded yam in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3

Otegbayo Bolanle Omolara, Oroniran Oluyinka, Fawehinmi Olabisi, Tanimola Abiola, Bouniol Alexandre. 2022. Participatory processing diagnosis of pounded yam in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3. Iwo : RTBfoods Project-CIRAD, 22 p.

https://doi.org/10.18167/agritrop/00616

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Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/1YK6S7

Résumé : Sensory characteristics are key determinant factors to consumer preference for food products especially pounded yam. These food quality preferences varies across gender, region and several socioeconomic factors based on the quality characteristics/attributes in food such as pounded yam. In pounded yam, the quality attributes are outcome of the processing/preparation procedure which is essential to the final sensory attributes of pounded yam. The objective of this activity was to conduct participatory processing demonstration for pounded yam in order to understand processors' demand for quality characteristics of yam, while processing different varieties with various technological properties. This activity identified the key processing unit operations important in the quality of pounded yam, with different quality characteristics and sensory properties among a group of processors in selected areas in Osun State, Nigeria. The study area were purposively selected for the processors' demonstration activities and the prominent pounded yam processors in the selected study area who consented to participate in the study were recruited for the demonstration exercise. Ten different yam varieties used for the processing demonstration were all landraces chosen and purchased by the processors. These varieties had variable food quality attributes ranging from the most suitable or preferred varieties described as best for preferred quality pounded yam to the less preferred varieties for pounded yam. Six willing and available processors participated in the processing demonstration in all the selected communities. Among the varieties used Jibo; Efuru; Lasinrin; Gbongi; Atoja were the preferred yam varieties for good quality pounded yam and Odo, Okun, Ewura; Gbongi-kamilu being the less-preferred varieties. Lasinrin had the highest average tuber weight and % peeling yield among the chosen varieties with Awana having the least values. The average peeling time per variety shows Lasinrin having the highest peeling time and Atoja the least. The cooking time highest in Jibo and least in Gbongi-kamilu. The average pounding time varied among the varieties with Jibo and Lasinrin taking longer time than Ewura with the shortest pounding time. Processors select the yam varieties they use based on visual recognition of the yam varieties and their agronomical and postharvest characteristics. To some of the processors, when the water content of the yam tuber is very high, it enhances ease of peeling however, the indication or implication means that such yam will not be good for pounding. According to the processors, high quality raw material for pounding yam are white in colour or retained the flesh colour throughout the processing procedures and are smooth, stretchable and not lumpy when pound. Some processors use the cooking water to pound while most others simply use cold water. The processing steps that may easily alter the quality or make a poor quality of the final product, pounded yam if conducted badly as mentioned by the processors include peeling and cooking (too much water while cooking and over cooking) and the pounding process.

Mots-clés libres : Pounded yam, Participatory processing, Processing diagnosis, Local processing methods, Characteristics

Agences de financement hors UE : Bill and Melinda Gates Foundation, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Centro Internacional de Agricultura Tropical, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, James Hutton Institute

Projets sur financement : (FRA) Breeding RTB Products for End User Preferences

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