Standard operating protocol for textural characterization of pounded yam. Biophysical characterization of quality traits, WP2

Otegbayo Bolanle Omolara, Oroniran Oluyinka, Tanimola Abiola, Bolaji Oluwatomilola, Alamu Ayomide, Mestres Christian, Ayetigbo Oluwatoyin. 2022. Standard operating protocol for textural characterization of pounded yam. Biophysical characterization of quality traits, WP2. Iwo : RTBfoods Project-CIRAD, 22 p.

Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/M9RYBD

Résumé : This document presents the Standard Operating Procedure (SOP) for instrumental texture evaluation of pounded yam developed by Bowen University team in Periods 3 and 4. The objective of this SOP was to develop and establish procedure for instrumental textural quality measurement for pounded yam prepared from varieties of yam tubers using a texture analyser. The results of the test showed that this method of texture evaluation is repeatable and discriminant. This was achieved and validated by CIRAD texture experts.

Mots-clés libres : Texture profile analysis (TPA), Textural attributes, Pounded yam, Dioscorea species

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

Auteurs et affiliations

• Otegbayo Bolanle Omolara, Bowen university (NGA)
• Oroniran Oluyinka, Bowen university (NGA)
• Tanimola Abiola, Bowen university (NGA)
• Bolaji Oluwatomilola, Bowen university (NGA)
• Alamu Ayomide, Bowen university (NGA)

Contributeurs et affiliations

• Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA) - collaborateur
• Ayetigbo Oluwatoyin, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-5757-6674 - collaborateur

Source : Cirad-Agritrop (https://agritrop.cirad.fr/602120/)

Métriques

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