Characterising quality traits of boiled yam: Texture and taste for enhanced breeding efficiency and impact

Adinsi Laurent, Djibril Moussa Imayath, Honfozo Laurenda, Bouniol Alexandre, Meghar Karima, Alamu Emmanuel Oladeji, Adesokan Michael, Arufe Vilas Santiago, Ofoeze Miriam, Okoye Benjamin, Madu Tessy, Hotegni Francis, Chijioke Ugo, Otegbayo Bolanle Omolara, Dufour Dominique, Hounhouigan Joseph Djidjoho, Ceballos Hernan, Mestres Christian, Akissoé Noël H.. 2023. Characterising quality traits of boiled yam: Texture and taste for enhanced breeding efficiency and impact. Journal of the Science of Food and Agriculture, 29 p.

Résumé : BACKGROUND: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and sweet taste. New yam varieties are being developed but high or medium throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established the predictive models for screening yam varieties that meet the required consumers' preferences. RESULTS: Overall liking was associated with sweet taste, crumbly and easy to break (r values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easy to break were well-predicted by penetration force and dry matter, whereas sweet taste by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g/100g. Some improved varieties fulfilled the acceptable thresholds, and the screening was improved through the deviation from optimum. CONCLUSION: The acceptance thresholds and the deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders.

Mots-clés Agrovoc : igname, analyse organoleptique, texture, flaveur, préférence alimentaire, qualité des aliments

Mots-clés libres : Yam varieties, Consumer acceptability threshold, Sensory attributes, Varietal adoption, Selection index, High throughput phenotyping

Classification Agris : Q04 - Composition des produits alimentaires
S01 - Nutrition humaine - Considérations générales
Q01 - Sciences et technologies alimentaires - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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

• Adinsi Laurent, UAC (BEN)
• Djibril Moussa Imayath, UAC (BEN)
• Honfozo Laurenda, UAC (BEN)
• Bouniol Alexandre, CIRAD-PERSYST-UMR Qualisud (BEN) ORCID: 0000-0002-6140-424X
• Meghar Karima, CIRAD-PERSYST-UMR Qualisud (FRA)
• Alamu Emmanuel Oladeji, IITA (NGA)
• Adesokan Michael, IITA (NGA)
• Arufe Vilas Santiago, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-8644-6921
• Ofoeze Miriam, NRCRI (NGA)
• Okoye Benjamin, NRCRI (NGA)
• Madu Tessy, NRCRI (NGA)
• Hotegni Francis, UAC (BEN)
• Chijioke Ugo, NRCRI (NGA)
• Otegbayo Bolanle Omolara, Bowen university (NGA)
• Dufour Dominique, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-7794-8671 - auteur correspondant
• Hounhouigan Joseph Djidjoho, UAC (BEN)
• Ceballos Hernan
• Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA)
• Akissoé Noël H., UAC (BEN) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/604434/)

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