Training / Support mission on instrumental textural characterization of boiled yam by Ottawa extrusion and pounded yam by Kieffer dough extensibility, at IITA and Bowen University, Nigeria

Ayetigbo Oluwatoyin. 2024. Training / Support mission on instrumental textural characterization of boiled yam by Ottawa extrusion and pounded yam by Kieffer dough extensibility, at IITA and Bowen University, Nigeria. Ibadan : RTB Breeding-CIRAD, 22 p.

https://doi.org/10.18167/agritrop/00847

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RTB Breeding Quality_Training Mission Report at IITA-BOWEN Nigeria_CIRAD_2024.pdf
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Résumé : The training/support mission was carried out to review and improve the standard operating procedure (SOP) for the textural characterization of boiled yam in IITA by the Ottawa extrusion method. Previous methods to characterize texture of boiled yam under standard protocols by penetration method have been shown to be discriminant but not always repeatable due to the variation in locale-specific texture and the physiological parts of yam, vis-à-vis proximal, central and distal parts. Texture profile analysis (TPA) have also yielded repeatable measurements between replicates but not always discriminant texture among genotypes. Extrusion was performed using 5-blade grid on an Ottawa cell on a texture analyser to measure textural properties of 9 yam genotypes, such as maximum force, end force, linear distance and area under curve. The second objective of the mission was to train the IITA and BOWEN University partners on conducting a new SOP for the measurement of extensibility of pounded yam by the Kieffer dough extensibility (KDGE) procedure. Previous procedures by lubricated squeeze flow (LSF) and uniaxial extensibility (UAE) have not been consistently representative of extensibility of pounded yam, and have not been usable for some alata genotypes especially those with sticky or friable texture, respectively. Also, the pounded yam preparation procedure was revised by considering the adjustment of dry matter during pounding. The partners were trained on how to prepare the samples for evaluation, carry out the textural procedures, analysis of the data, and precautionary measures needed to ensure accurate conduct of the procedures.

Mots-clés libres : Boiled yam, Pounded yam, Ottawa cell, Kieffer dough extensibility, Yam, Extrusion

Agences de financement hors UE : International Potato Center, Bill and Melinda Gates Foundation

Projets sur financement : (FRA) RTB Breeding

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