Boiled yam end-user preferences and implications for trait evaluation

Honfozo Fifamè Laurenda, Adinsi Laurent, Bouniol Alexandre, Adétonah Sounkoura, Forsythe Lora, Kleih Ulrich, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Akissoé Noël. 2021. Boiled yam end-user preferences and implications for trait evaluation. International Journal of Food Science and, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : pp. 1447-1457.

Journal article ; Article de recherche ; Article de revue à facteur d'impact
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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.

Mots-clés Agrovoc : Igname, Consommateur, Préférence alimentaire, Qualité des aliments, Propriété organoleptique, Aliment préparé, Enquête auprès des consommateurs, Genre (femmes/hommes), Données ventilées par sexe

Mots-clés géographiques Agrovoc : Bénin

Mots-clés complémentaires : aliment cru

Mots-clés libres : Check all that apply, Consumer testing, Gender, Just about right, Quality characteristics, Sensory descriptors, Surveys

Classification Agris : Q04 - Food composition

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

Auteurs et affiliations

  • Honfozo Fifamè Laurenda, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Adinsi Laurent, UAC (BEN)
  • Bouniol Alexandre, CIRAD-PERSYST-UMR Qualisud (BEN) ORCID: 0000-0002-6140-424X
  • Adétonah Sounkoura, IITA (BEN)
  • Forsythe Lora, NRI (GBR)
  • Kleih Ulrich, NRI (GBR)
  • Hounhouigan Joseph Djidjoho, UAC (BEN)
  • Fliedel Geneviève, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Akissoé Noël, UAC (BEN) - auteur correspondant

Source : Cirad-Agritrop (

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