Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes

Ufondu, Helen E.; Maziya‐Dixon, Busie; Okoyeuzu, Chigozie F.; Okonkwo, Thomas M.; Okpala, Charles Odilichukwu R.

doi:10.1038/s41598-022-22052-z

Cited by 4 publications

(5 citation statements)

References 26 publications

(31 reference statements)

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“…NPK fertiliser application did not significantly affect the swelling power and solubility index of yam flour. The values of the functional and pasting properties of yam flours made from tubers grown with and without fertilisation were comparable to those reported in previous studies [7][8][9][10][11]. Ebúrneo et al [19] reported that nitrogen fertilisation affects starch grain size, shape, and pasting temperature in potatoes, while Gunaratne et al [35] showed that fertilisation increased the protein content but decreased the amylose content of rice flour, which affected its functional and pasting properties.…”

Section: Discussionsupporting

confidence: 82%

“…In addition to pounded yam, dried yam tubers are processed into flour which is used in preparation of an important staple food in West Africa. The functional and pasting properties of Dioscorea alata and Dioscorea rotundata flours influence the quality of pounded yams, and interspecific differences in these landraces have been reported [7][8][9][10][11]. Baah et al [9] observed that the trough viscosity of flour is Agriculture 2023, 13, 2240 2 of 14 associated with the consistency and elasticity of pounded yams, and the final viscosity is most commonly used to evaluate the quality of flour samples because it reflects the capacity for forming viscous pastes after cooking and cooling.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Mineral Fertilisation on Tuber Yield and Quality in Yams (Dioscorea alata and Dioscorea rotundata)

Afolabi,

Matsumoto,

Akinwande

et al. 2023

Agriculture

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This study assessed mineral fertilisation impact on tuber yield and food quality in yam genotypes—Dioscorea alata and Dioscorea rotundata. Four genotypes, each from D. alata and D. rotundata, were used in field experiments conducted in Ibadan, Nigeria, during the 2017 and 2018 cropping seasons. Experiments were conducted under low soil NPK fertility conditions with and without Fertiliser treatments. Plots subjected to fertiliser treatment received recommended NPK rate for the area. Tuber yield, functional and pasting properties of yam flour, and sensory attributes of pounded yams were collected. The results revealed varying responses of the genotypes to tuber yield and food quality following fertiliser application. Fertiliser application has generally increased fresh tuber yield. However, it had an impact on the flour quality and textural attributes of pounded yams for some genotypes. In genotypes Danacha and TDa0200012, Fertiliser application increased fresh tuber weight by 29.6% and 28.3%, and dry tuber weight by 19.7% and 24.9%, respectively, without compromising tuber quality. This implies that both genotypes exhibited a greater capacity for nutrient uptake and nutrient use efficiency. However, for genotype Ojuiyawo, Fertiliser application effectively increased tuber yield but negatively affected tuber quality. Our results emphasize the importance of assessing the impact of fertilization on tuber yield and quality for each genotype and selecting the appropriate genotype to improve productivity through mineral fertilization. The outcomes of this study have broader applicability in improving yam productivity across sub-Saharan Africa and are useful for sustainable agriculture in yam-growing regions.

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Section: Discussionsupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Effect of Mineral Fertilisation on Tuber Yield and Quality in Yams (Dioscorea alata and Dioscorea rotundata)

Afolabi,

Matsumoto,

Akinwande

et al. 2023

Agriculture

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“…Amala and pounded yam are two major traditional cuisines from yam tubers in Nigeria. Particularly, the pounded yam holds a major position, with consumption spanning many ethnic groups (Ufondu et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…Using this crop's industrial potential will allow it to transit out of its current subsistence state and encourage the formation of small businesses, which will boost economic growth (Otegbayo et al, 2014). The farmers, consumers, and various yam end users are further guided on the utilization of yam food products by the tuber's physicochemical, functional, and sensory qualities (Ufondu et al, 2022). The objective of this study is to investigate the physicochemical and sensory properties of five varieties of white yam in Nigeria.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory attributes of some selected varieties of white yam (<i>Dioscorea rotundata</i>)

Afolabi,

Lawal,

Adegbite

2023

J. Agr. Food Sci.

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The physicochemical and sensory properties of five varieties of Dioscorea rotundata were investigated for their potential end uses. The water absorption capacity, water binding capacity, swelling power, solubility index, pH, and pasting properties of flour processed from the yam tubers were determined. Also, the sensory attributes of pounded yam produced from the tubers were evaluated. In terms of colour, Gbongi had the highest whiteness value (82.27). Lasinrin had the highest moisture content (39.47 %) and swelling capacity (6.11g/g), Efuru had the highest water absorption capacity (132.50%) and pH (6.75). Gbongi had the highest solubility index (13.82%). Awana had the highest peak viscosity (293.70RVU) holding strength viscosity (279.20RVU) and peak time (7.00min). Lasinrin had the highest breakdown viscosity (140.25RVU) setback viscosity (295.00RVU) and pasting temperature (82.55oC) while Efuru had the highest final viscosity (437.83RVU). All the varieties had good ratings for the pounded yam sensory attributes (stretchability, stickiness, mouldability, smoothness, colour, hardness). All the varieties were acceptable regarding the general acceptability of the pounded yam. The qualities of yam cultivars suggested their appropriateness as an alternative for other flour-based pastestypically consumed by Nigerians.

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“…Efforts to enhance the cooking quality of yam, particularly hardness and moldability, in breeding programs involve genetic studies [25][26][27][28]. Dioscorea alata is renowned for its favorable agronomic performance and widespread cultivation.…”

Section: Introductionmentioning

confidence: 99%

Detecting the genetic variants associated with key culinary traits inDioscorea alata

Dossa,

Houngbo,

Lechaudel

et al. 2023

Preprint

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Quality attributes play a pivotal role in determining consumers acceptability and market value of food crops. Dioscorea alata is a major yam species for food security in tropical areas, but our understanding of the genetic factors underlying tuber culinary traits is limited. This study aimed at elucidating the genetic basis of key culinary attributes, including dry matter content, cooking time, boiled yam hardness, and moldability, through genome-wide association studies (GWAS). Phenotypic assessments revealed notable variations among the D. alata genotypes across two locations as well as significant correlations among the quality traits. The GWAS identified 25 significant associations distributed across 14 chromosomes. Allele segregation analysis of the identified loci highlighted favorable alleles associated with desired traits, such as reduced cooking time, increased dry matter content, enhanced hardness, and good moldability. Within the set of 42 putative candidate genes, we identified specific genes differentially expressed in tubers of distinct genotypes with contrasting quality attributes. Furthermore, we conducted a comparative analysis with previously reported quantitative trait loci for dry matter content and showed that multiple genomic regions govern this trait in D. alata. Our study offers valuable insights into the links between these key culinary traits and the underlying genetic basis in D. alata. These findings have practical implications for breeding programs aimed at enhancing the quality attributes of greater yam.

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Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes

Cited by 4 publications

References 26 publications

Effect of Mineral Fertilisation on Tuber Yield and Quality in Yams (Dioscorea alata and Dioscorea rotundata)

Effect of Mineral Fertilisation on Tuber Yield and Quality in Yams (Dioscorea alata and Dioscorea rotundata)

Physicochemical and sensory attributes of some selected varieties of white yam (<i>Dioscorea rotundata</i>)

Detecting the genetic variants associated with key culinary traits inDioscorea alata

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