End‐user preferences for pounded yam and implications for food product profile development

Otegbayo, Bolanle; Madu, Tessy; Oroniran, Oluyinka; Chijioke, Ugo; Fawehinmi, Olabisi; Okoye, Benjamin; Tanimola, Abiola; Adebola, Patrick; Obidiegwu, Jude

doi:10.1111/ijfs.14770

Cited by 28 publications

(59 citation statements)

References 15 publications

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“…For instance, white FC is the most preferred consumer trait in West Africa, while purple color is preferred in French Guyana, the Philippines, and India. 11,40 Several studies have reported significant variations in the nutritional properties of different colored yams. 27,28 Purple yam is enriched in anthocyanins, which are strong antioxidants providing additional nutritional value.…”

Section: Discussionmentioning

confidence: 99%

Genome-wide association studies reveal novel loci controlling tuber flesh color and oxidative browning inDioscorea alata

Dossa

Morel

Houngbo

et al. 2023

Preprint

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Background Consumers preferences for food crops are guided by quality attributes. This study aimed at deciphering the genetic basis of quality traits, especially tuber flesh color (FC) and oxidative browning (OB) in Dioscorea alata, based on the genome-wide association studies (GWAS) approach. The D. alata panel was planted at two locations in Guadeloupe. At harvest, the FC was scored visually as white, cream, or purple on longitudinally sliced mature tubers. The OB was scored visually as the presence or absence of browning after 15 minutes of exposure of the sliced samples to ambient air. Results Phenotypic characterization for FC and OB of a diverse panel of D. alata genotypes highlighted significant variation within the panel and across two locations. The genotypes within the panel displayed a weak structure and could be classified into 3 subpopulations. GWAS identified 14 and 4 significant associations for tuber FC and OB, respectively, with phenotypic variance, explained values ranging from 7.18 to 18.04%. Allele segregation analysis at the significantly associated loci highlighted the favorable alleles for the desired traits, i.e., white FC and no OB. A total of 24 putative candidate genes were identified around the significant signals. A comparative analysis with previously reported quantitative trait loci indicated that numerous genomic regions control these traits in D. alata. Conclusion Our study provides important insights into the genetic control of tuber FC and OB in D. alata. The major and stable loci can be further utilized to improve selection in breeding programs for developing new cultivars with enhanced tuber quality.

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Section: Discussionmentioning

confidence: 99%

Genome-wide association studies reveal novel loci controlling tuber flesh color and oxidative browning inDioscorea alata

Dossa

Morel

Houngbo

et al. 2023

Preprint

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show abstract

“…For boiled yam, mealiness, waxiness, sogginess, stickiness, and hardness are essential textural parameters. Mealiness is the ease of disintegration of the boiled yam, and processors reported it as an indicator of pounded yam quality ( Otegbayo et al., 2021 ). It has been reported in several studies that the textural qualities of boiled yams are important parameters that determine the overall acceptability of farmers, processors, and consumers.…”

Section: Introductionmentioning

confidence: 99%

Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations

Alamu

Adesokan²,

Awoyale³

et al. 2022

Heliyon

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“…The tubers of this crop contain many bioactive compounds, such as mucilage polysaccharides and steroidal sapogenins [24]. Yam polysaccharides are considered im-portant components that provide both biological and physicochemical properties and, thus, can be isolated and used as health-promoting ingredients in foods [25,26]. The yam polysaccharides have also been assessed for their chemical and biological properties, such as immune-modulatory, anti-oxidative, anti-inflammatory, and anti-tumor effects.…”

Section: Introductionmentioning

confidence: 99%

In Vitro Immunomodulation of the Polysaccharides from Yam (Dioscorea opposita Thunb.) in Response to a Selenylation of Lower Extent

Guan

Lin

et al. 2021

Foods

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The immunomodulation of chemically selenylated polysaccharides has been attracting more attention recently, but the corresponding performance of the yam polysaccharides (YPS) with lower selenylation extent remains, thus far, unsolved. In this study, the YPS was selenylated with Na2SeO3 under acidic conditions generated by HNO3 to reach two lower selenylation extents, yielding two selenylated YPSs, namely SeYPS-1 and SeYPS-2 with selenium contents of 715 and 1545 mg/kg, respectively. The results indicated that YPS, SeYPS-1, and SeYPS-2 all had in vitro immuno-modulation when using RAW 264.7 macrophages and murine splenocytes as cell models. In detail, the three polysaccharide samples at dose levels of 5–160 μg/mL showed insignificant cytotoxicity to the macrophages and splenocytes with cell exposure times of 12–24 h, because of the measured values of cell viability larger than 100%. However, Na2SeO3 at dose levels of 1.3–3.25 μg/mL mostly caused obvious cytotoxic effects on the cells, resulting in reduced cell viability values or cell death, efficiently. The results demonstrated that, compared with YPS, both SeYPS-1 and SeYPS-2 at a lower dose level (5 μg/mL) were more active at promoting phagocytosis activity, increasing the CD4+/CD8+ ratio of the T-lymphocyte sub-population in the murine splenocyte, improving cytokine secretion, including interleukin-6 (IL-6), IL-1β, and tumor necrosis factor-α in the macrophages, or increasing interferon-γ secretion, but suppressing IL-4 production in the splenocytes. Consistently, SeYPS-2 has more potential than SeYPS-1 at exerting these assessed bioactivities in the cells. Thus, we conclude that a chemical modification of YPS using trace element Se at a lower selenylation extent could bring about higher immunomodulatory activity towards macrophages and splenocytes, while selenylation extent of YPS is a critical factor used to govern the assessed activity changes of YPS.

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End‐user preferences for pounded yam and implications for food product profile development

Cited by 28 publications

References 15 publications

Genome-wide association studies reveal novel loci controlling tuber flesh color and oxidative browning inDioscorea alata

Genome-wide association studies reveal novel loci controlling tuber flesh color and oxidative browning inDioscorea alata

Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations

In Vitro Immunomodulation of the Polysaccharides from Yam (Dioscorea opposita Thunb.) in Response to a Selenylation of Lower Extent

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