Effects of Tuber Size and Section on the acceptability of foods from Integrated Nutrient Grown D. cayenensis

Rachel Majekodunmi Omodamiro; Nwanyieze Regina Njoku; Nwanyieze Regina Njoku; Amarachi Divine Uche-Agua; Victoria Nwanyinnaya Ezebuiro; Hussein Adinoyi Etudaiye; Alice Nwanyioma Ohuoba; Udodiri Agatha Agugo

doi:10.37284/eajab.7.1.1689

Rachel Majekodunmi Omodamiro National Root Crops Research Institute
Nwanyieze Regina Njoku National Root Crops Research Institute
Nwanyieze Regina Njoku National Root Crops Research Institute
Amarachi Divine Uche-Agua National Root Crops Research Institute
Victoria Nwanyinnaya Ezebuiro National Root Crops Research Institute
Hussein Adinoyi Etudaiye National Root Crops Research Institute
Alice Nwanyioma Ohuoba National Root Crops Research Institute
Udodiri Agatha Agugo Ambrose Alli University

DOI: https://doi.org/10.37284/eajab.7.1.1689

Keywords: Yellow Yam, Sensory Evaluation, Tuber Sizes, D. cayenensis

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Abstract

Yam (Dioscorea spp) is an important staple in Nigeria, valued for its high carbohydrate composition. Among the edible yam species, white yam is mostly used in traditional meals. The study investigated the effect of tuber size and section on the acceptability of foods produced from integrated nutrient grown yellow yam (D. cayenensis) species. Three different sizes (small, medium, and big) of D. cayenensis yams species grown by integrated nutrient were processed into different food forms (fried, boiled & pounded) using different sections (Apex, Middle and Distal). Forty (40) trained and semi trained taste panel members evaluated twenty seven (27) food samples produced from improved yellow yam species. Sensory evaluation results were, as follows, the boiled yam sample showed values ranging from 6.20 (Small size Apex) to 7.20 (big size middle); fried sample ranged from 6.20 (medium middle) to 7.70 for big Distal. The pounded yam form had a range of 4.0 (an unacceptable value) for medium base to 7.09 (big medium). Generally, boiled and fried yam samples produced from the different sizes and sections of the yellow yams were accepted by the taste panel members. Fried and the boiled yams from the middle sections were more preferred than yam samples produced from other regions. The middle section in all the sizes particularly the big size of the yellow yam was preferred for pounding. The yellow yam species is therefore, recommended for use especially, in the production of traditional foods for human consumption

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