Instrumental texture profile analyses of pounded yam produced from yam genotypes of contrasting pounding quality
Bolanle Otegbayo1, Oluyinka Oroniran1, Abiola Tanimola1, Oluwatomilola Bolaji1, Ayomide Alamu1, Oluwatoyin Ayetigbo2
1Bowen University, Iwo, Dept. of Food Science and Technology, Nigeria
Traditional roots and tubers breeding techniques often target yield, disease/pest resistance and nutrition as important traits for breeding programs, while consumer food quality preferences such as textural quality are often neglected. Textural quality is important to consumers of pounded yam, a popularly consumed doughy food product made from yam in Nigeria. The RTBfoods Project is targeted at developing medium-to-high throughput methods for roots and tubers, to evaluate preferred food quality attributes such as textural quality, and applying them as important traits in breeding pipelines. This study developed a standard operating protocol (SOP) for evaluating instrumental texture profile (ITPA) of pounded yam. Pounded yam was prepared from four varieties of D. rotundata with contrasting textural quality (TDr1401220, TDrMeccakusa, TDr1401593 and TDr1400158) based on a SOP (RTBfoods_E.6.6_SOP). ITPA was conducted on the pounded yam by means of texturometer (TVT 6700, Perten) at product temperature of 45 oC under standard parameter conditions.
Keywords: Discriminant analysis, pca, pearson correlation, pounded yam, textural attributes, texture profile analysis, yams
Contact Address: Oluwatoyin Ayetigbo, French Agricultural Research Centre for International Development (CIRAD), UMR Qualisud, 73 Rue Jean François Breton, 34398 Montpellier, France, e-mail: oluwatoyin.ayetigbocirad.fr