Sensory evaluation of amala from improved water yam (Dioscorea alata) genotypes in Nigeria

Open Access JournalProduction of improved water yam (Dioscorea alata) genotypes that are suitable for the preparation of amala (a popular darkish Nigerian food) would likely enhance the economic importance of the crop in Nigeria. Fermented flour (oven dried and sun dried) made from tubers of eight improved D. alata genotypes (TDa 00/00364, TDa 00/00194, TDa 00/00103, TDa 00/00104, TDa 99/00240, TDa 99/01176, TDa 98/01166, Um 680) and two landraces (TDa 92-2, Ominelu) were reconstituted into amala, and organoleptically evaluated. Relevant characteristics of the experimental yam tubers, and their intermediate products (chips and flour), were also evaluated for desirable qualities. Results showed that the tubers shape could affect the percentage peel loss of the tubers during processing. The dry matter content of the experimental fresh tubers varied from 20.05 to 45.63%, while the moisture content of the oven dried fermented (pH 5 - 6) yam flour (elubo) samples (used for the amala preparation) ranged from 8.30 to 9.80%. The colour observed in the amala samples varied from light brown to black. Though most of the experimental genotypes could be used in preparing amala, only TDa 00/00194 and TDa 00/0364 were highly rated (in relevant sensory parameters) for the preparation of the foodstuff (which is traditionally made from processed tubers of some Diosocrea rotundata cultivars)

Pasting and functional properties of lafun and starch processed from some improved cassava genotypes in Nigeria.

Twenty eight cassava genotypes resistant to the dreaded cassava mosaic disease were randomly selected from the National Root Crops Research Institute Umudike, farm. The cassava samples were processed into starch and lafun, and their pasting and functional properties were assessed. Also amala was obtained from the lafun and examined for sensory characteristics of smell, hand feel (stickiness), appearance and general acceptability. Results show that the pasting properties (gelatinization temperature, Peak viscosity, Viscosity at 92°C after 15 min of heating and Stability) fell within reported values. The values ranged from 1020 BU for sample 95/0166 to 2500 BU for samples 98/2101, TMS 96/1565 and TME 419. The peak viscosity of the lafun samples ranged from 920 BU for sample 95/ 0166 to 2500 BU for samples 96/1089, 98/0068, TMS 96/ 1565, 94/0561 and M98/0068. The value of the peak viscosity of the starch sample was higher than that of the lafun sample in most cases. Bulk density of the starch samples ranged from 1.43g/cm3 for TMS97/22053 to 33g/ cm3 for M98/006. On the other hand, the Bulk density of the lafun samples ranged from 0.08 cm3 for TMS 96/1565 to1.96cm3 for TMS92/0067.Water absorption capacityof the starch samples ranged from 0.5g/ml for samples TMS 98/2101 and 99/3073, to 2.0g/ml for sample TMS 98/0510. The values for the lafun samples ranged from 0.5g/ml for TMS 99/2123 to 2.5g/ml for TMS 30572. All the samples were on the average acceptable to the panelists having scored an average of 4.00 on a scale of 7

Pasting and functional properties of lafun and starch processed from some improved cassava genotypes in Nigeria.

Twenty eight cassava genotypes resistant to the dreaded cassava mosaic disease were randomly selected from the National Root Crops Research Institute Umudike, farm. The cassava samples were processed into starch and lafun, and their pasting and functional properties were assessed. Also amala was obtained from the lafun and examined for sensory characteristics of smell, hand feel (stickiness), appearance and general acceptability. Results show that the pasting properties (gelatinization temperature, Peak viscosity, Viscosity at 92oC after 15 min of heating and Stability) fell within reported values. The values ranged from 1020 BU for sample 95/0166 to 2500 BU for samples 98/2101, TMS 96/1565 and TME 419. The peak viscosity of the lafun samples ranged from 920 BU for sample 95/ 0166 to 2500 BU for samples 96/1089, 98/0068, TMS 96/ 1565, 94/0561 and M98/0068. The value of the peak viscosity of the starch sample was higher than that of the lafun sample in most cases. Bulk density of the starch samples ranged from 1.43g/cm3 for TMS97/22053 to 33g/cm3 for M98/006. On the other hand, the Bulk density of the lafun samples ranged from 0.08 cm3 for TMS 96/1565 to 1.96cm3 for TMS 92/0067. Water absorption capacity of the starch samples ranged from 0.5g/ml for samples TMS 98/2101 and 99/3073, to 2.0g/ml for sample TMS 98/0510. The values for the lafun samples ranged from 0.5g/ml for TMS 99/2123 to 2.5g/ml for TMS 30572. All the samples were on the average acceptable to the panelists having scored an average of 4.00 on a scale of 7

Screening of new improved water yam (Dioscorea alata) genotypes for the preparation of amala in Nigeria

Production of improved water yam (Dioscorea alata) genotypes that are suitable for the preparation of amala (a popular darkish Nigerian food) would likely enhance the economic importance of the crop in Nigeria. Fermented flour (oven dried and sun dried) made from tubers of eight new improved D.alata genotypes (TDa 00/00364, TDa 00/00194, TDa 00/00103, TDa 00/00104, 99/00240, 99/01176, 98/01166, Um 680) and two landraces (TDa 92-2, Ominelu) were reconstituted into amala, and organoleptically evaluated. Relevant characteristics of the experimental yam tubers, and their intermediate products (chips and flour), were also evaluated for desirable qualities. Results showed that the tubers shape could affect the percentage peel loss of the tubers during processing. The dry matter content of the experimental fresh tubers varied from 20.05% to 45.63%, while the moisture content of the oven dried fermented yam flour (elubo) samples (used for the amala preparation) ranged from 8.30% to 9.80%. The colour observed in the amala samples varied from light brown to black. Though most of the experimental genotypes could be used in preparing amala, only TDa 00/00194 and TDa 00/0364 were highly rated (in relevant sensory parameters) for the preparation of the foodstuff (which is traditionally made from processed tubers of some Diosocrea rotundata cultivars)

Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa

Prepared foods are increasing in popularity in West Africa alongside rapid urbanisation. Growing demand for fried products calls for targeted breeding efforts to meet consumer needs, but little is known regarding consumer preferences. This research identified the sensory attributes of fried sweetpotato preferred by different consumer groups using a combination of consumer acceptance testing and descriptive sensory analysis. Market and community surveys identified three consumer segments in Ghana and Nigeria with contrasting preferences for fried sweetpotato sensory attributes. One group preferred crispy, crunchy, mealy and sweet fried sweetpotato; another preferred characteristic yam flavour and dry texture; and the third preferred uniform orange colour appearance, ripe plantain flavour and palm nutty flavour. Such consumer segmentation can help emerging West African fried sweetpotato industries identify target markets and provides valuable information to breeders, growers and retailers to prioritise attributes in their breeding, growing or product sourcing decisions

Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation

Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in‐mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off‐odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying