Sensory evaluation of amala from improved water yam (Dioscorea alata) genotypes 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 inNigeria. 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, TDa98/01166, Um 680) and two landraces (TDa 92-2, Ominelu) were reconstituted into amala, and organoleptically evaluated. Relevant characteristics of the experimental yam tubers, and theirintermediate 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 drymatter 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 andTDa 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)

`Assessment of Hybrid White Yam (Discorea Rotundata) Genotypes For The Preparation of Amala

Five hybrid white yam (D. rotundata) genotypes bred in Nigeria for high yield, cylindrical (rotund) tuber shape and resistance to diseases and pests were compared with an identified local best white yam landrace for their suitability in the preparation of amala (a darkish popular Nigerianethnic food). The tubers of these experimental genotypes (TDr 89/02665, TDr 89/02677, TDr 95/19158, TDr 95/19177 and Nwopoko) were assessed for desirable processing characteristics before being processed into elubo. The elubo from these genotypes and that made from a national check (Ako – Isu cultivar) were reconstituted into amala for an organoleptic evaluation, with an ethnic Yorubatest panel. Results showed that the dry matter contents of the experimental fresh yam tubers ranged from 31.20% (TDr 95/19177) to 48.37% (TDr 89/02665) while the tuber peel loss (during processing) varied from 18.59% (TDr 95/19177) to 21.13% (TDr 95/19158). The amala prepared with elubo made from TDr 95/19158, TDr 95/1977 andAko-Isu had black colour while the remaining amala samples had varying shades of grey colouration. Though all the elubo samples from the experimental yam genotypes were found to be usable in amala preparation, only the amala sample made from TDr 89/02677 comparedfavourably (especially in the handfeel sensory parameter) with that of the highly rated Ako-Isu cultivar