International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:3, March, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(3): 2083-2100

Sensory Evaluation and Consumers Acceptability of Some Yam (Dioscorea rotundata) Cultivars Used as Parents in a Yam Varietal Development Program in Benin
Fakorede Jeannette1, Sanoussi Faouziath1, Loko Yêyinou LauraEstelle2, Tchekessi Célestin3, Igwe Chima Cartney4, Bokossa Yahou Innocent3 and Dansi A. Alexandre1*
1Laboratoire de Biotechnologies, Ressources Génétiques et Amélioration des Espèces Animales et Végétales (BIORAVE), Ecole Nationale Superieure des biosciences et biotechnologies appliquées (ENSBBA), BP 143 Dassa-Zoumè, Benin
2Laboratoire d’Entomologie Appliquée (LEnA), Ecole Nationale Supérieure des Biosciences et Biotechnologies Appliquées (ENSBBA), BP 14 Dassa
3Unité de Recherche en Sécurité Sanitaire des Aliments (URSSA), Laboratoire de Microbiologie et des Technologies Alimentaires (LAMITA), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Bénin, 04BP 1107 Cotonou
4Federal Institute for Industrial Research, Oshodi, Lagos state, Nigeria
*Corresponding author

The improvement of yam (Dioscorea spp) nutritional quality is now an important challenge for yam breeders and producers. In order to identify yam parents with high technological potential for their use in varietal improvement schemes, two most dominant cooking forms (boiled and pounded) were considered. A total of 48 yam (Dioscorea rotundata Poir.) cultivars used as parents in Benin yam breeding program were evaluated. Trained and untrained panelists were invited to taste coded and randomized samples of boiled and pounded yam for the various tests using appropriate methods. Attributes considered for the evaluation of the sensory profile were attractiveness, sweetness, texture, elasticity, presence of lumpsand cooking time. The hedonic test was based on five scales ranging from very unpleasant to very pleasant. Principal component Analysis carried out on the preferences of the tasters showed that 29.16% of the cultivars are preferred in the boiled form, (27.08%) in pounded form and 43.75% in both forms. In the hedonic test, 15% of the cultivars were rated as very pleasant, 54% were pleasant, 8.33% were neither-pleasant nor-unpleasant (neutral), 14.58% unpleasant and 7.25 very unpleasant. The mean score of texture, softness, elasticity and color, vary respectively from 1 to 3.16; 0.75 to 3.25; 0.98 to 3.75; and 0.66 to 1.34. The principal component analysis revealed six organoleptic groups of interest. Sweetness, texture, and attractiveness were found to determine the general preference for boiled yams while for the pounded yam preference was based on elasticity, softness and texture. Best parents identified for both boiled and pounded yam were Boniakpa, Djilaja, DrA39-2003, Kpagninan, Kpounan, Krachi, Laboko, Tarayè and Wouroutani. Their use in the development of new varieties to respond to consumers and processors needs was highly recommended.

Keywords: Acceptability, Hedonic test, Sensory test, Tasters, Yam

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How to cite this article:

Fakorede Jeannette, Sanoussi Faouziath, Loko Yêyinou LauraEstelle, Tchekessi Célestin, Igwe Chima Cartney, Bokossa Yahou Innocent and Dansi A. Alexandre. 2020. Sensory Evaluation and Consumers Acceptability of Some Yam (Dioscorea rotundata) Cultivars Used as Parents in a Yam Varietal Development Program in Benin.Int.J.Curr.Microbiol.App.Sci. 9(3): 2083-2100. doi:
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