Quantifying genetic variability and genotype ranking for food quality attributes in white Guinea yam (<i>Dioscorea rotundata</i>) using a multiple trait selection index.

ABSTRACT:

Introduction

Yield and food product quality are important attributes in the selection of yam (Dioscorea spp.) cultivars. Among yam-based food products, boiled yam and pounded yam are traditional dishes that hold cultural, nutritional, and sensory significance in regions where yam is a staple food.

Materials and methods

This study evaluated the starch, sensory, and textural attributes of boiled and pounded yam products from 25 white Guinea yam (Dioscorea rotundata) genotypes grown across five environments. The sensory quality of both boiled and pounded yam products was assessed through sensory evaluation, while an instrument-based textural profile assay (ITPA) was conducted on pounded yam.

Results and conclusion

Environmental influences associated with cropping seasons

SUBMITTER: Olatunji AA 

PROVIDER: S-EPMC12501638 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature