ArticleInternational journal of food science & technology2021
End-user preferences for pounded yam and implications for food product profile development.
Article in International journal of food science & technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Annealing-Induced Modifications in Yam Starches: Implications for Fermented Yam Flour (Food science & nutrition · 2026Article
- Genome-wide association study revealed genomic regions associated with tuber quality traits in water yam (Dioscorea alata L.).PloS one · 2026Article
- Prioritizing preferred traits in the yam value chain in Nigeria: a gender situation analysis.Frontiers in sociology · 2023Article
- Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (Heliyon · 2022Article
- In Vitro Immunomodulation of the Polysaccharides from Yam (Foods (Basel, Switzerland) · 2021Article
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Authors and funding
9 authors.
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Abstract
Pounded yam is a popular food in Nigeria. This study reports end-user preferences for pounded yam and implications for trait evaluation by breeding programme. The study was carried out in two pounded yam-consuming regions in Nigeria: south-east and south-west. Multistage sampling technique was used to collect information from users along food chain. This involved market, individual, key informant interviews and focus group discussions. Responses of participants were used to develop product profile of pounded yam from raw material (yam) to final product. Key user-preferred quality traits for pounded yam in both regions were colour and textural quality followed by taste and aroma which are lesser attributes. There were regional differences in ranking of these quality attributes but no gender difference. This information will be useful in determining food quality indicators that can be used to select breeding lines for preferred quality traits in pounded yam.
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