Thermal Properties and Dynamic Rheological Characterization of Starch Gels.

Yam (. sp.) is an edible starchy tuber with potential for being a commercial source of starch for industrial purposes, but yam starch is underutilized.

Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products.

Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers.

Food quality profile of pounded yam and implications for yam breeding.

Background: Assessment of the key preferred quality traits in pounded yam, a popularly consumed yam food product in West Africa, is often done through sensory evaluation. Such assessment is time-consuming and results may be biased. Therefore, there is a need to develop objective, high-throughput methods to predict the quality of consumer-preferred traits in pounded yam.

End-user preferences for pounded yam and implications for food product profile development.

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.