Abstract
In variety development, sensory evaluation is not only the most important hurdle after all the necessary agronomic characteristics have been developed but also a major determinant of acceptability of the variety, as well as a major determinant in the subsequent adoption and use of the variety. Eight yam genotypes out of thirty-six genotypes evaluated for yield, pest and disease tolerance and stability over a three year period, plus 3 farmers’ checks were assessed on parameters such as enzymatic oxidation, colour attractiveness, aroma, taste, texture and overall acceptability in relation to farmers’ checks (Dente, Brass and Dorban). Gender differences existed in the degree of perception of texture and taste of yams. KUP__2000/001 was the overall best genotype with respect to general acceptability in all agroecologies followed by TDr_89/02665, 2000/001, TDr__ 89/02660, TDr__95/19177, Dente, Brass, Dorban, TDr__95/01932, TDr__95/01544 and TDr__98/02877 in that order. The results of this study indicated that accessions KUP_2000/001, TDr_89/02665 and 2000/001 were the most preferred accessions with respect to sensory evaluation. After clearing this all important hurdle of sensory evaluation, genotypes KUP_2000/001, TDr_89/02665 and 2000/001 were release as varieties CRIPona, MankrongPona and CRIKukrupa respectively in 2005. Key words: Dioscorea, Enzymatic oxidation, farmer participatory breeding, Ghana, yams.
Highlights
Yam (Dioscorea spp), constitutes a cheap source of carbohydrate in the diets of millions of people worldwide and in tropical West Africa it provides some 18 metric tonnes of food for people in the yam zones
Eight yam genotypes out of thirty-six genotypes evaluated for yield, pest and disease tolerance and stability over a three year period, plus 3 farmers’ checks were assessed on parameters such as enzymatic oxidation, colour attractiveness, aroma, taste, texture and overall acceptability in relation to farmers’ checks (Dente, Brass and Dorban)
There are strong individual and local preferences based on cultural factors for different species and different food preparations (Otoo et al, 2001), necessitating farmer participatory sensory evaluation of yams in Ghana
Summary
Yam (Dioscorea spp), constitutes a cheap source of carbohydrate in the diets of millions of people worldwide and in tropical West Africa it provides some 18 metric tonnes of food for people in the yam zones. Apart from being the choicest food for festive occasions, it has become a common street or fast food in most urban areas (Degras, 1993) It is nutritionally better than cassava with respect to the amount of edible protein produce per ha per day (FAO, 1990). It contains sufficient vitamin C (8 – 10 mg/100 g) to be important in nutrition where they are consumed in large quantities. Yam again is superior to cassava as a source of protein the displacement of yam by cassava may increase the incidence of Kwashiorkor (Purseglove, 1972) It is prepared for consumption in a variety of ways including boiled slices, pounded yam (fufu), fried yam, roasted yam, yam flour, yam pottage, instant yam flakes. There are strong individual and local preferences based on cultural factors for different species and different food preparations (Otoo et al, 2001), necessitating farmer participatory sensory evaluation of yams in Ghana
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