Physicochemical and sensory attributes of some selected varieties of white yam (Dioscorea rotundata)

The physicochemical and sensory properties of five varieties of Dioscorea rotundata were investigated for their potential end uses. The water absorption capacity, water binding capacity, swelling power, solubility index, pH, and pasting properties of flour processed from the yam tubers were determined. Also, the sensory attributes of pounded yam produced from the tubers were evaluated. In terms of colour, Gbongi had the highest whiteness value (82.27). Lasinrin had the highest moisture content (39.47 %) and swelling capacity (6.11g/g), Efuru had the highest water absorption capacity (132.50%) and pH (6.75). Gbongi had the highest solubility index (13.82%). Awana had the highest peak viscosity (293.70RVU) holding strength viscosity (279.20RVU) and peak time (7.00min). Lasinrin had the highest breakdown viscosity (140.25RVU) setback viscosity (295.00RVU) and pasting temperature (82.55oC) while Efuru had the highest final viscosity (437.83RVU). All the varieties had good ratings for the pounded yam sensory attributes (stretchability, stickiness, mouldability, smoothness, colour, hardness). All the varieties were acceptable regarding the general acceptability of the pounded yam. The qualities of yam cultivars suggested their appropriateness as an alternative for other flour-based pastestypically consumed by Nigerians.