Phenotyping of yam genotypes for a high quality of boiled and pounded products

Making good yam available all the year for processing yam derivatives is one of breeding challenges. Boiled and pounded yams are popular and widely consumed dishes in West Africa, but they depend on yam genotypes. In addition, storage of yam tubers affects quality of these derived products. The study aimed at evaluating the texture behavior of boiled and pounded yam during storage for six months. Yam genotypes (17) including seven landraces and ten hybrids were selected for base line test and storage. Instrumental analyses of texture were performed on both products using uniaxial texture analyser. Some yam genotypes gave high quality products only just after harvest while other were less good at harvest time, then improved with storage. Some genotypes exhibited a pic quality behaviour, with low quality at harvest time, improved for few months and then became low again. Other genotypes had low quality from the beginning to the end of storage, considering optimal threshold.