Otegbayo Bolanle, Madu Tessy, Oroniran Oluyinka, Chijioke Ugo, Fawehinmi Olabisi, Okoye Benjamin, Tanimola Abiola, Adebola Patrick, Obidiegwu Jude
Department of Food Science and Technology Bowen University Iwo 232101 Nigeria.
National Root Crop Research Institute Umudike 440110 Nigeria.
Int J Food Sci Technol. 2021 Mar;56(3):1458-1472. doi: 10.1111/ijfs.14770. Epub 2020 Sep 1.
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.
木薯泥是尼日利亚一种受欢迎的食物。本研究报告了终端用户对木薯泥的偏好以及对育种计划中性状评估的影响。该研究在尼日利亚的两个食用木薯泥的地区进行：东南部和西南部。采用多阶段抽样技术从食物链中的用户那里收集信息。这包括市场调查、个体访谈、关键信息提供者访谈和焦点小组讨论。参与者的回答被用于制定从原材料（木薯）到最终产品的木薯泥产品概况。两个地区木薯泥用户首选的关键质量性状是颜色和质地质量，其次是味道和香气，后两者的重要性较低。这些质量属性的排名存在地区差异，但不存在性别差异。这些信息将有助于确定可用于选择具有木薯泥首选质量性状的育种系的食品质量指标。
