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`Assessment of Hybrid White Yam (Discorea Rotundata) Genotypes For The Preparation of Amala
Abstract
Five hybrid white yam (D. rotundata) genotypes bred in Nigeria for high yield, cylindrical (rotund) tuber shape and resistance to diseases and pests were compared with an identified local best white yam landrace for their suitability in the preparation of amala (a darkish popular Nigerian
ethnic food). The tubers of these experimental genotypes (TDr 89/02665, TDr 89/02677, TDr 95/19158, TDr 95/19177 and Nwopoko) were assessed for desirable processing characteristics before being processed into elubo. The elubo from these genotypes and that made from a national check (Ako – Isu cultivar) were reconstituted into amala for an organoleptic evaluation, with an ethnic Yoruba
test panel. Results showed that the dry matter contents of the experimental fresh yam tubers ranged from 31.20% (TDr 95/19177) to 48.37% (TDr 89/02665) while the tuber peel loss (during processing) varied from 18.59% (TDr 95/19177) to 21.13% (TDr 95/19158). The amala prepared with elubo made from TDr 95/19158, TDr 95/1977 and
Ako-Isu had black colour while the remaining amala samples had varying shades of grey colouration. Though all the elubo samples from the experimental yam genotypes were found to be usable in amala preparation, only the amala sample made from TDr 89/02677 compared
favourably (especially in the handfeel sensory parameter) with that of the highly rated Ako-Isu cultivar.
ethnic food). The tubers of these experimental genotypes (TDr 89/02665, TDr 89/02677, TDr 95/19158, TDr 95/19177 and Nwopoko) were assessed for desirable processing characteristics before being processed into elubo. The elubo from these genotypes and that made from a national check (Ako – Isu cultivar) were reconstituted into amala for an organoleptic evaluation, with an ethnic Yoruba
test panel. Results showed that the dry matter contents of the experimental fresh yam tubers ranged from 31.20% (TDr 95/19177) to 48.37% (TDr 89/02665) while the tuber peel loss (during processing) varied from 18.59% (TDr 95/19177) to 21.13% (TDr 95/19158). The amala prepared with elubo made from TDr 95/19158, TDr 95/1977 and
Ako-Isu had black colour while the remaining amala samples had varying shades of grey colouration. Though all the elubo samples from the experimental yam genotypes were found to be usable in amala preparation, only the amala sample made from TDr 89/02677 compared
favourably (especially in the handfeel sensory parameter) with that of the highly rated Ako-Isu cultivar.
