Sensory evaluation and consumers acceptability of some yam (Dioscorea rotundata) cultivars used as parents in a yam varietal development program in Benin

The improvement of yam (Dioscorea spp) nutritional quality is now an important challenge for yam breeders and producers. In order to identify yam parents with high technological potential for their use in varietal improvement schemes, two most dominant cooking forms (boiled and pounded) were considered. A total of 48 yam (Dioscorea rotundata Poir.) cultivars used as parents in Benin yam breeding program were evaluated. Trained and untrained panelists were invited to taste coded and randomized samples of boiled and pounded yam for the various tests using appropriate methods. Attributes considered for the evaluation of the sensory profile were attractiveness, sweetness, texture, elasticity, presence of lumpsand cooking time.