(P06-003-25) Nutritional Composition and Consumer Perception of Poundo Yam Made From Improved (Hybrid) Varieties of White Yam (Dioscorea rotundata) for Food Security in West Africa

Objectives: Yam breeders have developed high yielding yam varieties that need to be evaluated for end use. This study reviews the utilization of improved yams to make instant poundo yam (IPY) (a local dish), with emphasis on the nutritional composition and consumer perception.

Methods: IPYs were made from three improved varieties of yam (TDR 1401220, TDR19088008, TDR19073008) and one local landrace variety (Ojuiyawo) as control which were procured and processed at IITA, Nigeria. The yam tubers were washed to remove sand, peeled, washed and sliced thinly (2 mm thickness) into cold water containing 0.5% w/v food grade sodium metabisulphite to delay enzymatic activity. They were drained, air cooled and divided into two fractions for oven drying (60°C, 48 h) and sun drying by spreading the slices in trays for 3 days. The dried samples were milled to flour and reconstituted with hot water to form a dough called IPY. The nutritional properties of the IPY samples were determined by AOAC methods and a consumer perception study was done using a focus group consisting of 10 participants who consume the local dish.

Results: The nutritional composition for the IPY samples was: fat (0.20-0.89%), protein (3.95-5.56%), ash (0.99-2.83%), crude fibre (0.13-0.65%) and carbohydrate (91.22-93.35%). Oven dried TDR1401220 IPY and Sun dried Ojuiyawo IPY recorded the least and highest values for fat content, respectively. Sun dried TDR1401220 recorded the highest values for ash and protein content. Colour, appearance, taste, texture and stickiness were among the characteristics examined by the focus group participants for the IPY samples. Oven dried TDR 19073008 IPY sample was adjudged as the most acceptable overall, followed by oven dried TDR 19088008, oven dried TDR 1401220 and oven dried Ojuiyawo. Sun dried IPY samples from the yam varieties were generally adjudged as the least acceptable overall.

Conclusions: Generally, IPY samples showed high carbohydrate content which make them a high energy food for consumption. The consumer perception showed that IPY samples from improved hybrid yams (TDR 19073008, 19088008 and 1401220) were preferred compared to the IPY sample from the local landrace Ojuiyawo (control) and drying method impacted the sensory attributes.

Funding Sources: This project is funded by the vice chancellor award, University of Surrey UK and Turing funding.