Organoleptic properties of white yam (Dioscorea rotundata poir) as affected by autoclaving time

  1. Ahmed1*, Y.B. Kiri2, M.S. Abubakar3

1Department of Crop Science, Adamawa State University, Mubi, Adamawa State, Nigeria

2Department of Animal Production, Adamawa State University, Mubi, Adamawa State, Nigeria

3Department of Soil Science, Federal University Dutse, Jigawa State, Nigeria

(Manuscript received 22 October 2017; accepted for publication 31 January 2018)

Abstract. This experiment examined the effect of processing white yam (Dioscorea rotundata poir) using autoclave under different heating times with the main objective of assessing its effects on the organoleptic properties (colour, mealiness, taste, softness and wetness). Yam tubers were washed, peeled and chopped into chunks. Treatments consisted of yam autoclaved at the temperature of 121oC and pressure of 100 kPa using five different autoclaving times (0, 5, 10, 15 and 20 min) laid out in a Completely Randomized Design (CRD). Descriptive sensory analysis was conducted by five trained panelists using a 7-point descriptive scoring method. Data collected were subjected to Analysis of Variance using SAS (1999). Least Significant Differences (LSD) tests were used to compare means that showed significant difference at P≤0.05. The results show that, autoclaving time had positive influence on organoleptic properties of white yam. The effect was more apparent on yam autoclaved for 5 minutes and therefore, recommended to be adopted for improved sensory attributes of boiled white yam.