Physicochemical, nutritional and sensorial qualities of Boutou Yam (Dioscorea alata) varieties

• Published in: Journal of experimental biology and agricultural sciences Vol. 3; no. 2; pp. 138 - 150
• Main Authors: E, Njoh Ellong, C, Billard, D, Pétro, S, Adenet, K, Rochefort
• Format: Journal Article
• Language: English
• Published: Horizon Publisher India 25.04.2015
• Subjects: Food and Nutrition; Life Sciences; Sensory profile
• ISSN: 2320-8694; 2320-8694
• DOI: 10.18006/2015.3(2).138.150

Yam crop is highly susceptible to Anthracnose; various research projects have been carried out into the development of anthracnose-resistant varieties. Boutou yam is one example of a disease-resistant variety; it gives high yields and thus is of high economic interest. The present study aims to optimize growing conditions and the harvesting stage of production in Martinique (F.W.I). Furthermore, the physicochemical, nutritional and sensory qualities of the harvested product are analysed. Results of the study indicate that the optimum harvesting time for Boutou is the ninth month after sowing. Harvesting at this stage gave the highest values for energy, carbohydrates and dry matter. The influence of fertilization on the physicochemical, nutritional and organoleptic qualities of Boutou was also analysed. In addition, new cultivars (of Boutou yam) were compared with the five already established cultivars this comparison led to the conclusion that cultivars AL56 and Boutou are the best cultivars for yam production. These varieties met the expectations and preferences of the local market and had recoverable nutritional characteristics. All the article published by Journal of Experimental Biology and Agricultural Sciences is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License Based on a work at www.jebas.org.