Determination of relevant sensory properties of pounded yams (Dioscorea spp.) using a locally based descriptive analysis methodology

A panel of adult village dwellers was trained in descriptive analysis method using a local language of whom panellists are familiar to describe the properties of a popular pounded yam (Dioscorea spp.), called “foutou”. The different samples of “foutou” were made from four major varieties of two species of yam (Dioscorea cayenensis-rotundata and Dioscorea alata) and an industrially prepared yam product called Bonfoutou®. In all, 21 attributes were identified, 9 of which were used for profiling. Lumpiness and springiness of the mass varied markedly with species. Greyish colour, fibre content, “easiness to mould” and sweetness differed among the varieties. Preferences were tested by a group of traditional yam consumers. “foutou” made from D. cayenensis-rotundata was preferred due to textural attributes. “foutou” made from D. alata was disliked. “Easiness to mould” and springiness appeared relevant to general preference for pounded yam and lumpiness contributed to explain “foutou” aversion. The study showed a list of determining attributes that could be used to describe pounded yam. It showed also that descriptive test was a suitable method of sensory analysis, which could be used outside the laboratory, under real conditions conforming to traditional patterns of eating and of a West-African food.