Biotechnology Journal International

This study evaluated the sensory qualities of dishes made from boiled, fried, and pounded yam, derived from two yellow-fleshed yam varieties ("Kounougbé" and "Kangba") and three cultivars ("Bètè-bètè", "Krenglè", and "Kponan"). The analysis revealed significant differences in the sensory characteristics of boiled yams. On the one hand, the "Kounougbé" variety received the highest scores for color (6.85 ± 0.81), firmness (7.15 ± 0.81 in mouthfeel), and fibrosity (7.15 ± 0.93), indicating its overall quality in these attributes. On the other hand, "Kangba" exhibited the best taste acceptability (9.7 ± 0.47), suggesting a strong preference among consumers for its flavor. However, "Kponan" was the least favored variety, receiving the lowest ratings for fibrosity (5.00 ± 0.92) and fork firmness (5.80 ± 0.77), which may indicate a less desirable texture. For hedonic values, "Kangba" emerged as the most appreciated, with an overall acceptability of 8.57 ± 0.10, and obtained the highest scores for appearance (8.52 ± 0.30), aroma (8.73 ± 0.15), and overall texture (8.53 ± 0.30), emphasizing its attractiveness to consumers. "Kounougbé" followed closely with an overall acceptability of 8.15 ± 0.21. Compared to that, the cultivars "Bètè-bètè," "Krenglè," and "Kponan" performed moderately, with acceptability scores below 8. The sensory analyses revealed marked varietal effects, with "Kangba" and "Kounougbé" being the most preferred by consumers, particularly for boiling, frying, and preparing pounded yam. These results highlight the importance of these varieties in promoting local yam valorization in Côte d'Ivoire, suggesting their potential for broader market adoption and use in culinary applications.