enhancing the role of yam in food diversification and income generation
DESCRIPTION
Presentation at the RTB Annual Review and Planning Meeting (Entebbe, Uganda, 29 Sep-3 Oct 2014)TRANSCRIPT
Bussie Maziya-Dixon, Antonio Montes-Lopez, Oladeji Alamu, Ibironke Popoola and
Robert Asiedu
Enhancing the Role of Yam in Food Diversification and Income Generation
As much as 97 percent of the increase in world population from 2000 to 2050 will occur in today’s developing countries.
The developed countries’ share of population is expected to fall from 20 percent in 2000 to only 13 percent in 2050.
Africa will undergo the most rapid growth, increasing from 784 million in 2000 to nearly 1.8 billion in 2050.
Introduction
The food industry in West and Central Africa
Globally, urban areas are currently growing at a rate of 2.2 percent
Rural to urban migration is the most significant and relevant trend from the point of view of the food processing industry.
Therefore, there is a strong local demand for transformed products which would meet the rising standards in terms of quality, sanitary and nutritional requirements.
More than 54 million tons of yams are produced in Sub-Saharan Africa annually
Over 95% of this production lies in a five-country “yam belt” that includes Nigeria, Benin, Togo, Ghana, and Côte d'Ivoire, with Nigeria as the leading producer.
Importance of Yams
Plays a key role in food security based on the range of species, maturity periods of cultivars, superior shelf life of fresh tubers compared to other root and tuber crops
Yam is consumed in different ways, such as boiled, fried, or baked.
Tubers are often dried and milled into flour for reconstituting into a stiff paste, which is eaten with soup.
Importance of Yams
Importance of Yams
Yam is suggested to have nutritional superiority when compared with other tropical root crops
It contains some amount of proteins, lipids, vitamins and minerals
Modern researches have shown that yam extracts can
-reduce blood sugar
-show antioxidative activity
Quality is a combination of product properties or attributes which can play a crucial role in defining end user acceptability
Properties considered:
a) Organoleptic and sensory attributes
b) Safety
c) Nutritional value
d) Functional properties
e) Stability during storage
Quality Characteristics (Food quality/end-user attributes)
Functional properties are important food quality characteristics that have impact on consumer product acceptability.
They can also be used as indicators or determinants of food quality for yam-based food products.
Varieties with good eating qualities are characterized by high dry matter; starch and amylose content.
To stimulate demand, research for development must understand and encourage the demand for yam products.
Importance of Quality Characteristics
Proximate composition of selected white yam varieties grown in riverine areas( N=12)
%Dry matter 36.3%Ash 1.98
%Protein 2.91%Fat 1.2
%Sugar 3.36
%Starch 56.7
%Carbohydrate 30.2
%Amylose 29.3
Vitamin C, anti-nutritional factors and Functional properties of selected white yam varieties grown in riverine areas(N=12)
Swelling Power 8.09
Solubility(%)
6.83
Water Binding Capacity (%) 129
Vitamin C (mg/100g) 6.49
Phytate(mg/100g) 18.2
Tannin(mg/100g) 7.1
MC Ash Fat Protein Sugar Starch Amylose
9.12
2.720.54
7.18
1.05
33.7
18.59
5.41
1.980.600000000000001
5.6
0.630000000000002
31.78
20.3
Proximate Composition (%)( N=40)
GhanaNigeria
Perc
ent
Comparative analysis of nutritional qualities of white yam varieties from Nigeria and Ghana
Vitamin C and anti-nutritional factors of white yam varieties grown in Ghana and Nigeria
Phytate (%)
Tannin(%)
Vit C(mg/100g)
Location Ghana Nigeria Ghana Nigeria Ghana Nigeria
Mean 2.11 2.63* 0.12 0.22* 7.48* 5.13
Minimum 1.38 2.04 0.04 0.07 4.90 2.89
Maximum 3.71 3.30 0.18 0.32 10.00 6.68Std. Deviation 0.68 0.30 0.04 0.08 1.64 1.32
* Difference significant at 0.05
Objective: Delivering highly consumer accepted varieties and linking farmers to markets and food industry.
Selection of D. rotundata varieties to produce yam flour (IITA-DELUXE)
Methodology1. Elite varieties from AYT and were
selected released varieties .2. Testing varieties with yam
processors3. Determining processing
parameters4. Selection by processors, assisted
by quantitative data elicited during the processing in their factory.
Parameters measured:1. Fresh weight2. Weight after peeling3. Conversion rate
Fresh/Flour4. Cooking time5. Sensory attributes
Results
Dioscorea rotundata varieties selected for yam flour-instant poundo yam
TDr 89/0
2665
TDr Am
ula
TDr Alu
maco
TDr 07/0
0983
TDr 07/0
0362
TDr Om
i-efu
n
TDr 07/0
0777
TDr 07/0
0314
TDr 05/0
0570
TDr 02/0
0515
TDr Ehobia
TDr 03/0
0180
TDr 00/0
0403
TDr M2/5
0/7
TDr 05/0
1019
TDr 00/0
0362
TDr 95/1
9158
TDr 01/0
04050
0.5
1
1.5
2
2.5
3
3.5
4
4.5
Kg
FR
ES
H :
1 K
g F
LO
UR
Threshold 1 (4varieties)
Threshold 2(4varieties )
Methodology
Materials and methods1. Elite and released
varieties selected 2. Testing varieties with
yam processors3. Measuring processing
parameters4. Selection by processors,
assisted by quantitative data elicited during the processing in their factory.
Parameters measured1. Fresh weight2. Weight after peeling3. Oxidation4. Blanching5. Freezing6. Frying7. Sensory attributes8. Selection Index
Selection of D. rotundata and D. alata varieties to produce yam fries: (IITA, PRIMLAKS-SIMPLI)
Result
Selection index: Processors+Breeder+ConsumerS
elec
tio
n I
nd
ex (
SI)
6 7 9 10 13 15 17 18 19 20 21 22 33 44 550
0.5
1
1.5
2
2.5
3
3.5
4
Variety
CH 2: Commercial Potato French fries CH 1 : Commercial yam fries
CH 1CH 2CH 1
Threshold of selection
Variety 6,10,13,17,20,22 and also 9 and 15 were selected
Diversification of yam utilization through product development using D. Alata
- Degree and non degree training
- Training of Trainers
- Demand-driven processing workshops
Capacity building and technology dissemination through training
Summary• Yam plays a key role in food security
• Selection and identification of varieties with good eating qualities with high dry matter; starch and amylose content are being selected ( Nigeria and Ghana)
• Selection and identification of varieties that are good for instant poundo- yam and yam fries
• Diversification of yam utilization through product development – yam cake, yam fritters, yam flakes, yam bread etc
• Dissemination of technology through training ( Train the trainers, processing workshops etc)
Next Steps:
Product Development and characterization
Technology dissemination through training
Sensory Evaluation GIS-Areas to produce each
variety Linking Farmers
Acknowledgement
THANK YOU