Table 4.

Preferred quality characteristics of yam during processing into pounded yam

Socio‐economic factors		Preferred quality characteristics during processing (physicochemical)				Preferred quality characteristics during processing (technological)
		Peeling	Washing	Cooking/ boiling	Pounding	Peeling	Washing	Cooking/ boiling	Pounding
General		White flesh/ bright colour Tuber not too soft (must not contain too much water)	No colour change during washing. Washing water should be clear not milky and slimy	No colour change during cooking and should not absorb too much water	Easy to pound, no lumps, not sticking to the pestle and dough should swell during pounding	Yam skin should be easy to peel (no spikes or thorns)	Water used for washing the tuber should be clear and not milky and slimy. There should be no change in the colour of the yam flesh during washing	Yam should have short cooking time, and should not absorb too much water	Boiled yam should form dough easily during pounding.
Gender	Female	White flesh colour	Colour of flesh still remain white in water, water should be clear	Yam must not absorb too much water	Forms a dough easily	Easy to peel		Short cooking time and not absorb too much water	Easy breaking of boiled yam at early pounding; forms a smooth dough easily
	Male	No colour change in the flesh	Water should not be milky or too slimy	No colour change when cooked	Not lumpy			Short cooking time	Not lumpy