Table 5.

Key user preferred sensory quality attributes in pounded yam by participants

	Region		Preferred quality characteristics	Less preferred quality characteristics
	South‐east	General	White dough, stretchable, smooth, mouldable, moderately soft, sweet taste, appealing smell easy to swallow, keeps long,	Dark colour, sticky dough, hard or too soft lumpy, does not stay long (retrogrades), bitter taste, unappealing smell
Gender		Female	White colour, appealing look mouldable, smooth, stretchable, sweet taste, good aroma,	Bitter taste, unappealing smell, dark unappealing dough colour, not mouldable, too soft, not stretchable, hard, lumpy
		Male	Appealing look ( white colour) stretchable, mouldable, smooth, sweet taste, soft	too soft, dark unappealing dough colour, lumpy, hard, bitter taste
	South‐west	General	Stretchable dough, mouldable, smooth, moderately soft, appealing colour appealing, pleasant taste and smell.	Dark colour, sticky dough, hard or too soft lumpy, does not stay long (retrogrades), bitter taste, unappealing smell
Gender		Female	Stretchable dough, mouldable, smooth, moderately soft, appealing colour appealing, pleasant taste and smell.
		Male	Stretchable dough, mouldable, smooth, moderately soft, appealing colour appealing, pleasant taste and smell.