Helen

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PERCEPTION OF YAM LANDRACES
QUALITY AMONG VALUE CHAIN ACTORS
IN YAM PRODUCING AREAS OF NIGERIA
PRESENTED
BY
H. E. UFONDU, P. O. UVERE AND B.
MAZIYA-DIXON

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Introduction
• Yam (Dioscorea spp) is mainly produced in yam belt zone of
Benue, Ebonyi, Enugu and Kogi States of Nigeria.
• Its economic Importance is determined by the physico-chemical,
nutritional and phytochemical properties (Otegbayo et al., 2010)
- source of income for farmers and
traders
- consumed boiled, fried, and as yam
fufu (pounded yam).
- consumption as pounded yam (with a
choice soup) is made possible because its starchy nature which
allows yam to form a bond when it is pounded in a mortar or in a
pounding machine after boiling(Ayodeji et al., 2017)
- pounded yam is alternatively prepared
from yam flour or instant flour by reconstituting in hot water as
appropriate.

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Introduction cont
• Yam flour processing in yam producing areas
makes use of fresh yam tubers(rejects). But the
concept of instantisation is largely unknown and
unused in processing yam flour in these areas.
• This project was therefore aimed at gathering
baseline information on landraces used in some
yam producing areas of Benue, Ebonyi, Enugu
and Kogi States for acceptable pounded yam and
yam flour production.

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Statement of Problems
• Informationonyamlandracesusedforpounded
yam andyamflourproductionisscanty
• Qualitative information on perception of food
quality in yam landraces used for fufu
production by farmers, processors and
consumersisnotavailableinliterature.
• Indigenousqualityattributesforacceptable
poundedyamandyamflourbyfarmers,
processorsandconsumersofyamfufuhasnot
beenclearlyestablished

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Justification
1.This study will gather baseline
information on landraces used in some
yam producing areas of Benue, Ebonyi,
Enugu and Kogi States for acceptable
pounded yam and yam flour production.
2.This information will serve as a basis for
establishing quantitative criteria for
choosing improved yam varieties suitable
for pounded yam, yam flour and instant
yam flour production.

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• To obtain information on yam landraces used
for pounded yam and yam flour production.
• To assess the processing and consumption
patterns of pounded yam produced from
boiled yam and yam flour
• To establish quality factors for the
acceptability of pounded yam produced from
boiled yam and yam flour
Objectives

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Materials and Methods
•Structured and validated questionnaires
were used forthe study
• Sampling was carried out by multi-stage
technique(Aidoo, 2009)
- Purposive selection of 4 States
- Systematic sampling of 2 Local Government
Areas(LGAs) from each State
- Random sampling of 25 respondents from
each LGA

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Statistical analysis
Descriptive analysis of the data
collected was carried out using
Statistical Analysis Systems (SAS)
version 9.4 (SAS, 2012)

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RESULTS AND DISCUSSION
Table 1: Retrieval rate of administered questionnaires in the four States
States Number of
Questionnaires
Administered
Number of
Questionnaires
Retrieved
Retrieval
Rate(%)
Benue 50 48 96
Ebonyi 50 50 100
Enugu 50 50 100
Kogi 50 50 100
Total 4 200 198
9

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Figure 1. Gender distribution of respondents across the four States
0
5
10
15
20
25
30
35
40
45
50
Benue Ebonyi Enugu Kogi
Frequency
States
male
female

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• :
Figure 2: Educational Qualification of the farmers
Figure 2: Educational qualification of the farmers
0
5
10
15
20
25
30
35
40
45
FSLC WAEC/GCE OND/HND BSc/MSc/PhD others
Frequency
Educational Qualification
Benue
Ebonyi
Enugu
Kogi

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Figure 3: Age range of farmers
0
2
4
6
8
10
12
14
16
18
20
15-24yrs 25-34yrs 35-44yrs 45-54yrs 55-64yrs above
64yrs
Frequency
Age range of respondents
Benue
Ebonyi
Enugu
Kogi

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Table 2: Species and varieties of yams cultivated in Benue, Enugu, Ebonyi and
Kogi States
BENUE ENUGU EBONYI KOGI
Species/
varieties
of yams
F* %R** Species/
varieties
of yams
F* %R** Species/
varieties
of yams
F* %R** Species/
varieties
of yams
F* %R**
Ogoja 42 13.95 Meyaa 35 19.77 Igum 39 18.22 Ogoma 39 33.05
Faketsa 40 13.29 Opoko 32 18.08 Ozibo 30 14.02 Ushu 37 31.36
Gbangu 28 9.30 Oku 27 15.25 Abi 25 11.68 Water yam 15 12.71
Mumuye 19 6.31 Onegbe 27 15.25 Ogomodo 21 9.81 Ulahi 9 7.63
Hembakwase 36 11.96 Alafu 10 5.65 Nvula 38 17.76 Omoyokwu 7 5.93
Amula 18 5.98 Abbi 9 5.08 Oko 19 8.88 Omoyolou 4 3.39
Paper 17 5.65 Okpaka
ra
8 4.52 Okpembe 15 7.01 Olonwu 3 2.54
Agbo 25 8.31 Okeji 7 3.95 Obia 10 4.67 Ologbo 2 1.69
Ponch 10 3.32 Otikpo 4 2.26 Mkpi 4 1.87 - - -
F*= Frequency of respondents
%R**= Percentage of respondents

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0
2
4
6
8
10
12
14
Frequency
Rank
Figure 4: Yam consumed in boiled form
Benue
Ebonyi
Enugu
Kogi

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0
5
10
15
20
25
1-20 21-40 41-60 61-80 81-100
Frequency
Rank
Figure 5: Yams consumed in pounded form
Benue
Ebonyi
Enugu
Kogi

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0
5
10
15
20
25
30
35
40
Benue Ebonyi Enugu Kogi
Frequency
States
Figure 6: Respondents that produce yam flour
Yes
NO

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0
5
10
15
20
25
30
35
40
Wash Peel Cut Ferment Dry Grind sieve
Frequency
Production steps
Figure 7: Yam flour production methods
Benue
Ebonyi
Enugu
Kogi

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0
5
10
15
20
25
30
35
40
45
Boil water Add flour Stir Cook
Frequency
Preparation methods
Figure 8: Yam fufu preparation methods
Benue
Ebonyi
Enugu
Kogi

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Table 3: Yams used for pounded yam flour/yam flour production in Benue,
Ebonyi, Enugu and Kogi States
BENUE ENUGU EBONYI KOGI
Species/
varieties
of yams
F* %R** Species/
varieties
of yams
F* %R** Species/
varieties
of yams
F* %R** Species/
varieties
of yams
F* %R**
Faketsa 29 18.59 Opoko 18 31.03 Igum 20 38.46 Ogoma 5 7.81
Ogoja 27 17.31 Onegbe 15 25.86 Ozibo 12 23.08 Ushu 41 64.06
Gbangu 24 15.38 Oku 9 15.52 Abi 8 15.38 Water yam 3 4.69
Hembakwase 19 12.18 Okeji 4 6.90 Akiri 5 9.62 Omoyolou 4 6..25
Amula 10 6.41 Abbi 3 5.17 Obia 3 5.77 Ologbo 1 1.56
Paper 9 5.77 Alafu 3 5.17 Ogomodo 2 3.85 Olohu 1.56 55
Mumuye 8 5.13 Agbagba 2 3.45 Oko 2 3.85 Omoyokwu 9 14.06
Agbo 6 3.85 Kotonu 2 3.45 - - - - - -
Ikyoyo 3 1.92 Meyaa 1 11.72 - - - - - -
19
F*= Frequency of respondents
%R**= Percentage of respondents

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Figure 9: Qualities used to rate yam fufu
19
35
9
4
10
21 21 21
16
21
4
12
8
1 1
17
19
12
6
2
0
5
10
15
20
25
30
35
40
Mouldable Smooth Elastic Colour Smell/Aroma
Frequency
Textural Qualities
Benue
Ebonyi
Enugu
Kogi

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Conclusion
Faketsa, Igum, Opoko and Ushu are the most
commonly used yam varieties for pounded yam and
yam flour production
Yam flour is mainly processed from fresh yam tubers
by washing, peeling, cutting, drying and grinding.
Yam flour is prepared into yam fufu by adding the
flour in boiling water, stirring and cooking
Smoothness and mouldability are the primary basis
for accepting pounded yam and yam fufu

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The use of Faketsa as one of the major
cultivated yam varieties for pounded yam and
yam flour preparation should be further
studied for its intrinsic quality attributes. This
will serve as a basis for the effective selection of
improved yam varieties suitable for pounded
yam and yam flour production. Further
investigation into the functional properties of
the flour would reveal its industrial potential
and improve income for all the value chain
actors.
Recommendation

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REFERENCES
• Ayodeji, S.P., Ajamu, T.A., Akinnuli, B.O., Aderoba, O. A. (2017).
Development and performance evaluation of an effective dryer for poundo
yam flour processing plant. International Journal of Engineering. 4: 1
• Otegbayo, B. O., Samuel, F. O., Kehinde, A. I., Sangoyomi, T. E., Okonkwo, C. C.
(2010). Perception of food quality in yam by some Nigerian farmers. African
Journal of Food Science and Technology 4: 541 – 549
• Robert Aidoo (2009). An analysis of yam consumption patterns in Ghanaian
urban communities. Thesis for doctorate degree of philosophy. Department of
Agricultural Economics, Agribusiness and Extension, Faculty of Agriculture,
Knust, Kumasi.
• SAS (2012). SAS user’s Guide. Statistical Analysis Sysytem Institute Inc Cary.
Version 9.4
23

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