Varietal and environmental influences on organoleptic and cooking quality of water yam (Dioscorea alata) landraces.

We propose a comprehensive multi-criteria approach for determination of yam cooking quality, textural properties, color attributes and chemical composition, along with the varietal and environmental influences. This approach takes into consideration the complexity of food quality, allows a better understanding of its determinants and provides a basis for useful guidelines for breeders. This article is protected by copyright. All rights reserved.