Effects of Autoclaving Periods on the Sensory Attributes of Water Yam (dioscorea Alata Poir) in Mubi, Adamawa State

The experiment examined the effects of processing periods on the sensory attributes of water yam (Dioscorea alata Poir). Yam tubers were washed, processed and sliced into cubes. Treatments consisted of yam autoclaved at the temperature of 121oC and pressure of 100 kPa using five different autoclaving periods ( 0, 5, 10, 15 and 20 minutes with 0 minute as the control) laid out in a Completely Randomized Design (CRD). Descriptive sensory analysis was conducted by five trained panelists using a 7-point descriptive scoring method. Data collected were subjected to Analysis of Variance. Least Significant Differences (LSD) tests were used to compare means that showed significant difference at p ≤ 0.05. The results show that, autoclaving periods had effects on sensory attributes of water yam. The least loss in sensory quality were recorded on samples autoclaved for 5 minutes and therefore, recommended for Utra High Temperature (UHT) heat treatment for better sensory attributes of cooked water yam.