Dataset on the parameters studied from promising yam genotypes in Benin

Boiled yam quality traits mainly includes white color, sweet taste and the crumbly texture. The latter, as a key trait for boiled yam acceptance, is highly variety dependent. The study aimed at classifying yam genotypes regarding their crumbliness for boiled yam. Ten (10) landraces and 23 hybrids were used among them nine were harvested in two zones (Bassila, Dassa, Djougou Massi). Consequently, 42 samples were considered for this study. Textural analysis as well as dry matter content were carried out. In addition, some of the genotypes (nine) were subjected to quantitative descriptive analysis (QDA). The textural parameters, the dry matter content of yam and the sensory crumbliness of boiled yam enable discriminating the genotypes (p-value <0.0001). Using predicted crumbliness based on textural parameter LDPeak/APeak and the sensory thresholds of boiled yam, yam genotypes were classified in good (9 genotypes), medium (13 genotypes) and bad (20 genotypes) quality clusters for boiling. This classification was used to identify yam genotypes which are promising (good and medium). However, further investigations have to be done for a better understanding of the crumbliness of boiled yam which is not yet well mastered since only 36% of sensory crumbliness was explained by the predicted crumbliness.