Instrumental textural data for uniaxial extensibility of Pounded Yam in Nigeria

Pounded yam is a glutinous dough product made from yam tubers often consumed in bolus form along with stews or soups. It is considered a common cuisine in West Africa in countries like Nigeria, Benin, Ghana, Cameroon and Ivory Coast. Pounded yam is prepared by peeling mature yams, washing, dicing, cooking, and pounding into a uniform consistency. Traditional consumers prefer a sufficiently doughy, stretchable, mouldable, and acceptably firm pounded yam. This file contains spectral and laboratory data for uniaxial extensibility of Pounded Yam that was collected by Bowen University team in Nigeria following standard operating procedure.