NIRS calibration for yam mouldability at Cirad UMR Agap Institut, France

The quality of pounded yam is a key criterion for the adoption of new varieties by both producers and consumers. Its assessment appears to be multifactorial. To date, no single compositional trait—such as amylose content, pectins, or dry matter—can reliably predict this quality. These traits are, in many cases, necessary but not sufficient. The objective of this study is therefore to predict the mouldability of yam varieties—i.e., their ability to form a cohesive dough rather than a purée—directly from near-infrared (NIR) spectra acquired on yam flour.