Participatory Selection of White guinea Yam ( Dioscorea rotundata P.) Elite Cultivars Using Organoleptic and Sensory Quality‐Related Traits of Boiled and Pounded Tubers

Culinary quality is one of the most important and relevant parameters for the widespread adoption of the selected new plant cultivars. Although plant breeders usually develop new varieties that are high‐yielding and disease‐resistant in response to significantly high viral and parasitic pressures threatening food security, the organoleptic and sensory qualities remain the paramount criteria for the acceptance of promising genotypes in major yam‐producing countries. This study aimed to select elite genotypes from 15 white guinea yam varieties, 14 from IITA, and one reference local cultivar from the CNRA gene bank by evaluating 11 culinary traits of tubers with a panel of 13 evaluators. The results showed that high dry matter content (DMC), good texture, and high overall quality of the boiled tuber were associated with reduced friability, as indicated by negative regression coefficients of −0.045, −0.99, and −1.70, respectively. The clustering analysis revealed two main divergent groups, with cluster two comprising cultivars that were highly appreciated by the panelists for their good‐quality boiled and pounded tubers. The cultivar TDr8902665 was closely similar to the local reference variety Krenglè, with a low multitrait genotype–ideotype distance index (MGIDI) value and high organoleptic and sensory qualities. Furthermore, the ability to make good pounded yam was correlated with organoleptic parameters and tuber flesh DMC. These results provide reliable and meaningful information for the sustainable adoption of improved white guinea yam cultivars through breeding programs.