Consumer acceptability test on boiled tubers of ‘Baligonhon’ yam (Dioscorea alata L.) phenotypes

Direct utilization of crop genetic resources that are available in the locality is vital in achieving food security and in fighting poverty. ‘Baligonhon’ yam produces variable tuber flesh color [purple, rainbow (diluted rainbow) and white] at harvest, thereby reducing tuber quality. Rainbow is sold at a lower price, whereas white is considered nonmarketable. Exploring the preference of the farmer among the three flesh colors is an initial step in exploring the usefulness of phenotypes with faded tuber color, such as white phenotype. This study involved 50 untrained panelists who are 20-59 years old, residents of Bantuanon, Lantapan, Bukidnon, and have previously tasted yams. Based on the 9- point hedonic rating scale, purple is the most preferred, followed by rainbow and white flesh colored tuber. Acceptability of tubers decreases along with their color. However, data revealed that the white phenotype is still acceptable even with simple preparation (boiling), suggesting higher potential for utilization as an alternative source of carbohydrate. White phenotype can contribute more to addressing global challenges of food insecurity amidst climate change when given value than just being discarded and left rotten in the farmer’s field.