Annealing‐Induced Modifications in Yam Starches: Implications for Fermented Yam Flour ( <i>Elubo</i> ) and Textural Quality of Named Indigenous Yam Food Product— <i>Amala</i>

ABSTRACT Fermented yam flour ( elubo ) is an intermediate product for preparation of thick paste (“ amala ”) from yam tubers, commonly consumed in some parts of West Africa. Production of elubo involves a starch annealing process believed to influence the textural quality of the final product: amala . However, limited information exists on the mechanism by which the processing method of elubo affects the textural quality of amala . This study investigated the effect of the annealing process on the pasting characteristics of yam starch during the production of elubo and its effect on the textural quality of amala . Fifty‐five varieties of yam from Dioscorea rotundata and Dioscorea . Alata were used. Pasting characteristics of fresh yam paste and elubo were determined by means of Rapid Visco Analyzer. Elubo and amala samples were processed by traditional methods. Descriptive sensory evaluation by trained panelists was used to identify key food quality attributes of amala . Results showed that in both yam species, elubo had lower peak viscosity, breakdown viscosity final viscosity and setback viscosity but higher holding strength, peak time and pasting temperature compared to the fresh yam paste. Key quality attributes in amala were stretchability, hardness, color and stickiness. Peak, holding strength and final viscosities significantly correlated with these food quality attributes n amala . This study showed that yam starch annealing significantly altered the pasting characteristics of elubo and the textural quality of their amala samples. These Pasting characteristics of elubo (peak, holding strength, final viscosities) could serve as important determinants of food quality attributes in amala .