Table 2. — Dioscorea rotundata and D. cayenensis characteristics 

 and rating system — Continued 



Number Characteristic observed Rating system Scale and extremes 



56 



Uniformity of cross section 



do 



1 ~ not very 





of tuber. 





uniform, 3 = 









highly uniform 









±iom coirex to 









center. 



57 



Tendency of flesh to discolor 



Estimated visually 



0 = no tendency, 





from oxidation. 



5 minutes after 



3 = maximum 







cutting. 



tendency. 



58 



Amount of gums released by 



Estimated visually • • 



1 = minimum, 





cut tuber. 





3 = maximum. 



59 



Grainy appearance of cortex ■ 



do 



0 = smooth, 3 = 









very grainy. 



60 



Thickness of cortex 



do 



1 = thin, 3 = thick. 



61 



Ability of cut tuber to sting 



Estimated from 



0 = no ability. 





human flesh. 



leelmg when 



3 = maximum. 







LUuei ruDoeQ on 









arm. 







Peeling ease m the kitchen • • 



Estimated by 



■J ^>■l-I^■^- 

 l — diiiicult, 







peeling tubers. 



3 = easy. 



63 



Cooking time to softness • ■ • 



Measured 



Minutes. 



64 



Discoloration of cooking 



Estimated visually • • 



1 = minimum. 





water. 





3 = maximum. 



DO 



Favorable cooked appearance • 





1 = appears poor. 









3 = appears 









good. 



bb 



Amount of color in cooked 



Estimated visually • • 



0 = white, not 





tuber. 





colored, 5 = 









highly colored. 



67 



Attractiveness of the cooked 



do 



1 = not attractive. 





tuber with respect to 





3 very 





color alone. 





attractive. 



68 



Erosion of tuber piece in 



do 



0 = no erosion, 3 = 





cooking. 





much erosion. 



69 



Texture of cooked tuber as 



Judged by chewing • • 



1 = smooth, 3 = 





experienced in the mouth. 





grainy. 



n(\ 

 l\j 



Stickiness of cooked tuber 



Estimated by 



1 = not sticky, 3 = 





piece. 



feeling. 



very sticky. 



171 



Flavor acceptance to investi- 



Judged on eating • • • 



1 = not accept- 





gators. 





able, 3 = very 









acceptable. 



72 



Moisture in cooked tuber • • • 



• Estimated on eating ■ 



l = dryj 3 = moist. 



73 



Bitterness of taste 



■ Estimated on eating • 



0 = not bitter. 









3 = very bitter. 



74 



Overall value as cooked tuber 



• Judg-ed on the basis 



1 = unacceptable. 







of all relevant 



3 = superior. 







factors. 





75 



Sweetness of cooked tuber • • 



• Estimated on eating ■ 



O = not sweet, 









3 = very sweet. 



14 



