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Zeng F, Guo H, Liu G. Processing and Utilization Technology of Root and Tuber Food. Foods 2024; 13:2082. [PMID: 38998588 PMCID: PMC11241594 DOI: 10.3390/foods13132082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Accepted: 06/22/2024] [Indexed: 07/14/2024] Open
Abstract
Roots and tubers make a great contribution to major staple foods and provide good sources of dietary carbohydrates for the nutrition supply and energy recharge of human [...].
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Affiliation(s)
- Fankui Zeng
- Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Huachun Guo
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650000, China
| | - Gang Liu
- Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
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Bechoff A, Adinsi L, Ngoh Newilah G, Nakitto M, Deuscher Z, Ssali R, Chijioke U, Khakasa E, Nowakunda K, Bouniol A, Dufour D, Bugaud C. Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4700-4708. [PMID: 37262338 DOI: 10.1002/jsfa.12723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 05/07/2023] [Accepted: 06/01/2023] [Indexed: 06/03/2023]
Abstract
BACKGROUND The assessment of user acceptability in relation to crop quality traits should be a full part of breeding selection programs. Our methodology is based on a combination of sensory approaches aiming to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) varieties. RESULTS The four-stepped approach links sensory characteristics to physicochemical properties and end-user acceptance. It starts with the development of key quality traits using qualitative approaches (surveys and ranking) and it applies a range of sensory tests such as Quantitative Descriptive Analysis with a trained panel, Check-All-That-apply, nine-point hedonic scale and Just-About-Right with consumers. Results obtained on the same samples from the consumer acceptance, sensory testing and physicochemical testing are combined to explore correlations and develop acceptability thresholds. CONCLUSION A combined qualitative and quantitative approach involving different sensory techniques is necessary to capture sensory acceptance of products from new RTB clones. Some sensory traits can be correlated with physicochemical characteristics and could be evaluated using laboratory instruments (e.g. texture). Other traits (e.g. aroma and mealiness) are more difficult to predict, and the use of a sensory panel is still necessary. For these latter traits, more advanced physicochemical methods that could accelerate the breeding selection through high throughput phenotyping are still to be developed. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Aurélie Bechoff
- Natural Resources Institute, University of Greenwich, Chatham, UK
| | - Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Abomey-Calavi, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Bénin
| | - Gérard Ngoh Newilah
- CARBAP, Douala, Cameroon
- University of Dschang, Department of Biochemistry, Dschang, Cameroon
| | | | - Zoé Deuscher
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), UMR QualSud, 34398, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Reuben Ssali
- International Potato Center (CIP), Kampala, Uganda
| | - Ugo Chijioke
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Kephas Nowakunda
- National Agricultural Research Organisation (NARO), Kawanda, Uganda
| | - Alexandre Bouniol
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), UMR QualSud, 34398, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, Cotonou, Bénin
| | - Dominique Dufour
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), UMR QualSud, 34398, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Christophe Bugaud
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), UMR QualSud, 34398, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Otegbayo B, Oluyinka O, Tanimola AR, Bisi F, Ayomide A, Tomilola B, Madu T, Okoye B, Chijioke U, Ofoeze M, Alamu EO, Adesokan M, Ayetigbo O, Bouniol A, DJibril-Mousa I, Adinsi L, Akissoe N, Cornet D, Agre P, Asfaw A, Obidiegwu J, Maziya-Dixon B. Food quality profile of pounded yam and implications for yam breeding. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4635-4651. [PMID: 37439058 DOI: 10.1002/jsfa.12835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 05/27/2023] [Accepted: 07/13/2023] [Indexed: 07/14/2023]
Abstract
BACKGROUND Assessment of the key preferred quality traits in pounded yam, a popularly consumed yam food product in West Africa, is often done through sensory evaluation. Such assessment is time-consuming and results may be biased. Therefore, there is a need to develop objective, high-throughput methods to predict the quality of consumer-preferred traits in pounded yam. This study focused on how key quality traits in pounded yam proposed to yam breeders were determined, measured by biophysical and biochemical methods, in order to shorten the breeding selection cycle through adoption of these methods by breeders. RESULTS Consumer tests and sensory quantitative descriptive analysis (QDA) validated that preferred priority quality traits in pounded yam were related to textural quality (smooth, stretchable, moldable, slightly sticky and moderately hard) and color (white, cream or light yellow). There were significant correlations between sensory textural quality attributes cohesiveness/moldability, hardness, and adhesiveness/stickiness, with textural quality measurements from instrumental texture profile analysis (TPA). Color measurement parameters (L*, a*, and b*) with chromameter agreed with that of sensory evaluation and can replace the sensory panel approach. The smoothness (R2 = 1.00), stickiness (R2 = 1.00), stretchability (R2 = 1.00), hardness (R2 = 0.99), and moldability (R2 = 0.53) of pounded yam samples can be predicted by the starch, amylose, and protein contents of yam tubers estimated by near-infrared spectroscopy. CONCLUSION TPA and Hunter colorimeter can be used as medium-high throughput methods to evaluate the textural quality and color of pounded yam in place of the sensory panelists. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Bolanle Otegbayo
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | | | | | - Fawehinmi Bisi
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | - Alamu Ayomide
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | - Bolaji Tomilola
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | - Tessy Madu
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Benjamin Okoye
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Ugo Chijioke
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Miriam Ofoeze
- National Root Crops Research Institute, Umuahia, Nigeria
| | | | - Michael Adesokan
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | | | | | | | - Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Benin
| | - Noël Akissoe
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Denis Cornet
- CIRAD, UMR AGAP Institut, F-34398, Montpellier, France
- UMR AGAP Institute, Univ Montpellier, CIRAD, INRAE, Institut Agro, F-34398, Montpellier, France
| | - Parterne Agre
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Asrat Asfaw
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Jude Obidiegwu
- National Root Crops Research Institute, Umuahia, Nigeria
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Nakitto M, Ssali RT, Johanningsmeier SD, Moyo M, de Kock H, Berget I, Okello JJ, Mayanja S, Tinyiro SE, Mendes T, Benard Y, Chelengat D, Osaru F, Bugaud C. Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4615-4625. [PMID: 37490697 DOI: 10.1002/jsfa.12883] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 06/30/2023] [Accepted: 07/26/2023] [Indexed: 07/27/2023]
Abstract
BACKGROUND Previously, a lexicon and protocol for quantitative descriptive analysis (QDA) was established for the Uganda sweetpotato breeding program. The implication of QDA scores for priority sensory attributes on consumer preference should be determined to interpret results efficiently and make decisions effectively. The present study aimed to develop a gender-responsive decision tree to obtain an overall sweetpotato eating quality score to facilitate demand-led targeted breeding selection. It focused on Kamuli and Hoima districts (Uganda) and uses pre-lease advanced clones ('NKB3', 'NKB105', 'NKB135', 'D11' and 'D20'), released varieties ('NASPOT 8' and 'NAROSPOT 1') and landraces ('Muwulu-Aduduma', 'Umbrella'). RESULTS Including boiled sweetpotato sensory characteristics, namely mealy, sweet taste, sweetpotato smell, firm and not fibrous, in breeding design would benefit end-users, especially women given their role in varietal selection, food preparation and marketing. 'D20', 'NASPOT 8' and 'NAROSPOT 1' were most liked in both districts. 'NKB3' and 'D11' were the least liked in Hoima, whereas 'Muwulu-Aduduma' was the least liked in Kamuli. There was a positive correlation between color and overall liking (r2 = 0.8) and consumers liked the color (average rating ≥ 6 on a nine-point hedonic scale) of all genotypes. Threshold values (average rating on 11-point scales) for consumer acceptability were identified (sweet taste = 6, sweetpotato aroma and flavor = 6, firmness = 3, and mealiness = 4). A regression decision tree tool was created to calculate an eating quality selection index when screening lines in breeding programs using the values. CONCLUSION Decision trees that include consumer needs and gender considerations would facilitate demand-led breeding and make varietal selection in sweetpotato breeding programs more effective. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mariam Nakitto
- International Potato Center (CIP-SSA), Kampala, Uganda
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | | | - Suzanne D Johanningsmeier
- United States Department of Agriculture, Agricultural Research Service, Southeast Area, Food Science and Market Quality & Handling Research Unit, Raleigh, NC, USA
| | - Mukani Moyo
- International Potato Center (CIP-SSA Regional Office), Nairobi, Kenya
| | - Henriette de Kock
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - Ingunn Berget
- Norwegian Institute of Food, Fisheries and Aquaculture Research (NOFIMA), Tromsø, Norway
| | | | - Sarah Mayanja
- International Potato Center (CIP-SSA), Kampala, Uganda
| | - Samuel Edgar Tinyiro
- National Agricultural Research Laboratories, National Agricultural Research Organisation, Kampala, Uganda
| | - Thiago Mendes
- International Potato Center (CIP-SSA Regional Office), Nairobi, Kenya
| | - Yada Benard
- National Crops' Resources Research Institute, National Agricultural Research Organisation, Kampala, Uganda
| | - Doreen Chelengat
- National Crops' Resources Research Institute, National Agricultural Research Organisation, Kampala, Uganda
| | - Florence Osaru
- National Crops' Resources Research Institute, National Agricultural Research Organisation, Kampala, Uganda
| | - Christophe Bugaud
- CIRAD, UMR QUALISUD, Montpellier, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
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Forsythe L, Olaosebikan O, Teeken B, Ngoh Newilah G, Mayanja S, Nanyonjo AR, Iragaba P, Okoye B, Marimo P, Kenneth A, Adinsi L, Kendine Vepowo C, Sounkoura A, Tinyiro SE, Bouniol A, Dufour D, Akissoé N, Madu T. A case of transdisciplinarity and collaborative decision making: the co-construction of Gendered Food Product Profiles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4485-4497. [PMID: 38483269 DOI: 10.1002/jsfa.13460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/01/2024] [Accepted: 03/14/2024] [Indexed: 04/05/2024]
Abstract
Crop breeding in sub-Saharan Africa has made considerable gains; however, postharvest and food-related preferences have been overlooked, in addition to how these preferences vary by gender, social difference and context. This context is changing as participatory approaches using intersectional gender and place-based methods are beginning to inform how breeding programmes make decisions. This article presents an innovative methodology to inclusively and democratically prioritise food quality traits of root, tuber and banana crops based on engagement with food systems actors and transdisciplinary collaboration. The outcome of the methodology is the Gendered Food Product Profile (GFPP) - a list of prioritised food quality characteristics - to support breeders to make more socially inclusive decisions on the methods for trait characterisation to select genotypes closer to the needs of food system actors. This article reviews application of the methodology in 14 GFPPs, presents illustrative case studies and lessons learned. Key lessons are that the transdisciplinary structure and the key role of social scientists helped avoid reductionism, supported co-learning, and the creation of GFPPs that represented the diverse interests of food system actors, particularly women, in situ. The method partially addressed power dynamics in multidisciplinary decision making; however, effectiveness was dependent on equitable team relations and supportive institutions committed to valuing plural forms of knowledge. Actions to address power asymmetries that privilege particular types of knowledge and voices in decision making are crucial in techno-science projects, along with opportunities for co-learning and long-term collaboration and a transdisciplinary structure at higher level. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Lora Forsythe
- Natural Resources Institute, University of Greenwich, Chatham Maritime, UK
| | | | - Béla Teeken
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | | | | | | | - Paula Iragaba
- National Crop Resources Research Institute (NaCRRI), Kampala, Uganda
| | - Benjamin Okoye
- National Root Crops Research Institute (NRCRI), Umudike, Nigeria
| | - Pricilla Marimo
- Alliance of Bioversity International and International Centre for Tropical Agriculture - CIAT (formerly), Nairobi, Kenya
| | | | - Laurent Adinsi
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Benin
| | | | | | | | - Alexandre Bouniol
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Benin
- CIRAD, UMR QUALISUD, Cotonou, Benin
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Dominique Dufour
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, Montpellier, France
| | - Noel Akissoé
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Benin
| | - Tessy Madu
- National Root Crops Research Institute (NRCRI), Umudike, Nigeria
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Bouniol A, Ceballos H, Bello A, Teeken B, Olaosebikan DO, Owoade D, Afolabi A, Fotso Kuate A, Madu T, Okoye B, Ofoeze M, Nwafor S, Onyemauwa N, Adinsi L, Forsythe L, Dufour D. Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops: focus on cassava in sub-Saharan Africa. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4498-4513. [PMID: 37607251 DOI: 10.1002/jsfa.12936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 06/15/2023] [Accepted: 08/22/2023] [Indexed: 08/24/2023]
Abstract
Roots, tubers and cooking bananas are bulky and highly perishable. In Africa, except for yams, their consumption is mainly after transport, peeling and cooking in the form of boiled pieces or dough, a few days after harvest. To stabilize and better preserve the products and, in the case of cassava, release toxic cyanogenic glucosides, a range of intermediate products have been developed, mainly for cassava, related to fermentation and drying after numerous processing operations. This review highlights, for the first time, the impact of genotypes on labour requirements, productivity and the associated drudgery in processing operations primarily carried out by women processors. Peeling, soaking/grinding/fermentation, dewatering, sieving and toasting steps were evaluated on a wide range of new hybrids and traditional landraces. The review highlights case studies of gari production from cassava. The results show that, depending on the genotypes used, women's required labour can be more than doubled and even the sum of the weights transported along the process can be up to four times higher for the same quantity of end product. Productivity and loads carried between each processing operation are highly influenced by root shape, ease of peeling, dry matter content and/or fiber content. Productivity and the often related experienced drudgery are key factors to be considered for a better acceptance of new genotypes by actors in the value-addition chain, leading to enhanced adoption and ultimately to improved livelihoods for women processors. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Alexandre Bouniol
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Benin
- CIRAD, UMR QUALISUD, Cotonou, Benin
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Abolore Bello
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Béla Teeken
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | | | - Durodola Owoade
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Agbona Afolabi
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- Department of Soil and Crop Science, Molecular & Environmental Plant Sciences, Texas A & M University, College Station, TX, USA
| | | | - Tessy Madu
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Benjamin Okoye
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Miriam Ofoeze
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Solomon Nwafor
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Nnaemeka Onyemauwa
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Laurent Adinsi
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Benin
| | - Lora Forsythe
- Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent, UK
| | - Dominique Dufour
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, Montpellier, France
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Arnaud E, Menda N, Tran T, Asiimwe A, Kanaabi M, Meghar K, Forsythe L, Kawuki R, Ellebrock B, Kayondo IS, Agbona A, Zhang X, Mendes T, Laporte MA, Nakitto M, Ssali RT, Asfaw A, Uwimana B, Ogbete CE, Makunde G, Maraval I, Mueller LA, Bouniol A, Fauvelle E, Dufour D. Connecting data for consumer preferences, food quality, and breeding in support of market-oriented breeding of root, tuber, and banana crops. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4514-4526. [PMID: 37226655 DOI: 10.1002/jsfa.12710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/25/2023] [Accepted: 05/24/2023] [Indexed: 05/26/2023]
Abstract
The 5-year project 'Breeding roots, tubers and banana products for end user preferences' (RTBfoods) focused on collecting consumers' preferences on 12 food products to guide breeding programmes. It involved multidisciplinary teams from Africa, Latin America, and Europe. Diverse data types were generated on preferred qualities of users (farmers, family and entrepreneurial processors, traders or retailers, and consumers). Country-based target product profiles were produced with a comprehensive market analysis, disaggregating gender's role and preferences, providing prioritised lists of traits for the development of new plant varieties. We describe the approach taken to create, in the roots, tubers, and banana breeding databases, a centralised and meaningful open access to sensory information on food products and genotypes. Biochemical, instrumental textural, and sensory analysis data are then directly connected to the specific plant record while user survey data, bearing personal information, were analysed, anonymised, and uploaded in a repository. Names and descriptions of food quality traits were added into the Crop Ontology for labelling data in the databases, along with the various methods of measurement used by the project. The development and application of standard operating procedures, data templates, and adapted trait ontologies improved the data quality and its format, enabling the linking of these to the plant material studied when uploaded in the breeding databases or in repositories. Some modifications to the database model were necessary to accommodate the food sensory traits and sensory panel trials. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Elizabeth Arnaud
- Digital Solutions Team, Digital Inclusion Lever, Bioversity International, Montpellier Office, Montpellier, France
| | - Naama Menda
- Boyce Thompson Institute (BTI), Ithaca, NY, USA
| | - Thierry Tran
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- International Centre for Tropical Agriculture (CIAT), Cali, Colombia
| | - Amos Asiimwe
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Michael Kanaabi
- National Crops Resources Research Institute (NaCRRI), Kampala, Uganda
| | - Karima Meghar
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Lora Forsythe
- Natural Resources Institute (NRI), Faculty of Engineering & Science, Livelihoods and Institutions Department, University of Greenwich, London, UK
| | - Robert Kawuki
- National Crops Resources Research Institute (NaCRRI), Kampala, Uganda
| | | | | | - Afolabi Agbona
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Xiaofei Zhang
- International Centre for Tropical Agriculture (CIAT), Cali, Colombia
| | | | - Marie-Angélique Laporte
- Digital Solutions Team, Digital Inclusion Lever, Bioversity International, Montpellier Office, Montpellier, France
| | | | | | - Asrat Asfaw
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Brigitte Uwimana
- International Institute of Tropical Agriculture (IITA), Kampala, Uganda
| | | | | | - Isabelle Maraval
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Alexandre Bouniol
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, Cotonou, Bénin
| | - Eglantine Fauvelle
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Dominique Dufour
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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8
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Olaosebikan O, Bello A, de Sousa K, Ndjouenkeu R, Adesokan M, Alamu E, Agbona A, Van Etten J, Kégah FN, Dufour D, Bouniol A, Teeken B. Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4770-4781. [PMID: 37463325 DOI: 10.1002/jsfa.12867] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/29/2023] [Accepted: 07/19/2023] [Indexed: 07/20/2023]
Abstract
BACKGROUND Nigeria and Cameroon are multi-ethnic countries with diverse preferences for food characteristics. The present study aimed to inform cassava breeders on consumer-prioritized eba quality traits. Consumer testing was carried out using the triadic comparison of technologies (tricot). Diverse consumers in villages, towns and cities evaluated the overall acceptability of eba made from different cassava genotypes. Data from both countries were combined and linked to laboratory analyses of eba and the gari used to make it. RESULTS There is a strong preference for eba with higher cohesiveness and eba from gari with higher brightness and especially in Cameroon, with lower redness and yellowness. Relatively higher eba hardness and springiness values are preferred in the Nigerian locations, whereas lower values are preferred in Cameroon. Trends for solubility and swelling power of the gari differ between the two countries. The study also reveals that the older improved cassava genotype TMS30572 is a benchmark genotype with superior eba characteristics across different regions in Nigeria, whereas the recently released variety Game changer performs very well in Cameroon. In both locations, the recently released genotypes Obansanjo-2 and improved variety TM14F1278P0003 have good stability and overall acceptability for eba characteristics. CONCLUSION The wide acceptance of a single genotype across diverse geographical and cultural conditions in Nigeria, as well as three acceptable new improved varieties in both locations, indicates that consumers' preferences are surprisingly homogeneous for eba. This would enhance breeding efforts to develop varieties with wider acceptability and expand potential target areas for released varieties. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Abolore Bello
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Kauê de Sousa
- Digital Inclusion, Bioversity International, Montpellier, France
- Department of Agricultural Sciences, Inland Norway University of Applied Sciences, Hamar, Norway
| | - Robert Ndjouenkeu
- Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, Ngaoundere, Cameroon
| | - Michael Adesokan
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Emmanuel Alamu
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Afolabi Agbona
- Department of Soil and Crop Science, Molecular & Environmental Plant Sciences, Texas A & M University, College Station, TX, USA
| | - Jacob Van Etten
- Digital Inclusion, Bioversity International, Montpellier, France
| | - Franklin Ngoualem Kégah
- Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, Ngaoundere, Cameroon
| | - Dominique Dufour
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Alexandre Bouniol
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, Cotonou, Benin
| | - Béla Teeken
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
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Adinsi L, Djibri-Moussa I, Honfozo L, Bouniol A, Meghar K, Alamu EO, Adesokan M, Arufe S, Ofoeze M, Okoye B, Madu T, Hotègni F, Chijioke U, Otegbayo B, Dufour D, Hounhouigan JD, Ceballos H, Mestres C, Akissoé NH. Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4626-4634. [PMID: 36995920 DOI: 10.1002/jsfa.12589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 02/22/2023] [Accepted: 03/30/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Boiled yam key quality attributes typical for West African consumers are that it is crumbly, easy to break and has a sweet taste. New yam varieties are being developed but high- or medium-throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established predictive models for screening yam varieties that meet the required consumer preferences. RESULTS Overall liking was associated with sweet taste, crumbliness and easiness to break (r-values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easiness to break were well predicted by penetration force and dry matter, whereas sweet taste were well predicted by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g 100 g-1. Some improved varieties fulfilled the acceptable thresholds, and screening was improved through deviation from the optimum. CONCLUSION Acceptance thresholds and deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Benin
| | | | - Laurenda Honfozo
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Alexandre Bouniol
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Karima Meghar
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Emmanuel O Alamu
- International Institute of Tropical Agriculture, Ibadan, Nigeria
| | - Michael Adesokan
- International Institute of Tropical Agriculture, Ibadan, Nigeria
| | - Santiago Arufe
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Miriam Ofoeze
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Benjamin Okoye
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Tessy Madu
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Francis Hotègni
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Ugo Chijioke
- National Root Crops Research Institute, Umuahia, Nigeria
| | | | - Dominique Dufour
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | | | - Christian Mestres
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Noël H Akissoé
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
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10
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Ngoh Newilah G, Kendine Vepowo C, Nya Nzimi R, Kuate Kengne C, Takam Ngouno A, Nana CK, Meli Meli V, Gouado I, Dufour D, Mbeguie-A-Mbeguie D. User preferences and consumer acceptability of boiled plantain in rural and urban localities in Cameroon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4838-4850. [PMID: 37910398 DOI: 10.1002/jsfa.13090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 10/03/2023] [Accepted: 11/01/2023] [Indexed: 11/03/2023]
Abstract
BACKGROUND An understanding of the preferences of different stakeholders in the plantain value chain in rural and urban segments in Cameroon is important for the selection and adoption of new plantain cultivars. Boiled plantain is one of the most commonly consumed food products from this crop in Cameroon. Gendered food mapping and consumer testing with two plantain landraces (Batard and Big Ebanga) and a plantain-like hybrid (CARBAP K74) was carried out in rural and urban areas in the West and Littoral regions of Cameroon. RESULTS Plantain users in these two regions were categorized into producers, traders, processors, and consumers. Preferences indicated that raw plantain should bear long and large fruits, with heavy bunches, and an orange pulp color, whereas boiled plantain should present with a yellow color and a soft and mealy pulp, with a good plantain aroma. Batard and Big Ebanga were liked moderately by consumers, whereas CARBAP K74 was liked slightly. CARBAP K74 was on par with Batard and Big Ebanga for some attributes, except for color and sweetness. CONCLUSION More emphasis should be given to attributes such as color, firmness, and taste for the development of new plantain clones to be adopted by end users consuming boiled green plantain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Gérard Ngoh Newilah
- University of Dschang, Dschang, Cameroon
- Centre Africain de Recherches sur Bananiers et Plantains (CARBAP), Douala, Cameroon
| | - Cédric Kendine Vepowo
- Centre Africain de Recherches sur Bananiers et Plantains (CARBAP), Douala, Cameroon
- University of Douala, Douala, Cameroon
| | | | | | | | | | | | | | - Dominique Dufour
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR Qualisud, Montpellier, France
| | - Didier Mbeguie-A-Mbeguie
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR Qualisud, Montpellier, France
- Laboratoire de biochimie alimentaire et des produits tropicaux, UFR Sciences et Technologies des Aliments (UFR STA), Université Nangui Abrogoua, Abidjan, Ivory Coast
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11
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Akankwasa K, Marimo P, Bouniol A, Tumuhimbise R, Asasira M, Kisakye S, Khakasa E, Tinyiro E, Mukasa Y, Tukashaba L, Namuddu MG, Ssenyonga PB, Dufour D, Tushemereirwe W, Nowakunda K. Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa highland bananas. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4709-4721. [PMID: 37824735 DOI: 10.1002/jsfa.13043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 10/07/2023] [Accepted: 10/09/2023] [Indexed: 10/14/2023]
Abstract
BACKGROUND The relevance of several characteristics for the acceptability of steamed East Africa bananas (matooke) was assessed using consumer-preferred characteristics, the overall liking scores, check-all-that-apply (CATA) and the Just About Right scale. The study was conducted in rural and urban locations in three banana growing regions of Uganda. Two landraces and two hybrids were processed into matooke. Twelve trained panellists evaluated color, taste and texture sensory characteristics. RESULTS Consumers scored matooke from landraces as the most liked. The CATA test showed that the most important characteristics were: smooth mouthfeel, soft to the touch, not sticky, moldable, deep yellow color, attractive, good matooke taste and smell. Principal component analysis confirmed that most of the preferred sensory characteristics were associated with the local genotypes, whereas the less preferred characteristics were associated with hybrids. Correlation analysis revealed strong positive correlations between the consumer assessed characteristics, hardness by touch, softness to touch and yellowness, as well as quantitative laboratory characteristics (moldable, hardness by touch, softness and yellowness) of the steamed matooke. Color assessed by consumers was strongly correlated with the laboratory-assessed color indicators. CONCLUSION The strong associations observed between laboratory-assessed and consumer-based characteristics (moldable by touch and yellowness) suggest the possibility of predicting consumer characteristics using quantitative laboratory sensory assessments. Matooke taste as assessed by consumer panel is strongly associated with smooth texture and deep yellow color, which were the characteristics associated with landraces in the laboratory sensory assessment. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Kenneth Akankwasa
- National Agricultural Research Laboratories (NARL), Kampala, Uganda
- Rwebitaba Zonal Agricultural Research and Development Institute, Fort Portal, Uganda
| | - Pricilla Marimo
- Alliance of Bioversity International and International Centre for Tropical Agriculture - (CIAT), Kampala, Uganda
| | - Alexandre Bouniol
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Benin
- CIRAD, UMR QUALISUD, Cotonou, Benin
| | - Robooni Tumuhimbise
- Rwebitaba Zonal Agricultural Research and Development Institute, Fort Portal, Uganda
| | - Moreen Asasira
- National Agricultural Research Laboratories (NARL), Kampala, Uganda
| | - Sarah Kisakye
- National Agricultural Research Laboratories (NARL), Kampala, Uganda
| | | | - Edgar Tinyiro
- National Agricultural Research Laboratories (NARL), Kampala, Uganda
| | - Yusuf Mukasa
- National Agricultural Research Laboratories (NARL), Kampala, Uganda
| | - Living Tukashaba
- National Agricultural Research Laboratories (NARL), Kampala, Uganda
| | - Mary G Namuddu
- National Agricultural Research Laboratories (NARL), Kampala, Uganda
| | - Peter B Ssenyonga
- Rwebitaba Zonal Agricultural Research and Development Institute, Fort Portal, Uganda
| | - Dominique Dufour
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Kephas Nowakunda
- National Agricultural Research Laboratories (NARL), Kampala, Uganda
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12
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Lawali S, Boureima S, Idi S. A gender-responsive breeding approach to the intensification of sesame ( Sesamum indicum L.) production in the Maradi region of Niger. FRONTIERS IN SOCIOLOGY 2024; 9:1254094. [PMID: 38841402 PMCID: PMC11151272 DOI: 10.3389/fsoc.2024.1254094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Accepted: 04/05/2024] [Indexed: 06/07/2024]
Abstract
Climatic variability and a decrease in soil fertility have had a detrimental effect on the productivity of the main rainfed crops in Niger (millet, sorghum, and cowpea) and led to a deterioration of the nutritional status and income of the country's farmers. The spatio-temporal variability in rainfall has led rural populations to diversify their farms by integrating sesame (Sesamum indicum L.) into their cropping systems because of its low water and fertilizer requirements. Sesame is increasingly becoming a significant source of income for farmers, and it contributes to their food and nutritional security. To boost the production of sesame and facilitate its rapid adoption, our breeding program focused on participatory breeding and varietal selection with the inclusion of gender-specific preferences, from the variety design to the evaluation of new lines on farms. This case study shows that, although women have more experience in sesame cultivation than men, they have less access to production factors such as land. This limited access is especially problematic, as recent trends in land tenure mean that the poorest are no longer able to exploit large areas of cultivable land. It also evidenced that the varietal preferences of sesame growers as well as the mastery of production techniques are a function of the livelihoods and the investment capacity of actors in the value chain. Our study found that men mainly prefer production traits, whereas women have fewer trait preferences, and their preferences tend to be related to marketing and processing. This finding highlights the contrasting roles and responsibilities between men and women in the sesame value chain. Therefore, the inclusion of complementary traits preferred by women and men, provided that they are not negatively correlated with a variety profile, will help meet the full range of needs across the value chain. We recommend the inclusion of gender research in setting breeding goals prior to variety design.
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Affiliation(s)
- Sitou Lawali
- Unité Mixte de Recherche: Sustainable Development, Societies and Adaptation to Climate Change, Maradi, Niger
| | - Seyni Boureima
- Faculty of Agronomy and Environmental Sciences, Dan Dicko Dankoulodo University, Maradi, Niger
| | - Salissou Idi
- FUOPAN Farmer's Federation of Maradi, Maradi, Niger
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13
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Iragaba P, Adinsi L, Delgado LF, Nanyonjo AR, Nuwamanya E, Wembabazi E, Kanaabi M, Honfozo L, Hotegni F, Djibril-Moussa I, Londoño LF, Bugaud C, Dufour D, Kawuki RS, Akissoé N, Tran T. Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38319871 DOI: 10.1002/jsfa.13363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 08/01/2023] [Accepted: 02/07/2024] [Indexed: 02/08/2024]
Abstract
BACKGROUND Consumers of boiled cassava in Africa, Latin America and Asia use specific preference criteria to evaluate its cooking quality, in terms of texture, colour and taste. To improve adoption rates of improved cassava varieties intended for consumption after boiling, these preference criteria need to be determined, quantified and integrated as post-harvest quality traits in the target product profile of boiled cassava, so that breeding programs may screen candidate varieties based on both agronomic traits and consumer preference traits. RESULTS Surveys of various end-user groups identified seven priority quality attributes of boiled cassava covering root preparation, visual aspect, taste and texture. Three populations of contrasted cassava genotypes, from good-cooking to bad-cooking, in three countries (Uganda, Benin, Colombia) were then characterized according to these quality attributes by sensory quantitative descriptive analysis (QDA) and by standard instrumental methods. Consumers' preferences of the texture attributes mealiness and hardness were also determined. By analysis of correlations, the consumers' preferences scores were translated into thresholds of acceptability in terms of QDA scores, then in terms of instrumental measurements (water absorption during boiling and texture analysis). The thresholds of acceptability were used to identify among the Colombian and Benin populations promising genotypes for boiled cassava quality. CONCLUSION This work demonstrates the steps of determining priority quality attributes for boiled cassava and establishing their corresponding quantitative thresholds of acceptability. The information can then be included in boiled cassava target product profiles used by cassava breeders, for better selection and adoption rates of new varieties. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Paula Iragaba
- National Crops Resources Research Institute (NaCRRI), Kampala, Uganda
| | - Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Benin
| | | | | | - Ephraim Nuwamanya
- National Crops Resources Research Institute (NaCRRI), Kampala, Uganda
| | - Enoch Wembabazi
- National Crops Resources Research Institute (NaCRRI), Kampala, Uganda
| | - Michael Kanaabi
- National Crops Resources Research Institute (NaCRRI), Kampala, Uganda
| | - Laurenda Honfozo
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Francis Hotegni
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | | | | | - Christophe Bugaud
- CIRAD, UMR Qualisud, Montpellier, France
- QualiSud, University of Montpellier, CIRAD, Institut Agro, University of Avignon, University of La Réunion, Montpellier, France
| | - Dominique Dufour
- CIRAD, UMR Qualisud, Montpellier, France
- QualiSud, University of Montpellier, CIRAD, Institut Agro, University of Avignon, University of La Réunion, Montpellier, France
| | | | - Noël Akissoé
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Thierry Tran
- Alliance Bioversity - CIAT, Cali, Colombia
- QualiSud, University of Montpellier, CIRAD, Institut Agro, University of Avignon, University of La Réunion, Montpellier, France
- CIRAD, UMR Qualisud, Cali, Colombia
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14
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Vu TMH, Tu VP, Naziri D. Varietal and trait preferences for boiled sweetpotato in urban Hanoi and implications for breeding. Food Sci Nutr 2024; 12:354-369. [PMID: 38268881 PMCID: PMC10804114 DOI: 10.1002/fsn3.3774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 06/26/2023] [Accepted: 10/04/2023] [Indexed: 01/26/2024] Open
Abstract
Cognizant of the need to refocus breeding efforts toward end-product quality traits taking into account the preferences of consumers and in consideration of the rapid urbanization in South-eastern Asia, this study investigated the consumer's preferences for sweetpotato in Hanoi. Using a mixed-methods research design, the study identified the most preferred and least preferred attributes of both the fresh and boiled product, disaggregated by gender, age, and socioeconomic status. Preferences and associated traits of six popular varieties were determined. Results indicate that while these varieties largely already meet consumers' preferences, consumers have a clear preference for a few varieties for which marginal adjustments are needed to further increase their acceptability among the growing urban population. Our findings indicate the direction of these adjustments and can contribute to inform demand-led national and international breeding programs and, ultimately, to higher and faster variety uptake and adoption.
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Affiliation(s)
| | - Viet Phu Tu
- Hanoi University of Science and TechnologyHanoiVietnam
| | - Diego Naziri
- Natural Resources Institute (NRI), University of GreenwichChatham MaritimeUK
- International Potato Center (CIP)HanoiVietnam
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15
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Ssali RT, Mayanja S, Nakitto M, Mwende J, Tinyiro SE, Bayiyana I, Okello J, Forsythe L, Magala D, Yada B, Mwanga ROM, Polar V. Gender mainstreaming in sweetpotato breeding in Uganda: a case study. FRONTIERS IN SOCIOLOGY 2023; 8:1233102. [PMID: 38162931 PMCID: PMC10757364 DOI: 10.3389/fsoc.2023.1233102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Accepted: 11/07/2023] [Indexed: 01/03/2024]
Abstract
Purpose In Uganda, sweetpotato [Ipomoea batatas (L.) Lam] is typically a "woman's crop," grown, processed, stored and also mainly consumed by smallholder farmers for food and income. Farmers value sweetpotato for its early maturity, resilience to stresses, and minimal input requirements. However, productivity remains low despite the effort of breeding programs to introduce new varieties. Low uptake of new varieties is partly attributed to previous focus by breeders on agronomic traits and much less on quality traits and the diverse preferences of men and women in sweetpotato value chains. Method To address this gap, breeders, food scientists, and social scientists (including gender specialists) systematically mainstreamed gender into the breeding program. This multidisciplinary approach, grounded in examining gender roles and their relationship with varietal and trait preferences, integrated important traits into product profiles. Results Building on earlier efforts of participatory plant breeding and participatory varietal selection, new interventions showed subtle but important gender differences in preferences. For instance, in a study for the RTBFoods project, women prioritized mealiness, sweetness, firmness and non-fibrous boiled roots. These were further subjected to a rigorous gender analysis using the G+ product profile query tool. The breeding pipelines then incorporated these gender-responsive priority quality traits, prompting the development of standard operating procedures to phenotype these traits. Conclusion Following an all-inclusive approach coupled with training of multidisciplinary teams involving food scientists, breeders, biochemists, gender specialists and social scientists, integration into participatory variety selection in Uganda enabled accentuation of women and men's trait preferences, contributing to clearer breeding targets. The research has positioned sweetpotato breeding to better respond to the varying needs and preferences of the users.
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Affiliation(s)
| | - Sarah Mayanja
- International Potato Center (CIP-SSA), Kampala, Uganda
| | | | - Janet Mwende
- School of International Development, University of East Anglia, Norwich, United Kingdom
| | - Samuel Edgar Tinyiro
- National Agricultural Research Laboratories (NARL), National Agricultural Research Organization (NARO), Kampala, Uganda
| | - Irene Bayiyana
- National Crops Resources Research Institute (NaCRRI), National Agricultural Research Organization (NARO), Kampala, Uganda
| | - Julius Okello
- International Potato Center (CIP-SSA), Kampala, Uganda
| | - Lora Forsythe
- Natural Resources Institute (NRI), University of Greenwich, Chatham Maritime, United Kingdom
| | - Damalie Magala
- Mukono Zonal Agricultural Research and Development Institute (MUZARDI), National Agricultural Research Organization (NARO), Kampala, Uganda
| | - Benard Yada
- National Crops Resources Research Institute (NaCRRI), National Agricultural Research Organization (NARO), Kampala, Uganda
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16
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Okoye B, Ofoeze M, Ejechi M, Onwuka S, Nwafor S, Onyemauwa N, Ukeje B, Eluagu C, Obidiegwu J, Olaosebikan O, Madu T. Prioritizing preferred traits in the yam value chain in Nigeria: a gender situation analysis. FRONTIERS IN SOCIOLOGY 2023; 8:1232626. [PMID: 38024787 PMCID: PMC10679750 DOI: 10.3389/fsoc.2023.1232626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 10/09/2023] [Indexed: 12/01/2023]
Abstract
This study describes what did and did not work in the prioritization of preferred traits within the value chain of yam and associated food products (boiled and pounded yam) in Nigeria. Demand-led breeding protocols have enhanced participatory methods along gender lines to increase the clarity of information on the yam traits preferred by farmers and other end users. Drawing on the experience of the cross-cutting gender team at the National Root Crops Research Institute (NRCRI), Umudike, and partners, this study documents the successes and constraints in the use of gender-inclusive approaches for effective breeding. Methods in our gender studies involve critical assessment of the distinction between quantitative and qualitative research, with particular attention to measurement. Various techniques for data collection, such as interviews, observation, and archival studies, are assessed to locate their potential for constructing successful research projects. The methods used include participatory varietal selection, participatory plant breeding, focused discussions with farmer groups, value chain mapping, G+ tools, trait preferences (processing and consumption), triangulation of multi-disciplinary datasets, and social survey research. Yam production in southeast Nigeria is dominated by men, while women are the main processors. Gendered power play, access to resources, and decision-making have been found to constrain women's participation in yam production (and in yam research). Sex disaggregation was applied within the value chain studies to capture the complementarity and differences in the perceptions of women and men. The methods used facilitated the development and release to farmers in 2023 of three improved yam varieties with consumer-preferred characteristics such as high yield, high dry matter content, white tubers, and good boiling and pounding capability. The success stories also show that effective communication and cooperation within the gender cross-cutting team and farmer groups are important for better results. When gender specialists, food scientists, and breeders work together, innovations are created, challenges are overcome, and information is shared.
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Affiliation(s)
- Benjamin Okoye
- National Root Crops Research Institute, Umudike, Nigeria
| | - Miriam Ofoeze
- National Root Crops Research Institute, Umudike, Nigeria
| | - Mercy Ejechi
- National Root Crops Research Institute, Umudike, Nigeria
| | - Samuel Onwuka
- National Root Crops Research Institute, Umudike, Nigeria
| | - Solomon Nwafor
- National Root Crops Research Institute, Umudike, Nigeria
| | | | - Blessing Ukeje
- National Root Crops Research Institute, Umudike, Nigeria
| | - Chinwe Eluagu
- National Root Crops Research Institute, Umudike, Nigeria
| | - Jude Obidiegwu
- National Root Crops Research Institute, Umudike, Nigeria
| | | | - Tessy Madu
- National Root Crops Research Institute, Umudike, Nigeria
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Voss RC, Donovan J, Rutsaert P, Cairns JE. Gender inclusivity through maize breeding in Africa: A review of the issues and options for future engagement. OUTLOOK ON AGRICULTURE 2021; 50:392-405. [PMID: 35068590 PMCID: PMC8772246 DOI: 10.1177/00307270211058208] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
With the prioritization of social inclusion in agricultural development, donors and research centers have shown growing interest in gender-intentional varietal development and delivery. Breeding maize varieties that respond to gender-based differences in trait preferences now represents a central objective of maize R&D in the CGIAR and elsewhere. Drawing on literature on gender and maize seed adoption, variety preferences, and seed system constraints, we take stock of knowns and unknowns related to gender-responsive and gender-intentional maize breeding. While recent research on farmers' variety preferences across crops has yielded insights into gender-based differences, we find that evidence of gender-differentiated preferences for maize varieties remains inconclusive. Ultimately, we identify several research priorities to support gender-intentional maize breeding, including a more nuanced understanding of gender relations in maize production and maize seed decision-making, new and more gender-responsive approaches to measuring farmer preferences and seed demand more broadly, and research to address operational challenges in gender-intentional breeding. We close by identifying some institutional constraints to achieving impact through gender-intentional maize breeding.
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Affiliation(s)
- Rachel C. Voss
- International Maize and Wheat Improvement Centre (CIMMYT), Nairobi, Kenya
- Rachel C. Voss, International Maize and Wheat Improvement Centre (CIMMYT), P.O. Box 1041, Nairobi 00621, Kenya.
| | - Jason Donovan
- International Maize and Wheat Improvement Centre (CIMMYT), Texcoco, Mexico
| | - Pieter Rutsaert
- International Maize and Wheat Improvement Centre (CIMMYT), Nairobi, Kenya
| | - Jill E. Cairns
- International Maize and Wheat Improvement Centre (CIMMYT), Harare, MP, Zimbabwe
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18
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Cairns JE, Chamberlin J, Rutsaert P, Voss RC, Ndhlela T, Magorokosho C. Challenges for sustainable maize production of smallholder farmers in sub-Saharan Africa. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103274] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ceballos H, Hershey C, Iglesias C, Zhang X. Fifty years of a public cassava breeding program: evolution of breeding objectives, methods, and decision-making processes. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2021; 134:2335-2353. [PMID: 34086085 PMCID: PMC8277603 DOI: 10.1007/s00122-021-03852-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Accepted: 05/03/2021] [Indexed: 06/01/2023]
Abstract
This paper reviews and analyzes key features from cassava breeding at the International Center for Tropical Agriculture (CIAT) over 50 years and draws lessons for public breeding efforts broadly. The breeding team, jointly with national program partners and the private processing sector, defined breeding objectives and guiding business plans. These have evolved through the decades and currently focus on four global product profiles. The recurrent selection method also evolved and included innovations such as estimation of phenotypic breeding values, increasing the number of locations in the first stage of agronomic evaluations, gradual reduction of the duration of breeding cycles (including rapid cycling for high-heritability traits), the development of protocols for the induction of flowering, and the introduction of genome-wide predictions. The impact of cassava breeding depends significantly on the type of target markets. When roots are used for large processing facilities for starch, animal feeding or ethanol production (such as in SE Asia), the adoption of improved varieties is nearly universal and productivity at the regional scale increases significantly. When markets and relevant infrastructure are weak or considerable proportion of the production goes for local artisanal processing and on-farm consumption, the impact has been lower. The potential of novel breeding tools needs to be properly assessed for the most effective allocation of resources. Finally, a brief summary of challenges and opportunities for the future of cassava breeding is presented. The paper describes multiple ways that public and private sector breeding programs can learn from each other to optimize success.
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Affiliation(s)
- Hernán Ceballos
- International Center for Tropical Agriculture (CIAT), Cali, USA.
- Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Alliance, Rome, Italy.
| | | | | | - Xiaofei Zhang
- International Center for Tropical Agriculture (CIAT), Cali, USA
- Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Alliance, Rome, Italy
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20
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Dufour D, Hershey C, Hamaker BR, Lorenzen J. Integrating end-user preferences into breeding programmes for roots, tubers and bananas. Int J Food Sci Technol 2021; 56:1071-1075. [PMID: 33776221 PMCID: PMC7986057 DOI: 10.1111/ijfs.14911] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
"Consumers have their say: assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding" special issue, brings together new knowledge about quality traits required for roots, tubers and bananas (RTB) varieties to successfully meet diverse user preferences and expectations, along the variety development and RTB value chains (production, processing, marketing, food preparation, consumption). Key RTB crops in sub-Saharan Africa are cassava, yams, sweetpotatoes, potatoes and bananas/plantains. They are mainly consumed directly as boiled pieces or pounded in the form of smooth, not sticky, and stretchable dough. They are also stewed, steamed or fried. Cassava, the most widely grown RTB, is generally boiled, stewed or steamed in Eastern and Southern Africa, and in West and Central Africa is usually processed directly into derivative products, e.g. whole root fermentation through retting or heap fermentation; fermentation/dewatering of the mash. Biophysical and social knowledge presented in this issue help elaborate goals for both the processing unit operations (food scientist control) and variety traits (breeder control).
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Affiliation(s)
- Dominique Dufour
- CIRADUMR QualisudMontpellierF‐34398France
- QualisudCIRADInstitut AgroUniv MontpellierAvignon UniversitéUniversité de La RéunionMontpellierFrance
| | | | - Bruce R. Hamaker
- Whistler Center for Carbohydrate Research Purdue UniversityWest LafayetteINUSA
| | - Jim Lorenzen
- Bill & Melinda Gates FoundationDiscovery/Crop R&D Global Growth & OpportunityAgricultureSeattleWAUSA
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21
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Honfozo L, Adinsi L, Bouniol A, Adetonah S, Forsythe L, Kleih U, Hounhouigan JD, Fliedel G, Akissoe NH. Boiled yam end-user preferences and implications for trait evaluation. Int J Food Sci Technol 2021; 56:1447-1457. [PMID: 33776245 PMCID: PMC7983907 DOI: 10.1111/ijfs.14707] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Accepted: 06/30/2020] [Indexed: 11/29/2022]
Abstract
This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, participatory processing diagnosis with processors and consumer testing. Predictive characteristics of yam for producing a high- and low-quality boiled yam were related to morphological or physicochemical characteristics: peeled yam discoloration and mucilage content being negatively appreciated while the ease of peeling, viscous state of cooking water and the ease of breaking yam into pieces positively valued. High-quality boiled yam should be white or yellowish, sticky to the fingers, nonfibrous, easy to chew, crumbly/friable, with a sweet taste and a good smell. The overall liking of boiled yam is greatly penalised by a too dark colour, hard to the touch, no sweet taste and no friability while eating.
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Affiliation(s)
- Laurenda Honfozo
- Faculté des Sciences AgronomiquesUniversité d'Abomey‐Calavi01 BP 526CotonouBénin
| | - Laurent Adinsi
- Faculté des Sciences AgronomiquesUniversité d'Abomey‐Calavi01 BP 526CotonouBénin
| | - Alexandre Bouniol
- CIRADUMR QUALISUD01BP52CotonouBénin
- QualisudUniv MontpellierCIRADMontpellier SupAgroUniv d'AvignonUniv de La Réunion73 avenue JF Breton, Montpellier Cedex 5Montpellier34398France
| | - Sounkoura Adetonah
- International Institute of Tropical Agriculture (IITA)‐Benin08 BP 0932CotonouBénin
| | - Lora Forsythe
- Natural Resources Institute (NRI)University of GreenwichCentral Avenue, Chatham MaritimeKentME4 4TBUK
| | - Ulrich Kleih
- Natural Resources Institute (NRI)University of GreenwichCentral Avenue, Chatham MaritimeKentME4 4TBUK
| | | | - Geneviève Fliedel
- QualisudUniv MontpellierCIRADMontpellier SupAgroUniv d'AvignonUniv de La Réunion73 avenue JF Breton, Montpellier Cedex 5Montpellier34398France
- CIRADUMR QUALISUDF‐34398MontpellierFrance
| | - Noël H. Akissoe
- Faculté des Sciences AgronomiquesUniversité d'Abomey‐Calavi01 BP 526CotonouBénin
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22
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Chijioke U, Madu T, Okoye B, Ogunka AP, Ejechi M, Ofoeze M, Ogbete C, Njoku D, Ewuziem J, Kalu C, Onyemauwa N, Ukeje B, Achonwa O, Forsythe L, Fliedel G, Egesi C. Quality attributes of fufu in South-East Nigeria: guide for cassava breeders. Int J Food Sci Technol 2021; 56:1247-1257. [PMID: 33776233 PMCID: PMC7986842 DOI: 10.1111/ijfs.14875] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Accepted: 10/27/2020] [Indexed: 11/27/2022]
Abstract
Fufu is a popular traditional fermented wet paste food product from cassava. We examined consumer preferences and quality attributes of fufu in Abia and Imo States of South-East Nigeria, with special attention to gender differences, for the purpose of providing guidance to breeders. Data were analysed by the use of descriptive and inferential statistics. Participants for the interview were randomly selected from a list of farmers in the study area. Individual (II) interviews were conducted among eighty participants comprising twenty-six men (32.5%) and fifty-four women (67.5%). Preferences along the food chain from raw roots to final product were also obtained. Major traits influencing gender-specific consumer preferences are related to appearance, texture and smell. Smoothness, not sticky, easy to swallow and drawability of fufu appear to be major traits that drive acceptance by both men and women. Big roots and smooth skin are prioritised for raw material. Some quality characteristics are conditioned largely by variety traits, while others can be modified by adjusting the processing methods. The complexity of producing high-quality fufu makes it imperative to introduce a multidisciplinary approach into breeding programmes.
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Affiliation(s)
- Ugo Chijioke
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Tessy Madu
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Benjamin Okoye
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | | | - Mercy Ejechi
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Miriam Ofoeze
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Chukwudi Ogbete
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Damian Njoku
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Justin Ewuziem
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Confidence Kalu
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | | | - Blessing Ukeje
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Oluchi Achonwa
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Lora Forsythe
- Natural Resources InstituteUniversity of GreenwichCentral AvenueChatham MaritimeKentME4 4TBUK
| | - Geneviève Fliedel
- CIRADUMR QUALISUDMontpellierF‐34398France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univd'AvignonUniv de La RéunionMontpellier34398France
| | - Chiedozie Egesi
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
- International Institute of Tropical Agriculture (IITA)Oyo RoadIbadanNigeria
- Department of Global DevelopmentCornell UniversityIthacaNY14853USA
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23
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Ssali R, Carey E, Imoro S, Low JW, Dery EK, Boakye A, Oduro I, Omodamiro RM, Yusuf HL, Etwire E, Iyilade AO, Adekambi S, Ali A, Haliru M, Etwire PM. Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation. Int J Food Sci Technol 2021; 56:1399-1409. [PMID: 33776241 PMCID: PMC7984236 DOI: 10.1111/ijfs.14764] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 08/04/2020] [Accepted: 08/05/2020] [Indexed: 11/30/2022]
Abstract
Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in-mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off-odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying.
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Affiliation(s)
- Reuben Ssali
- International Potato Center (CIP)c/o CSIR‐CRI, P.O. Box 38785, FumesuaKumasiGhana
| | - Edward Carey
- International Potato Center (CIP)c/o CSIR‐CRI, P.O. Box 38785, FumesuaKumasiGhana
| | - Simon Imoro
- International Potato Center (CIP)c/o CSIR‐CRI, P.O. Box 38785, FumesuaKumasiGhana
| | - Jan W. Low
- International Potato Center (CIP)P.O. Box 25171Nairobi00603Kenya
| | - Eric Kuuna Dery
- International Potato Center (CIP)c/o CSIR‐CRI, P.O. Box 38785, FumesuaKumasiGhana
- Kwame Nkrumah University of Science and TechnologyUPO PMBKumasiGhana
| | - Abena Boakye
- Kwame Nkrumah University of Science and TechnologyUPO PMBKumasiGhana
| | - Ibok Oduro
- Kwame Nkrumah University of Science and TechnologyUPO PMBKumasiGhana
| | - Rachel M. Omodamiro
- National Root Crops Research InstituteP.M.B 7006 UmuahiaUmudikeAbia State440001Nigeria
| | | | - Eunice Etwire
- Independent consultantc/o CSIR‐Savanna Agricutural Institute, P.O. Box TL 52TamaleGhana
| | - Abigail O. Iyilade
- Agricultural and Rural Management Training InstituteP. O. Box 4503IlorinKwara StateNigeria
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Thiele G, Dufour D, Vernier P, Mwanga ROM, Parker ML, Schulte Geldermann E, Teeken B, Wossen T, Gotor E, Kikulwe E, Tufan H, Sinelle S, Kouakou AM, Friedmann M, Polar V, Hershey C. A review of varietal change in roots, tubers and bananas: consumer preferences and other drivers of adoption and implications for breeding. Int J Food Sci Technol 2021; 56:1076-1092. [PMID: 33776222 PMCID: PMC7983933 DOI: 10.1111/ijfs.14684] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 06/12/2020] [Accepted: 06/16/2020] [Indexed: 11/30/2022]
Abstract
This review of the literature on varietal change in sub-Saharan Africa looks in detail at adoption of new varieties of bananas in Uganda, cassava in Nigeria, potato in Kenya, sweetpotato in Uganda and yams in Côte d'Ivoire. The review explored three hypotheses about drivers of varietal change. There was a strong confirmation for the hypothesis that insufficient priority given to consumer-preferred traits by breeding programmes contributes to the limited uptake of modern varieties (MVs) and low varietal turnover. Lack of evidence meant the second hypothesis of insufficient attention to understanding and responding to gender differences in consumer preferences for quality and post-harvest traits was unresolved. The evidence on the third hypothesis about the informal seed system contributing to slow uptake of MVs was mixed. In some cases, the informal system has contributed to rapid uptake of MVs, but often it appears to be a barrier with inconsistent varietal naming a major challenge.
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Affiliation(s)
- Graham Thiele
- CGIAR Research Program on Roots, Tubers and Bananas (RTB)led by CIP, Av. La Molina 1895, La MolinaLimaPeru
| | - Dominique Dufour
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)Avenue Agropolis34398 Montpellier Cedex 5MontpellierFrance
| | - Philippe Vernier
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)Avenue Agropolis34398 Montpellier Cedex 5MontpellierFrance
| | - Robert O. M. Mwanga
- International Potato Center (CIP)Plot 14, Ntinda II RoadPO Box 22274KampalaUganda
| | | | - Elmar Schulte Geldermann
- Former scientist of International Potato Center (CIP)University of Applied Sciences BingenBerlinstrasse 10955411Bingen am RheinGermany
| | - Béla Teeken
- International Institute of Tropical Agriculture (IITA)PMB 5320, Oyo RdIbadanNigeria
| | - Tesfamicheal Wossen
- International Institute of Tropical Agriculture (IITA)c/o ILRIPO Box30709‐00100NairobiKenya
| | - Elisabetta Gotor
- Alliance Bioversity International and International Center for Tropical Agriculture (CIAT)RomeItaly
| | - Enoch Kikulwe
- Alliance Bioversity International and International Center for Tropical Agriculture (CIAT)P.O. Box 24384Plot 106, Katalima Road, NaguruKampalaUganda
| | - Hale Tufan
- Department of Global DevelopmentB75 Mann LibraryCornell UniversityIthacaNY14853USA
| | - Sophie Sinelle
- Specialized in Crop Production and SeedsSyngenta Foundation for Sustainable Agriculture 1 esplanade Jean Sauvage49 130Les Ponts De CeFrance
| | - Amani Michel Kouakou
- Station de Recherche sur les Cultures Vivrières (SRCV) CNRA01 BP 633Bouaké 01Côte d'Ivoire
| | - Michael Friedmann
- CGIAR Research Program on Roots, Tubers and Bananas (RTB)led by CIP, Av. La Molina 1895, La MolinaLimaPeru
| | - Vivian Polar
- CGIAR Research Program on Roots, Tubers and Bananas (RTB)led by CIP, Av. La Molina 1895, La MolinaLimaPeru
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Akankwasa K, Marimo P, Tumuhimbise R, Asasira M, Khakasa E, Mpirirwe I, Kleih U, Forsythe L, Fliedel G, Dufour D, Nowakunda K. The East African highland cooking bananas 'Matooke' preferences of farmers and traders: Implications for variety development. Int J Food Sci Technol 2021; 56:1124-1134. [PMID: 33776225 PMCID: PMC7984378 DOI: 10.1111/ijfs.14813] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 08/27/2020] [Accepted: 09/10/2020] [Indexed: 11/30/2022]
Abstract
'Matooke' is a staple food made from Highland cooking bananas in the Great Lakes region of East Africa. Genetic improvement of these bananas for resistance to pests and diseases has been a priority breeding objective. However, there is insufficient information on fruit quality characteristics that different users prefer, resulting in sub-optimal adoption of new varieties. This study identified matooke characteristics preferred by farmers and traders, using survey data from 123 farmers, 14 focus group discussions and 40 traders. Gender differences were considered. The main characteristics that were found to drive variety preferences were agronomic (big bunch, big fruits) and quality (soft texture, good taste, good aroma, yellow food). There were minimal geographical and gender differences for trait preferences. Quality characteristics need to be defined in terms of physical-chemical underpinnings so that breeding programmes can apply accurate high-throughput systems, thereby improving adoption and impact of new banana varieties.
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Affiliation(s)
- Kenneth Akankwasa
- National Agricultural Research Laboratories (NARL)P.O. Box 7065KampalaUganda
| | - Pricilla Marimo
- Alliance of Bioversity International and International Centre for Tropical Agriculture (CIAT)Kampala24384Uganda
| | - Robooni Tumuhimbise
- National Agricultural Research Laboratories (NARL)P.O. Box 7065KampalaUganda
- Rwebitaba Zonal Agricultural Research and Development InstituteFort Portal96Uganda
| | - Moreen Asasira
- National Agricultural Research Laboratories (NARL)P.O. Box 7065KampalaUganda
| | - Elizabeth Khakasa
- National Agricultural Research Laboratories (NARL)P.O. Box 7065KampalaUganda
| | - Innocent Mpirirwe
- National Agricultural Research Laboratories (NARL)P.O. Box 7065KampalaUganda
| | - Uli Kleih
- Natural Resources Institute (NRI)University of GreenwichCentral Avenue, Chatham MaritimeKentME4 4TBUK
| | - Lora Forsythe
- Natural Resources Institute (NRI)University of GreenwichCentral Avenue, Chatham MaritimeKentME4 4TBUK
| | - Geneviève Fliedel
- International de Recherche Agronomique pour le Development (CIRAD)UMR QualisudMontpellierF‐34398France
- QualisudUniv MontpellierMontpellier SupAgroUniv d'AvignonUniv de La RéunionCIRAD, UMR QualiSudMontpellierF.34398France
| | - Dominique Dufour
- International de Recherche Agronomique pour le Development (CIRAD)UMR QualisudMontpellierF‐34398France
- QualisudUniv MontpellierMontpellier SupAgroUniv d'AvignonUniv de La RéunionCIRAD, UMR QualiSudMontpellierF.34398France
| | - Kephas Nowakunda
- National Agricultural Research Laboratories (NARL)P.O. Box 7065KampalaUganda
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26
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Mwanga ROM, Mayanja S, Swanckaert J, Nakitto M, zum Felde T, Grüneberg W, Mudege N, Moyo M, Banda L, Tinyiro SE, Kisakye S, Bamwirire D, Anena B, Bouniol A, Magala DB, Yada B, Carey E, Andrade M, Johanningsmeier SD, Forsythe L, Fliedel G, Muzhingi T. Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. Int J Food Sci Technol 2021; 56:1385-1398. [PMID: 33776240 PMCID: PMC7983908 DOI: 10.1111/ijfs.14792] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/14/2020] [Accepted: 09/09/2020] [Indexed: 11/27/2022]
Abstract
This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used in Lira and Kamwenge districts. Preferred raw sweetpotato characteristics were large roots (≥ 3 cm diameter) with a sweet taste, smooth skin and hard texture, while mealiness, sweet taste and good sweetpotato smell were important attributes for boiled sweetpotato. Processors, mostly women, highlighted ease of peeling and sappiness of raw roots. There were gender differences in quality characteristic preferences and perceived importance. The released variety, NASPOT 8, had the highest overall liking in Kamwenge and was well liked in Lira. Penalty analysis of consumer data showed that sweetness and firmness were key drivers of overall liking. The results will support breeding programmes in meeting specific end-user product profiles, selection criteria and uptake of new varieties.
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Affiliation(s)
- Robert O. M. Mwanga
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | - Sarah Mayanja
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | - Jolien Swanckaert
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | - Mariam Nakitto
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | | | | | | | - Mukani Moyo
- International Potato CenterBox 25171NairobiKenya
| | - Linly Banda
- International Potato CenterBox 25171NairobiKenya
- Department of Molecular Biology and BiotechnologyPan African University Institute of Basic Science, Technology and InnovationJKUATP.O Box 62000 00200NairobiKenya
| | | | - Sarah Kisakye
- National Agricultural Research LaboratoriesP. O Box 7065KampalaUganda
| | - David Bamwirire
- National Agricultural Research LaboratoriesP. O Box 7065KampalaUganda
| | - Beatrice Anena
- National Agricultural Research LaboratoriesP. O Box 7065KampalaUganda
| | - Alexandre Bouniol
- Faculté des Sciences AgronomiquesUniversité d’Abomey‐Calavi01 BP 526CotonouBenin
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La RéunionMontpellier34 398France
| | - Damalie Babirye Magala
- National Agricultural Research Organisation‐Mukono Zonal Agricultural Research and Development InstituteP.O. Box 164MukonoUganda
| | - Benard Yada
- National Agricultural Research OrganizationNational Crops Resources Research InstituteNamulonge, P.O. Box 7084KampalaUganda
| | - Edward Carey
- International Potato CenterC/O Crops Research InstituteP.O. Box 3785KumasiGhana
| | - Maria Andrade
- International Potato CenterIIAMAv. FPLM 2698, P.O. Box 2100MaputoMozambique
| | - Suzanne D. Johanningsmeier
- United States Department of AgricultureAgricultural Research ServiceSoutheast Area Food Science and Market Quality & Handling Research Unit322E Schaub HallRaleighNC27695USA
| | - Lora Forsythe
- Natural Resources InstituteUniversity of GreenwichChathamME4 4TBUK
| | - Geneviève Fliedel
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La RéunionMontpellier34 398France
- CIRADUMR QUALISUDMontpellierF‐34398France
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27
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Ndjouenkeu R, Ngoualem Kegah F, Teeken B, Okoye B, Madu T, Olaosebikan OD, Chijioke U, Bello A, Oluwaseun Osunbade A, Owoade D, Takam‐Tchuente NH, Biaton Njeufa E, Nguiadem Chomdom IL, Forsythe L, Maziya‐Dixon B, Fliedel G. From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria. Int J Food Sci Technol 2021; 56:1223-1238. [PMID: 33776232 PMCID: PMC7984457 DOI: 10.1111/ijfs.14790] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Accepted: 09/09/2020] [Indexed: 12/02/2022]
Abstract
User's preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, gari, - one of the major cassava products in Sub-Saharan Africa - in major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end uses of the roots, their agricultural yield and the processing determinants of roots that support their major high-quality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into gari goes through different technological variants leading to a gari whose high-quality characteristics are dryness, colour, shiny/attractive appearance, uniform granules and taste. Eba, the major consumption form of gari in Cameroon and Nigeria, is mainly characterised by its textural properties: smoothness, firmness, stickiness, elasticity and mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision-making by breeders and the development of high-throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari.
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Affiliation(s)
- Robert Ndjouenkeu
- Department of Food Science and NutritionENSAIUniversity of NgaoundéréNgaounderePO Box 455Cameroun
| | - Franklin Ngoualem Kegah
- Department of Food Science and NutritionENSAIUniversity of NgaoundéréNgaounderePO Box 455Cameroun
| | - Béla Teeken
- International Institute of Tropical Agriculture (IITA)Oyo RoadIbadanNigeria
| | - Benjamin Okoye
- National Root Crops Research Institute (NRCRI)Km 8 Umuahia‐Ikot Ekpene RoadUmudikeAbia StateP.M.B. 7006Nigeria
| | - Tessy Madu
- National Root Crops Research Institute (NRCRI)Km 8 Umuahia‐Ikot Ekpene RoadUmudikeAbia StateP.M.B. 7006Nigeria
| | | | - Ugo Chijioke
- National Root Crops Research Institute (NRCRI)Km 8 Umuahia‐Ikot Ekpene RoadUmudikeAbia StateP.M.B. 7006Nigeria
| | - Abolore Bello
- International Institute of Tropical Agriculture (IITA)Oyo RoadIbadanNigeria
| | | | - Durodola Owoade
- International Institute of Tropical Agriculture (IITA)Oyo RoadIbadanNigeria
| | - Noel Hubert Takam‐Tchuente
- International Institute of Tropical Agriculture (IITA) Eco‐regional Center HFSIRAD Main Road, NkolbissonYaoundéBP 2008 (Messa)Cameroon
| | - Esther Biaton Njeufa
- International Institute of Tropical Agriculture (IITA) Eco‐regional Center HFSIRAD Main Road, NkolbissonYaoundéBP 2008 (Messa)Cameroon
| | - Isabelle Linda Nguiadem Chomdom
- International Institute of Tropical Agriculture (IITA) Eco‐regional Center HFSIRAD Main Road, NkolbissonYaoundéBP 2008 (Messa)Cameroon
| | - Lora Forsythe
- Natural Resources InstituteUniversity of GreenwichCentral AvenueChatham MaritimeKentME4 4TBUK
| | - Busie Maziya‐Dixon
- International Institute of Tropical Agriculture (IITA)Oyo RoadIbadanNigeria
| | - Geneviève Fliedel
- CIRADUMR QualisudMontpellierF‐34398France
- QualisudUniv MontpellierCIRAD, Montpellier SupAgroUniv d'AvignonUniv de La RéunionMontpellierF‐34398France
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