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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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Ayetigbo O, Arufe S, Kouassi A, Adinsi L, Adesokan M, Escobar A, Delgado LF, Tanimola A, Oroniran O, Kendine Vepowo C, Nakitto M, Khakasa E, Chijioke U, Nowakunda K, Ngoh Newilah G, Otegbayo B, Akissoe N, Lechaudel M, Tran T, Alamu EO, Maziya-Dixon B, Mestres C, Dufour D. Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4527-4539. [PMID: 37872724 DOI: 10.1002/jsfa.13072] [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: 01/31/2023] [Revised: 09/25/2023] [Accepted: 10/24/2023] [Indexed: 10/25/2023]
Abstract
Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers. Moreover, a lack of standard, discriminant, repeatable protocols that can be used to measure the textural traits deter linkages between breeding better RTB genotypes and end user/consumer preferences. RTB products texture - that is, behaviour of RTB food products under unique deformations, such as disintegration and the flow of a food under force - is a critical component of these preferences. The preferences consumers have for certain product texture can be evaluated from expert sensory panel and consumer surveys, which are useful tools in setting thresholds for textural traits, and inform breeders on what to improve in the quality of RTBs. Textural characterization of RTBs under standard operating procedures (SOPs) is important in ensuring the standardization of texture measurement conditions, predictability of textural quality of RTBs, and ultimately definition of RTB food product profiles. This paper reviews current SOPs for the textural characterization of RTBs, including their various associated methods, parameters, challenges and merits. Case studies of texture characterized during development of SOPs and evaluation of texture of RTB populations are discussed, together with insights into key textural attributes and correlations between instrumental, sensory and consumer assessment of texture unique to various RTB food products. Hardness was considered a universal key textural attribute to discriminate RTBs. The review should provide adequate insight into texture of RTB food products and critical factors in their measurement. It aims to promote inclusion of texture in breeding pipelines by investigating which textural traits are prioritized by consumers, particularly since the inclusion of textural traits has recently gained prominence by breeders in improving RTBs. © 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)
- Oluwatoyin Ayetigbo
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Santiago Arufe
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Antonin Kouassi
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- Université Nangui Abrogoua (UNA), Abidjan, Ivory Coast
| | - Laurent Adinsi
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Calavi, Benin
| | - Michael Adesokan
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Andres Escobar
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Luis Fernando Delgado
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Abiola Tanimola
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Oluyinka Oroniran
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Cédric Kendine Vepowo
- African Centre for Banana and Plantain Research (CARBAP), Douala, Cameroon
- University of Douala, Douala, Cameroon
| | | | | | - Ugo Chijioke
- National Root Crops Research Institute, Umudike (NRCRI), Umuahia, Nigeria
| | - Kephas Nowakunda
- National Agricultural Research Laboratories (NARL), Kawanda, Uganda
| | - Gérard Ngoh Newilah
- African Centre for Banana and Plantain Research (CARBAP), Douala, Cameroon
- University of Dschang, Dschang, Cameroon
| | - Bolanle Otegbayo
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Noel Akissoe
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Calavi, Benin
| | - Mathieu Lechaudel
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- UMR Qualisud, CIRAD, F-97130 Capesterre-Belle-Eau, Guadeloupe, France
| | - Thierry Tran
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Emmanuel Oladeji Alamu
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Lusaka, Zambia
| | - Busie Maziya-Dixon
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Christian Mestres
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Dominique Dufour
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Takam Tchuente HN, Fongang Fouepe GH, Mbwentchou Yao DC, Mathe S, Teeken B. Varietal diversity as a lever for cassava variety development: exploring varietal complementarities in Cameroon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4808-4817. [PMID: 37540507 DOI: 10.1002/jsfa.12899] [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: 02/13/2023] [Revised: 07/05/2023] [Accepted: 08/04/2023] [Indexed: 08/05/2023]
Abstract
BACKGROUND Cassava is an important crop for the survival of smallholder farmers in Cameroon. However, the cassava sector has a low production per unit area compared to the technological potential in this country. In this context, breeders have developed varieties based mainly on their potential in terms of yield and disease resistance. These varieties have been widely disseminated in Cameroon within the framework of development projects. However, these releases have not achieved the expected adoption and yield levels at the national level. Therefore, it appears important to rethink the determinants of dissemination with a broader examination of the cassava production system. RESULTS This paper analyses varietal complementarity as a key strategy in support of optimizing the experimental and continuous use of cassava varieties by farmers in the Central and Eastern regions of Cameroon. These two regions account for 50% of the country's production. A total of 111 semi-structured interviews were conducted with farmers selected through purposive sampling in four villages in Central and Eastern Cameroon where improved varieties have been disseminated. The research revealed four types of complementarity, related to use, crop management, risk management and cultural complementarity. CONCLUSION Our results argue for considering varietal complementarities practiced by farmers, within research and development programs to develop more effective breeding and dissemination approaches. © 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)
- Hubert Noel Takam Tchuente
- Department of Rural Socio-Economics and Agricultural Extension, Faculty of Agronomy and Agricultural Sciences, University of Dschang, Dschang, Cameroon
- International Institute for Tropical Agriculture (IITA), Yaoundé, Cameroon
| | - Guillaume Hensel Fongang Fouepe
- Department of Rural Socio-Economics and Agricultural Extension, Faculty of Agronomy and Agricultural Sciences, University of Dschang, Dschang, Cameroon
| | - Danielle Claude Mbwentchou Yao
- Department of Rural Socio-Economics and Agricultural Extension, Faculty of Agronomy and Agricultural Sciences, University of Dschang, Dschang, Cameroon
- International Institute for Tropical Agriculture (IITA), Yaoundé, Cameroon
| | - Syndhia Mathe
- Innovation, Université de Montpellier, CIRAD, INRAE, Montpellier, France
- CIRAD, UMR Innovation, Accra, Ghana
- Science & Technology Policy Research Institute, CSIR-STEPRI, Accra, Ghana
| | - Béla Teeken
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
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Aghogho CI, Kayondo SI, Maziya-Dixon B, Eleblu SJ, Asante I, Offei SK, Parkes E, Ikpan Smith A, Adesokan M, Abioye R, Chijioke U, Ogunpaimo K, Kulakow P, Egesi C, Dufour D, Rabbi IY. Exploring genetic variability, heritability, and trait correlations in gari and eba quality from diverse cassava varieties in Nigeria. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4860-4871. [PMID: 37515474 DOI: 10.1002/jsfa.12889] [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: 11/15/2022] [Revised: 07/10/2023] [Accepted: 07/29/2023] [Indexed: 07/31/2023]
Abstract
BACKGROUND Gari (especially in Nigeria) is an important West African food product made from cassava. It is an affordable, precooked, dry, easy to prepare and store food product. Eba is a stiff dough produced by reconstituting gari in hot water. Gari and eba quality is an important driver of varietal acceptance by farmers, processors, and consumers. RESULTS This study characterized the genetic variability, heritability, and correlations among quality-related traits of fresh roots, gari, and eba. Thirty-three diverse genotypes, including landraces and released and advanced breeding genotypes, were used in this study. In total, 40 traits categorized into fresh root quality, colour, functional, and texture properties trait groups were assessed. We observed broad phenotypic variability among the genotypes used in this study. Dry matter content had a positive (P < 0.05) correlation with gari%, bulk density and a negative correlation with eba hardness and gumminess. Broad-sense heritability across all environments varied considerably among the different trait groups: 62% to 79% for fresh root quality, 0% to 96% for colour, 0% to 79% for functional and 0% to 57% for texture properties. CONCLUSIONS The stable broad-sense heritability found for gari%, gari and eba colour, bulk density, swelling index, and hardness measured using instrumental texture profile analysis coupled with sufficient variability in the population indicate good potential for genetic improvement of these traits through recurrent selection. Also, it is possible to genetically improve gari%, bulk density, and swelling power by simultaneously improving the dry matter content of fresh roots. © 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)
- Cynthia Idhigu Aghogho
- West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon Boundary, Accra, Ghana
- International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria
| | - Siraj Ismail Kayondo
- International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria
| | - Bussie Maziya-Dixon
- International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria
| | - Saviour Jy Eleblu
- West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon Boundary, Accra, Ghana
| | - Isaac Asante
- West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon Boundary, Accra, Ghana
| | - Samuel K Offei
- West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon Boundary, Accra, Ghana
| | - Elizabeth Parkes
- International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria
| | - Andrew Ikpan Smith
- International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria
| | - Micheal Adesokan
- International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria
| | - Racheal Abioye
- International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria
| | - Ugo Chijioke
- National Root Crops Research Institute, Umudike, Nigeria
| | - Kayode Ogunpaimo
- International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria
| | - Peter Kulakow
- International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria
| | - Chiedozie Egesi
- National Root Crops Research Institute, Umudike, Nigeria
- Plant Breeding and Genetics Section, School of Integrative Plant Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Dominique Dufour
- CIRAD, UMR Qualisud, Montpellier, France
- Qualisud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Ismail Y Rabbi
- International Institute of Tropical Agriculture (IITA) PMB 5320, Ibadan, Nigeria
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Ofosu-Bamfo B, Yawson D, Asare KB, Dadeboe VO, Buabeng IK, Aggrey J, Dapillah DA, Boateng DK, Offe E, Alhassan TA. Plant diversity and ethnobotanical importance of home gardens in Ghana's middle belt: a cross-sectional survey of the Sunyani municipality. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2023; 19:59. [PMID: 38093362 PMCID: PMC10717692 DOI: 10.1186/s13002-023-00632-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Accepted: 11/22/2023] [Indexed: 12/17/2023]
Abstract
BACKGROUND Home gardens are a species-rich socioecological system with a diverse range of cultivated and naturally occurring plants with the potential to make contributions to address sustainable food, biodiversity and climate crisis. However, there is a dearth of information on the socio-demographic profile of home gardeners and the importance of home gardens to ethnobotany, food security and biodiversity. Therefore, the study aimed to assess the socio-demographic profile of home gardeners in the Sunyani municipality as a case in point for the middle belt of Ghana and to evaluate the diversity of plants in home gardens and their ethnobotanical importance. METHODS A total of 12 suburbs were selected from three subzones in the Sunyani municipality. In each suburb, 25% of households were randomly selected and if they had a home garden, one adult in the house was interviewed. A list of all plants in the home garden and their uses was obtained from respondents. A Chi-square test was used to assess the distribution of home gardeners among various socio-demographic categories, and binomial logistic regression was employed to determine links between socio-demography and home garden attributes. The ethnobotany R package was used to evaluate the ethnobotanical importance of plants in home gardens. RESULTS A total of 186 respondents were recruited for this study, 79 being females and 107 males. A total of 79 plant species were also identified belonging to 70 genera and 40 families. Trees were the most common plant life form in home gardens, followed by shrubs, herbs, vines, grasses and lianas. Ethnobotanical indices revealed the most important plants in home gardens to be staples, food supplements and medicinal plants. These were Musa paradisiaca, Caripa pabaya, Xanthosoma sagittifolium, Manihot utilisima and Mangifera indica, Moringa oleifera, Citrus sinensis, Capsicum frutescens, Taraxacum officinale, Solanum aethiopicum, Cocos nucifera, Solanum torvum, Persea americana, Dioscorea alata and Elaeis guineensis. CONCLUSION Plants used as staples, food supplements and medicinal purposes emerged as the most culturally relevant scoring high on all ethnobotanical indices. Home gardens present an opportunity to address food security and nutrition needs of households and communities.
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Affiliation(s)
- Bismark Ofosu-Bamfo
- Department of Biological Sciences, School of Science, University of Energy and Natural Resources, Sunyani, Ghana.
- Centre for Research in Applied Biology, School of Science, University of Energy and Natural Resources, Sunyani, Ghana.
| | - Daniel Yawson
- Department of Biological Sciences, School of Science, University of Energy and Natural Resources, Sunyani, Ghana
- Centre for Research in Applied Biology, School of Science, University of Energy and Natural Resources, Sunyani, Ghana
| | - Kwame Baffour Asare
- Centre for Research in Applied Biology, School of Science, University of Energy and Natural Resources, Sunyani, Ghana
- The Ridge School (1966), P. O. Box 1659, Kumasi, Ghana
| | - Vanessa Ohui Dadeboe
- Department of Biological Sciences, School of Science, University of Energy and Natural Resources, Sunyani, Ghana
| | - Isaac Kojo Buabeng
- Department of Biological Sciences, School of Science, University of Energy and Natural Resources, Sunyani, Ghana
| | - Justice Aggrey
- Department of Biological Sciences, School of Science, University of Energy and Natural Resources, Sunyani, Ghana
| | - Dery Aaron Dapillah
- Department of Biological Sciences, School of Science, University of Energy and Natural Resources, Sunyani, Ghana
| | - David Kojo Boateng
- Department of Biological Sciences, School of Science, University of Energy and Natural Resources, Sunyani, Ghana
| | - Emmanuel Offe
- Department of Biological Sciences, School of Science, University of Energy and Natural Resources, Sunyani, Ghana
| | - Thomas Abudu Alhassan
- Department of Biological Sciences, School of Science, University of Energy and Natural Resources, Sunyani, Ghana
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Adesokan M, Alamu EO, Fawole S, Maziya-Dixon B. Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry. Front Chem 2023; 11:1156718. [PMID: 37234202 PMCID: PMC10206270 DOI: 10.3389/fchem.2023.1156718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Accepted: 05/02/2023] [Indexed: 05/27/2023] Open
Abstract
Gari is a creamy, granular flour obtained from roasting fermented cassava mash. Its preparation involves several unit operations, including fermentation, which is essential in gari production. Fermentation brings about specific biochemical changes in cassava starch due to the actions of lactic acid bacteria. Consequently, it gives rise to organic acids and a significant reduction in the pH. Consumer preferences for gari are influenced by these changes and impact specific functional characteristics, which are often linked to cassava genotypes. Measurement of these functional characteristics is time-consuming and expensive. Therefore, this study aimed to develop high-throughput and less expensive prediction models for water absorption capacity, swelling power, bulk density, and dispersibility using Near-Infrared Reflectance Spectroscopy (NIRS). Gari was produced from 63 cassava genotypes using the standard method developed in the RTB foods project. The prediction model was developed by dividing the gari samples into two sets of 48 samples for calibration and 15 samples as the validation set. The gari samples were transferred into a ring cell cup and scanned on the NIRS machine within the Vis-NIR range of 400-2,498 nm wavelength, though only the NIR range of 800-2,400 nm was used to build the model. Calibration models were developed using partial least regression algorithms after spectra pre-processing. Also, the gari samples were analysed in the laboratory for their functional properties to generate reference data. Results showed an excellent coefficient of determination in calibrations (R2 Cal) of 0.99, 0.97, 0.97, and 0.89 for bulk density, swelling power, dispersibility, and water absorption capacity, respectively. Also, the performances of the prediction models were tested using an independent set of 15 gari samples. A good prediction coefficient (R2 pred) and low standard error of prediction (SEP) was obtained as follows: Bulk density (0.98), Swelling power (0.93), WAC (0.68), Dispersibility (0.65), and solubility index (0.62), respectively. Therefore, NIRS prediction models in this study could provide a rapid screening tool for cassava breeding programs and food scientists to determine the food quality of cassava granular products (Gari).
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Affiliation(s)
- Michael Adesokan
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Emmanuel Oladeji Alamu
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- International Institute of Tropical Agriculture, Southern Africa Research and Administration Hub (SARAH) Campus, Lusaka, Zambia
| | - Segun Fawole
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Busie Maziya-Dixon
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
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Aghogho CI, Eleblu SJY, Bakare MA, Kayondo IS, Asante I, Parkes EY, Kulakow P, Offei SK, Rabbi I. Genetic variability and genotype by environment interaction of two major cassava processed products in multi-environments. FRONTIERS IN PLANT SCIENCE 2022; 13:974795. [PMID: 36325542 PMCID: PMC9618686 DOI: 10.3389/fpls.2022.974795] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 08/15/2022] [Indexed: 06/16/2023]
Abstract
Conversion of cassava (Manihot esculenta) roots to processed products such as gari and fufu before consumption is a common practice worldwide by cassava end-user for detoxification, prolonged shelf life or profitability. Fresh root and processed product yield are supposed to be equivalent for each genotype, however, that is not the case. Developing genotypes with high product conversion rate is an important breeding goal in cassava as it drives the adoption rates of new varieties. The objective of this study was to quantify the contribution of genetic and genotype-by-environment interaction (GEI) patterns on cassava root conversion rate to gari and fufu. Sixty-seven advanced breeding genotypes from the International Institute of Tropical Agriculture (IITA) were evaluated across eight environments in Nigeria. Root conversion rate means across trials ranges from 14.72 to 22.76% for gari% and 16.96-24.24% for fufu%. Heritability estimates range from 0.17 to 0.74 for trial bases and 0.71 overall environment for gari% and 0.03-0.65 for trial bases and 0.72 overall environment for fufu% which implies that genetic improvement can be made on these traits. Root conversion rate for both gari and fufu% showed a negative but insignificant correlation with fresh root yield and significant positive correlation to Dry Matter content. For all fitted models, environment and interaction had explained more of the phenotypic variation observed among genotypes for both product conversion rates showing the presence of a strong GEI. Wrickle ecovalence (Wi) stability analysis and Geometric Adaptability index (GAI) identified G40 (TMS14F1285P0006) as part of top 5 genotypes for gari% but no overlapping genotype was identified by both stability analysis for fufu%. This genotypic performance across environments suggests that it is possible to have genotype with dual-purpose for high gari and fufu conversion rate.
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Affiliation(s)
- Cynthia Idhigu Aghogho
- West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon, Ghana
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Saviour J. Y. Eleblu
- West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon, Ghana
| | - Moshood A. Bakare
- Plant Breeding and Genetics Section, School of Integrative Plant Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, United States
| | | | - Isaac Asante
- West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon, Ghana
| | | | - Peter Kulakow
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Samuel Kwame Offei
- West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences University of Ghana, Legon, Ghana
| | - Ismail Rabbi
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
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8
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Awoyale W, Oyedele H, Adenitan AA, Adesokan M, Alamu EO, Maziya-Dixon B. Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2026955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Wasiu Awoyale
- Food & Nutrition Sciences Laboratory, IITA, Ibadan, Nigeria
- Department of Food Science & Technology, Kwara State University Malete, Ilorin, Nigeria
| | - Hakeem Oyedele
- Food & Nutrition Sciences Laboratory, IITA, Ibadan, Nigeria
| | | | | | - Emmanuel O. Alamu
- Food & Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Lusaka, Zambia
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9
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Awoyale W, Oyedele H, Adenitan AA, Adesokan M, Alamu EO, Maziya-Dixon B. Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough ( eba). J FOOD PROCESS PRES 2022; 46:e16115. [PMID: 35865184 PMCID: PMC9285804 DOI: 10.1111/jfpp.16115] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/21/2021] [Accepted: 10/19/2021] [Indexed: 11/30/2022]
Abstract
Knowledge is scarce on the drivers of textural characteristics of cooked dough prepared from gari (eba). To address this need, quality attributes of backslopped fermented gari (BFG) were correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the eba produced from six cassava varieties. The results showed that a significant and negative correlation exists between the STPA mouldability of the eba and the sugar (p < .05, r = -0.83) and amylose (p < .05, r = -0.86) contents of the BFG. The STPA stretchability of the eba had a significant negative correlation with the bulk density (p < .05, r = -0.83) and a significant positive correlation with the setback viscosity (p < .01, r = 0.92) of the BFG. A significant and negative correlation exists between the STPA stickiness of the eba and the amylose (p < .05, r = -0.84) contents of the BFG. The ITPA adhesiveness of the eba was significant and negatively correlated with the solubility index (p < .05, r = -0.89) and the ash content (p < .05, r = -0.87) of the BFG. The correlation between the ITPA stretchability of the eba and the peak (p < .05, r = 0.83) and breakdown (p < .05, r = 0.88) viscosities of the BFG was significant and positive, while a significant negative correlation (p < .05, r = -0.83) exist between the ITPA stretchability of the eba and the starch content of the BFG. The information provided in this study may assist the breeders in developing varieties with good textural attributes for eba. Practical applications This study depicts the relationship between the quality attributes of backslopped fermented gari (BFG) and the sensory and instrumental texture profile of the cooked dough (eba). Both the sensory and the instrumental texture attributes of the eba have correlation with the quality attributes of the BFG. Apart from providing information on the drivers of the textural characteristics of eba, this study may also assist the breeders in developing varieties with good textural attributes for eba.
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Affiliation(s)
- Wasiu Awoyale
- International Institute of Tropical Agriculture Ibadan Nigeria.,Department of Food Science & Technology Kwara State University Malete Ilorin Nigeria
| | - Hakeem Oyedele
- International Institute of Tropical Agriculture Ibadan Nigeria
| | | | | | - Emmanuel O Alamu
- International Institute of Tropical Agriculture (IITA) Lusaka Zambia
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10
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Teeken B, Garner E, Agbona A, Balogun I, Olaosebikan O, Bello A, Madu T, Okoye B, Egesi C, Kulakow P, Tufan HA. Beyond “Women's Traits”: Exploring How Gender, Social Difference, and Household Characteristics Influence Trait Preferences. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.740926] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Demand-led breeding strategies are gaining importance in public sector breeding globally. While borrowing approaches from the private sector, public sector programs remain mainly focused on food security and social impact related outcomes. This necessitates information on specific user groups and their preferences to build targeted customer and product profiles for informed breeding decisions. A variety of studies have identified gendered trait preferences, but do not systematically analyze differences related to or interactions of gender with other social dimensions, household characteristics, and geographic factors. This study integrates 1000minds survey trait trade-off analysis with the Rural Household Multi-Indicator Survey to study cassava trait preferences in Nigeria related to a major food product, gari. Results build on earlier research demonstrating that women prioritize food product quality traits while men prioritize agronomic traits. We show that food product quality traits are more important for members from food insecure households and gender differences between men and women increase among the food insecure. Furthermore, respondents from poorer households prioritize traits similar to respondents in non-poor households but there are notable trait differences between men and women in poor households. Women in female headed household prioritized quality traits more than women living with a spouse. Important regional differences in trait preferences were also observed. In the South East region, where household use of cassava is important, and connection to larger markets is less developed, quality traits and in ground storability were prioritized more than in other states. These results reinforce the importance of recognizing social difference and the heterogeneity among men and women, and how individual and household characteristics interact to reveal trait preference variability. This information can inform trait prioritization and guide development of breeding products that have higher social impact, which may ultimately serve the more vulnerable and align with development goals.
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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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