Quality attributes of fufu in South-East Nigeria: guide for cassava breeders

Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops: focus on cassava in sub-Saharan Africa

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.

Histological and biophysical changes of cassava roots during retting, a key step of fufu processing

BACKGROUND

Retting is a key step of cassava processing into widely consumed foods (fufu, chikwangue, miondo and bobolo) in sub-Saharan Africa. For some populations, retting ability is a major quality criterion that drives the adoption of new cassava varieties. Despite this importance, the physiological basis associated with this process remains poorly understood, and should lead to improved screening tools for breeding. Eight cassava varieties contrasting in retting ability properties were used in the present study. Roots and soaking water were sampled during retting and characterized at both histological and biochemical levels.

RESULTS

Histological data highlighted the degradation of root cell wall during retting. The average pH of soaking water decreased from 5.94 to 4.31 and the average simple sugars decreased from 0.18 to 0 g L-1, whereas the organic acids increased up to 5.61 g L-1. In roots tissue, simple sugars and organic acid contents decreased from 22.9 to 0 g kg-1 and from 80 to 0 g kg-1, respectively. The total pectin content of roots among varieties at harvest was similar, and decreased during the retting process. Overall, there was a negative correlation between total pectins content and root softening, although this did not reach statistical significance.

CONCLUSION

Major histological and biochemical changes occurred during cassava root retting, with some of them associated with the process. Retting affected starch pasting properties more than starch content. Although this process is characterized by root softening and degradation of cell wall structure, the present study strongly suggested that pectin is not the only cell wall component involved in these changes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Cassava retting ability and textural attributes of fufu for demand-driven cassava breeding

BACKGROUND

Cassava retting ability and the textural qualities of cooked fufu are important quality traits. Cassava retting is a complex process in which soaking causes tissue breakdown, starch release, and softening. The rate at which various traits linked to it evolve varies greatly during fufu processing. According to the literature, there is no standard approach for determining retting ability. The retting indices and textural properties of fufu were measured using both manual and instrumental approaches.

RESULTS

Different protocols were developed to classify 64 and 11 cassava genotypes into various groups based on retting ability and textural qualities, respectively. The retting protocols revealed considerable genetic dissimilarities in genotype classification: foaming ability and water clarity should be measured at 24 h, while penetrometer, hardness, turbidity, pH, and total titratable acidity data are best collected after 36 h. The stepwise regression model revealed that pH, foaming ability, and dry matter content are the best multivariates (with the highest R2) for predicting cassava retting. These predictors were used to develop an index for assessing the retting ability of cassava genotypes. The retting index developed showed a significant relationship with dry matter content and fufu yield. The study also showed significant correlations between instrumental cohesiveness and sensory smoothness (r = -0.75), moldability (r = -0.62), and stretchability (r = 0.78). Instrumental cohesiveness can correctly estimate fufu smoothness (R2 = 0.56, P = 0.008) and stretchability (R2 = 0.60, P = 0.005).

CONCLUSION

pH, foaming ability, and dry matter content are the best traits for predicting cassava retting ability, while instrumental cohesiveness can effectively estimate fufu smoothness and stretchability. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Gender-inclusive consumer studies improve cassava breeding in Nigeria

Including gender research in cassava breeding makes it easier for farmers to adopt new varieties that meet the specific needs and preferences of both male and female farmers, leading to increased adoption of new varieties, improved productivity, and better economic outcomes for the entire farming community. Gender was included in 2013 in variety development at the National Root Crops Research Institute (NRCRI), Umudike, Nigeria in response to the dis-adoption of some varieties by farmers who had not been part of varietal development from the start, and in light of social roles which influence the responsibilities, resources and livelihood outcomes of men, women and youths. Gender inclusion has given plant breeders accurate information about the cassava traits preferred by all end-users, not just male farmers. At NRCRI, gender studies intensified in the last 5 years, contributing to the development and release of improved varieties. Quantitative and qualitative research by the gender cross-cutting team modeled trait profiling and consumer preferences, to aid demand-led breeding. Some of the methods were acquired at several trainings on how to quantify qualitative responses for prioritization. Gender research techniques include participatory varietal selection (PVS), participatory plant breeding (PPB), mother-baby trials, focus group discussions (FGD), surveys, value chain mapping, G+ tools, experiments in farmer field schools (FFS), demonstration farms, and tricot. These gave the cross-cutting team a better understanding of gender relations, power, decision-making, ownership and control of resources, and have mitigated operational and field challenges during the surveys. These methods also elicited feedback from end-users that led to better naming of newly released varieties, reflecting perceptions of agronomic performance, and food qualities, which made the varieties easier to identify and remember.

Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption

In Nigeria, the use of microorganisms for food product modulation, development, and commercialization through biotechnological innovations remains unexplored and unaccepted. The microbiome-based sustainable innovation in the production process of Nigerian indigenous food requires a vigorous drive toward responsible consumption and production. The production process of locally fermented beverages and foods culturally varies in terms of fermentation techniques and is characterized by the distinctiveness of the microbiomes used for food and beverage production. This review was conducted to present the use of microbiome, its benefits, and utility as well as the perspectives toward and mediatory roles of biotechnology on the processing of locally fermented foods and their production in Nigeria. With the current concerns on global food insecurity, the utilization of modern molecular and genetic sciences to improve various rural food processing technologies to acceptable foreign exchange and socioeconomic scales has been gaining attention. Thus, further research on the various types of processing techniques for locally fermented foods using microbiomes in Nigeria is needed, with a focus on yield optimization using advanced techniques. This study demonstrates the adaptability of processed foods locally produced in Nigeria for the beneficial control of microbial dynamics, optimal nutrition, therapeutic, and organoleptic characteristics.

Beyond “Women's Traits”: Exploring How Gender, Social Difference, and Household Characteristics Influence Trait Preferences

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.

Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors

Within communities in Osun and Imo States of Nigeria, farmer-processors grew and processed a diverse set of improved and landrace cassava varieties into the locally popular foods, gari, eba and fufu. Local and 15 main varieties were grown in a 'mother and baby trials' design in each state. Mother trials with three replications were processed by farmer-processors renown in their community for their processing skills. Baby trials were managed and processed by other farmer-processors. The objective was to identify food quality criteria to inform demand-led breeding to benefit users, especially women, given their key roles in processing. Farmer-processors evaluated the overall quality of fresh roots and derived food products through pairwise comparisons. Improved varieties had higher fresh and dry root yield. Overall, landraces ranked first for quality of gari and eba, but several improved varieties were also appreciated for good quality. Landraces in Osun had higher gari yield and a higher swelling power compared to improved varieties. Colour (browning), bulk density, swelling power, solubility and water absorption capacity were the criteria most related to food product ranking by farmer-processors. Evaluation of varieties under farmer-processors' conditions is crucial for providing guidance to breeders on critical selection criteria.