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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: 4] [Impact Index Per Article: 4.0] [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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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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Awoyale W, Oyedele H, Adesokan M, Alamu EO, Maziya-Dixon B. Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.984687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The use of the biophysical and textural attributes of gari/eba to determine the possible substitution of an adopted cassava variety (TMBE419) with the improved genotypes from the breeding program was evaluated in this study. Standard methods were used for the characterization of the biophysical and textural attributes of the gari/eba from different cassava roots. It was observed that the mean of the biophysical attributes of the gari is swelling power (SWP) 12.46%, dispersibility 59.70%, water absorption capacity (WAC) 474.60%, peak 355.82 RVU, breakdown 111.02 RVU, and final 423.07 RVU viscosities, peak time 4.91 min, pasting temperature 80.14°C, moisture content 3.92%, ash content 0.98%, starch content 71.98%, amylose content 31.47% and cyanogenic potential (CNP) content 0.47 mg HCN/kg. There were significant differences (p < 0.05) in all the biophysical attributes of the gari samples. The instrumental texture attribute of the eba is hardness 40.46 N/m2, mouldability 0.93, and stretchability 1.04. The sensory texture attributes depict that all the eba was moderately soft, sticky, and mouldable. Significant differences (p < 0.05) exist in the instrumental and sensory texture attributes of the eba samples. The PCA shows that gari made from TMS14F1285P0006 and TMS13F1053P0010 genotypes may have similar behavior in terms of dispersibility, SWP, and peak and breakdown viscosities to that of the TMBE419 variety. Also, the stickiness of the eba prepared from the TMS14F1285P0006 and TMS13F1053P0010 genotypes may be the same as that of the TMBE419 variety. Therefore, TMS14F1285P0006 and TMS13F1053P0010 genotypes may be good replacements for producing gari/eba in place of the TMBE419 variety.
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