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    From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria

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    Journal Article (1.539Mb)
    Date
    2021
    Author
    Ndjouenkeu, R.
    Kegah, F.N.
    Teeken, B.
    Okoye, B.C.
    Madu, T.
    Olaosebikan, O.
    Chijioke, U.
    Bello, A.A.
    Osunbade, A.O.
    Owoade, D.
    Takam-Tchuente, N.H.
    Njeufa, E.B.
    Chomdom, I.L.N.
    Forsythe, L.
    Maziya-Dixon, B.
    Fliedel, G.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    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.
    https://dx.doi.org/10.1111/ijfs.14790
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7109
    IITA Authors ORCID
    Béla Teekenhttps://orcid.org/0000-0002-3150-1532
    Bello Abolorehttps://orcid.org/0000-0002-8871-6163
    Busie Maziya-Dixonhttps://orcid.org/0000-0003-2014-2201
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1111/ijfs.14790
    Research Themes
    Nutrition and Human Health; Social Science and Agribusiness
    IITA Subjects
    Agribusiness; Agronomy; Cassava; Food Security; Plant Breeding; Plant Production; Value Chains
    Agrovoc Terms
    Cameroon; Cassava; Garri; Nigeria; Roots; Varieties; Value Chain
    Regions
    Africa; West and Central Africa
    Countries
    Cameroon; Nigeria
    Hubs
    Headquarters and Western Africa Hub
    Journals
    International Journal of Food Science & Technology
    Collections
    • Journal and Journal Articles4835
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