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

dc.contributor.authorNdjouenkeu, R.
dc.contributor.authorKegah, F.N.
dc.contributor.authorTeeken, B.
dc.contributor.authorOkoye, B.C.
dc.contributor.authorMadu, T.
dc.contributor.authorOlaosebikan, O.
dc.contributor.authorChijioke, U.
dc.contributor.authorBello, A.A.
dc.contributor.authorOsunbade, A.O.
dc.contributor.authorOwoade, D.
dc.contributor.authorTakam-Tchuente, N.H.
dc.contributor.authorNjeufa, E.B.
dc.contributor.authorChomdom, I.L.N.
dc.contributor.authorForsythe, L.
dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorFliedel, G.
dc.date.accessioned2021-04-28T11:55:53Z
dc.date.available2021-04-28T11:55:53Z
dc.date.issued2021
dc.identifier.citationNdjouenkeu, R., Ngoualem Kegah, F., Teeken, B., Okoye, B., Madu, T., Olaosebikan, O.D., ... & Fliedel, G. (2021). From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria. International Journal of Food Science & Technology, 1-16.
dc.identifier.issn0950-5423
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7109
dc.description.abstractUser’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.
dc.description.sponsorshipCGIAR Research Program on Roots, Tubers and Bananas
dc.description.sponsorshipCGIAR Fund Donors
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.format.extent1223–1238
dc.language.isoen
dc.subjectCameroon
dc.subjectCassava
dc.subjectGarri
dc.subjectNigeria
dc.subjectRoots
dc.subjectVarieties
dc.subjectValue Chain
dc.titleFrom cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.crpGender
cg.contributor.affiliationUniversity of Ngaoundere
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationNational Root Crops Research Institute, Nigeria
cg.contributor.affiliationUniversity of Greenwich
cg.contributor.affiliationCentre de Cooperation International en Recherche Agronomique pour le Developpement
cg.contributor.affiliationUniversité de Montpellier
cg.coverage.regionAfrica
cg.coverage.regionWest and Central Africa
cg.coverage.countryCameroon
cg.coverage.countryNigeria
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeNutrition and Human Health
cg.researchthemeSocial Science and Agribusiness
cg.identifier.bibtexciteidNDJOUENKEU:2021
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgribusiness
cg.iitasubjectAgronomy
cg.iitasubjectCassava
cg.iitasubjectFood Security
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectValue Chains
cg.journalInternational Journal of Food Science & Technology
cg.notesOpen Access Article; Published online: 16 Sept 2020
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1111/ijfs.14790
cg.iitaauthor.identifierBéla Teeken: 0000-0002-3150-1532
cg.iitaauthor.identifierBello Abolore: 0000-0002-8871-6163
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo
cg.identifier.volume56


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