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Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products

dc.contributor.authorAyetigbo, O.
dc.contributor.authorArufe, S.
dc.contributor.authorKouassi, A.B.
dc.contributor.authorAdinsi, L.
dc.contributor.authorAdesokan, M.
dc.contributor.authorEscobar, A.
dc.contributor.authorDelgado, L.F.
dc.contributor.authorTanimola, A.
dc.contributor.authorOroniran, O.
dc.contributor.authorVepowo, C.K.
dc.contributor.authorNakitto, M.
dc.contributor.authorKhakasa, E.
dc.contributor.authorChijioke, U.
dc.contributor.authorNowakunda, K.
dc.contributor.authorNewilah, G.N.
dc.contributor.authorOtegbayo, B.
dc.contributor.authorAkissoe, N.H.
dc.contributor.authorLechaudel, M.
dc.contributor.authorTran, T.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorMestres, C.
dc.contributor.authorDufour, D.
dc.date.accessioned2023-11-27T09:27:42Z
dc.date.available2023-11-27T09:27:42Z
dc.date.issued2023-10
dc.identifier.citationAyetigbo, O., Arufe, S., Kouassi, A.B., Adinsi, L., Adesokan, M., Escobar, A., ... & Dufour, D. (2023). 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, 1-35.
dc.identifier.issn0022-5142
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8335
dc.description.abstractRoots, 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's preferences. RTB products texture i.e. 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 (FPPs). 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 is discussed and 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 is recently gaining prominence by breeders in improving RTBs.
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.format.extent1-35
dc.language.isoen
dc.subjectFoods
dc.subjectStandard Operating Procedures
dc.subjectFood Production
dc.subjectBreeding
dc.titleReview of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationFrench Agricultural Research Centre for International Development
cg.contributor.affiliationUniversite de Montpellier
cg.contributor.affiliationUniversité Nangui Abrogoua
cg.contributor.affiliationUniversite d’Abomey-Calavi
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationAlliance of Bioversity International and CIAT
cg.contributor.affiliationBowen University
cg.contributor.affiliationAfrican Centre for Banana and Plantain Research
cg.contributor.affiliationInternational Potato Center
cg.contributor.affiliationNational Agricultural Research Laboratories, Uganda
cg.contributor.affiliationNational Root Crops Research Institute, Nigeria
cg.contributor.affiliationUniversity of Douala
cg.contributor.affiliationUniversity of Dschang
cg.coverage.regionAfrica
cg.coverage.regionAsia
cg.coverage.regionLatin America
cg.coverage.hubSouthern Africa Hub
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidAYETIGBO:2023
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectFood Security
cg.iitasubjectFood Systems
cg.iitasubjectNutrition
cg.journalJournal of the Science of Food and Agriculture
cg.accessibilitystatusLimited Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCopyrighted; all rights reserved
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.1002/jsfa.13072
cg.iitaauthor.identifierMichael Adesokan: 0000-0002-1361-6408
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo
cg.contributor.acknowledgementsThe authors are grateful to the grant opportunity INV-008567 (formerly OPP1178942): Breeding RTB Products for End User Preferences (RTBfoods), to the French Agricultural Research Centre for International Development (CIRAD), Montpellier, France, by the Bill & Melinda Gates Foundation (BMGF): https://rtbfoods.cirad.fr. The authors thank Christophe Bugaud (CIRAD), Reuben Ssali & Thiago Mendes (CIP), Julien Ricci and Layal Dahdouh (CIRAD), Romain Domingo (CIRAD), Justice Okoronkwo & Oluchi Achonwa (NRCRI), Ayomide Alamu & Oluwatomilola Bolaji (BOWEN University), Jolaine Ajax (Université des Antilles) for expediting the sharing of instrumental and sensory textural data used in writing the review. The editorial comments by Hernán Ceballos as well as the final proofreading of the manuscripts by Clair Hershey improved greatly the quality of this manuscript.


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