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Development of standard operating protocol for measurement of cassava root mealiness

dc.contributor.authorOsunbade, A.O.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorAwoyale, W.
dc.contributor.authorAdesokan, M.
dc.contributor.authorAkinwande, B.
dc.contributor.authorAdejuyitan, A.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2025-01-08T15:21:51Z
dc.date.available2025-01-08T15:21:51Z
dc.date.issued2024-07-27
dc.identifier.citationOsunbade, O.A., Alamu, E.O., Awoyale, W., Adesokan, M., Akinwande, B.A., Adejuyitan, J.A. & Maziya-Dixon, B. (2024). Development of standard operating protocol for measurement of cassava root mealiness. Scientific Reports, 14(1): 17324, 1-6.
dc.identifier.issn2045-2322
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8651
dc.description.abstractOne of the major attributes of boiled cassava roots is its ability to soften within a short period, otherwise known as mealiness. This study aimed to establish and validate standard operating procedures for assessing the mealiness of boiled cassava roots. Twenty cassava genotypes, including landrace and improved varieties, were selected for the protocol development, with an additional ten genotypes used for validation. Following cooking, the cassava roots were evaluated for hardness and work done in extrusion using a texturometer equipped with a five-blade Ottawa cell probe. The same samples were assessed for sensory texture analysis using trained panelists for parameters such as softness and chewiness. Pearson's correlation analysis revealed significant positive correlations (p < 0.01) between sensory softness and instrumental texture measurements, as well as between softness and cooking time (p < 0.01, r = 0.94), and between chewiness and cooking time (p < 0.05, r = 0.81). Validation results confirmed significant correlations (p < 0.01) between cooking time, sensory softness, and chewiness. These findings suggest that cooking time can serve as a reliable indicator, closely associated with sensory attributes, in determining the mealiness of boiled cassava roots. This approach offers a practical, mid-throughput method for assessing cassava root mealiness, with implications for breeding improved varieties, farmers adoption, and consumer acceptance.
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.format.extent1-6
dc.language.isoen
dc.subjectChewiness
dc.subjectExtrusion
dc.subjectHardness
dc.subjectCooking
dc.subjectCassava
dc.titleDevelopment of standard operating protocol for measurement of cassava root mealiness
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationLadoke Akintola University of Technology
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubSouthern Africa Hub
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidOSUNBADE:2024a
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectCassava
cg.iitasubjectFood Security
cg.iitasubjectFood Systems
cg.iitasubjectNutrition
cg.journalScientific Reports
cg.notesOpen Access Journal
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.1038/s41598-024-68441-4
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.iitaauthor.identifierMichael Adesokan: 0000-0002-1361-6408
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo
cg.identifier.issue1: 17324
cg.identifier.volume14
cg.contributor.acknowledgementsWe acknowledge the International Institute of Tropical Agriculture for their support in providing the materials used for this research, especially Mr Peter Iluebey in Cassava Breeding Unit for providing the cassava genotypes used for the study. We also acknowledge the staff of the Food and Nutrition Science Laboratory for supporting with the laboratory analysis and use of the equipment.


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