An interdisciplinary and participatory methodology to improve user acceptability of root, tuber and banana varieties

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This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, participatory processing diagnosis with processors and consumer testing. Predictive characteristics of yam for producing a high-and low-quality boiled yam were related to morphological or physicochemical characteristics: peeled yam discoloration and mucilage content being negatively appreciated while the ease of peeling, viscous state of cooking water and the ease of breaking yam into pieces positively valued. High-quality boiled yam should be white or yellowish, sticky to the fingers, nonfibrous, easy to chew, crumbly/friable, with a sweet taste and a good smell. The overall liking of boiled yam is greatly penalised by a too dark colour, hard to the touch, no sweet taste and no friability while eating.

Section: Gendered Food Mapping In Rural Communitiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Boiled yam end‐user preferences and implications for trait evaluation

Honfozo

Adinsi

Bouniol³

et al. 2020

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“…The Pivot Table feature is a user-friendly and easy-to-use tool, which is relevant for the kinds of analysis which is required in a trait preference evaluation, following FAO (2016). Characteristics of preferred traits were assigned weights according to how they were prioritised and the importance they were given by respondents following Forsythe et al (2020). To aggregate the characteristics into one table, we gave each of them weights according to how they were prioritized, and the importance they were given by respondents.…”

Section: Data Collection and Analysismentioning

confidence: 99%

Quality attributes of fufu in South‐East Nigeria: guide for cassava breeders

Chijioke

Madu

Okoye

et al. 2020

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Fufu is a popular traditional fermented wet paste food product from cassava. We examined consumer preferences and quality attributes of fufu in Abia and Imo States of SouthEast Nigeria, with special attention to gender differences, for the purpose of providing guidance to breeders. Data were analysed by the use of descriptive and inferential statistics. Participants for the interview were randomly selected from a list of farmers in the study area. Individual (II) interviews were conducted among 80 participants comprising 26 males (32.5%) and 54 females (67.5%). Preferences along the food chain from raw roots to final product were also obtained. Major traits influencing gender-specific consumer preferences are related to appearance, texture and smell. Smoothness, not sticky, easy to swallow and drawability of fufu appear to be major traits that drive acceptance by both men and women. Big roots and smooth skin are prioritized for raw material. Some quality characteristics are conditioned largely by variety traits, while others can be modified by adjusting the processing methods. The complexity of producing high quality fufu makes it imperative to introduce a multidisciplinary approach into breeding programmes.

“…It involved several successive steps, including qualitative surveys all along the food chain to identify quality criteria of a good cassava crop and product, and effective participation of processors to identify the ability of new genotypes to make a good product. Forsythe et al (2021) adapted this approach in a multidisciplinary methodology to better understand end-users' demand of good quality root, tuber and banana (RTB) crop and products.…”

Section: Introductionmentioning

confidence: 99%

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

Ndjouenkeu¹,

Kégah²,

Teeken

et al. 2020

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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 Africain 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 highquality 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.