Identification of cassava quality attributes preferred by Ugandan users along the food chain

Abstract

This study aimed to identify cassava quality attributes preferred by users along the food chain, in order to provide breeders with criteria for prioritization. Survey, and consumer-testing studies were conducted within Apac and Luwero districts in Uganda. Additionally, sensory evaluation by trained panelists was conducted to determine descriptors for assessing quality of boiled roots. Results revealed softness of boiled roots and in-ground storability as key attributes influencing varietal preference besides high yield, non-bitter roots, disease resistance, early maturity and drought resistance. For some attributes like in-ground storability, preference differed significantly between locations, and showed differentiation by gender. Local varieties were found to be superior in quality attributes. From sensory evaluation, 21 descriptors associated with appearance, texture, taste and aroma of boiled roots were determined. Findings from this study are vital for breeders to adopt gender-responsive approaches in order to develop varieties that meet the needs and preferences of end-users.

Flour Pasting Properties Define Consumer Selection Decisions for Boiled and Flour-Based Cassava Food Products in Uganda

“…This study targeted regions were "boiled roots" and/or 'flour-based meal" are primary cassava food products consumed by residents [7]. Accordingly, for 'flour-based meal" the districts of Serere and Kaberamaido (eastern region), and Arua (West Nile region) were selected.…”

“…In some instances, a specific end-user need is tagged to a range of traits which if not well understood cannot be bred and/or selected [3]. On the other hand, some traits related to the processed product and/or the processing conditions, are definitive of the acceptability of a particular product from a variety [7]. Such traits may not be readily measured in the raw primary product.…”

“…With some traits being associated with gender and/or group-based livelihood strategies [12], the inclusion of such traits in variety development is increasingly becoming critical. Triadic comparisons of technologies (TRICOT) provides for a farmer-led pro-active approach that enables inclusive and unbiased participation of farmers in variety selection decisions [7]. TRICOT allows the interrogation of farmer preferences and enables each farmer to identify the 'best' and 'worst' variety in aspects of agronomy, processing, culinary traits and overall performance conditions.…”

“…thus could be easily measured from the ability of the paste not to "collapse" during 54 preparation/cooking. The high positive and significant relationship observed between 55 final viscosity and flour meal over all performace is due to the fact that the "flour-based 56 meal" is consumed on cooling [7]. Therefore, final consumer perception is very likely to 57 be influenced by the final viscosity.…”

“…24 However, this should be coupled to explainable variations between varieties as was the 25 case in this study. More importantly, clones UG120198 and UG120024 which had low 26 softness scores could be selected since farmers in Uganda are interested in varieties that 27 have softer roots [7].…”