Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)

Abstract

By comparing two process scales for elaboration of gari, we evaluated which unit operations are sensitive to process scale, and hence critical in determining the quality of the end‐product, and which operations result in similar end‐product quality independently of process scale.

Cost-Effective Cassava Processing: Case Study of Small-Scale Flash-Dryer Reengineering

“…This experience shows that R&D interventions at postharvest processing level have an important part to play in advancing sustainable value chains of RTB crops, especially when combined with scaling-out activities in partnership with private small-scale processors and equipment manufacturers. In addition to flash dryers, several cassava products and unit operations have been investigated by RTB: cabinet drying (Precoppe et al 2017), attiéké (Alamu et al 2020), gari (Escobar et al 2018(Escobar et al , 2021Dahdouh et al 2021), as well as links between processing and human health (Parmar et al 2019;Bede-Ojimadu and Orisakwe 2020). Applying the same reengineering approach to other unit operations such as peeling, grating, dewatering, and milling will improve the overall efficiency of small-scale cassava industries and over time should increase incomes and employment along the whole cassava value chain (Escobar et al 2021;Ezeocha et al 2019;Dahdouh et al 2021;Dou et al 2020).…”

“…In addition to flash dryers, several cassava products and unit operations have been investigated by RTB: cabinet drying (Precoppe et al 2017), attiéké (Alamu et al 2020), gari (Escobar et al 2018(Escobar et al , 2021Dahdouh et al 2021), as well as links between processing and human health (Parmar et al 2019;Bede-Ojimadu and Orisakwe 2020). Applying the same reengineering approach to other unit operations such as peeling, grating, dewatering, and milling will improve the overall efficiency of small-scale cassava industries and over time should increase incomes and employment along the whole cassava value chain (Escobar et al 2021;Ezeocha et al 2019;Dahdouh et al 2021;Dou et al 2020). Apart from interventions on postharvest processing, RTB researchers are currently also working on mobile cassava processing units to reduce the time and distance from the field to final products, so as to address the barrier of poor transportation infrastructure in West Africa.…”

“…In recent years, researchers federated under CGIAR's Research Program on Roots, Tubers and Bananas (RTB) have made vital contributions to a range of products and to the links between processing, product quality, and consumer expectations (Escobar et al 2021;Adinsi et al 2019;Alamu et al 2019;Bouniol et al 2021;Luna et al 2021). This chapter presents the reengineering and scaling out of flashdrying technology for small-scale cassava processing, supported by the development of a methodological framework for R&D on postharvest processing of cassava.…”

Fifty years of a public cassava breeding program: evolution of breeding objectives, methods, and decision-making processes

“…The project RTBfoods: Breeding Roots, Tubers and Banana products for end-user preferences ( https://rtbfoods.cirad.fr ) is an ambitious initiative to elucidate basic information regarding root quality traits. Several research articles regarding root quality traits and post-harvest processing have recently been published (Alamu et al 2021 ; Bechoff et al 2018 ; Dufour et al 2021 ; Escobar et al 2021 ; Goddard et al 2015 ; Iragaba et al 2021 ; Luna et al 2021 ; Ndjouenkeu et al 2021 ; Teeken et al 2018 , 2021 ; Thiele et al 2021 ; Tran et al 2021 ). The availability of this critical knowledge and reliable high-throughput phenotyping protocols will improve the efficiency of breeding for root quality traits.…”

Mechanical approach for the evaluation of the crispiness of food granular products

“…The evaluation of crispiness or crunchiness is even more complex when considering food granular materials, which are being increasingly used by the food industry (Bhandari, 2013). There are many examples of these food products being consumed for their textural attribute: breadcrumbs that are sprinkled on some food products so as to increase the crispiness sensation, preparations based on brewer's yeast and cereals sprinkled on dishes or salads extemporaneously, breakfast cereals, cassava powders called gari consumed as snacks or sprinkled on stews particularly sought after by the west African and Brazilian consumers (Escobar et al, 2021).…”