Quality attributes of <i>fufu</i> in South‐East Nigeria: guide for cassava breeders

Chijioke, Ugo; Madu, Tessy; Okoye, Benjamin; Ogunka, Amaka Promise; Ejechi, Mercy; Ofoeze, Miriam; Ogbete, Chukwudi; Njoku, D. N.; Ewuziem, Justin; Kalu, None Confidence; Nnaemeka, Onyemauwa,; Ukeje, Blessing; Achonwa, Oluchi; Forsythe, Lora; Fliedel, Géneviève; Egesi, Chiedozie

doi:10.1111/ijfs.14875

Cited by 18 publications

(48 citation statements)

References 35 publications

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“…Cassava roots with high fibre content are typically less suitable for gari production (Mkumbira et al ., 2007). Overall, user preferences indicate that a good quality root for gari and fufu production was harvested at maturity, is medium to large in size, has high density and low water content, has a white bright colour, has smooth outer skin, and is not rotten and does not have foamy parts inside (Chijioke et al ., 2020; Ndjouenkeu et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors

Teeken

Agbona

Bello

et al. 2020

Int J of Food Sci Tech

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Within communities in Osun and Imo States of Nigeria, farmer–processors grew and processed a diverse set of improved and landrace cassava varieties into the locally popular foods, gari, eba and fufu. Local and 15 main varieties were grown in a ‘mother and baby trials’ design in each state. Mother trials with three replications were processed by farmer–processors renown in their community for their processing skills. Baby trials were managed and processed by other farmer–processors. The objective was to identify food quality criteria to inform demand‐led breeding to benefit users, especially women, given their key roles in processing. Farmer–processors evaluated the overall quality of fresh roots and derived food products through pairwise comparisons. Improved varieties had higher fresh and dry root yield. Overall, landraces ranked first for quality of gari and eba, but several improved varieties were also appreciated for good quality. Landraces in Osun had higher gari yield and a higher swelling power compared to improved varieties. Colour (browning), bulk density, swelling power, solubility and water absorption capacity were the criteria most related to food product ranking by farmer–processors. Evaluation of varieties under farmer–processors’ conditions is crucial for providing guidance to breeders on critical selection criteria.

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Section: Resultsmentioning

confidence: 99%

Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors

Teeken

Agbona

Bello

et al. 2020

Int J of Food Sci Tech

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“…That root color is far more important in the South West and North Central than in other regions can relate to the longer fermentation practiced in these regions, which can cause discoloration of the roots. In the other regions, gari is colored using red palm oil (Awoyale et al, 2021;Chijioke et al, 2021;Teeken et al, 2021). Teeken et al (2021) found that a variety disliked because of discoloration in the South West (where there is long fermentation) was not clearly disliked in the South East.…”

Section: Regional Differences Are Complex But Draw Lessons Important For Breedingmentioning

confidence: 99%

“…Nigeria has the highest cassava production globally (FAOSTAT, 2021), where it is grown both as a subsistence and as a cash crop. A collection of recent studies explored adoption drivers of cassava in Nigeria (Wossen et al, 2017), and trait preferences for cassava products (Chijioke et al, 2021;Ndjouenkeu et al, 2021;Teeken et al, 2021), including gender analysis of trait preferences (Teeken et al, 2018). The gender differences in trait preferences observed in these studies mainly reflect the gendered roles along the crop value chain.…”

Section: Introductionmentioning

confidence: 99%

Beyond “Women's Traits”: Exploring How Gender, Social Difference, and Household Characteristics Influence Trait Preferences

Teeken

Garner

Agbona

et al. 2021

Front. Sustain. Food Syst.

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Demand-led breeding strategies are gaining importance in public sector breeding globally. While borrowing approaches from the private sector, public sector programs remain mainly focused on food security and social impact related outcomes. This necessitates information on specific user groups and their preferences to build targeted customer and product profiles for informed breeding decisions. A variety of studies have identified gendered trait preferences, but do not systematically analyze differences related to or interactions of gender with other social dimensions, household characteristics, and geographic factors. This study integrates 1000minds survey trait trade-off analysis with the Rural Household Multi-Indicator Survey to study cassava trait preferences in Nigeria related to a major food product, gari. Results build on earlier research demonstrating that women prioritize food product quality traits while men prioritize agronomic traits. We show that food product quality traits are more important for members from food insecure households and gender differences between men and women increase among the food insecure. Furthermore, respondents from poorer households prioritize traits similar to respondents in non-poor households but there are notable trait differences between men and women in poor households. Women in female headed household prioritized quality traits more than women living with a spouse. Important regional differences in trait preferences were also observed. In the South East region, where household use of cassava is important, and connection to larger markets is less developed, quality traits and in ground storability were prioritized more than in other states. These results reinforce the importance of recognizing social difference and the heterogeneity among men and women, and how individual and household characteristics interact to reveal trait preference variability. This information can inform trait prioritization and guide development of breeding products that have higher social impact, which may ultimately serve the more vulnerable and align with development goals.

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“…Chijioke et al. (2021) reported that ease of forming a dough, thickness, and drawing‐ability of fermented wet fufu mash during cooking are the quality preferences for processed cassava products, and the attributes preferred by both men and women. The authors added that smoothness and ease of swallowing were preferred attributes for cooked fufu while being sticky, and intense aroma were less preferred in cooked fufu .…”

Section: Introductionmentioning

confidence: 99%

“…Sour taste, intense aroma, white color, and smooth texture are the quality characteristics and determinants of fufu acceptance (Bamidele et al, 2015). The variations in processing methods and differences in physicochemical properties of cassava varieties influence the texture and organoleptic properties of the cooked fufu (Chijioke et al, 2021). A study by Awoyale et al (2020) showed that consumer-preferred quality traits are the eventual determinants of the adoption decision of commercialized cassava farmers.…”

Section: Introductionmentioning

confidence: 99%

Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes

Abass

Awoyale

Ogundapo

et al. 2022

Food Processing Preservation

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Evidence from community cassava processors on product quality traits that influence variety adoption was combined with laboratory methods to identify potential predictors of quality traits of new varieties. The study revealed that high product yield, high starch content, high solubility index (SI), high peak viscosity (PV), low setback viscosity, and delayed root color change (delayed postharvest physiological deterioration) are possible laboratory indicators that could be used as proxies for predicting product quality and variety adoption decisions of cassava processors. Fufu exhibited higher swelling power, SI, and PV than gari from the same varieties. Processors preferred quality characteristics are difficult to measure for several hundreds of new germplasms in the early stages of the breeding cycle. The information presented may be helpful during the breeding of new, improved varieties by using the physical and chemical properties of the roots that predict processors' preferred quality traits.

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

Cited by 18 publications

References 35 publications

Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors

Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors

Beyond “Women's Traits”: Exploring How Gender, Social Difference, and Household Characteristics Influence Trait Preferences

Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes

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