Textural Characteristics of Nigerian Foods

Oluwamukomi, M. O.; Lawal, Olayide S.

doi:10.1002/9781119430902.ch25

Cited by 3 publications

(3 citation statements)

References 45 publications

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“…Large flakes are mentioned as an indication that unripe plantain is the raw fruit used for producing the flour and not unripe sweet banana which provide smaller flakes that swells less. Similar quality characteristics, including swelling, are also often mentioned for dough like products like cassava fufu, cassava eba, pounded yam and amala (Teeken et al ., 2019; Oluwamukomi & Lawal, 2020). With regards to the textural properties, the most important seems to be the balance between keeping firm (dodo, boli) or thick (pepper soup, porridge) after preparation while still providing the required softness and absence of gumminess (stickiness of the paste‐like substance to the hands and palate) combined with the right colour.…”

Section: Resultsmentioning

confidence: 99%

End‐user preferences for plantain food products in Nigeria and implications for genetic improvement

Amah

Stuart

Mignouna

et al. 2020

Int J of Food Sci Tech

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Plantain is an important food security crop for farming households in Nigeria. This study investigates the relative importance of plantain food products and their quality descriptors from the perspective of farmers in Southern-Nigeria, to inform end-user oriented and socially inclusive breeding strategies that drive hybrid adoption. Surveys were conducted in twelve rural communities in three states in the plantain belt of Nigeria, consisting of key informant interviews, sex-disaggregated focused group discussions and individual interviews. Dodo (fried plantains), boli (roasted plantains), boiled plantain, plantain with beans and porridge were the most common food products identified in the study areas. Fruit size, pulp texture (firmness/softness), colour, maturity stage and taste were identified as the most critical characteristics, with impact on quality of processed food products. There were significant differences between states regarding the importance of plantain food products, but little interstate and gender differences for fresh fruit and food product quality characteristics.

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Section: Resultsmentioning

confidence: 99%

End‐user preferences for plantain food products in Nigeria and implications for genetic improvement

Amah

Stuart

Mignouna

et al. 2020

Int J of Food Sci Tech

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“…The swelling index is used to evaluate the expansion of gari particles in the presence of cold water. The swelling of gari influences its texture, taste, ease of preparation, digestibility, satiation, and overall consumer satisfaction (Oluwamukomi & Lawal, 2020). Two sensory attributes, including hardness and gumminess measured using the compression test, are important determinants of gari acceptance by consumers (Teeken et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

Genome‐wide association study for yield and quality of granulated cassava processed product

Aghogho,

Kayondo,

Eleblu

et al. 2024

The Plant Genome

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The starchy storage roots of cassava are commonly processed into a variety of products, including cassava granulated processed products (gari). The commercial value of cassava roots depends on the yield and quality of processed products, directly influencing the acceptance of new varieties by farmers, processors, and consumers. This study aims to estimate genetic advance through phenotypic selection and identify genomic regions associated and candidate genes linked with gari yield and quality. Higher single nucleotide polymorphism (SNP)‐based heritability estimates compared to broad‐sense heritability estimates were observed for most traits highlighting the influence of genetic factors on observed variation. Using genome‐wide association analysis of 188 clones, genotyped using 53,150 genome‐wide SNPs, nine SNPs located on seven chromosomes were significantly associated with peel loss, gari yield, color parameters for gari and eba, bulk density, swelling index, and textural properties of eba. Future research will focus on validating and understanding the functions of identified genes and their influence on gari yield and quality traits.

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“…Small balls of this dough are manually rolled by the consumer and eaten with traditional sauces of meat, fish, or vegetable. Foutou is also prepared from cassava alone or yams or cocoyams [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa

Gnagne

Kouadio

Nindjin

et al. 2023

Journal of Food Processing and Preservation

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This study is aimed at evaluating the physicochemical and sensory characteristics of developed instant foutou flour. Blanched semiripe plantain dried flakes, blanched/unblanched cassava dried flakes, and cassava starch were blended in the proportions 70 : 20 : 10 (FTF1), 80 : 30 : 0 (FTF3/FTF2), and 80 : 0 : 20 (FTF4), respectively, and ground. Foutou made from FTF1 and FTF2 were the most similar to traditional foutou (FTTRAD) for texture attributes. These foutou were fairly stick (5.66-5.73), firm (5.66-6.04), easy to mold (6.13-6.20), and pasty (6.00-6.26). FTF1 was appreciated and preferred by consumers because its color is relatively more yellow and its sweetness is relatively higher than those of other reconstituted foutou. All studied foutou flours exhibited low moisture content (6.09%-8.33%) and values of a w < 0.6 . FTF1 and FTF2 formulations had the highest ash (1.71%-1.73%) and protein (4.08%-4.53%) contents. FTF1 had the highest a ∗ value (1.80) and total sugar (TS) content (7.77%).

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Textural Characteristics of Nigerian Foods

Cited by 3 publications

References 45 publications

End‐user preferences for plantain food products in Nigeria and implications for genetic improvement

End‐user preferences for plantain food products in Nigeria and implications for genetic improvement

Genome‐wide association study for yield and quality of granulated cassava processed product

Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa

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