A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
The purpose of this review is to support breeders and food scientists by examining research carried out on end-user preferences for gari and its derived dough product, eba, in Africa. The review focused on gari regarding the physical and chemical composition of raw cassava roots, methods of storage,...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2021
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/110857 |
Similar Items: A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
- Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
- Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
- Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors
- From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria
- Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
- Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)