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,...
| Autores principales: | , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/110857 |
| _version_ | 1855513263141289984 |
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| author | Awoyale, Wasiu Oladeji, Emmanuel Chijioke, Alamu Ugo Tran, Thierry Noel, Hubert Tchuente, Takam Ndjouenkeu, Robert Kegah, Ngoualem Maziya‐Dixon, Busie |
| author_browse | Awoyale, Wasiu Chijioke, Alamu Ugo Kegah, Ngoualem Maziya‐Dixon, Busie Ndjouenkeu, Robert Noel, Hubert Oladeji, Emmanuel Tchuente, Takam Tran, Thierry |
| author_facet | Awoyale, Wasiu Oladeji, Emmanuel Chijioke, Alamu Ugo Tran, Thierry Noel, Hubert Tchuente, Takam Ndjouenkeu, Robert Kegah, Ngoualem Maziya‐Dixon, Busie |
| author_sort | Awoyale, Wasiu |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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, the composition of gari with or without enrichment, and the sensory evaluation of gari and eba. The primary sensory attributes identified to describe gari are colour, taste, texture, aroma and flavour. Texture attribute of
importance is crispiness for uncooked gari, and hand feel before consumption for eba. There was a significant correlation between the sensory characteristics of gari and the starch and cyanogenic potential (CNP) contents of the raw roots. Hence, the correlation of the end-user preferences with the chemical composition of the cassava roots could be helpful to breeders in refining selection criteria and developing high-throughput screening methods. |
| format | Journal Article |
| id | CGSpace110857 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1108572025-11-13T10:38:12Z A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation Awoyale, Wasiu Oladeji, Emmanuel Chijioke, Alamu Ugo Tran, Thierry Noel, Hubert Tchuente, Takam Ndjouenkeu, Robert Kegah, Ngoualem Maziya‐Dixon, Busie cassava food composition feed roots garri texture chemicophysical properties mandioca composición de los alimentos raíces forrajeras food science 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, the composition of gari with or without enrichment, and the sensory evaluation of gari and eba. The primary sensory attributes identified to describe gari are colour, taste, texture, aroma and flavour. Texture attribute of importance is crispiness for uncooked gari, and hand feel before consumption for eba. There was a significant correlation between the sensory characteristics of gari and the starch and cyanogenic potential (CNP) contents of the raw roots. Hence, the correlation of the end-user preferences with the chemical composition of the cassava roots could be helpful to breeders in refining selection criteria and developing high-throughput screening methods. 2021-03 2021-01-14T08:29:04Z 2021-01-14T08:29:04Z Journal Article https://hdl.handle.net/10568/110857 en Open Access application/pdf Wiley Awoyale, W.; Oladeji, E.; Chijioke, Al.U.; Tran, T.; Noel, H.; Tchuente, T.; Ndjouenkeu, R.; Kegah, N.; Maziya‐Dixon, B. (2020) A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation. International Journal of Food Science and Technology First published (01 November 2020) ISSN: 0950-5423 |
| spellingShingle | cassava food composition feed roots garri texture chemicophysical properties mandioca composición de los alimentos raíces forrajeras food science Awoyale, Wasiu Oladeji, Emmanuel Chijioke, Alamu Ugo Tran, Thierry Noel, Hubert Tchuente, Takam Ndjouenkeu, Robert Kegah, Ngoualem Maziya‐Dixon, Busie A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation |
| title | A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation |
| title_full | A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation |
| title_fullStr | A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation |
| title_full_unstemmed | A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation |
| title_short | A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation |
| title_sort | review of cassava semolina gari and eba end user preferences and implications for varietal trait evaluation |
| topic | cassava food composition feed roots garri texture chemicophysical properties mandioca composición de los alimentos raíces forrajeras food science |
| url | https://hdl.handle.net/10568/110857 |
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