Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes
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),...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Hindawi Limited
2022
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/119804 |
| _version_ | 1855525901589020672 |
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| author | Abass, A. Awoyale, W. Ogundapo, A.T. Oluwasoga, O. Nwaoliwe, G. Oyelekan, J. Olarinde, L. |
| author_browse | Abass, A. Awoyale, W. Nwaoliwe, G. Ogundapo, A.T. Olarinde, L. Oluwasoga, O. Oyelekan, J. |
| author_facet | Abass, A. Awoyale, W. Ogundapo, A.T. Oluwasoga, O. Nwaoliwe, G. Oyelekan, J. Olarinde, L. |
| author_sort | Abass, A. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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.
Practical applications
The study identified laboratory parameters that could be used as predictors of processors-preferred traits in new breeding lines with a higher possibility of adoption by processors to make commercial success products. |
| format | Journal Article |
| id | CGSpace119804 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Hindawi Limited |
| publisherStr | Hindawi Limited |
| record_format | dspace |
| spelling | CGSpace1198042023-10-02T08:35:54Z Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes Abass, A. Awoyale, W. Ogundapo, A.T. Oluwasoga, O. Nwaoliwe, G. Oyelekan, J. Olarinde, L. cassava adoption varieties breeding processing value chain 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. Practical applications The study identified laboratory parameters that could be used as predictors of processors-preferred traits in new breeding lines with a higher possibility of adoption by processors to make commercial success products. 2022-03 2022-06-10T09:52:44Z 2022-06-10T09:52:44Z Journal Article https://hdl.handle.net/10568/119804 en Limited Access Hindawi Limited Abass, A., Awoyale, W., Ogundapo, A.T., Oluwasoga, O., Nwaoliwe, G., Oyelekan, J. & Olarinde, L. (2022). Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes. Journal of Food Processing and Preservation, 46(3), 1-19. |
| spellingShingle | cassava adoption varieties breeding processing value chain Abass, A. Awoyale, W. Ogundapo, A.T. Oluwasoga, O. Nwaoliwe, G. Oyelekan, J. Olarinde, L. Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes |
| title | Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes |
| title_full | Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes |
| title_fullStr | Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes |
| title_full_unstemmed | Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes |
| title_short | Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes |
| title_sort | adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes |
| topic | cassava adoption varieties breeding processing value chain |
| url | https://hdl.handle.net/10568/119804 |
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