Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
The use of the biophysical and textural attributes of gari/eba to determine the possible substitution of an adopted cassava variety (TMBE419) with the improved genotypes from the breeding program was evaluated in this study. Standard methods were used for the characterization of the biophysical and...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Frontiers Media
2022
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/121122 |
Similar Items: Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
- Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
- Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
- Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
- Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method
- 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