Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods

The ability of cassava root to be softened within a short period, being easy to chew, and dissolving easily upon biting, otherwise known as cassava root mealiness, is one of the major attributes of boiled cassava roots. This study aimed to identify the attributes of cassava root mealiness from consu...

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Detalles Bibliográficos
Autores principales:	Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.
Formato:	Journal Article
Lenguaje:	Inglés
Publicado:	2025
Materias:	cassava chewiness consumers farmers farming
Acceso en línea:	https://hdl.handle.net/10568/175130

Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

Publicado 2025

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Journal Article

Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods

Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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