Analysis of consumer-oriented quality characteristics of raw and boiled plantains in Cameroon: Implication for breeding

Ngoh Newilah Gérard, Kendine Vepowo Cédric, Takam Ngouno Annie, Bouniol Alexandre, Rolland-Sabaté Agnès, Meli Meli Vivien, Yong Lemoumoum Judéon Socrates, Forsythe Lora, Dufour Dominique, Fliedel Geneviève. 2021. Analysis of consumer-oriented quality characteristics of raw and boiled plantains in Cameroon: Implication for breeding. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1135-1147.

https://doi.org/10.1111/ijfs.14812

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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2020. Ngoh Newilah et al. Analysis of consumer-oriented quality characteristics of raw and boiled plantains in Cameroon - Implication for breeding. IJFST.pdf
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Url - autre : https://rtbfoods.cirad.fr/news/analysis-consumer-quality-raw-boiled-plantains-cameroon-ijfst

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : This study aimed at understanding users' demand for raw and boiled plantains in rural and urban areas in West and Littoral regions of Cameroon. Surveys conducted in eight rural localities consisted of key informant interviews, gender‐disaggregated focus group discussions, market and individual interviews. Processing and cooking diagnoses were done with restaurant cooks in urban areas, to know the details of plantain processing and boiling, and to understand the quality characteristics of raw plantain that give a most‐liked boiled plantain. Local favourite landraces, most cultivated landraces in Cameroon (Batard and Big ebanga) and a new CARBAP/CIRAD hybrid (CARBAP K74) were used. The preference for plantain cultivars was both gender and region‐dependent. High‐quality plantain should be mature, with big fingers and having a dark green peel colour. The fruit length and girth, pulp pH, dry matter content and firmness were found to be relevant postharvest quality characteristics for plantain breeding improvement.

Mots-clés Agrovoc : banane plantain, propriété organoleptique, enquête auprès des consommateurs, données ventilées par sexe

Mots-clés géographiques Agrovoc : Cameroun

Mots-clés complémentaires : aliment bouilli

Mots-clés libres : Boiled plantain, Quality characteristics, Surveys, Focus group discussions, Individual interviews, Plantain processing, Cameroon

Classification Agris : S01 - Nutrition humaine - Considérations générales
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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