Quality attributes of fufu in South-East Nigeria: Guide for cassava breeders

Chijioke Ugo, Madu Tessy, Okoye Benjamin, Ogunka Amaka Promise, Ejechi Mercy, Ofoeze Miriam, Ogbete Chukwudi, Njoku Damian, Ewuziem Justin, Kalu Confidence, Onyemauwa Nnaemeka, Ukeje Blessing, Achonwa Oluchi, Forsythe Lora, Fliedel Geneviève, Egesi Chiedozie. 2021. Quality attributes of fufu in South-East Nigeria: Guide for cassava breeders. 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 : 1247-1257.

https://doi.org/10.1111/ijfs.14875

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

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2020. Chijioke et al. Quality attributes of Fufu in South-East Nigeria - Guide for cassava breeders. IJFST.pdf
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Url - autre : https://rtbfoods.cirad.fr/news/from-farm-to-table-fufu-ijfst / Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/ZIVLOH

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : Fufu is a popular traditional fermented wet paste food product from cassava. We examined consumer preferences and quality attributes of fufu in Abia and Imo States of South‐East Nigeria, with special attention to gender differences, for the purpose of providing guidance to breeders. Data were analysed by the use of descriptive and inferential statistics. Participants for the interview were randomly selected from a list of farmers in the study area. Individual (II) interviews were conducted among 80 participants comprising 26 males (32.5%) and 54 females (67.5%). Preferences along the food chain from raw roots to final product were also obtained. Major traits influencing gender‐specific consumer preferences are related to appearance, texture and smell. Smoothness, not sticky, easy to swallow and drawability of fufu appear to be major traits that drive acceptance by both men and women. Big roots and smooth skin are prioritized for raw material. Some quality characteristics are conditioned largely by variety traits, while others can be modified by adjusting the processing methods. The complexity of producing high quality fufu makes it imperative to introduce a multi‐disciplinary approach into breeding programmes.

Mots-clés Agrovoc : manioc, produit végétal transformé, préférence alimentaire, propriété organoleptique, genre (femmes/hommes), enquête auprès des consommateurs, traitement des aliments

Mots-clés géographiques Agrovoc : Nigéria

Mots-clés libres : Fufu, Quality characteristics, Varieties, Gender, Preferred traits, Consumers, Breeding, Processing

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires
F30 - Génétique et amélioration des plantes

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

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