Assessment of end user traits and physicochemical qualities of cassava flour: A case of Zombo district, Uganda

Nanyonjo Ann Ritah, Kawuki Robert Sezi, Kyazze Florence, Esuma Williams, Wembabazi Enoch, Dufour Dominique, Nuwamanya Ephraim, Tufan Hale. 2021. Assessment of end user traits and physicochemical qualities of cassava flour: A case of Zombo district, Uganda. 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 : 1289-1297.

Url - autre : https://rtbfoods.cirad.fr/actualites/evaluation-traits-physico-chimiques-farine-manioc-zombo-ouganda-ijfst

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : Cassava breeding programs in Uganda do not currently select materials based on flour making quality, explaining in part the low adoption rates of many released varieties. In this study, we describe end user trait preferences, processing qualities and physicochemical properties of cassava flour. We found that higher proportion of women than men showed preference for most attributes of cassava flour quality evaluated in this study. Preference for color was 66% and 52% among women and men, respectively, while that for stickiness of Kwon was 26% (women) and 15% (men). Ease of peeling and stickiness of Kwon were key processing traits. Heap fermented flour had higher pasting temperatures, but lower viscosities than sun‐dried flour, and had lower amylose content compared to fresh root starch. The results demonstrate the importance of gender sensitive participatory evaluation of breeding materials, in tandem with physicochemical evaluation during selection of best possible candidate breeding lines.

Mots-clés Agrovoc : manioc, propriété physicochimique, qualité des aliments, préférence alimentaire, comportement du consommateur, propriété organoleptique, amélioration des plantes

Mots-clés géographiques Agrovoc : Ouganda

Mots-clés complémentaires : préférence de l'utilisateur final

Mots-clés libres : Cassava, Fermentation, Men, Physicochemical properties, Women

Classification Agris : S01 - Nutrition humaine - Considérations générales
S20 - Physiologie de la nutrition humaine
F30 - Génétique et amélioration des plantes

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

Auteurs et affiliations

• Nanyonjo Ann Ritah, NaCRRI (UGA) - auteur correspondant
• Kawuki Robert Sezi, NaCRRI (UGA)
• Kyazze Florence, Makerere University (UGA)
• Esuma Williams, NaCRRI (UGA)
• Wembabazi Enoch, NaCRRI (UGA)
• Dufour Dominique, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-7794-8671
• Nuwamanya Ephraim, NaCRRI (UGA)
• Tufan Hale, Cornell University (USA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/597276/)

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