A review of cassava semolina (gari and eba) end-user preferences and implications for varietal trait evaluation

Awoyale Wasiu, Alamu Emmanuel Oladeji, Chijioke Ugo, Tran Thierry, Takam Tchuente Hubert Noel, Ndjouenkeu Robert, Kegah Ngoualem, Maziya‐Dixon Busie. 2021. A review of cassava semolina (gari and eba) end-user preferences and implications for varietal trait evaluation. 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 : 1206-1222.

https://doi.org/10.1111/ijfs.14867

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

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Url - autre : https://rtbfoods.cirad.fr/actualites/preferences-utilisateurs-semoule-manioc-evaluations-varietales

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : The purpose of this review is to support breeders and food scientists by examining research carried out on end‐user preferences for gari and its derived dough product, eba, in Africa. The review focused on gari regarding the physical and chemical composition of raw cassava roots, methods of storage, the composition of gari with or without enrichment, and the sensory evaluation of gari and eba. The primary sensory attributes identified to describe gari are colour, taste, texture, aroma and flavour. Texture attribute of importance is crispiness for uncooked gari, and hand feel before consumption for eba. There was a significant correlation between the sensory characteristics of gari and the starch and cyanogenic potential (CNP) contents of the raw roots. Hence, the correlation of the end‐user preferences with the chemical composition of the cassava roots could be helpful to breeders in refining selection criteria and developing high‐throughput screening methods.

Mots-clés Agrovoc : manioc, garri, composition des aliments, comportement du consommateur, préférence alimentaire, propriété organoleptique, analyse organoleptique, composition chimique, critère de sélection, choix des espèces

Mots-clés complémentaires : eba

Mots-clés libres : Cassava root composition, Gari and eba composition, Sensory evaluation, Texture and physicochemical analysis

Classification Agris : Q04 - Composition des produits alimentaires
Q01 - Sciences et technologies alimentaires - Considérations générales
F30 - Génétique et amélioration des plantes

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

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