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. 2020. A review of cassava semolina (gari and eba) end-user preferences and implications for varietal trait evaluation. International Journal of Food Science and Technology, 17 p.

Journal article ; Article de recherche ; Article de revue à facteur d'impact
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Abstract : 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 - Food composition
Q01 - Food science and technology - General aspects
F30 - Plant genetics and breeding

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

Auteurs et affiliations

  • Awoyale Wasiu, IITA (NGA)
  • Alamu Emmanuel Oladeji, IITA (NGA)
  • Chijioke Ugo, NRCRI (NGA)
  • Tran Thierry, CIRAD-PERSYST-UMR Qualisud (COL) ORCID: 0000-0002-9557-3340
  • Takam Tchuente Hubert Noel, Université de Dschang (CMR)
  • Ndjouenkeu Robert, Université de Dschang (CMR)
  • Kegah Ngoualem, Université de Dschang (CMR)
  • Maziya‐Dixon Busie, IITA (NGA) - auteur correspondant

Source : Cirad-Agritrop (

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