Participatory processing diagnosis for Gari/Eba in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3

Abolore Bello, Olaosebikan Deborah Olamide, Osunbgbade Adewale, Teeken Béla, Bouniol Alexandre. 2021. Participatory processing diagnosis for Gari/Eba in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3. Ibadan : RTBfoods Project-CIRAD, 34 p.

https://doi.org/10.18167/agritrop/00621

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Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/HZ17P7

Résumé : Cassava is a major staple food among rural and urban dwellers in Nigeria. It serves as food security and source of income for cassava value chain stakeholders. This study was conducted to ascertain desired cassava root and food qualities to assist breeders to develop variety that meet the needs of cassava end users. This study was conducted in Osun and Benue states Nigeria with 3 champion' cassava farmers-processors in each state to select cassava with preferred roots and food qualities. Freshly harvested roots of four cassava genotypes with contrasting characteristics were presented to 3 champions' farmers-processors to process into gari and eba to illicit information on desired roots and food qualities of cassava. Fresh roots, gari and eba were evaluated. The produced quantities of food products were used to carry out consumer testing in rural and urban areas. The results of this consumer testing are covered in a separate report. Structured questionnaires were used to illicit information from the three champions' processors on preferred qualities of cassava fresh roots and products (gari, eba). Fresh roots and its products were ranked by the processors. The preferred cassava fresh root qualities identified were:root weight (29%), marketable root size (26%), quality and quantity of products that can derived from the roots (23%), less water in the root pulp (14%), root colour (9%), preferred gari qualities identified were granule size (24%), weight (16%), colour (16%), taste (14%), well-cooked (14%), loose on fingers (11%) and crunchiness (5%) while smoothness (24%), moldability (18%), drawability (18%), colour/shininess (15%), taste (9%), easy to swallow (9%), softness (3%) and moderately hard (3%) were eba qualities identified. The local variety in Benue state was rated as the best but portrayed the highest weight of chaff to be removed per unit of fresh roots. An improved variety TMS14F1278P0003 also had high chaff weight but was nevertheless very well appreciated by the processors. Apparently chaff weights per unit of fresh root were not in the range that they became very remarkable to processors. Given the time and effort to remove chaff this aspect has to be closely monitored within breeding programs. Breeding cassava with end users preferred roots and food qualities will enhance adoption rate, increase income, productivity and as well generate more revenue for the government through multi-uses of cassava for domestic and industrial purposes.

Mots-clés libres : Cassava, Participatory processing, Gari, Eba, Processing diagnosis, Local processing methods

Agences de financement hors UE : Bill and Melinda Gates Foundation, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Centro Internacional de Agricultura Tropical, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, James Hutton Institute

Projets sur financement : (FRA) Breeding RTB Products for End User Preferences

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