Sensory characterization of eba. Biophysical characterization of quality traits, WP2

Maziya-Dixon Busie, Oyedele Hakeem, Alamu Emmanuel, Awoyale Wasiu, Adesokan Michael, Chijioke Ugo, Maraval Isabelle, Forestier-Chiron Nelly, Bugaud Christophe. 2021. Sensory characterization of eba. Biophysical characterization of quality traits, WP2. Ibadan : RTBfoods Project-CIRAD, 13 p.

Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/BCNG5K

Résumé : Eba is a cassava-based staple food product commonly consumed in Nigeria and other countries in West African. It is prepared by constituting gari (a pregelatinized, fine to coarse granular flour, made from grated, fermented, and roasted cassava mash) in boiled water and stirred to form a dough. This SOP describes the sensory textural characterization of Eba using six (6) different cassava genotypes of contrasting cooking qualities i.e., good, intermediate, and bad for making gari. Eba was prepared in duplicate from gari made from each cassava genotype following a standardized protocol, where 100 g of gari (intermediate product) was reconstituted in 300 ml of boiled water and allowed to stand for 1 minute to swell. A planetary dough mixer was used to stir until a consistent dough was formed. Serving temperature was monitored at 400C using a thermometer and the samples were assessed by 12 trained panelists for the following sensory textural attributes colour (white, gray, and cream); texture by hand (hardness, smoothness, mouldability, stickiness); and taste (sourness, sweetness, and smoothness) on a 0-10 points hedonic scale. The SOP also covers the required materials, setting up a sensory facility, tasting sequence, sample codifications, and storage before tasting.

Mots-clés libres : Cassava, Gari, Eba, Sensory Profile Analysis, Serving temperature

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

Auteurs et affiliations

• Maziya-Dixon Busie, IITA (NGA)
• Oyedele Hakeem, IITA (NGA)
• Alamu Emmanuel, IITA (NGA)
• Awoyale Wasiu, IITA (NGA)
• Adesokan Michael, IITA (NGA)
• Chijioke Ugo, NRCRI (NGA)

Contributeurs et affiliations

• Maraval Isabelle, CIRAD-PERSYST-UMR Qualisud (FRA) - collaborateur
• Forestier-Chiron Nelly, CIRAD-PERSYST-UMR Qualisud (FRA) - collaborateur
• Bugaud Christophe, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9096-090X - collaborateur

Source : Cirad-Agritrop (https://agritrop.cirad.fr/602110/)

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