Cassava retting ability and textural attributes of fufu for demand-driven cassava breeding

Chijioke Ugo, Abah Simon Peter, Achonwa Oluchi, Okoye Benjamin, Ayetigbo Oluwatoyin, Ejechi Mercy, Iro Ugochi Jane, Njoku Damian, Ogunka Amaka Promise, Osodeke Sonia, Ogbete Chukwudi, Kayondo Ismail Siraj, Madu Tessy, Ceballos Hernan, Dufour Dominique, Egesi Chiedozie. 2024. Cassava retting ability and textural attributes of fufu for demand-driven cassava breeding. Journal of the Science of Food and Agriculture, 10 p.

https://doi.org/10.1002/jsfa.13400

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

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Résumé : BACKGROUND: Cassava retting ability and the textural qualities of cooked fufu are important quality traits. Cassava retting is a complex process in which soaking causes tissue breakdown, starch release, and softening. The rate at which various traits linked to it evolve varies greatly during fufu processing. According to the literature, there is no standard approach for determining retting ability. The retting indices and textural properties of fufu were measured using both manual and instrumental approaches. RESULTS: Different protocols were developed to classify 64 and 11 cassava genotypes into various groups based on retting ability and textural qualities, respectively. The retting protocols revealed considerable genetic dissimilarities in genotype classification: foaming ability and water clarity should be measured at 24 h, while penetrometer, hardness, turbidity, pH, and total titratable acidity data are best collected after 36 h. The stepwise regression model revealed that pH, foaming ability, and dry matter content are the best multivariates (with the highest R2) for predicting cassava retting. These predictors were used to develop an index for assessing the retting ability of cassava genotypes. The retting index developed showed a significant relationship with dry matter content and fufu yield. The study also showed significant correlations between instrumental cohesiveness and sensory smoothness (r = −0.75), moldability (r = −0.62), and stretchability (r = 0.78). Instrumental cohesiveness can correctly estimate fufu smoothness (R2 = 0.56, P = 0.008) and stretchability (R2 = 0.60, P = 0.005). CONCLUSION: pH, foaming ability, and dry matter content are the best traits for predicting cassava retting ability, while instrumental cohesiveness can effectively estimate fufu smoothness and stretchability.

Mots-clés Agrovoc : manioc, comportement du consommateur, préférence alimentaire, qualité, rouissage, génotype, propriété organoleptique, amélioration des plantes, texture, qualité des aliments, analyse organoleptique, Manihot esculenta, héritabilité, propriété physicochimique

Mots-clés géographiques Agrovoc : Nigéria

Mots-clés complémentaires : Foufou

Mots-clés libres : High-throughput protocols, Consumer preferences, Varietal adoption, Heritability, Genetic progress

Classification Agris : S01 - Nutrition humaine - Considérations générales
Q02 - Traitement et conservation des produits alimentaires
F30 - Génétique et amélioration des plantes

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

Agences de financement hors UE : National Root Crops Research Institute, International Institute of Tropical Agriculture, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Bill and Melinda Gates Foundation

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

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