Awoyale Wasiu, Alamu Emmanuel Oladeji, Chijioke Ugo, Tran Thierry, Takam Tchuente Hubert Noel, Ndjouenkeu Robert, Kegah Ngoualem, Maziya-Dixon Busie
Food and Nutrition Sciences Laboratory International Institute of Tropical Agriculture PMB 5320 Oyo Road Ibadan Oyo State Nigeria.
Department of Food Science and Technology Kwara State University Malete PMB 1530 Ilorin Kwara State Nigeria.
Int J Food Sci Technol. 2021 Mar;56(3):1206-1222. doi: 10.1111/ijfs.14867. Epub 2020 Nov 21.
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.
本综述的目的是通过研究非洲终端用户对木薯粉及其衍生面团产品埃巴的偏好，为育种者和食品科学家提供支持。该综述聚焦于木薯粉，内容包括生木薯根的物理和化学组成、储存方法、有无强化的木薯粉组成，以及木薯粉和埃巴的感官评价。用于描述木薯粉的主要感官属性是颜色、味道、质地、香气和风味。重要的质地属性是生木薯粉的酥脆度，以及食用前埃巴的手感。木薯粉的感官特性与生木薯根的淀粉和氰化物含量之间存在显著相关性。因此，终端用户偏好与木薯根化学成分之间的相关性有助于育种者完善选择标准并开发高通量筛选方法。
