Ndjouenkeu Robert, Ngoualem Kegah Franklin, Teeken Béla, Okoye Benjamin, Madu Tessy, Olaosebikan Olamide Deborah, Chijioke Ugo, Bello Abolore, Oluwaseun Osunbade Adebowale, Owoade Durodola, Takam-Tchuente Noel Hubert, Biaton Njeufa Esther, Nguiadem Chomdom Isabelle Linda, Forsythe Lora, Maziya-Dixon Busie, Fliedel Geneviève
Department of Food Science and Nutrition ENSAI University of Ngaoundéré Ngaoundere PO Box 455 Cameroun.
International Institute of Tropical Agriculture (IITA) Oyo Road Ibadan Nigeria.
Int J Food Sci Technol. 2021 Mar;56(3):1223-1238. doi: 10.1111/ijfs.14790. Epub 2020 Oct 6.
User's preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, , - one of the major cassava products in Sub-Saharan Africa - in major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end uses of the roots, their agricultural yield and the processing determinants of roots that support their major high-quality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into goes through different technological variants leading to a whose high-quality characteristics are dryness, colour, shiny/attractive appearance, uniform granules and taste. , the major consumption form of gari in Cameroon and Nigeria, is mainly characterised by its textural properties: smoothness, firmness, stickiness, elasticity and mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision-making by breeders and the development of high-throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari.
木薯及其产品在价值链上的用户偏好受到特定的根质量特征的支持，这些特征可与根的性状相关联。因此，提供价值链上用户偏好特征的证据基础有助于木薯品种的功能选择。在这方面，本文展示了在喀麦隆和尼日利亚的主要生产和消费地区，针对木薯根和衍生产品（撒哈拉以南非洲的主要木薯产品之一）的用户偏好质量特征进行的焦点小组讨论和个人访谈的结果。用于种植的木薯品种选择主要取决于根的多种最终用途、它们的农业产量以及支持其主要高质量特征（大小、密度、低含水量、成熟度、颜色和安全性）的根的加工决定因素。将木薯根加工成木薯粉要经过不同的技术变体，从而得到一种高质量特征为干燥度、颜色、有光泽/吸引人的外观、颗粒均匀和口感的木薯粉。在喀麦隆和尼日利亚，木薯粉的主要消费形式——加里，其主要特征在于其质地特性：光滑度、硬度、粘性、弹性和可塑性。本文提出了相关建议，指出育种工作必须开始评估木薯克隆的亮度/光泽度，以及木薯食品的质地特性，如可塑性和弹性，以支持育种者的决策制定和木薯品种高通量选择方法的开发。鉴于女性在木薯加工和加里销售中的弱势地位和突出作用，她们被确定为这些举措的重要受益者。
