Nanyonjo Ann Ritah, Kawuki Robert Sezi, Kyazze Florence, Esuma Williams, Wembabazi Enoch, Dufour Dominique, Nuwamanya Ephraim, Tufan Hale
National Crops Resources Research Institute (NaCRRI) 9 km Gayaza-Zirobwe Road, P.O. Box 7084 Kampala Uganda.
Makerere University P.O Box 7062 Kampala Uganda.
Int J Food Sci Technol. 2021 Mar;56(3):1289-1297. doi: 10.1111/ijfs.14940. Epub 2021 Jan 13.
Cassava breeding programmes in Uganda do not currently select materials based on flour making quality, explaining in part the low adoption rates of many released varieties. In this study, we describe end user trait preferences, processing qualities and physicochemical properties of cassava flour. We found that higher proportion of women than men showed preference for most attributes of cassava flour quality evaluated in this study. Preference for colour was 66% and 52% among women and men, respectively, while that for stickiness of was 26% (women) and 15% (men). Ease of peeling and stickiness of were key processing traits. Heap fermented flour had higher pasting temperatures, but lower viscosities than sun-dried flour, and had lower amylose content compared to fresh root starch. The results demonstrate the importance of gender sensitive participatory evaluation of breeding materials, in tandem with physicochemical evaluation during selection of best possible candidate breeding lines.
乌干达的木薯育种计划目前并未基于制粉品质来选择材料，这在一定程度上解释了许多已发布品种的低采用率。在本研究中，我们描述了木薯粉的终端用户性状偏好、加工品质和理化特性。我们发现，在本研究评估的木薯粉品质的大多数属性方面，女性表现出偏好的比例高于男性。女性和男性对颜色的偏好分别为66%和52%，而对粘性的偏好分别为26%（女性）和15%（男性）。易于去皮和粘性是关键的加工性状。堆肥发酵的面粉糊化温度较高，但粘度低于晒干的面粉，与新鲜根淀粉相比，直链淀粉含量较低。结果表明，在选择最佳候选育种系时，对育种材料进行性别敏感的参与性评估并结合理化评估非常重要。
