Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding [0.03%]
乌干达煮蒸蔓越莓食品档案的有效培育开发研究论文
Robert O M Mwanga,Sarah Mayanja,Jolien Swanckaert et al.
Robert O M Mwanga et al.
This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing...
Prioritising quality traits for gender-responsive breeding for boiled potato in Uganda [0.03%]
乌干达煮食马铃薯性别敏感育种的质量性状优先级分析
Netsayi Noris Mudege,Sarah Mayanja,John Nyaga et al.
Netsayi Noris Mudege et al.
Using quantitative, qualitative and sensorial data collected from western (Kabale) and central (Rakai) Uganda, this paper identifies and describes gender-responsive traits preferred in varieties for the boiled potato market. These traits ar...
Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari) [0.03%]
决定木薯半成品(gari)物理和生化性质的关键单元操作与稳健性识别
Andrés Escobar,Eric Rondet,Layal Dahdouh et al.
Andrés Escobar et al.
The gari-making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory-scale vs conventional) were compared in order to identify which U.O...
Role of dewatering and roasting parameters in the quality of handmade gari [0.03%]
脱水和烘焙参数在手工加里质量中的作用
Layal Dahdouh,Andrés Escobar,Eric Rondet et al.
Layal Dahdouh et al.
Gari is a common cassava precooked dried semolina in sub-Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight qual...
Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda [0.03%]
乌干达佐姆博地区木薯粉消费者特征及理化性质评估案例研究
Ann Ritah Nanyonjo,Robert Sezi Kawuki,Florence Kyazze et al.
Ann Ritah Nanyonjo et al.
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 q...
Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties [0.03%]
优良甘薯品种制作的拉FUN粉条的流变学和质地属性研究
Alexandre Bouniol,Laurent Adinsi,Sègla Wilfrid Padonou et al.
Alexandre Bouniol et al.
We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after-cooking storability. Lafun flours we...
Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors [0.03%]
通过当地农民加工者对加里-埃巴和富富的两两排名来理解木薯品种偏好
Béla Teeken,Afolabi Agbona,Abolore Bello et al.
Béla Teeken et al.
Within communities in Osun and Imo States of Nigeria, farmer-processors grew and processed a diverse set of improved and landrace cassava varieties into the locally popular foods, gari, eba and fufu. Local and 15 main varieties were grown i...
Quality attributes of fufu in South-East Nigeria: guide for cassava breeders [0.03%]
尼日利亚东南部的Fufu品质特性： cassava育种者的指南
Ugo Chijioke,Tessy Madu,Benjamin Okoye et al.
Ugo Chijioke et al.
Fufu is a popular traditional fermented wet paste food product from cassava. We examined consumer preferences and quality attributes of fufu in Abia and Imo States of South-East Nigeria, with special attention to gender differences, for the...
From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria [0.03%]
从木薯到发酵干片：喀麦隆和尼日利亚的品质特性和消费者偏好的调查研究
Robert Ndjouenkeu,Franklin Ngoualem Kegah,Béla Teeken et al.
Robert Ndjouenkeu et al.
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...
A review of cassava semolina (gari and eba) end-user preferences and implications for varietal trait evaluation [0.03%]
关于木薯生粉（加里和埃巴）终端用户偏好的回顾及其对品种性状评价的影响
Wasiu Awoyale,Emmanuel Oladeji Alamu,Ugo Chijioke et al.
Wasiu Awoyale et al.
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 ch...