A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
| cg.authorship.types | CGIAR and advanced research institute | en |
| cg.contributor.affiliation | International Institute of Tropical Agriculture | en |
| cg.contributor.affiliation | Kwara State University Malete | en |
| cg.contributor.affiliation | National Root Crops Research Institute, Nigeria | en |
| cg.contributor.affiliation | Bioversity International and the International Center for Tropical Agriculture | en |
| cg.contributor.affiliation | Université de Montpellier | en |
| cg.contributor.affiliation | University of Dschang | en |
| cg.contributor.crp | Roots, Tubers and Bananas | |
| cg.contributor.donor | Bill & Melinda Gates Foundation | en |
| cg.coverage.region | Africa | |
| cg.creator.identifier | Thierry Tran: 0000-0002-9557-3340 | |
| cg.identifier.doi | https://doi.org/10.1111/ijfs.14867 | en |
| cg.isijournal | ISI Journal | en |
| cg.issn | 0950-5423 | en |
| cg.issue | 3 | en |
| cg.journal | International Journal of Food Science and Technology | en |
| cg.reviewStatus | Peer Review | en |
| cg.subject.alliancebiovciat | CASSAVA | en |
| cg.volume | 56 | en |
| dc.contributor.author | Awoyale, Wasiu | en |
| dc.contributor.author | Oladeji, Emmanuel | en |
| dc.contributor.author | Chijioke, Alamu Ugo | en |
| dc.contributor.author | Tran, Thierry | en |
| dc.contributor.author | Noel, Hubert | en |
| dc.contributor.author | Tchuente, Takam | en |
| dc.contributor.author | Ndjouenkeu, Robert | en |
| dc.contributor.author | Kegah, Ngoualem | en |
| dc.contributor.author | Maziya‐Dixon, Busie | en |
| dc.date.accessioned | 2021-01-14T08:29:04Z | en |
| dc.date.available | 2021-01-14T08:29:04Z | en |
| dc.identifier.uri | https://hdl.handle.net/10568/110857 | |
| dc.title | A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation | en |
| dcterms.abstract | 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. | en |
| dcterms.accessRights | Open Access | |
| dcterms.audience | Scientists | en |
| dcterms.available | 2020-11-21 | |
| dcterms.bibliographicCitation | Awoyale, W.; Oladeji, E.; Chijioke, Al.U.; Tran, T.; Noel, H.; Tchuente, T.; Ndjouenkeu, R.; Kegah, N.; Maziya‐Dixon, B. (2020) A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation. International Journal of Food Science and Technology First published (01 November 2020) ISSN: 0950-5423 | en |
| dcterms.extent | pp. 1206-1222 | en |
| dcterms.issued | 2021-03 | |
| dcterms.language | en | |
| dcterms.license | CC-BY-4.0 | |
| dcterms.publisher | Wiley | en |
| dcterms.subject | cassava | en |
| dcterms.subject | food composition | en |
| dcterms.subject | feed roots | en |
| dcterms.subject | garri | en |
| dcterms.subject | texture | en |
| dcterms.subject | chemicophysical properties | en |
| dcterms.subject | mandioca | en |
| dcterms.subject | composición de los alimentos | en |
| dcterms.subject | raíces forrajeras | en |
| dcterms.subject | food science | en |
| dcterms.type | Journal Article |