Cargando…

From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria

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 cassav...

Descripción completa

Detalles Bibliográficos
Autores principales:	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
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Cassava
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7984457/ https://www.ncbi.nlm.nih.gov/pubmed/33776232 http://dx.doi.org/10.1111/ijfs.14790

Ejemplares similares

A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
por: Awoyale, Wasiu, et al.
Publicado: (2020)

Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors
por: Teeken, Béla, et al.
Publicado: (2020)

Role of dewatering and roasting parameters in the quality of handmade gari
por: Dahdouh, Layal, et al.
Publicado: (2020)

Quality attributes of fufu in South‐East Nigeria: guide for cassava breeders
por: Chijioke, Ugo, et al.
Publicado: (2020)

Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
por: Escobar, Andrés, et al.
Publicado: (2020)

Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda
por: Nanyonjo, Ann Ritah, et al.
Publicado: (2021)

Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots
por: Tran, Thierry, et al.
Publicado: (2020)

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties
por: Bouniol, Alexandre, et al.
Publicado: (2020)

Identification of cassava quality attributes preferred by Ugandan users along the food chain
por: Iragaba, Paula, et al.
Publicado: (2020)

Cassava Trait Preferences of Men and Women Farmers in Nigeria: Implications for Breeding
por: Teeken, Béla, et al.
Publicado: (2018)

Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry
por: Adesokan, Michael, et al.
Publicado: (2023)

Assessment of heavy metals and microbial contamination of gari from Liberia
por: Awoyale, Wasiu, et al.
Publicado: (2017)

Gender-based constraints affecting biofortified cassava production, processing and marketing among men and women adopters in Oyo and Benue States, Nigeria()
por: Olaosebikan, Olamide, et al.
Publicado: (2019)

Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
por: Awoyale, Wasiu, et al.
Publicado: (2021)

Yuca : investigación, producción y utilización
Publicado: (1982)

Sensory and physicochemical profiling of traditional and enriched gari in Benin
por: Adinsi, Laurent, et al.
Publicado: (2019)

Gari-Gari : vida y costumbres de los negros del alto Nilo
por: Bernatzik, Hugo Adolf, 1897-1953
Publicado: (1948)

El show de Gary /
por: Leyshon, Nell
Publicado: (2016)

Prioritizing preferred traits in the yam value chain in Nigeria: a gender situation analysis
por: Okoye, Benjamin, et al.
Publicado: (2023)

La balada de Gary Cooper /
por: García Oropeza, Guillermo
Publicado: (1977)

Dr. Gary E. R. Hook
por: Tart, KT
Publicado: (2001)

Tragic firefighter Gary Auckland laid to rest
Publicado: (2009)

The German Aortic Valve Registry (GARY): in-hospital outcome
por: Hamm, Christian W., et al.
Publicado: (2014)

Introduction to A Theory of the Allocation of Time by Gary Becker*
por: Heckman, James J
Publicado: (2015)

In Memoriam: Gary Conrad, PhD (1941-2020)
por: Tasheva, Elena S.
Publicado: (2021)

Experimenting with Children under the Gary Plan in New York City
por: Grady, William E
Publicado: (1916)

Animal welfare and society—Part 4, Response to Gary Francione
por: Porcher, Jocelyne
Publicado: (2022)

Inside Photoshop CS / $c by Gary David Bouton ... [et al.
por: Bouton, Gary David
Publicado: (2004)

Analysis of COVID-19 Case Demographics and Disease Outcomes in Gary, Indiana
por: Sabir, Maryam, et al.
Publicado: (2023)

The genome sequence of Gari tellinella (Lamarck, 1818), a sunset clam
por: Holmes, Anna, et al.
Publicado: (2022)

Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition
por: Alamu, Emmanuel Oladeji, et al.
Publicado: (2018)

Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks
por: Alamu, Emmanuel Oladeji, et al.
Publicado: (2021)

Datasets on the variations of minerals in biofortified cassava ( Manihot esculenta Crantz) as a function of storage root portion, maturity and environment
por: Alamu, Emmanuel Oladeji, et al.
Publicado: (2022)

Evaluation of in vitro and in vivo Glycemic Index of common staples made from varieties of White Yam (Dioscorea rotundata)
por: Eyinla, Toluwalope Emmanuel, et al.
Publicado: (2022)

Vector dominance model and Gari-Krümpelmann formula for the nucleon electromagnetic form factor
por: Watanabe, K, et al.
Publicado: (1995)

Conservation concerns associated with low genetic diversity for K’gari–Fraser Island dingoes
por: Conroy, G. C., et al.
Publicado: (2021)

The case for studying the intergenerational transmission of social (dis)advantage: A reply to Gary Marks
por: Betthäuser, Bastian A., et al.
Publicado: (2021)

End‐user preferences for pounded yam and implications for food product profile development
por: Otegbayo, Bolanle, et al.
Publicado: (2020)

Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties
por: Awoyale, Wasiu, et al.
Publicado: (2015)

Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend
por: Maziya‐Dixon, Busie, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_8ibu6bje0fpnna27lql2rlcrj3