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Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda

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...

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Autores principales: Nanyonjo, Ann Ritah, Kawuki, Robert Sezi, Kyazze, Florence, Esuma, Williams, Wembabazi, Enoch, Dufour, Dominique, Nuwamanya, Ephraim, Tufan, Hale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7986407/
https://www.ncbi.nlm.nih.gov/pubmed/33776236
http://dx.doi.org/10.1111/ijfs.14940
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author Nanyonjo, Ann Ritah
Kawuki, Robert Sezi
Kyazze, Florence
Esuma, Williams
Wembabazi, Enoch
Dufour, Dominique
Nuwamanya, Ephraim
Tufan, Hale
author_facet Nanyonjo, Ann Ritah
Kawuki, Robert Sezi
Kyazze, Florence
Esuma, Williams
Wembabazi, Enoch
Dufour, Dominique
Nuwamanya, Ephraim
Tufan, Hale
author_sort Nanyonjo, Ann Ritah
collection PubMed
description 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 Kwon was 26% (women) and 15% (men). Ease of peeling and stickiness of Kwon 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.
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spelling pubmed-79864072021-03-25 Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda Nanyonjo, Ann Ritah Kawuki, Robert Sezi Kyazze, Florence Esuma, Williams Wembabazi, Enoch Dufour, Dominique Nuwamanya, Ephraim Tufan, Hale Int J Food Sci Technol Cassava 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 Kwon was 26% (women) and 15% (men). Ease of peeling and stickiness of Kwon 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. John Wiley and Sons Inc. 2021-01-13 2021-03 /pmc/articles/PMC7986407/ /pubmed/33776236 http://dx.doi.org/10.1111/ijfs.14940 Text en © 2020 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF). This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Cassava
Nanyonjo, Ann Ritah
Kawuki, Robert Sezi
Kyazze, Florence
Esuma, Williams
Wembabazi, Enoch
Dufour, Dominique
Nuwamanya, Ephraim
Tufan, Hale
Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda
title Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda
title_full Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda
title_fullStr Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda
title_full_unstemmed Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda
title_short Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda
title_sort assessment of end user traits and physicochemical qualities of cassava flour: a case of zombo district, uganda
topic Cassava
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7986407/
https://www.ncbi.nlm.nih.gov/pubmed/33776236
http://dx.doi.org/10.1111/ijfs.14940
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