Cargando…
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...
Autores principales: | , , , , , , , |
---|---|
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 |
_version_ | 1783668438460268544 |
---|---|
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. |
format | Online Article Text |
id | pubmed-7986407 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
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 |
work_keys_str_mv | AT nanyonjoannritah assessmentofendusertraitsandphysicochemicalqualitiesofcassavaflouracaseofzombodistrictuganda AT kawukirobertsezi assessmentofendusertraitsandphysicochemicalqualitiesofcassavaflouracaseofzombodistrictuganda AT kyazzeflorence assessmentofendusertraitsandphysicochemicalqualitiesofcassavaflouracaseofzombodistrictuganda AT esumawilliams assessmentofendusertraitsandphysicochemicalqualitiesofcassavaflouracaseofzombodistrictuganda AT wembabazienoch assessmentofendusertraitsandphysicochemicalqualitiesofcassavaflouracaseofzombodistrictuganda AT dufourdominique assessmentofendusertraitsandphysicochemicalqualitiesofcassavaflouracaseofzombodistrictuganda AT nuwamanyaephraim assessmentofendusertraitsandphysicochemicalqualitiesofcassavaflouracaseofzombodistrictuganda AT tufanhale assessmentofendusertraitsandphysicochemicalqualitiesofcassavaflouracaseofzombodistrictuganda |