A5025285266- Food composition and properties
- Cassava research and cyanide
- Polysaccharides Composition and Applications
- Banana Cultivation and Research
- Microencapsulation and Drying Processes
- Phytase and its Applications
- Spectroscopy and Chemometric Analyses
- GABA and Rice Research
- Microbial Metabolites in Food Biotechnology
- Sensory Analysis and Statistical Methods
- Seed and Plant Biochemistry
- Plant Micronutrient Interactions and Effects
- Potato Plant Research
- Microbial Metabolism and Applications
- Organic Food and Agriculture
- African Botany and Ecology Studies
- Pickering emulsions and particle stabilization
- Botanical Research and Applications
- Pacific and Southeast Asian Studies
- Food Drying and Modeling
- Proteins in Food Systems
UMR QualiSud
2023-2024
Centre de Coopération Internationale en Recherche Agronomique pour le Développement
2023-2024
Université de Montpellier
2023-2024
Institut Agro Montpellier
2023-2024
Institut de Recherche pour le Développement
2023-2024
University of Hohenheim
2018-2021
University of Ibadan
2014-2017
Gari and eba, forms of cassava semolina, are mainly consumed in Nigeria other West African countries. This study aimed to define the critical quality traits gari measure their heritability, medium high throughput instrumental methods for use by breeders, link with consumer preferences. The definition a food product's profiles, including its biophysical, sensory, textural qualities, identification characteristics that determine acceptability, important if new genotypes be adopted successfully.
Potato varieties have diverse biophysical characteristics, so it is important for breeders to the capacity choose those that meet preferences of end users, such as mealiness, firmness, and taste, among others. Combining user with descriptive information regarding sensory characteristics boiled potatoes can contribute improvement consumer-driven varieties. This study aimed factor in users improve prospects varietal acceptance, adoption, discrimination genotypes potato breeding.
Assessment of the key preferred quality traits in pounded yam, a popularly consumed yam food product West Africa, is often done through sensory evaluation. Such assessment time-consuming and results may be biased. Therefore, there need to develop objective, high-throughput methods predict consumer-preferred yam. This study focused on how proposed breeders were determined, measured by biophysical biochemical methods, order shorten breeding selection cycle adoption these breeders.
Cassava retting ability and the textural qualities of cooked fufu are important quality traits. is a complex process in which soaking causes tissue breakdown, starch release, softening. The rate at various traits linked to it evolve varies greatly during processing. According literature, there no standard approach for determining ability. indices properties were measured using both manual instrumental approaches.
Abstract Background Stretchability is the most important sensory textural attribute considered by consumers of pounded yam. It both for processor during pounding and consumer consumption to measure this while screening large populations yam genotypes intended advanced breeding eventual adoption. Texture determined evaluation perception time consuming expensive. can be instrumentally mimicked texture analyzer, thereby providing an efficient alternative tool. Results Two instrumental methods...
Freshly harvested cassava has a tendency to deteriorate rapidly in its physiological properties after harvest. Therefore, is often processed using number of unit operations order derive stable, storable product acceptable eating quality. Among the employed, drying considered as one oldest and most important process arresting deterioration cassava. In recent times, more researchers are considering foam mat technique for tuber or root crops, although used, ideally, fruit juices dairy. Cassava...
Inadequate consideration of textural quality in conventional breeding pipelines plantains (from breeders to end-users) results limited impact. Knowledge the characteristics boiled plantain, as preferred by end-users, could help improve adoption new clones when these traits are selected for breeding. The present study aimed evaluate relationship between instrumental and sensory texture attributes plantain genotypes. Consumer testing (Just About Right Check All That Apply tests), quantitative...