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Ayetigbo O, Arufe S, Kouassi A, Adinsi L, Adesokan M, Escobar A, Delgado LF, Tanimola A, Oroniran O, Kendine Vepowo C, Nakitto M, Khakasa E, Chijioke U, Nowakunda K, Ngoh Newilah G, Otegbayo B, Akissoe N, Lechaudel M, Tran T, Alamu EO, Maziya-Dixon B, Mestres C, Dufour D. Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4527-4539. [PMID: 37872724 DOI: 10.1002/jsfa.13072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 09/25/2023] [Accepted: 10/24/2023] [Indexed: 10/25/2023]
Abstract
Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers. Moreover, a lack of standard, discriminant, repeatable protocols that can be used to measure the textural traits deter linkages between breeding better RTB genotypes and end user/consumer preferences. RTB products texture - that is, behaviour of RTB food products under unique deformations, such as disintegration and the flow of a food under force - is a critical component of these preferences. The preferences consumers have for certain product texture can be evaluated from expert sensory panel and consumer surveys, which are useful tools in setting thresholds for textural traits, and inform breeders on what to improve in the quality of RTBs. Textural characterization of RTBs under standard operating procedures (SOPs) is important in ensuring the standardization of texture measurement conditions, predictability of textural quality of RTBs, and ultimately definition of RTB food product profiles. This paper reviews current SOPs for the textural characterization of RTBs, including their various associated methods, parameters, challenges and merits. Case studies of texture characterized during development of SOPs and evaluation of texture of RTB populations are discussed, together with insights into key textural attributes and correlations between instrumental, sensory and consumer assessment of texture unique to various RTB food products. Hardness was considered a universal key textural attribute to discriminate RTBs. The review should provide adequate insight into texture of RTB food products and critical factors in their measurement. It aims to promote inclusion of texture in breeding pipelines by investigating which textural traits are prioritized by consumers, particularly since the inclusion of textural traits has recently gained prominence by breeders in improving RTBs. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Oluwatoyin Ayetigbo
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Santiago Arufe
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Antonin Kouassi
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- Université Nangui Abrogoua (UNA), Abidjan, Ivory Coast
| | - Laurent Adinsi
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Calavi, Benin
| | - Michael Adesokan
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Andres Escobar
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Luis Fernando Delgado
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Abiola Tanimola
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Oluyinka Oroniran
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Cédric Kendine Vepowo
- African Centre for Banana and Plantain Research (CARBAP), Douala, Cameroon
- University of Douala, Douala, Cameroon
| | | | | | - Ugo Chijioke
- National Root Crops Research Institute, Umudike (NRCRI), Umuahia, Nigeria
| | - Kephas Nowakunda
- National Agricultural Research Laboratories (NARL), Kawanda, Uganda
| | - Gérard Ngoh Newilah
- African Centre for Banana and Plantain Research (CARBAP), Douala, Cameroon
- University of Dschang, Dschang, Cameroon
| | - Bolanle Otegbayo
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Noel Akissoe
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Calavi, Benin
| | - Mathieu Lechaudel
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- UMR Qualisud, CIRAD, F-97130 Capesterre-Belle-Eau, Guadeloupe, France
| | - Thierry Tran
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Emmanuel Oladeji Alamu
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Lusaka, Zambia
| | - Busie Maziya-Dixon
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Christian Mestres
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Dominique Dufour
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Utoblo OG, Abidin PE, Dery EK, Bidzakin JK, Mudege NN, Dorgbetor IK, Ebregt M, Carey EE. Gender mainstreaming in sweetpotato breeding and dissemination in Ghana and Malawi. FRONTIERS IN SOCIOLOGY 2024; 9:1263438. [PMID: 38745821 PMCID: PMC11092908 DOI: 10.3389/fsoc.2024.1263438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Accepted: 03/04/2024] [Indexed: 05/16/2024]
Abstract
Gender responsiveness in breeding programs to meet client and end user preferences for crops is essential. This case study analyzes the implementation experience of gender-responsive breeding and variety dissemination in Malawi and Ghana, focusing on good practices and challenges encountered. In Malawi, a training-of-trainers approach was employed to share knowledge among trained farmers. In Ghana, a research study was conducted to identify gender-based preferences for sweetpotato to define breeding objectives. The participation of social scientists, food scientists, and sweetpotato breeders in the GREAT (Gender Researchers Equipped for Agricultural Transformation) team provided a multidisciplinary perspective, addressing questions and responses in the field. Research efforts were strengthened by focusing on food quality through the establishment of an analytical laboratory for rapid evaluation of nutrition and food quality, including sugars. This helped develop sensory analytical capacity to better understand quality attributes and market segments, guiding breeding and improving market opportunities for women. Breeding outcomes resulting from gender inclusion led to the release of some sweetpotato varieties meeting end user and consumer preferences, as well as adoption of OFSP varieties by men and women. Other good practices for gender inclusion and responsiveness include providing funds for gender-based research and activities, engaging gender specialists and social scientists in trans-disciplinary teams, designing program activities with gender considerations, and incorporating traits in seed multiplication and dissemination decisions. Application of these gender inclusion practices resulted in adoption and development of acceptable sweetpotato varieties.
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Affiliation(s)
- Obaiya G. Utoblo
- Department of Plant Science and Technology, University of Jos, Jos, Nigeria
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Nakitto M, Johanningsmeier SD, Moyo M, Bugaud C, de Kock H, Dahdouh L, Forestier-Chiron N, Ricci J, Khakasa E, Ssali RT, Mestres C, Muzhingi T. Sensory guided selection criteria for breeding consumer-preferred sweetpotatos in Uganda. Food Qual Prefer 2022; 101:104628. [PMID: 36193098 PMCID: PMC9247747 DOI: 10.1016/j.foodqual.2022.104628] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 05/10/2022] [Accepted: 05/13/2022] [Indexed: 11/18/2022]
Abstract
Prioritizing sensory attributes and consumer evaluation early in breeding trials to screen for end-user preferred traits could improve adoption rates of released genotypes. In this study, a lexicon and protocol for descriptive sensory analysis (DSA) was established for sweetpotato and used to validate an instrumental texture method for which critical values for consumer preference were set. The study comprised several phases: lexicon development during a 4-day workshop; 3-day intensive panel training; follow-up virtual training, evaluation of 12 advanced genotypes and 101 additional samples from two trials in 2021 by DSA and instrumental texture analysis using TPA double compression; and DSA, instrumental texture analysis and consumer acceptability tests on 7 genotypes in on-farm trials. The established sweetpotato lexicon comprising 27 sensory attributes enabled characterization and differentiation of genotypes by sensory profiles. Significant correlation was found between sensory firmness by hand and mouth with TPA peak positive force (r = 0.695 and r = 0.648, respectively) and positive area (r = 0.748, r = 0.715, respectively). D20, NAROSPOT 1, NASPOT 8, and Umbrella were the most liked genotypes in on-farm trials (overall liking = 7). An average peak positive force of 3700 gf was proposed as a minimum texture value for screening sweetpotato genotypes, since it corresponded with at least 46 % of consumers perceiving sweetpotatoes as just-about-right in firmness and a minimum overall liking of 6 on average. Combining DSA with instrumental texture analysis facilitates efficient screening of genotypes in sweetpotato breeding programs.
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Affiliation(s)
- Mariam Nakitto
- International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda
- Department of Consumer and Food Sciences, University of Pretoria, Private bag X20, Hatfield, Pretoria, South Africa
- Corresponding author at: International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda.
| | - Suzanne D. Johanningsmeier
- United States Department of Agriculture, Agricultural Research Service, Southeast Area, Food Science and Market Quality & Handling Research Unit, Raleigh, NC 27695, USA
| | - Mukani Moyo
- International Potato Center (CIP-SSA Regional Office), PO Box 25171, Nairobi, Kenya
| | - Christophe Bugaud
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Henriette de Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private bag X20, Hatfield, Pretoria, South Africa
| | - Layal Dahdouh
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Nelly Forestier-Chiron
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Julien Ricci
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Elizabeth Khakasa
- National Agriculture Research Laboratories, PO Box 7065, Kawanda – Senge Road, Kampala, Uganda
| | - Reuben T. Ssali
- International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda
| | - Christian Mestres
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Tawanda Muzhingi
- International Potato Center (CIP-SSA Regional Office), PO Box 25171, Nairobi, Kenya
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Effects of Roasting Sweet Potato ( Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation. Foods 2021; 10:foods10112602. [PMID: 34828881 PMCID: PMC8620389 DOI: 10.3390/foods10112602] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 10/25/2021] [Accepted: 10/26/2021] [Indexed: 11/17/2022] Open
Abstract
Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65-8.10), browning degree (58.30-108.91), total acidity (0.14-0.21 g/100 g, DW), and maltose content (0.00-46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20-6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65-5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.
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Fatty Acid-Related Health Lipid Index of Raw and Fried Nile Tilapia (Oreochromis niloticus) Fish Muscle. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6676528] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Fried food consumption is popular in most parts of the world including Ethiopia. Among many fried products available in Ethiopia, fried fish is most commonly consumed in Hawassa Town due to the easy access to the fish from the lake. Recently, there is growing concern among fryers to recycle the oil while frying fish. However, there is limited evidence about the frying effect on the fatty-acid-related health lipid index of fried fish. Thus, the study was aimed to determine the fatty acid profile and the fatty-acid-related health lipid of raw and fried fish. Raw and fried fish were taken from the Hawassa open fish market. Fatty acid profiles were analyzed using a gas chromatography-mass spectrophotometer (GCMS), and the health lipid index was determined by calculation using the recommended formula. JMP pro 13 version software was used for data analysis. Our result showed that raw fish had a high amount of essential fatty acid, nutritive value index, hypocholesterolemic ratio, and peroxidizability index. In contrary to this, the fried fish had a high amount of trans-fatty acids, nonessential fatty acids, atherogenic index, and thrombogenic index. In conclusion, the fried fish loses its fatty-acid-related nutritional quality in uncontrolled frying conditions. Therefore, frying needs to be controlled, as it risks human health otherwise.
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