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Otegbayo B, Oluyinka O, Tanimola AR, Bisi F, Ayomide A, Tomilola B, Madu T, Okoye B, Chijioke U, Ofoeze M, Alamu EO, Adesokan M, Ayetigbo O, Bouniol A, DJibril-Mousa I, Adinsi L, Akissoe N, Cornet D, Agre P, Asfaw A, Obidiegwu J, Maziya-Dixon B. Food quality profile of pounded yam and implications for yam breeding. J Sci Food Agric 2024; 104:4635-4651. [PMID: 37439058 DOI: 10.1002/jsfa.12835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 05/27/2023] [Accepted: 07/13/2023] [Indexed: 07/14/2023]
Abstract
BACKGROUND Assessment of the key preferred quality traits in pounded yam, a popularly consumed yam food product in West Africa, is often done through sensory evaluation. Such assessment is time-consuming and results may be biased. Therefore, there is a need to develop objective, high-throughput methods to predict the quality of consumer-preferred traits in pounded yam. This study focused on how key quality traits in pounded yam proposed to yam breeders were determined, measured by biophysical and biochemical methods, in order to shorten the breeding selection cycle through adoption of these methods by breeders. RESULTS Consumer tests and sensory quantitative descriptive analysis (QDA) validated that preferred priority quality traits in pounded yam were related to textural quality (smooth, stretchable, moldable, slightly sticky and moderately hard) and color (white, cream or light yellow). There were significant correlations between sensory textural quality attributes cohesiveness/moldability, hardness, and adhesiveness/stickiness, with textural quality measurements from instrumental texture profile analysis (TPA). Color measurement parameters (L*, a*, and b*) with chromameter agreed with that of sensory evaluation and can replace the sensory panel approach. The smoothness (R2 = 1.00), stickiness (R2 = 1.00), stretchability (R2 = 1.00), hardness (R2 = 0.99), and moldability (R2 = 0.53) of pounded yam samples can be predicted by the starch, amylose, and protein contents of yam tubers estimated by near-infrared spectroscopy. CONCLUSION TPA and Hunter colorimeter can be used as medium-high throughput methods to evaluate the textural quality and color of pounded yam in place of the sensory panelists. © 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)
- Bolanle Otegbayo
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | | | | | - Fawehinmi Bisi
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | - Alamu Ayomide
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | - Bolaji Tomilola
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | - Tessy Madu
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Benjamin Okoye
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Ugo Chijioke
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Miriam Ofoeze
- National Root Crops Research Institute, Umuahia, Nigeria
| | | | - Michael Adesokan
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | | | | | | | - Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Benin
| | - Noël Akissoe
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Denis Cornet
- CIRAD, UMR AGAP Institut, F-34398, Montpellier, France
- UMR AGAP Institute, Univ Montpellier, CIRAD, INRAE, Institut Agro, F-34398, Montpellier, France
| | - Parterne Agre
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Asrat Asfaw
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Jude Obidiegwu
- National Root Crops Research Institute, Umuahia, Nigeria
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Bouniol A, Ceballos H, Bello A, Teeken B, Olaosebikan DO, Owoade D, Afolabi A, Fotso Kuate A, Madu T, Okoye B, Ofoeze M, Nwafor S, Onyemauwa N, Adinsi L, Forsythe L, Dufour D. Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops: focus on cassava in sub-Saharan Africa. J Sci Food Agric 2024; 104:4498-4513. [PMID: 37607251 DOI: 10.1002/jsfa.12936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 06/15/2023] [Accepted: 08/22/2023] [Indexed: 08/24/2023]
Abstract
Roots, tubers and cooking bananas are bulky and highly perishable. In Africa, except for yams, their consumption is mainly after transport, peeling and cooking in the form of boiled pieces or dough, a few days after harvest. To stabilize and better preserve the products and, in the case of cassava, release toxic cyanogenic glucosides, a range of intermediate products have been developed, mainly for cassava, related to fermentation and drying after numerous processing operations. This review highlights, for the first time, the impact of genotypes on labour requirements, productivity and the associated drudgery in processing operations primarily carried out by women processors. Peeling, soaking/grinding/fermentation, dewatering, sieving and toasting steps were evaluated on a wide range of new hybrids and traditional landraces. The review highlights case studies of gari production from cassava. The results show that, depending on the genotypes used, women's required labour can be more than doubled and even the sum of the weights transported along the process can be up to four times higher for the same quantity of end product. Productivity and loads carried between each processing operation are highly influenced by root shape, ease of peeling, dry matter content and/or fiber content. Productivity and the often related experienced drudgery are key factors to be considered for a better acceptance of new genotypes by actors in the value-addition chain, leading to enhanced adoption and ultimately to improved livelihoods for women processors. © 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)
- Alexandre Bouniol
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Benin
- CIRAD, UMR QUALISUD, Cotonou, Benin
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Abolore Bello
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Béla Teeken
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | | | - Durodola Owoade
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Agbona Afolabi
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- Department of Soil and Crop Science, Molecular & Environmental Plant Sciences, Texas A & M University, College Station, TX, USA
| | | | - Tessy Madu
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Benjamin Okoye
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Miriam Ofoeze
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Solomon Nwafor
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Nnaemeka Onyemauwa
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Laurent Adinsi
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Benin
| | - Lora Forsythe
- Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent, UK
| | - Dominique Dufour
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, Montpellier, France
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Adinsi L, Djibri-Moussa I, Honfozo L, Bouniol A, Meghar K, Alamu EO, Adesokan M, Arufe S, Ofoeze M, Okoye B, Madu T, Hotègni F, Chijioke U, Otegbayo B, Dufour D, Hounhouigan JD, Ceballos H, Mestres C, Akissoé NH. Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact. J Sci Food Agric 2024; 104:4626-4634. [PMID: 36995920 DOI: 10.1002/jsfa.12589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 02/22/2023] [Accepted: 03/30/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Boiled yam key quality attributes typical for West African consumers are that it is crumbly, easy to break and has a sweet taste. New yam varieties are being developed but high- or medium-throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established predictive models for screening yam varieties that meet the required consumer preferences. RESULTS Overall liking was associated with sweet taste, crumbliness and easiness to break (r-values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easiness to break were well predicted by penetration force and dry matter, whereas sweet taste were well predicted by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g 100 g-1. Some improved varieties fulfilled the acceptable thresholds, and screening was improved through deviation from the optimum. CONCLUSION Acceptance thresholds and deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders. © 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)
- Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Benin
| | | | - Laurenda Honfozo
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Alexandre Bouniol
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Karima Meghar
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Emmanuel O Alamu
- International Institute of Tropical Agriculture, Ibadan, Nigeria
| | - Michael Adesokan
- International Institute of Tropical Agriculture, Ibadan, Nigeria
| | - Santiago Arufe
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Miriam Ofoeze
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Benjamin Okoye
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Tessy Madu
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Francis Hotègni
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Ugo Chijioke
- National Root Crops Research Institute, Umuahia, Nigeria
| | | | - Dominique Dufour
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | | | - Christian Mestres
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Noël H Akissoé
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
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Madu T, Onwuka S, Nwafor S, Ejechi M, Ofoeze M, Onyemauwa N, Ukeje B, Eluagu C, Olaosebikan O, Okoye B. Gender-inclusive consumer studies improve cassava breeding in Nigeria. Front Sociol 2024; 9:1224504. [PMID: 38410413 PMCID: PMC10895297 DOI: 10.3389/fsoc.2024.1224504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Accepted: 01/22/2024] [Indexed: 02/28/2024]
Abstract
Including gender research in cassava breeding makes it easier for farmers to adopt new varieties that meet the specific needs and preferences of both male and female farmers, leading to increased adoption of new varieties, improved productivity, and better economic outcomes for the entire farming community. Gender was included in 2013 in variety development at the National Root Crops Research Institute (NRCRI), Umudike, Nigeria in response to the dis-adoption of some varieties by farmers who had not been part of varietal development from the start, and in light of social roles which influence the responsibilities, resources and livelihood outcomes of men, women and youths. Gender inclusion has given plant breeders accurate information about the cassava traits preferred by all end-users, not just male farmers. At NRCRI, gender studies intensified in the last 5 years, contributing to the development and release of improved varieties. Quantitative and qualitative research by the gender cross-cutting team modeled trait profiling and consumer preferences, to aid demand-led breeding. Some of the methods were acquired at several trainings on how to quantify qualitative responses for prioritization. Gender research techniques include participatory varietal selection (PVS), participatory plant breeding (PPB), mother-baby trials, focus group discussions (FGD), surveys, value chain mapping, G+ tools, experiments in farmer field schools (FFS), demonstration farms, and tricot. These gave the cross-cutting team a better understanding of gender relations, power, decision-making, ownership and control of resources, and have mitigated operational and field challenges during the surveys. These methods also elicited feedback from end-users that led to better naming of newly released varieties, reflecting perceptions of agronomic performance, and food qualities, which made the varieties easier to identify and remember.
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Affiliation(s)
- Tessy Madu
- National Root Crops Research Institute, Umudike, Nigeria
| | - Samuel Onwuka
- National Root Crops Research Institute, Umudike, Nigeria
| | - Solomon Nwafor
- National Root Crops Research Institute, Umudike, Nigeria
| | - Mercy Ejechi
- National Root Crops Research Institute, Umudike, Nigeria
| | - Miriam Ofoeze
- National Root Crops Research Institute, Umudike, Nigeria
| | | | - Blessing Ukeje
- National Root Crops Research Institute, Umudike, Nigeria
| | - Chinwe Eluagu
- National Root Crops Research Institute, Umudike, Nigeria
| | | | - Benjamin Okoye
- National Root Crops Research Institute, Umudike, Nigeria
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Okoye B, Ofoeze M, Ejechi M, Onwuka S, Nwafor S, Onyemauwa N, Ukeje B, Eluagu C, Obidiegwu J, Olaosebikan O, Madu T. Prioritizing preferred traits in the yam value chain in Nigeria: a gender situation analysis. Front Sociol 2023; 8:1232626. [PMID: 38024787 PMCID: PMC10679750 DOI: 10.3389/fsoc.2023.1232626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 10/09/2023] [Indexed: 12/01/2023]
Abstract
This study describes what did and did not work in the prioritization of preferred traits within the value chain of yam and associated food products (boiled and pounded yam) in Nigeria. Demand-led breeding protocols have enhanced participatory methods along gender lines to increase the clarity of information on the yam traits preferred by farmers and other end users. Drawing on the experience of the cross-cutting gender team at the National Root Crops Research Institute (NRCRI), Umudike, and partners, this study documents the successes and constraints in the use of gender-inclusive approaches for effective breeding. Methods in our gender studies involve critical assessment of the distinction between quantitative and qualitative research, with particular attention to measurement. Various techniques for data collection, such as interviews, observation, and archival studies, are assessed to locate their potential for constructing successful research projects. The methods used include participatory varietal selection, participatory plant breeding, focused discussions with farmer groups, value chain mapping, G+ tools, trait preferences (processing and consumption), triangulation of multi-disciplinary datasets, and social survey research. Yam production in southeast Nigeria is dominated by men, while women are the main processors. Gendered power play, access to resources, and decision-making have been found to constrain women's participation in yam production (and in yam research). Sex disaggregation was applied within the value chain studies to capture the complementarity and differences in the perceptions of women and men. The methods used facilitated the development and release to farmers in 2023 of three improved yam varieties with consumer-preferred characteristics such as high yield, high dry matter content, white tubers, and good boiling and pounding capability. The success stories also show that effective communication and cooperation within the gender cross-cutting team and farmer groups are important for better results. When gender specialists, food scientists, and breeders work together, innovations are created, challenges are overcome, and information is shared.
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Affiliation(s)
- Benjamin Okoye
- National Root Crops Research Institute, Umudike, Nigeria
| | - Miriam Ofoeze
- National Root Crops Research Institute, Umudike, Nigeria
| | - Mercy Ejechi
- National Root Crops Research Institute, Umudike, Nigeria
| | - Samuel Onwuka
- National Root Crops Research Institute, Umudike, Nigeria
| | - Solomon Nwafor
- National Root Crops Research Institute, Umudike, Nigeria
| | | | - Blessing Ukeje
- National Root Crops Research Institute, Umudike, Nigeria
| | - Chinwe Eluagu
- National Root Crops Research Institute, Umudike, Nigeria
| | - Jude Obidiegwu
- National Root Crops Research Institute, Umudike, Nigeria
| | | | - Tessy Madu
- National Root Crops Research Institute, Umudike, Nigeria
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Chijioke U, Madu T, Okoye B, Ogunka AP, Ejechi M, Ofoeze M, Ogbete C, Njoku D, Ewuziem J, Kalu C, Onyemauwa N, Ukeje B, Achonwa O, Forsythe L, Fliedel G, Egesi C. Quality attributes of fufu in South-East Nigeria: guide for cassava breeders. Int J Food Sci Technol 2021; 56:1247-1257. [PMID: 33776233 PMCID: PMC7986842 DOI: 10.1111/ijfs.14875] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Accepted: 10/27/2020] [Indexed: 11/27/2022]
Abstract
Fufu is a popular traditional fermented wet paste food product from cassava. We examined consumer preferences and quality attributes of fufu in Abia and Imo States of South-East Nigeria, with special attention to gender differences, for the purpose of providing guidance to breeders. Data were analysed by the use of descriptive and inferential statistics. Participants for the interview were randomly selected from a list of farmers in the study area. Individual (II) interviews were conducted among eighty participants comprising twenty-six men (32.5%) and fifty-four women (67.5%). Preferences along the food chain from raw roots to final product were also obtained. Major traits influencing gender-specific consumer preferences are related to appearance, texture and smell. Smoothness, not sticky, easy to swallow and drawability of fufu appear to be major traits that drive acceptance by both men and women. Big roots and smooth skin are prioritised for raw material. Some quality characteristics are conditioned largely by variety traits, while others can be modified by adjusting the processing methods. The complexity of producing high-quality fufu makes it imperative to introduce a multidisciplinary approach into breeding programmes.
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Affiliation(s)
- Ugo Chijioke
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Tessy Madu
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Benjamin Okoye
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | | | - Mercy Ejechi
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Miriam Ofoeze
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Chukwudi Ogbete
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Damian Njoku
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Justin Ewuziem
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Confidence Kalu
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | | | - Blessing Ukeje
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Oluchi Achonwa
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
| | - Lora Forsythe
- Natural Resources InstituteUniversity of GreenwichCentral AvenueChatham MaritimeKentME4 4TBUK
| | - Geneviève Fliedel
- CIRADUMR QUALISUDMontpellierF‐34398France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univd'AvignonUniv de La RéunionMontpellier34398France
| | - Chiedozie Egesi
- National Root Crops Research Institute (NRCRI)Umudike, UmuahiaNigeria
- International Institute of Tropical Agriculture (IITA)Oyo RoadIbadanNigeria
- Department of Global DevelopmentCornell UniversityIthacaNY14853USA
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