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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

Background: Cassava breeding research programs focused initially on agronomic performance but in recent years they have considered the processability and the organoleptic properties of the final product, to increase the adoption of new varieties. One important cassava foodstuff is attiéké, a fermented and granular product, so it is necessary to determine criteria used by attiéké processors to select raw cassava and the characteristics leading consumers to like this product. This study assessed the attiéké production process, the criteria associated with the quality of attiéké, the sensory drivers of consumer acceptance, and their thresholds. Results: The total processing yield of attiéké varied according to the cassava variety and depended primarily on the fermentation-pressing yield. However, it was not correlated either with the peeling yield or with morphological characteristics of cassava roots. The production of a ton of attiéké required about 150 h. Dry matter, organic acids, soluble sugars, total pectin, and the pH of raw material and attiéké varied depending on the cassava variety. Ten discriminating sensory attributes of attiéké were identified. Consumer testing showed that overall liking for attiéké was associated with sourness, texture, and brightness. Acceptable sensory score thresholds were 1.67–2.18 for sour odor, 4.75 to 6.3 for cohesiveness, and 5.4 to 6.3 for 'mouthfeel sensation'. Attiéké dry matter correlated positively with cohesiveness and moldability. Conclusions: Several potential solutions are discussed to improve the adoption of cassava varieties for attiéké production. However, further studies need to be carried out to translate the sensory thresholds of texture attributes into robust instrumental methods because texture is an important attribute of attiéké in addition to sourness.

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.

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.

BACKGROUND: Consumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) are mainly related to their texture. Different raw and cooked RTBs were physiochemically characterized to determine the effect of biochemical components on their cooking properties. RESULTS: Firmness in boiled sweetpotato increases with sugar and amylose contents but no significant correlation was observed between other physicochemical characteristics and cooking behaviour. Hardness of boiled yam can be predicted by dry matter (DM) and galacturonic acid (GalA) levels. For cassava, no significant correlation was found between textural properties of boiled roots and DM, but amylose and Ca2+ content were correlated with firmness, negatively and positively, respectively. Water absorption of cassava root pieces boiled in calcium chloride solutions was much lower, providing indirect evidence that pectins are involved in determining cooking quality. A highly positive correlation between textural attributes and DM was observed for fried plantain, but no significant correlation was found with GalA, although frying slightly reduced GalA. CONCLUSION: The effect of main components on texture after cooking differs for the various RTBs. The effect of global DM and major components (i.e. starch, amylose) is prominent for yam, plantain and sweetpotato. Pectins also play an important role on the texture of boiled yam and play a prominent role for cassava through interaction with Ca2+.

BACKGROUND: The assessment of user acceptability in relation to crop quality traits should be a full part of breeding selection programs. Our methodology is based on a combination of sensory approaches aiming to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) varieties. RESULTS: The four-stepped approach links sensory characteristics to physicochemical properties and end-user acceptance. It starts with the development of key quality traits using qualitative approaches (surveys and ranking) and it applies a range of sensory tests such as Quantitative Descriptive Analysis with a trained panel, Check-All-That-apply, nine-point hedonic scale and Just-About-Right with consumers. Results obtained on the same samples from the consumer acceptance, sensory testing and physicochemical testing are combined to explore correlations and develop acceptability thresholds. CONCLUSION: A combined qualitative and quantitative approach involving different sensory techniques is necessary to capture sensory acceptance of products from new RTB clones. Some sensory traits can be correlated with physicochemical characteristics and could be evaluated using laboratory instruments (e.g. texture). Other traits (e.g. aroma and mealiness) are more difficult to predict, and the use of a sensory panel is still necessary. For these latter traits, more advanced physicochemical methods that could accelerate the breeding selection through high throughput phenotyping are still to be developed.

Background: Stretchability is the most important sensory textural attribute considered by consumers of pounded yam. It is important both for the processor during pounding and for the consumer during consumption to measure this attribute while screening large populations of yam genotypes intended for advanced breeding and eventual adoption. Texture determined by sensory evaluation and consumer perception is time consuming and expensive. It can be instrumentally mimicked by texture analyser, thereby providing an efficient alternative screening tool. Results: Two instrumental methods (uniaxial extensibility and lubricated squeezing flow) were applied to assess the extensional properties of pounded yam. In order to evaluate the accuracy, repeatability and discrimination of the methods, six yam genotypes with contrasting extensional properties, previously evaluated by 13 panellists in terms of stretchability and moldability and by 99 participants randomly selected in terms of overall liking, were used. Both methods allowed the discrimination of different genotypes as a function of extensional properties. Principal components showed that the genotypes were grouped within separate components associated with specific sensory attributes and their related instrumental texture parameters. Moreover, significant correlations were found between uniaxial extensibility textural attributes, bi-extensional viscosity and consumer overall liking. However, the sensory attributes were not significantly correlated with instrumental data and consumer overall liking. Conclusion: Bi-extensional viscosity and uniaxial extensibility attributes can be used to discriminate and screen yam genotypes for their strechtability characteristics.

BACKGROUND: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and 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 the predictive models for screening yam varieties that meet the required consumers' preferences. RESULTS: Overall liking was associated with sweet taste, crumbly and easy 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 easy to break were well-predicted by penetration force and dry matter, whereas sweet taste 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/100g. Some improved varieties fulfilled the acceptable thresholds, and the screening was improved through the deviation from optimum. CONCLUSION: The acceptance thresholds and the deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders.

BACKGROUND: Consumers of boiled cassava in Africa, Latin America and Asia use specific preference criteria to evaluate its cooking quality, in terms of texture, colour and taste. To improve adoption rates of improved cassava varieties intended for consumption after boiling, these preference criteria need to be determined, quantified and integrated as post-harvest quality traits in the target product profile of boiled cassava, so that breeding programs may screen candidate varieties based on both agronomic traits and consumer preference traits. RESULTS: Surveys of various end-user groups identified seven priority quality attributes of boiled cassava covering root preparation, visual aspect, taste and texture. Three populations of contrasted cassava genotypes, from good-cooking to bad-cooking, in three countries (Uganda, Benin, Colombia) were then characterized according to these quality attributes by sensory quantitative descriptive analysis (QDA) and by standard instrumental methods. Consumers' preferences of the texture attributes mealiness and hardness were also determined. By analysis of correlations, the consumers' preferences scores were translated into thresholds of acceptability in terms of QDA scores, then in terms of instrumental measurements (water absorption during boiling and texture analysis). The thresholds of acceptability were used to identify among the Colombian and Benin populations promising genotypes for boiled cassava quality. CONCLUSION: This work demonstrates the steps of determining priority quality attributes for boiled cassava and establishing their corresponding quantitative thresholds of acceptability. The information can then be included in boiled cassava target product profiles used by cassava breeders, for better selection and adoption rates of new varieties.

Crop breeding in sub-Saharan Africa has made considerable gains; however, postharvest and food-related preferences have been overlooked, in addition to how these preferences vary by gender, social difference and context. This context is changing as participatory approaches using intersectional gender and place-based methods are beginning to inform how breeding programmes make decisions. This article presents an innovative methodology to inclusively and democratically prioritise food quality traits of root, tuber and banana crops based on engagement with food systems actors and transdisciplinary collaboration. The outcome of the methodology is the Gendered Food Product Profile (GFPP) – a list of prioritised food quality characteristics – to support breeders to make more socially inclusive decisions on the methods for trait characterisation to select genotypes closer to the needs of food system actors. This article reviews application of the methodology in 14 GFPPs, presents illustrative case studies and lessons learned. Key lessons are that the transdisciplinary structure and the key role of social scientists helped avoid reductionism, supported co-learning, and the creation of GFPPs that represented the diverse interests of food system actors, particularly women, in situ. The method partially addressed power dynamics in multidisciplinary decision making; however, effectiveness was dependent on equitable team relations and supportive institutions committed to valuing plural forms of knowledge. Actions to address power asymmetries that privilege particular types of knowledge and voices in decision making are crucial in techno-science projects, along with opportunities for co-learning and long-term collaboration and a transdisciplinary structure at higher level.

This report details major steps taken by the UAC-FSA team in Benin to complete the boiled cassava product profile, following the methodology proposed within the work package 1 of the RTBfoods project. This document is to be considered as an annex to the gendered boiled cassava product profile in Benin, https://doi.org/10.18167/DVN1/IPZ74N.

Boiled yam key quality attributes stand for crumbly, easy to break, and sweet taste. This study assessed the acceptance thresholds of these quality attributes. Overall liking was associated to sweet taste, crumbliness and easy to break (r values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam from cultivars. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbliness and sweet taste on a 10 cm unstructured line scale, respectively), 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/100g. Some improved varieties fulfilled the acceptable thresholds. The acceptable thresholds of sensory attributes for boiled yam assessed through the instrumental measurements are promising for yam breeders.

As part of activities to understand end-users' preferences, processing demonstrations were carried out in order to understand processors' demand for quality characteristics of cassava while processing different varieties. This study was done between the 9th and 12th September 2021 in Bouake, Cote d'Ivoire. Six (6) experienced processors belonging to an Attieke production unit were selected to produce attieke using 6 varieties harvested from CNRA experimental plot. The varieties are traditional cassava and hybrids, said to be of good quality (Yace and Yavo), of intermediate quality (Bocou2 and Agbable3) and less good quality (I083774 and Bocou4). Raw material characteristics were evaluated before the processing. Interviews were conducted at each step of processing using a structured questionnaire and results were analysed using SPSS 22.0. Bocou 2 and I083774, 2 hybrids, orange flesh cassava, had the highest morphological characteristics. Findings showed that attieke is produced following a 11-step process, including ferment preparation, peeling, washing, milling, fermentation, pressing, sieving, rolling, winnowing, drying, and cooking. During processing, Bocou and I083774, the orange flesh hybrids, presented the highest peeling yield (73%). They had along with Agbable32, the local variety, the highest peeling productivity (35.48 to 42.05kg/hour/operator), meaning that they are easier to peeling than other varieties. However, at the fermentation, pressing and cooking level, the hybrid I083774 scored low compared to other varieties. It has a low dry matter content. Consequently, it had the lowest fermentation, pressing and cooking yield (50% w.b. of peeled cassava, compared to 67% w.b. for Agbable3). The global process yield ranged from 37 to 48% w.b. Yace, the preferred variety had the highest global process yield. During this study, it was discovered that the quality of the end-product depends more on the control of critical points, which can be adjusted for a good o

Steam-cooked cassava preparation show variations related to the cassava piece size and the cooking mode; this presumably affect the sensory descriptors and texture of final product. In this context, a robust methodology for steam-cooked cassava preparation and texture analyses was established. After washing and cutting the roots in about 5 cm long, each piece is divided in the shape of half cylinder prior to peel, and then washed in tap water before cooking. Ideal cooking time (ICT) defined as fixed cooking duration (45 min) of cassava varieties was determined. The ICT is used to steam the samples which were tested at 45 °C by penetration test, simple compression and extrusion test using conical probe P/40C, compression plate (P/75) and Ottawa cell with 5-blade grid respectively. All methods (penetrometry, compression, extrusion) exhibited clear discrimination between cassava varieties regarding texture parameters.

Cassava is one of the most common food crops grown and consumed in many parts of Africa, and boiled cassava is especially popular in West Africa. However, its quality characteristics and attributes are not well documented. This study aimed at generating data to produce useful information on cassava trait preferences for boiling. To understand end-users' trait-preferences for raw and boiled cassava, the study used a mix of approaches including a qualitative survey, process diagnosis and consumer testing. Gender-disaggregated data on cassava varieties were clustered into three categories: “common varieties with similar rank”, “common varieties but differently ranked” and “varieties exclusively cited by women or men”. Raw cassava root for making high-quality boiled cassava should have cracked peel, a sweet taste, and white flesh. Irrespective of cassava varieties, the three descriptors: “hard to break in the hand”, “not crumbly in the mouth” and “too bitter tasting” greatly penalized the overall liking, lowering values by a range of 2.2 to 2.6 on a nine-point scale (i.e. by about a quarter). Accordingly, high-quality boiled cassava should be attractive with white, homogenous flesh, a sweet taste, easy to break in the hand, crumbly in the mouth, and fiber-free.

Quality attributes are perceived differently by various individuals, and sensory perceptions can be influenced by consumers' different demographic characteristics. Sensory preference among rural and urban consumers for yam varieties and those varieties made into pounded yam was the focus of this field survey. The aim was to incorporate the best quality attributes into new breeders' lines. Consumption habits of consumers, their form and frequency of consumption as well as their preferences for pounded yam quality were assessed. In order to understand consumers' demand for pounded yam sensory characteristics, a clear and visual mapping of the most liked and least liked pounded yam varieties associated with high and low quality characteristics and high and low overall liking scores, respectively, was examined using statistical analysis (XLSTAT software). In this field study, 180 consumers were assessed for pounded yam quality preferences using 4 pounded yam samples prepared from identified yam varieties in Iwo, Osun state, Nigeria. Yam varieties which are less preferred by the consumers were classified as less preferred because of their 'not too good' quality pounded yam characteristics and compared favourably with pounded yam from the highly preferred yam varieties. Good quality pounded yam samples were described as 'stretchable', 'soft', 'smooth', 'mouldable', 'not sticky', 'white/yellow' depending on the yam flesh colour, 'sweet taste' and 'good aroma'. These described pounded yam varieties Lasinrin (269), Gbongi kamilu (386) and Awana (752). The least liked pounded yam sample was Ewura. Consumers described its pounded yam as 'lumpy', 'not mouldable', 'not stretchable' etc. when touched and perceived it as 'too dark' in appearance and having a 'bitter' taste in the JAR test results. In conclusion, high quality characteristics related to a high mean overall liking and associated with the most liked pounded yam samples with the terms: 'smooth', 'mouldable', 'good arom

Recent developments with the CGIAR have led cassava variety development to increasingly focus on assessing clones based on end-user acceptance of the crop and of finished product(s). Consumer testing of boiled cassava was carried out in rural areas (Luweero and Apac) and urban areas (Kampala) of Uganda. Consumers were invited to test boiled products from several cassava varieties and give their opinion about the products using various methods including overall liking (9-point hedonic scale), Just-About-Right (JAR) and Check-All-That-Apply (CATA) tests. Using these methods, consumers indicated their preferred sensory attributes for boiled cassava. Results showed that consumers preferred local varieties Bao, Bwanjule and Nabwangu, which possessed good quality attributes namely; 'mealiness', 'sweetness', 'softness', 'nice aroma', 'whiteness', 'firmness' and 'sticky'. Newly improved varieties and Alanyo Deri- a local variety - were least preferred because boiled cassava product resulting had poor qualities such as; 'dry', 'bitterness', 'watery', 'hard', 'tastelessness', 'yellow', 'fibrous' and 'odourless'. This information gathered in this activity will be key for WP2 to determine appropriate physicochemical evaluations to assess cassava clones' qualities.

The objective of WP1 is to identify quality characteristics of RTB products for different user groups using robust, participatory, and interdisciplinary methods. This is achieved through a 5-step qualitative and quantitative methodology that cumulates in the WP1 Gendered Food Product Profile (FPP) (step 5) (Forsythe et al., 2022 DOI: doi.org/10.1111/ijfs.14680). The FPP is essentially a description of a high-quality food product from an evolving list of sensory, processing and agronomic characteristics. As each step involves different research participants, methods, and research designs, the data cannot be aggregated quantitatively in an FPP at the sub-national level. Therefore, a subjective, qualitative interpretation of the data is required. For this reason, this document was developed to provide broad guidance on how to synthesize the key data relevant to the FPP, analyse the data through comparative analysis, and interpret the data, in the context of the project's development objectives, to develop the FPP. An overview of the FPP method is as follows: 1: Prepare the evidence; 2: Convene a multidisciplinary 'design team' meeting; 3: Apply the adapted G+ tool, and 4: Finalise the WP1 Food Product Profile. The WP1 Gendered FPP method was developed by the FPP working group and was informed by Demand-Led Breeding, G+ Product Profile Tool, along with the RTBfoods Advisory Committee and Gender Working Group. Following WP1's development of the FPP, it will be refined by other RTBfoods WPs, most immediately by WP2.

Nigeria is a multi-ethnic country with diverse eating habits and preferences for food characteristics can be influenced by factors such as socio-economic status, household size, culture, health perceptions etc. The objective of this study is to study cassava stakeholders' quality characteristics for consumption of the well-known West-African food dough-like cassava product called Eba. We are aiming to better understand the relationships between overall liking and quality characteristics identified during activity 3 gendered food mapping and activity 4 participatory processing under WP1 RTB Foods. A hedonic, a Check-All-That-Applies and Just-about-right tests were conducted with 301 consumers at eight locations (4 villages, 2 major towns and 2 cities) in Osun and Benue state in Nigeria using Eba made from two commonly cultivated, two improved and one biofortified cassava varieties. There were significant differences between states for the mean overall liking of the four Eba samples (p≤0.05) but there was no strong significant difference by men and women. The study revealed differences in consumers' overall liking for Eba samples. The JAR and CATA test results confirmed that colour-appearance, texture, odour, and granule size affected overall liking of Eba. Desired characteristics of eba identified in the study are 'white' or 'cream colour' 'mouldable', 'good odour', 'neat' and 'good taste' while consumers described 'bad' eba as 'dull/dark/brown', 'too sticky', 'too soft', 'not stretchy', and 'tasteless' 'with fibres'. Breeders need to incorporate sensory testing and consumer acceptability of food products in cassava breeding evaluation activities to identify cassava that meet stakeholders' consumption needs and preferences. Breeding of cassava with desired food qualities along with the best agronomic traits will enhance adoption and utilization by cassava end-users.

Boiled potato from different varieties was tested for consumer acceptability in Kabale and Rakai in South Western and Central Uganda, respectively. A multifaceted methodology consisting of Hedonic, Just About Right (JAR) and Check All That Apply (CATA) tests was used. With samples from Kabale, two distinct groups of overall liking emerged, one consisted of Rwangume, Kachpot 1 and Kinigi varieties with an overall liking score of 7 (like moderately) and another included Victoria variety with a score of 4.2 (dislike slightly). Similarly, in Rakai, dichotomous groups were obtained for the boiled potato varieties with Kasumali and Deodeo in the score of 7 ('like moderately') overall in one, and then Victoria and Kabale (5 – 'neither like nor dislike') in another. In both locations, the liked varieties were rated JAR for 'colour', 'potato taste', 'softness' and 'mealiness' while Victoria which was commonly disliked in both regions was regarded as 'too light', 'not enough potato taste', 'too soft' and 'not mealy enough'. Overall, consumers showed inclination towards boiled potatoes that were 'mealy', 'yellow', 'good potato smell', 'firm' and 'good potato taste'. These were associated with the varieties Rwangume, Kachpot 1, Kinigi, Deodeo and Kasumali according to PCA analysis. On the contrary, disliked boiled potatoes were 'white', with 'no potato taste', 'watery', 'no potato smell' and 'tasteless' with attribution to Victoria and Kabale potato varieties. These results provide a foundation upon which sensory objective measurements can be developed to improve breeding programmes.

Attieke has become one of the most consumed side dish in Côte d'Ivoire, and even beyond. Although it is processed in different forms (Agbodjama, attieke adjoukrou, garba, etc), the sensory quality of attieke is linked to the variety of cassava used and is an important factor in the acceptance of this variety by farmers, processors and consumers. In order to understand consumer requirements for Attieke, and to obtain relevant information for WP2, a consumer test was carried out in the Bouake region, in the center of Côte d'Ivoire..Six (6) varieties of cassava, traditional and improved (Yace, Yavo, Bocou 2, I083774, Agbable and Bocou4), harvested at 15 months of age at the CNRA experimental plot in Bouake, were used for the preparation of attieke and tested by a total of 164 consumers. Consumer testing was performed using hedonic, JAR and CATA tests. The overall liking of attieke varied between a score of 5.5 (neither like nor dislike) to 7.4 (like moderately to like very much) for Bocou4 and Yace, respectively. Attieke from the Yacé variety was liked by the majority of consumers, regardless of location. The Yacé variety scored more than 75% JAR for the four attributes tested. High quality attieke has rounded and slightly cohesive grains, is bright in color and moldable, not too sour, with a fresh attieke odor. On the other hand, low quality characteristics include: over-fermented, hard grains, sour taste, non-cohesive and heterogeneous grains, and fibrous.

This report presents results of a consumer testing study whose aim was to understand the consumers' demand for quality characteristics of steamed matooke bananas in Uganda. The activity was conducted in rural and urban locations in two major bananas growing and consuming regions of Uganda, being Mbarara and Nakaseke districts. Four matooke varieties per site, with different quality characteristics, were processed into steamed matooke products and presented to a large number of consumers. In Mbarara district, two local varieties Nakitembe and Kibuzi, and two hybrids NARITA 2 and M30 were tested by 132 consumers. In Nakaseke, two local varieties Mpologoma and Nakitembe, and two hybrids NARITA 21 and M30 were tested by 124 consumers. The consumers evaluated the products using a hedonic test, a just-about-right (JAR) test, and a check-all-that-apply (CATA) test. The results showed that the consumers perceived differently the matooke products made from the four varieties. Consumers in Mbarara liked matooke made from the local varieties Kibuzi and Nakitembe, and gave a mean overall liking score of 7.6 ('like very much') and 7.3 ('like moderately'), respectively. Matooke made from hybrids NARITA 2 and M30 got a mean overall liking score of 4.7 ('neither like nor dislike') and 5.9 ('like slightly'), respectively. NARITA 2 was found “too light” in colour, “not soft enough” and “rough” in the mouth by 40.5%, 64.9% and 70.2% of consumers, respectively. In Nakaseke, the most liked matooke were from varieties Mpologoma and hybrid M30 with a mean overall liking score of 8.2 and 7.9 (both close to 8, 'like very much') respectively. The least liked were the matooke hybrid NARITA 21 with a mean overall liking score of 2.1('dislike very much'). Nakitembe, a local variety, got an overall liking score of 6.2 ('like slightly'). Consumers considered the matooke hybrid NARITA 21 as 'too dark' (88.3% of people), 'too soft' (40.3% of people) and 'too rough' (53.3% of people). Whatever the r

Boiled cassava is one of the most common consumption forms of cassava roots in both rural and urban areas of Benin, West Africa. The sensory quality of boiled cassava is very important for the acceptance of a new variety by consumers. As popular as boiled cassava is in Benin, there is a lack of information on consumers' demand for quality characteristics of this product. Hence, this study aimed at understanding the consumers' demand for quality characteristics of boiled cassava. Five cassava varieties (Adjaha, Alanmandou, Atinwéwé, Dossi and Koléahomè) were processed into boiled cassava pieces and tested by 240 consumers in rural (Bonou and Dangbo) and urban (Porto-Novo) areas. Consumer testing was performed using hedonic, JAR and CATA tests. The overall liking of boiled cassava varied widely between cassava varieties (from a score of 2.7 'dislike moderately' to 8 'like very much' for Koléahomè and Dossi respectively). For Atinwéwé and Alanmandou varieties, the mean overall liking depends also on the locations where consumer testing was conducted (rural and urban areas). Dossi and Atinwéwé varieties fulfilled the hedonic expectations of the majority of consumers, independently of the locations. High quality boiled cassava should be 'attractive' with 'white homogenous' or 'white outside' and 'yellow inside colour', 'crumbly in the mouth', 'easy to break with the hand', 'sticky between fingers', 'with no fibres', a 'sweet taste' (very or slightly) and a 'good cassava smell'. Irrespective of the cassava variety, the overall liking of boiled cassava was greatly penalized by 'too yellow colour', 'not easy enough to break with the hand', 'not crumbly enough in the mouth' and 'too bitter taste' and 'bitter aftertaste' attributes.

In order to understand consumers' demand for boiled plantain quality characteristics, and provide WP2 with relevant information pertaining to the sensory characteristics associated to boiled plantain samples, consumer testing was carried out in some localities of the West and Littoral regions of Cameroon. Plantain cultivars used during this activity were all harvested from CARBAP's experimental plot in Njombé and included: Batard, Big ebanga and CARBAP K74 (a plantain-like hybrid). These varieties were processed on-field as recommended in activity 4. Prior to consumption, they were respectively coded as 194, 928 and 215. A total of 300 consumers tested the samples during this activity. In each locality, the three boiled plantain samples were presented before each consumer in a random order and their assessment of the overall liking, JAR (“Just About Right”) and CATA (“Check-All-That-Apply”) tests of these samples were recorded. Results showed that consumers liked samples 194 and 928 with mean overall likings of 7.0 and 6.9 respectively, corresponding to “Like moderately”. Conversely, sample 215 was liked least with a mean overall liking of 5.8 (“Like Slightly”). More than 60% of consumers scored attributes such as “colour”, “humidity”, “texture in the mouth” and “sweet taste” as JAR for the most liked boiled plantain samples (194 and 928). On the other hand, about 40% of consumers perceived the colour of sample 215 as “too light”, while more than 60% found its taste “not sweet enough”. Principal Component Analysis of CATA data explained 100% of the variance of the sensory characteristics. High quality characteristics of boiled plantain mainly include: 'good plantain odour', 'plantain taste', 'smooth plantain', 'firm plantain', 'mealy' and 'well-cooked plantain'. Low quality characteristics of boiled plantain on the other hand are mostly: 'soft plantain', 'immature plantain' and 'taste of sap'. This study suggests that characteristics such as 'plantain taste', 'plant

Boiled and steamed sweetpotato from different varieties was tested for consumer acceptability in Uganda. The consumer test activity spanned multiple locations: Lira, Kamwenge, Kampala, and Masaka. Consumer tests for the varieties from Lira were conducted around Lira area (north-eastern Uganda) and in Kampala City (south) while those from Kamwenge were done around Kamwenge area and in Masaka City (western Uganda). Varieties from Kamwege were steamed whilst those from Lira were boiled, following traditional processing practices. The steamed sweetpotato variety from Kamwenge with the highest overall liking was NASPOT 8 (score of 7.5 = 'like very much') and the one with the lowest was Ndererabana (score of 5.6 = 'like slightly'). The boiled sweetpotatoes from Lira varieties were not significantly different to each other in terms of overall liking (score of 6.5-7.0, like moderately). Acceptance clusters for consumers of Kamwenge varieties were the following: Ndererabana dislikers (35%), All likers (50%) and Kiribwamukwe dislikers (15%) while those for Lira were; Otada dislikers (23%), 'All likers' (61%) and 'Arakaraka dislikers' (16%). Most varieties were rated JAR for colour, sweetness, firmness, and mealiness by more than 50% of consumers in Kawmenge and Lira districts. The sensory mapping of steamed sweetpotato varieties from Kamwenge showed that a positive mean overall liking was associated with 'yellow', 'orange', 'vitamins', 'attractive', 'smooth' and 'sweet'; in relation to the improved variety NASPOT 8. Steamed sweetpotatoes from the slightly liked Ndererabana were associated with 'too soft', 'watery', 'no smell', 'tasteless', and 'sticky between fingers'. For boiled sweetpotato varieties from Lira, the sensory characteristics such as 'orange', 'vitamins', 'smooth', 'yellow', 'not sweet enough' and 'fibrous' were associated with NASPOT 8. Arakaraka was associated with 'white', 'no smell' and 'tasteless'. Otada and Okonynedo were associated with 'watery', 'blackis

Consumer testing of Fufu was conducted with 300 consumers in rural and urban areas in two states of South-East Nigeria (Abia and Imo). There were slightly more women than men among the consumers interviewed (n=300):59.3%were women and 40.7% were men. Four fufu products made by the processors from varieties with different quality characteristics during the Activity 4 “Processing diagnosis” were tested. The fufu products were made from the following cassava cultivars: TMS/01/1368 (improved), TMS/01/1412 (Iimproved), Nwaocha (local variety), and TMS/98/0505(improved).These samples were evaluated by hedonic, Just About Right (JAR) and Check-All-That-Apply tests. The most liked Fufu sample was Nwaocha, Frequency of citations of each quality characteristic by all the consumers followed by TMS 98/0505 and TMS 01/1368 with a mean overall liking score close to 7 (liked moderately) for Nwaocha and 6 (like slightly) for TMS 98/0505 and TMS 01/1368 each. The least liked was the TMS 01/1412 sample with a mean overall liking score of 4.5 (neither like nor dislike). Three clusters of consumers were identified namely Nwaocha & TMS 01/1412 likers' (C1), “All likers” (C2), and 'TMS 01/1412 dislikers' (C3). The cluster C3 is composed in the majority by men from Imo state while women from Abia state constituted the main consumers of cluster 1. Majority of the consumers were satisfied with the colour of all the Fufu samples, and also with the softness of the Fufu samples except for TMS 01/1412. Stretchiness was scored JAR by more than 50% of consumers for only Nwaocha. Other varieties were characterized as 'not stretchy enough'. The sensory characteristics associated to the high quality of Fufu were stretchy”, “white”, “draw little”, “heavy weight”, “smooth”, “easy to cut”, “moderately soft”, “easy to swallow”, “no fibre/dirt/particles” while “not easy to mould”, “sticky”, “watery”, “too soft”, “dark in colour” and “offensive odour” sensory characteristics were considered as drivers of

The consumer testing for boiled yam was conducted in rural and urban areas of Ebonyi State, South-East Nigeria with 300 consumers including 37% women and 63% men. The variety names included: TDA 1100477, TDA 1100203, TDR 1100497, and TDR 11/0010. The urban areas were Onueke and Abakaliki; rural (Amagu Izzi and Umuebe Ezzamgbo) and a small town (Nkwagu). The most liked product samples was TDR 1100497 and this was explained by its good aroma, attractive appearance and hard texture. Sample TDR 11/0010 that was described as having the following characteristics: “sweet taste”, “heavy weight”, “smooth”, “high in starch”, while TDA 1100203 that was considered “easy to swallow”, “moderately soft”, “easy to break”, “with no spot”. The least liked was TDA 1100477 which was described as not having positive attributes. The less preferred traits in this study include: “dull/dark colour”,” threadlike lines” and “dark spots”, “texture too soft”, and “bad odour”.