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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: An understanding of the preferences of different stakeholders in the plantain value chain in rural and urban segments in Cameroon is important for the selection and adoption of new plantain cultivars. Boiled plantain is one of the most commonly consumed food products from this crop in Cameroon. Gendered food mapping and consumer testing with two plantain landraces (Batard and Big Ebanga) and a plantain-like hybrid (CARBAP K74) was carried out in rural and urban areas in the West and Littoral regions of Cameroon. RESULTS: Plantain users in these two regions were categorized into producers, traders, processors, and consumers. Preferences indicated that raw plantain should bear long and large fruits, with heavy bunches, and an orange pulp color, whereas boiled plantain should present with a yellow color and a soft and mealy pulp, with a good plantain aroma. Batard and Big Ebanga were liked moderately by consumers, whereas CARBAP K74 was liked slightly. CARBAP K74 was on par with Batard and Big Ebanga for some attributes, except for color and sweetness. CONCLUSION: More emphasis should be given to attributes such as color, firmness, and taste for the development of new plantain clones to be adopted by end users consuming boiled green plantain.

BACKGROUND: Inadequate consideration of textural quality in conventional breeding pipelines of plantains (from breeders to end-users) results in limited impact. Knowledge of the textural quality characteristics of boiled plantain, as preferred by end-users, could help improve the adoption of new clones when these traits are selected for breeding. The present study aimed to evaluate the relationship between instrumental and sensory texture attributes of boiled plantain genotypes. Consumer testing (Just About Right and Check All That Apply tests), sensory quantitative descriptive analysis (QDA), instrumental texture profile analysis (TPA) and penetrometry were conducted with nine accessions: three landraces and six plantain-like bred hybrids. RESULTS: Landraces were considered just-about-right by more than 45% of people for all the sensory attributes (humidity, sweetness, color and firmness), described by characteristics such as smooth on sight, attractive, mealy, firm, plantain taste and yellow. Color and firmness were the most highly scored attributes by panelists for the landraces. Penetrometry discriminated among genotypes better than TPA. Hardness, gumminess, resilience and chewiness were the most discriminatory attributes for TPA, whereas hardness and area under the curve were the most discriminatory attributes for penetrometry. No correlation was found between penetrometry and sensory texture of boiled plantain. For TPA, negative correlations were found between sensory humidity and hardness, as well as between sensory firmness and resilience, whereas a positive correlation was found between resilience and sensory humidity. CONCLUSION: Combining QDA and texture measurements can make the selection of plantain hybrids more effective and improve the adoption 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.

Boiled plantain is the most frequent form of consumption of plantain in Cameroon as it serves as an accompaniment for a variety of dishes. The assessment of boiled plantain quality traits, therefore, becomes important as new clones fail to be adopted by consumers. This study was designed to elaborate the texture profile of boiled plantain from four genotypes. Softness or rather hardness, is considered an important quality trait for boiled plantain and its perception differs from one consumer to another. Hence, the standardization of the instrumental texture measurement of boiled plantain will help improve its preference by end-users when contrasting genotypes can be rapidly screened by instrumental texture characterization during breeding. This Standard Operating Protocol (SOP) describes the apparatus required for sample preparation and instrumental texture measurements. For Instrumental Texture Profile Analysis (ITPA), a double compression mode with a strain of 30% was considered, while for Penetrometry, a puncture test with a 10mm distance was applied. These measurements were carried out at a temperature range comprised between 55°C and 60°C, with a combination of other parameters (Pre-test speed = 5mm/s, Test speed = 1mm/s, Post-test speed = 5mm/s). The genotypes were well discriminated based on textural attributes. Penetrometry better discriminates analysed genotypes. No significant correlations were found between instrumental textural attributes of boiled plantain, mostly influenced by genotypes. In general, the key attributes of boiled plantain are hardness, chewiness and cohesiveness.

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

This study aimed at understanding users' demand for raw and boiled plantains in rural and urban areas in West and Littoral regions of Cameroon. Surveys conducted in eight rural localities consisted of key informant interviews, gender‐disaggregated focus group discussions, market and individual interviews. Processing and cooking diagnoses were done with restaurant cooks in urban areas, to know the details of plantain processing and boiling, and to understand the quality characteristics of raw plantain that give a most‐liked boiled plantain. Local favourite landraces, most cultivated landraces in Cameroon (Batard and Big ebanga) and a new CARBAP/CIRAD hybrid (CARBAP K74) were used. The preference for plantain cultivars was both gender and region‐dependent. High‐quality plantain should be mature, with big fingers and having a dark green peel colour. The fruit length and girth, pulp pH, dry matter content and firmness were found to be relevant postharvest quality characteristics for plantain breeding improvement.

Within the framework of the RTBfoods project, processing demonstrations were carried out in order to understand processors' demand for quality characteristics of plantain while processing different varieties. This activity was executed between the 4th and 9th September 2019 in Bafoussam (1 521 m above sea level (asl)) and Douala (13 m asl) with a total of six (06) processors (three per town). Processors were asked to boil plantains on-site using our tools and four (4) plantain varieties. These plantain varieties were of three (3) kinds: (i) a variety considered to be good, corresponding to the local variety frequently used by the processor in his/her restaurant; (ii) two intermediate quality varieties (Batard and Big ebanga), and (iii) one poor variety (a plantain-like hybrid), CARBAP K74. It was revealed that boiled plantain is obtained after a series of five (5) preparation steps which vary depending on whether processors cook with or without peel. During processing, Big ebanga presented the highest “peeling + scraping” yield (51.08-52.55 % wet basis (w.b)), while local varieties had the least values (44.88-45.31 % w.b). Cooking yield was highest for Batard and Big ebanga (59.35-61.35 % w.b) and least for local varieties (53.59-54.67% w.b) in both towns. Irrespective of the towns, Big ebanga presented an overall process yield greater than 30% (w.b). Dry matter content of raw plantain pulps revealed values ranging between 30.0 and 41.7 % (w.b) with CARBAP K74 having the lowest values. High-quality boiled plantain should be attractive, wet, soft in the mouth with a good/plantain taste; while poor or bad quality boiled plantain is pale in color, with a taste of sap or banana and is hard in the mouth. Of all the varieties, Batard and Big ebanga were preferred most by the processors, while CARBAP K74 was liked least. This study suggests that the plantain-like hybrid, CARBAP K74, despite its intermediate cooking and “peeling + scraping” yields, is not suitable for boili

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

Within the framework of the RTBfoods project, processing demonstrations were carried out in order to understand processors' demand for quality characteristics of plantain while processing different varieties. This activity was executed between the 4th and 9th September 2019 in Bafoussam (1 521 m above sea level (asl)) and Douala (13 m asl) with a total of six (06) processors (three per town). Processors were asked to boil plantains on-site using our tools and four (4) plantain varieties. These plantain varieties were of three (3) kinds: (i) a variety considered to be good, corresponding to the local variety frequently used by the processor in his/her restaurant; (ii) two intermediate quality varieties (Batard and Big ebanga), and (iii) one poor variety (a plantain-like hybrid), CARBAP K74. It was revealed that boiled plantain is obtained after a series of five (5) preparation steps which vary depending on whether processors cook with or without peel. During processing, Big ebanga presented the highest “peeling + scraping” yield (51.08-52.55 % wet basis (w.b)), while local varieties had the least values (44.88-45.31 % w.b). Cooking yield was highest for Batard and Big ebanga (59.35-61.35 % w.b) and least for local varieties (53.59-54.67% w.b) in both towns. Irrespective of the towns, Big ebanga presented an overall process yield greater than 30% (w.b). Dry matter content of raw plantain pulps revealed values ranging between 30.0 and 41.7 % (w.b) with CARBAP K74 having the lowest values. High-quality boiled plantain should be attractive, wet, soft in the mouth with a good/plantain taste; while poor or bad quality boiled plantain is pale in color, with a taste of sap or banana and is hard in the mouth. Of all the varieties, Batard and Big ebanga were preferred most by the processors, while CARBAP K74 was liked least. This study suggests that the plantain-like hybrid, CARBAP K74, despite its intermediate cooking and “peeling + scraping” yields, is not suitable for boili

In order to better understand consumers' trait preferences with respect to plantain, a literature review was undertaken to reveal important insights on this topic. Bananas and plantains constitute an important staple food to millions of people in the world. In Cameroon, fruit physicochemical characteristics such as fruit girth, fruit length and peel thickness are important criteria for householders in the choice of plantain cultivars for specific uses. This is backed up by the fact that some households assumed that plantain fruits with high peel thickness are easier to peel. Other parameters such as pulp to peel ratio, pulp firmness, total soluble solids, pH, total titratable acidity and dry matter content which are evaluated during ripening are also of great importance. Using various sources of energy (firewood, gas or kerosene cooker), unripe and ripe plantain pulps are sometimes cooked with salt and specific average quantity of water within a well-defined time. The boiling time been dependent on the ripening stage of the pulp, its grade and the plantain cultivar. The steps involved in plantain pulps preparation are: (i) fruit peeling and scrapping off the tiny membrane covering the pulps; (ii) pulp washing and cutting into pieces if they are large enough; and (iii) pulp cooking with a sufficient quantity of water within a precise cooking time. Apart from the consumers' physical traits preferences in Cameroon, few or no information is given regarding the organoleptic characteristics and the quality of boiled plantain at each steps of processing. The supply system of plantain include producers, wholesalers, collectors, loaders and transporters. Plantains are an important source of income for smallholder farmers and sellers in west and central Africa.