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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: 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.

This report provides a summarized key evidence to be considered for the WP5 Food Product Profile (FPP) for Gari/eba in Abia state (South East region) and Benue State (North Central region) of Nigeria. The report brings together all the results from the WP5 activities as described in the WP5 guidelines document. The processing operations of the WP5 trials were conducted by the champion processors in two (2) locations and the activities were monitored by the RTBFoods team. The operations were timed and recorded for each activity. The four (4) processors in each of the 2 locations were given the same quantity of roots of different clones to peel. The peeling time, washing time, weight of root after peel, grating time, fermentation time, weight of dewatered mesh, sieving time, toasting time and gari yield were recorded in that order. The consumer testing was carried out using the best preferred clone, intermediate and worst clones with one national and one local varieties as checks. The results were drawn from the following activities: agronomic data, laboratory data, harvest/yield assessment, processing demonstration, product yield assessment and consumer testing results. Eighteen clones of cassava were evaluated for sustainability of new genotypes to RTB users needs and preferences. The result of the agronomic performance of the clones showed that there was no significant difference between the clones both in Abia and Benue states. The result of the Physico-Chemical properties obtained from gari products showed that dry matter of the gari had no significant difference. The swelling index ranged from 2.04% to 2.23% with F68P007 having the highest. Nwaocha and F9P002 scored highest in starch (62.88% and 62.78%) and lowest in sugar content (5.46013 and 5.3568) for Abia and Benue respectively. In the consumer testing segment, 300 consumers were interviewed in the two (2) locations, Among the 150 consumers interviewed in Abia State, 99 consumers were females and 51 were ma

This report provides summarized key evidence to be considered for the WP5 Food Product Profile (FPP) for Fufu product in Abia state (South East region) and Benue State (North Central region) of Nigeria. The report brings together all the results from the WP5 activities as described in the WP5 guidelines document. The processing operations of the WP5 trials were conducted by the champion processors in two (2) locations and the activities were monitored by the RTBfoods team. The operations were timed and recorded for each activity. The four (4) champion processors in each of the 2 locations were given the same quantity of roots of different clones to peel. The Processing data were recorded at different stages. The consumer testing was carried out using the best preferred clone, intermediate and worst clones with one national and one local variety as checks. The results were drawn from the following activities: agronomic, laboratory, harvest/yield assessment, processing demonstration, product yield assessment and consumer testing results. Eighteen clones of cassava were evaluated for sustainability of new genotypes to RTB users' needs and preferences. The results of the agronomic performance of the clones showed that there was no significant difference between the clones both in Abia and Benue states. The result of the physic-chemical properties obtained from fufu products showed that dry matter, starch and amylopectin of the five (5)fufu products had no significant difference. The swelling index ranged from 1.74% to 1.83% with TMEB419 and F68P007 having the highest in Abia and Benue. Nwaocha scored highest in both starch and sugar content (64.2% and 4.85%) in Abia while F9P002 scored highest in starch (64.2%), F1053P0010 (4.8%) lowest in sugar content in Benue. In the consumer testing segment, 300 consumers were interviewed in the two (2) locations, Among the 150 consumers interviewed in Abia state, 98 consumers were females and 52 were males while in Benue state 99 c

The consumer testing for pounded yam was conducted in rural and urban areas of Ebonyi State, South-East Nigeria with 150 consumers disaggregated into 70 women and 80 men. The variety names and code numbers used in parentheses include; TDA 1100477 (289), TDA 1100203 (463), TDR 1100497 (135), and TDR 11/0010 (721). The urban areas were Onueke and Abakaliki; rural (Amagu Izzi and Umuebe Ezzamgbo) and the small town was Nkwagu). Majority of the respondents were civil servants (44.7%), and married (52.7%). Many consumers interviewed consumed the product once a month (32.0%), 30% consumed the product several times a week,14% once a week, while 13% consume it several times a month and and about 11% daily. Consumption frequency indicates that yam consumption in the form of pounded yam is an important menu in the diet of people in the study area. Agglomerative Hierarchical Clustering analysis of the mean overall liking scores, identified four groups of consumers that include; “TDA 1100203 and TDR 1100497 likers” (8%), “TDA 1100477 dislikers” (26%), “all likers” (45%) and “TDR 1100497 dislikers” (21%). There were significant differences (Chi-square; p < 0.001) in the overall liking of the three clusters with regards to sociodemographic characteristics. The most liked product sample was TDA 1100203, because it was 'easy to swallow', 'easy to cut', 'mouldable' and had a 'good aroma', followed by TDR 1100497 described as 'sweet taste', 'not sticky', 'smooth', and with 'no lumps', and TDR 11/0010 because it is 'easy to pound', 'heavy weight', 'drawy' (stretchy), starchy and the least liked TDA 1100477. The least preferred traits include; 'lumps', 'sticky', 'dull/dark colour', 'not drawy', 'too soft', and 'bad colour'.

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”.

Consumer testing of Eba was conducted in rural and urban areas of Imo state in South-East Nigeria using hedonic, Just-About-Right (JAR) and CATA tests. A majority (69.3%) of the consumers interviewed (n=150) were women and only a third (30.7%) were men. Four Eba products were made from varieties with different quality characteristics during the Activity 4 “Processing diagnosis”, and were tested with consumers in Activity 5. The Eba products were processed from the following cultivars: improved varieties: TMS 01/1368, TMS 01/1412, TMS 98/0505 and local: Nwaocha. The most liked Eba samples were TMS 98/0505 with a mean overall liking score of 6.1 followed by Nwaocha and TMS 01/1412 with a medium score close to 5, 'neither like nor dislike' (5.4 and 4.8, respectively). The least liked was TMS 01/1368 sample with a mean overall liking score of 2.1 ('dislike very much'). TMS 01/1412 and 01/1368 were from recently developed biofortified yellow cassava varieties while Nwaocha and TMS 98/0505 were from white cassava varieties. The Agglomerative Hierarchical Clustering analysis of the mean overall liking scores identified three groups of consumers. No variety fulfilled the hedonic acceptability expectations for all groups of consumers (this means that there were no cluster of 'all likers') while TMS 01/1368 was scored lower than 3 for all groups of consumers. The graphic representation of sensory characteristics on PCA plan highlighted the high quality characteristics of eba in Y axis, while the poor quality characteristics were reported in X axis. The most liked Eba samples (TMS 98/0505 and Nwocha) were associated to the hig quality characteristics such as 'good aroma', 'yellow', 'stretchy', 'smooth', 'not mouldable', 'sour' but also 'fibre/dirt/particles'. An important observation was that the smoothness of the four eba samples evaluated was considered JAR by only 31.3 to 39.2% of consumers and could explain the low score i.e. 6.1 (like slightly) given to the highest qualit

In this study, pounded yam product profile in Nigeria was conducted among 4 processors; who processed each of the 4 varieties used for the study. All the varieties were coded thus; A, B, C and D. However, the experiment started with peeling down to pounding. The time allotted and quantity of water used for each activity was recorded. The qualitative and quantitative information were taken on every step of the processing. The raw tubers were accessed before and after processing, the final products were also accessed. The varieties used were, TDA11000477, TDA1100203, TDR1100497 and TDR11/00101. They were obtained from the African Yam Improved barn of NRCRI Umudike. The yam has been stored for 5 months in the barn before use. The yam tubers were selected to represent good and bad yams after a pilot sensory evaluation. The percentage dry matter content of the 4 varieties were recorded, the result shows that TDR's ranked higher than TDA's, with TDA1100497 having the highest dry matter of 37.58%, the variety with the lowest dry matter is TDR110203 (29.70%). The percentage of starch yield shows that the variety TDA1100497 also has the highest starch yield of 23.20%, and TDA11000477 (16.40%) as the lowest in the study area. On the qualitative data however, some questions were asked on raw materials during processing that gave good information thus: “Which variety do you dislike the most among the selected varieties for the processing demonstration? Why? What are the characteristics when you look at it? Another important question that was asked during the processing was; “What are the characteristics of that favorite variety that you notice when you look at the raw material? Are they similar to the characteristics of the variety you normally use for making pounded yam? The result of the experiment showed variations in the yam varieties accessed by processors in different unit of operations. During peeling, it was observed that TDA11000477 and TDA1100203 has a higher peeling

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 80 participants comprising 26 males (32.5%) and 54 females (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 prioritized 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 multi‐disciplinary approach into breeding programmes.

The consumer testing for pounded yam was conducted in rural and urban areas of Ebonyi State, South-East Nigeria with 150 consumers disaggregated into 70 women and 80 men. The variety names and code numbers used in parentheses include; TDA 1100477 (289), TDA 1100203 (463), TDR 1100497 (135), and TDR 11/0010 (721). The urban areas were Onueke and Abakaliki; rural (Amagu Izzi and Umuebe Ezzamgbo) and the small town was Nkwagu). Majority of the respondents were civil servants (44.7%), and married (52.7%). Many consumers interviewed consumed the product once a month (32.0%), 30% consumed the product several times a week,14% once a week, while 13% consume it several times a month and and about 11% daily. Consumption frequency indicates that yam consumption in the form of pounded yam is an important menu in the diet of people in the study area. Agglomerative Hierarchical Clustering analysis of the mean overall liking scores, identified four groups of consumers that include; “TDA 1100203 and TDR 1100497 likers” (8%), “TDA 1100477 dislikers” (26%), “all likers” (45%) and “TDR 1100497 dislikers” (21%). There were significant differences (Chi-square; p < 0.001) in the overall liking of the three clusters with regards to sociodemographic characteristics. The most liked product sample was TDA 1100203, because it was 'easy to swallow', 'easy to cut', 'mouldable' and had a 'good aroma', followed by TDR 1100497 described as 'sweet taste', 'not sticky', 'smooth', and with 'no lumps', and TDR 11/0010 because it is 'easy to pound', 'heavy weight', 'drawy' (stretchy), starchy and the least liked TDA 1100477. The least preferred traits include; 'lumps', 'sticky', 'dull/dark colour', 'not drawy', 'too soft', and 'bad colour'.

The study assessed boiledyam product profile in Nigeria.It was carried out in the South-east region of Nigeria. (Onueke, Ebonyi State). The people were one of the major yam farmers and consumers in South-east, Nigeria. The study was conducted using 4 processors and 4 yam varieties which was coded thus' Variety A, B, C and D; each processor had one variety that was randomly picked. The varieties used were, TDA11000477, TDA1100203, TDR1100497and TDR11/00101.They were obtained from the African Yam Improved barn at NRCRI Umudike. The yam tubers were selected to represent good and bad yams after a pilot sensory evaluation. The yam has been stored for 5months in the barn before use.The time allotted and quantity of water used for each activity was recorded. The qualitative and quantitative information was taken at every step of the processing. The raw tubers and the final products were also accessed. The result indicated that TDA1100497 has the highest (37.58%) dry matter while TDR110203 with the dry matter of 29.7% is the lowest. TDR1100497 has the highest starch yield (23.20%) while TDA11000477 having the lowest (16.4%). TDR1100497 has the highest peel yield of 90.7% while TDA11000477 having the least peel yield at 84.62%. The variety with the highest washing time is TDA11000477 at 30 seconds while the variety with the lowest washing time is TDR1100497 at 23 seconds.The highest cooking time was 17.01 kg/hour/operator with TDA11000477variety, variety with the lowest cooking time was TDR11/00101 at 13.33 kg/hour/operator. It was also discovered that TDA11000477 has the highest browning rate of 3+while browning effect was not observed in the D. rotundata varieties used.Browning of yam had a tremendous effect on the acceptability of the yam final products.TDR 11/00101 gave the best end product while TDA11000477 gave the worst end product. TDR varieties are more preferred because of their white colour, sweet taste, easy to cook, smooth tuber, soft after boiling and mealy nat

This report examined the activity 4 (Step 3) RTBfoods processing diagnostics on Gari/Eba product profile in Nigeria. The Processing activity was carried out in South East region of Nigeria (Abia State, Ossah Ibeku in Umuahia North Local Government Area). Four (4) champion Gari Processors were selected from the study area for the activity and also four (4) Cassava varieties chosen based on the information derived from the activity 3 of what traits constitute good and bad variety. The Cassava varieties used were TMS 01/1368, TMS 98/0505, TMS 01/1412 and Nwaocha (Which is a local variety). Exactly 35kg each of the four varieties was used for the processing diagnostics and distributed among the four processors randomly and coded thus; Variety A, B, C and D. The result showed that the best processing yield was obtained for the variety Nwaocha with a yield of 24.0% (w.b) followed by TMS/98/0505 with 20.0%. This can be explained by their high dry matter content at raw material level. Conversely the lowest yields have been obtained with the varieties TMS/01/1368 and TMS/01/1412 with 10.0 and 14.7% yield respectively; these two varieties had the lowest dry matter content at raw material level. Empirically, it was observed from the study that Nwaocha and TMS/98/0505 performed better than other varieties selected for the study, even though Nwaocha did not come out fine because of processor effect during processing, all the processors gave credit to Nwaocha especially, as the best cassava variety being selected Therefore, effort should be made to develop/select varieties with high starch, dry matter and low moisture and low fibre content for food security and income.

The study assessed Fufu product profile in South east,Nigeria. The study was carried out in South East Region of Nigeria. (Imo State, Umukara,Ihitte Uboma L.G.A and Abia State, Ossah Ibeku in Umuahia North L.G.A). The choice of the location was influenced by the method of preparation of Fufu identified during Activity 3. In Imo state location the method of preparation differs from the method in Abia State. Both locations chosen engage in fufu trade and consumption. The study was conducted using 4 processors and 4 cassava varieties which was coded thus' Variety A, B, C and D; each processor had one variety that was randomly picked. The varieties used were, TMS 01/1369,TMS 01/1412, Nwaocha, TMS 98/0505. These varieties were carefully chosen after a pilot work to determine the characteristics of the root to get good and bad varieties based on the acceptability of the cassava root by farmers. These varieties were chosen for uniformity. The varieties were obtained from the cassava programme of the National Root Crops Research Institute Umudike.The qualitative and quantitative information was taken at every step of the processing. The raw material , quantity of the intermediate product (fufu mash) was taken note of and the final products (fufu dough) were evaluated by the processors. The result shows that the dry matter of the fresh root with Nwaocha ranking highest with 26.42%, while the lowest was TMS01/1412 for the two locations of Abia and Imo. In Abia fufu, the percentage dry matter of the mash ranged from 46.64% to 52.08% with Nwaocha having the highest and TMS01/1368 the lowest, while Imo fufu ranked 26.43% to 25.62%, also with Nwaocha and TMS01/1368 ranking highest and lowest respectively. The difference in the dry matter could be attributed to the pores of the materials used in dewatering and also the dry matter of the cassava roots. In conclusion, it was observed from the result that dry matter content for roots and mash were outstanding for varieties TMS 98/050

In this study, pounded yam product profile in Nigeria was conducted among 4 processors; who processed each of the 4 varieties used for the study. All the varieties were coded thus; A, B, C and D. However, the experiment started with peeling down to pounding. The time allotted and quantity of water used for each activity was recorded. The qualitative and quantitative information were taken on every step of the processing. The raw tubers were accessed before and after processing, the final products were also accessed. The varieties used were, TDA11000477, TDA1100203, TDR1100497 and TDR11/00101. They were obtained from the African Yam Improved barn of NRCRI Umudike. The yam has been stored for 5 months in the barn before use. The yam tubers were selected to represent good and bad yams after a pilot sensory evaluation. The percentage dry matter content of the 4 varieties were recorded, the result shows that TDR's ranked higher than TDA's, with TDA1100497 having the highest dry matter of 37.58%, the variety with the lowest dry matter is TDR110203 (29.70%). The percentage of starch yield shows that the variety TDA1100497 also has the highest starch yield of 23.20%, and TDA11000477 (16.40%) as the lowest in the study area. On the qualitative data however, some questions were asked on raw materials during processing that gave good information thus: “Which variety do you dislike the most among the selected varieties for the processing demonstration? Why? What are the characteristics when you look at it? Another important question that was asked during the processing was; “What are the characteristics of that favorite variety that you notice when you look at the raw material? Are they similar to the characteristics of the variety you normally use for making pounded yam? The result of the experiment showed variations in the yam varieties accessed by processors in different unit of operations. During peeling, it was observed that TDA11000477 and TDA1100203 has a higher peeling

The study assessed boiledyam product profile in Nigeria.It was carried out in the South-east region of Nigeria. (Onueke, Ebonyi State). The people were one of the major yam farmers and consumers in South-east, Nigeria. The study was conducted using 4 processors and 4 yam varieties which was coded thus' Variety A, B, C and D; each processor had one variety that was randomly picked. The varieties used were, TDA11000477, TDA1100203, TDR1100497and TDR11/00101.They were obtained from the African Yam Improved barn at NRCRI Umudike. The yam tubers were selected to represent good and bad yams after a pilot sensory evaluation. The yam has been stored for 5months in the barn before use.The time allotted and quantity of water used for each activity was recorded. The qualitative and quantitative information was taken at every step of the processing. The raw tubers and the final products were also accessed. The result indicated that TDA1100497 has the highest (37.58%) dry matter while TDR110203 with the dry matter of 29.7% is the lowest. TDR1100497 has the highest starch yield (23.20%) while TDA11000477 having the lowest (16.4%). TDR1100497 has the highest peel yield of 90.7% while TDA11000477 having the least peel yield at 84.62%. The variety with the highest washing time is TDA11000477 at 30 seconds while the variety with the lowest washing time is TDR1100497 at 23 seconds.The highest cooking time was 17.01 kg/hour/operator with TDA11000477variety, variety with the lowest cooking time was TDR11/00101 at 13.33 kg/hour/operator. It was also discovered that TDA11000477 has the highest browning rate of 3+while browning effect was not observed in the D. rotundata varieties used.Browning of yam had a tremendous effect on the acceptability of the yam final products.TDR 11/00101 gave the best end product while TDA11000477 gave the worst end product. TDR varieties are more preferred because of their white colour, sweet taste, easy to cook, smooth tuber, soft after boiling and mealy nat

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”.

Consumer testing of Eba was conducted in rural and urban areas of Imo state in South-East Nigeria using hedonic, Just-About-Right (JAR) and CATA tests. A majority (69.3%) of the consumers interviewed (n=150) were women and only a third (30.7%) were men. Four Eba products were made from varieties with different quality characteristics during the Activity 4 “Processing diagnosis”, and were tested with consumers in Activity 5. The Eba products were processed from the following cultivars: improved varieties: TMS 01/1368, TMS 01/1412, TMS 98/0505 and local: Nwaocha. The most liked Eba samples were TMS 98/0505 with a mean overall liking score of 6.1 followed by Nwaocha and TMS 01/1412 with a medium score close to 5, 'neither like nor dislike' (5.4 and 4.8, respectively). The least liked was TMS 01/1368 sample with a mean overall liking score of 2.1 ('dislike very much'). TMS 01/1412 and 01/1368 were from recently developed biofortified yellow cassava varieties while Nwaocha and TMS 98/0505 were from white cassava varieties. The Agglomerative Hierarchical Clustering analysis of the mean overall liking scores identified three groups of consumers. No variety fulfilled the hedonic acceptability expectations for all groups of consumers (this means that there were no cluster of 'all likers') while TMS 01/1368 was scored lower than 3 for all groups of consumers. The graphic representation of sensory characteristics on PCA plan highlighted the high quality characteristics of eba in Y axis, while the poor quality characteristics were reported in X axis. The most liked Eba samples (TMS 98/0505 and Nwocha) were associated to the hig quality characteristics such as 'good aroma', 'yellow', 'stretchy', 'smooth', 'not mouldable', 'sour' but also 'fibre/dirt/particles'. An important observation was that the smoothness of the four eba samples evaluated was considered JAR by only 31.3 to 39.2% of consumers and could explain the low score i.e. 6.1 (like slightly) given to the highest qualit

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

This report examined the activity 4 (Step 3) RTBfoods processing diagnostics on Gari/Eba product profile in Nigeria. The Processing activity was carried out in South East region of Nigeria (Abia State, Ossah Ibeku in Umuahia North Local Government Area). Four (4) champion Gari Processors were selected from the study area for the activity and also four (4) Cassava varieties chosen based on the information derived from the activity 3 of what traits constitute good and bad variety. The Cassava varieties used were TMS 01/1368, TMS 98/0505, TMS 01/1412 and Nwaocha (Which is a local variety). Exactly 35kg each of the four varieties was used for the processing diagnostics and distributed among the four processors randomly and coded thus; Variety A, B, C and D. The result showed that the best processing yield was obtained for the variety Nwaocha with a yield of 24.0% (w.b) followed by TMS/98/0505 with 20.0%. This can be explained by their high dry matter content at raw material level. Conversely the lowest yields have been obtained with the varieties TMS/01/1368 and TMS/01/1412 with 10.0 and 14.7% yield respectively; these two varieties had the lowest dry matter content at raw material level. Empirically, it was observed from the study that Nwaocha and TMS/98/0505 performed better than other varieties selected for the study, even though Nwaocha did not come out fine because of processor effect during processing, all the processors gave credit to Nwaocha especially, as the best cassava variety being selected Therefore, effort should be made to develop/select varieties with high starch, dry matter and low moisture and low fibre content for food security and income.

The study assessed Fufu product profile in South east,Nigeria. The study was carried out in South East Region of Nigeria. (Imo State, Umukara,Ihitte Uboma L.G.A and Abia State, Ossah Ibeku in Umuahia North L.G.A). The choice of the location was influenced by the method of preparation of Fufu identified during Activity 3. In Imo state location the method of preparation differs from the method in Abia State. Both locations chosen engage in fufu trade and consumption. The study was conducted using 4 processors and 4 cassava varieties which was coded thus' Variety A, B, C and D; each processor had one variety that was randomly picked. The varieties used were, TMS 01/1369,TMS 01/1412, Nwaocha, TMS 98/0505. These varieties were carefully chosen after a pilot work to determine the characteristics of the root to get good and bad varieties based on the acceptability of the cassava root by farmers. These varieties were chosen for uniformity. The varieties were obtained from the cassava programme of the National Root Crops Research Institute Umudike.The qualitative and quantitative information was taken at every step of the processing. The raw material , quantity of the intermediate product (fufu mash) was taken note of and the final products (fufu dough) were evaluated by the processors. The result shows that the dry matter of the fresh root with Nwaocha ranking highest with 26.42%, while the lowest was TMS01/1412 for the two locations of Abia and Imo. In Abia fufu, the percentage dry matter of the mash ranged from 46.64% to 52.08% with Nwaocha having the highest and TMS01/1368 the lowest, while Imo fufu ranked 26.43% to 25.62%, also with Nwaocha and TMS01/1368 ranking highest and lowest respectively. The difference in the dry matter could be attributed to the pores of the materials used in dewatering and also the dry matter of the cassava roots. In conclusion, it was observed from the result that dry matter content for roots and mash were outstanding for varieties TMS 98/050