Publications by authors named "Imayath Djibril-Moussa"
Article Synopsis
- Consumers in different regions, including Africa, Latin America, and Asia, have specific preferences for boiled cassava concerning texture, color, and taste, which need to be understood and incorporated into breeding programs.
- Surveys identified seven key quality attributes of boiled cassava, and contrasting genotypes were analyzed for these traits, resulting in the establishment of consumer preference scores and their acceptable thresholds.
- The study successfully outlines a method for determining priority attributes and their acceptability thresholds, which can guide cassava breeders to improve the quality and adoption of new cassava varieties.
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.
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