End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review

Figures & data

Table 1. Pounded yam product profile (preferred/good quality)

Product Description*
Raw material (tubers)
✓ Big healthy tuber
✓ Low water content tuber
✓ Brown skin colour
✓ Regular form
Processing
✓ Unless it’s a yellow yam, the flesh is white (D. cayenensis)
✓ Simple peeling
✓ No color change while peeling
✓ Short cooking time
✓ Heating and pounding, it absorbs less water.
✓ Easy to make a smooth dough
Final product
Southeast
✓ Appearance: Dough is white
✓ Textural quality: Stretchable, mouldable, non-sticky, smooth, somewhat soft/hard texture
✓ Taste: Sweet flavor
✓ Aromatic Appealing
Southwest
✓ Textural quality: Stretchable, mouldable, not sticky, smooth, moderately soft/hard texture
✓ Appearance: Unless the yam is yellow, the dough is white (D. cayenensis)
✓ Taste: sweet flavour
✓ Appealing aroma

Note: * The attributes are listed in order of preference.

Source: B. O. Otegbayo et al. (2020)

Table 2. Cassava product consumption patterns in rural, peri-urban and urban segments in Nigeria

Segments	Order of Consumption
Urban	Gari, Lafun, Fufu/Akpu
Peri-urban	Gari, Akpu,Lafun, Pupuru
Rural	Gari, Fufu/Akpu, Lafun boiled cassava

Source: McNulty and Oparinde (2015)

Table 3. Cassava consumption per capita daily

Zone	Grams per person per day
National zone	226.93
Dry savannah	131.16
Moist savannah	192.37
Humid Forest	284.42
Rural zone	239.74
Peri-urban segment	220.53
Urban segment	213.76

Source: FAOSTAT (2019)

Table 4. Forms of plantain (% of N respondents) preferred in the household

Forms of meal	Nigeria (N = 240)
Boiled ripe or unripe plantain	100
Fried plantain	100
Plantain chips	100
Plantain flour paste	79
Roasted plantain	100
Banana/plantain porridge	66
Pounded banana/plantain	76
Ripe banana	100

Source: Honfo et al. (2011)

Otegbayo, B. O., Madu, T., Oroniran, O., Chijioke, U., Fawehinmi, O., Okoye, B., Tanimola, A., Adebola, P., & Obidiegwu, J. (2020). End-user preferences for pounded yam and implications for food product profile development. International Journal of Food Science and Technology, 56(2), 1–22. https://doi.org/10.1111/ijfs.14770

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FAOSTAT. (2019). Food and agriculture data.http://www.fao.org/faostat/en/#data/.

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Honfo, F. G., Tenkouano, A., & Coulibaly, O. (2011). Banana and plantain-based foods consumption by children and mothers in cameroon and Southern Nigeria: A comparative study African. Journal of Food Science, 5(5), 287–291.

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Data availability statement

Because no data sets were collected, data sharing does not apply to this paper.