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FOOD SCIENCE & TECHNOLOGY

Cross-approaches for advising cassava trait-preferences for boiling

, , , , , , , , & ORCID Icon show all
Article: 2253716 | Received 05 May 2022, Accepted 26 Aug 2023, Published online: 12 Sep 2023

Figures & data

Table 1. Gender-disaggregated ranking of the most preferred local cassava varieties

Table 2. Rationale for planting some important cassava varieties

Table 3. Quality characteristics of raw cassava prioritized by gender (% citation)

Table 4. Significant quality characteristics of boiled cassava identified during survey and processing diagnosis

Figure 1. Principal component analysis on sensory characteristics of the five boiled cassava varieties.

Figure 1. Principal component analysis on sensory characteristics of the five boiled cassava varieties.

Table 5. Overall liking score of boiled cassava as affected by cassava varieties and dwelling place of consumers

Table 6. Mean drops and penalty of overall liking of boiled cassava

Figure 2. Significant penalties of overall liking per percent of consumers for studied varieties.

Legend: Variety_ not JAR category based on sensory descriptor (ex: Ko_Too bitter).Varieties: Agric (Ag), Alanmandou (Al), Atinwéwé (At), Dossi (Do), Koléahomè (Ko).Sensory descriptors: white colour, yellow colour, easy to break with the hand, crumbly in the mouth, sweet taste, bitter taste.Not JAR categories: too weak (Not enough), too strong (Too much).
Figure 2. Significant penalties of overall liking per percent of consumers for studied varieties.
Supplemental material

Supplemental Material

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