Cross-approaches for advising cassava trait-preferences for boiling
Laurenda F. Honfozo | Imayath M. Djibril Moussa | Laurent Adinsi | Alexandre Bouniol | Sounkoura Adetonah | Flora J. Chadare | Wilfried S. Padonou | Joseph D. Hounhouigan | Lora Forsythe | Noël H. Akissoe
AbstractCassava is one of the most common food crops grown and consumed in many parts of Africa, and boiled cassava is especially popular in West Africa. However, its quality characteristics and attributes are not well documented. This study aimed at generating data to produce useful information on cassava trait preferences for boiling. To understand end-users’ trait-preferences for raw and boiled cassava, the study used a mix of approaches including a qualitative survey, process diagnosis and consumer testing. Gender-disaggregated data on cassava varieties were clustered into three categories: “common varieties with similar rank”, “common varieties but differently ranked” and “varieties exclusively cited by women or men”. Raw cassava root for making high-quality boiled cassava should have cracked peel, a sweet taste, and white flesh. Irrespective of cassava varieties, the three descriptors: “hard to break in the hand”, “not crumbly in the mouth” and “too bitter tasting” greatly penalized the overall liking, lowering values by a range of 2.2 to 2.6 on a nine-point scale (i.e. by about a quarter). Accordingly, high-quality boiled cassava should be attractive with white, homogenous flesh, a sweet taste, easy to break in the hand, crumbly in the mouth, and fiber-free.
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