Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas

Journal of the Science of Food and Agriculture, Journal Year: 2023, Volume and Issue: 104(8), P. 4652 - 4661

Published: Aug. 10, 2023

Abstract BACKGROUND Consumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) are mainly related to their texture. Different raw cooked RTBs were physiochemically characterized determine the effect biochemical components on cooking properties. RESULTS Firmness in sweetpotato increases with sugar amylose contents but no significant correlation was observed between other physicochemical characteristics behaviour. Hardness yam can be predicted by dry matter (DM) galacturonic acid (GalA) levels. For cassava, found textural properties roots DM, Ca 2+ content correlated firmness, negatively positively, respectively. Water absorption cassava root calcium chloride solutions much lower, providing indirect evidence that pectins involved determining quality. A highly positive attributes DM plantain, GalA, although frying slightly reduced GalA. CONCLUSION The main texture after differs various RTBs. global major (i.e. starch, amylose) is prominent yam, plantain sweetpotato. Pectins also play an important role a through interaction . © 2023 Bill Melinda Gates Foundation. Journal Science Food Agriculture published John Wiley & Sons Ltd behalf Society Chemical Industry.

Language: Английский

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Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products

Journal of the Science of Food and Agriculture, Journal Year: 2023, Volume and Issue: 104(8), P. 4527 - 4539

Published: Oct. 24, 2023

Roots, tubers and bananas (RTBs) contribute immensely to food security livelihoods in sub-Saharan Africa, Asia Latin America. The adoption of RTB genotypes these regions relies on the interplay among agronomic traits, ease processing consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers. Moreover, a lack standard, discriminant, repeatable protocols that can be used measure deter linkages between better end user/consumer preferences. products texture - is, behaviour under unique deformations, such as disintegration flow force is critical component preferences consumers have for certain product evaluated from expert sensory panel surveys, which are useful tools setting thresholds inform breeders what improve quality RTBs. Textural characterization RTBs standard operating procedures (SOPs) important ensuring standardization measurement conditions, predictability ultimately definition profiles. This paper reviews current SOPs including their various associated methods, parameters, challenges merits. Case studies characterized during development evaluation populations discussed, together with insights into attributes correlations instrumental, assessment products. Hardness considered universal attribute discriminate review should provide adequate insight factors measurement. It aims promote inclusion pipelines investigating prioritized consumers, particularly since has gained prominence improving © 2023 Authors. Journal Science Food Agriculture published John Wiley & Sons Ltd behalf Society Chemical Industry.

Language: Английский

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From traits to typologies: Piloting new approaches to profiling trait preferences along the cassava value chain in Nigeria

Crop Science, Journal Year: 2021, Volume and Issue: 62(1), P. 259 - 274

Published: Dec. 7, 2021

Abstract Breeding programs are increasing efforts towards demand‐led breeding approaches to ensure that cultivars released meet the needs of end users including processors, traders, and consumers, they adopted by farmers. To effectively deploy these approaches, new tools required better understand quantify degree preference differences among alternative trait changes competing for measurement selection effort. The purpose this study was present a method quantifying preferences developing typologies according priorities applying an online survey approach cassava ( Manihot esculenta Crantz). This paper presents conjoint analysis based on Potentially All Pairwise RanKings all possible Alternatives (PAPRIKA) help guide in understanding across value chain roles social contexts set represent diverse interests. Trait were assessed using comprehensive package incorporating core adaptive (1000minds, 2020). trade‐off 11 traits carried out with 792 actors four geopolitical regions Nigeria. Principal component cluster analyses revealed three clusters (typologies) respondents their preferences. results demonstrate usefulness methodology innovates previous address expanding plant within smallholder contexts.

Language: Английский

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Genomic insights into greater yam tuber quality traits

bioRxiv (Cold Spring Harbor Laboratory), Journal Year: 2023, Volume and Issue: unknown

Published: March 20, 2023

ABSTRACT Yams are important tubers widely consumed in developing countries various forms, mainly boiled, pounded and fried. Tuber quality is a key criterion for acceptance by the actors value chain. However, genetics of yam tuber has not yet been comprehensively investigated. Given this lack knowledge, we used population genomics candidate gene association approaches to unravel genetic basis three main attributes boiled yam, namely texture, starch content colour indices. We re-sequenced whole genome 127 genotypes with different attributes, performed an enrichment already available functional annotation using comparative genomics. Population analysis highlighted groups 1,053 genes under selection. focused work on known trait-related pathways: pectin, flavonoid biosynthesis, inventoried all structural related those pathways improved 48% more genes. A total 18 containing variants significantly associated target traits were detected, including eight that also found The texture-related distributed between pectin pathways. Overall, use allowed generation unprecedented genomic resource. promising predictive tool identifying other core any trait interest meet growing need diversified demands yams.

Language: Английский

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Starch granule size and shape characterization of yam (Dioscorea alata L.) flour using automated image analysis

Journal of the Science of Food and Agriculture, Journal Year: 2023, Volume and Issue: 104(8), P. 4680 - 4688

Published: July 15, 2023

Roots, tubers and bananas (RTB) play an essential role as staple foods, particularly in Africa. Consumer acceptance for RTB products relies strongly on the functional properties of, which may be affected by size shape of its granules. Classically, these are characterized either using manual measurements microscopic photographs starch colored with iodine, or a laser light-scattering granulometer (LLSG). While former is tedious only allows analysis small number granules, latter provides limited information granule.

Language: Английский

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