A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation

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dc.creatorAwoyale, Wasiu
dc.creatorOladeji, Emmanuel
dc.creatorChijioke, Alamu Ugo
dc.creatorTran, Thierry
dc.creatorNoel, Hubert
dc.creatorTchuente, Takam
dc.creatorNdjouenkeu, Robert
dc.creatorKegah, Ngoualem
dc.creatorMaziya‐Dixon, Busie
dc.date2021-03
dc.date2021-01-14T08:29:04Z
dc.date2021-01-14T08:29:04Z
dc.date.accessioned2026-06-27T14:28:13Z
dc.descriptionThe purpose of this review is to support breeders and food scientists by examining research carried out on end-user preferences for gari and its derived dough product, eba, in Africa. The review focused on gari regarding the physical and chemical composition of raw cassava roots, methods of storage, the composition of gari with or without enrichment, and the sensory evaluation of gari and eba. The primary sensory attributes identified to describe gari are colour, taste, texture, aroma and flavour. Texture attribute of importance is crispiness for uncooked gari, and hand feel before consumption for eba. There was a significant correlation between the sensory characteristics of gari and the starch and cyanogenic potential (CNP) contents of the raw roots. Hence, the correlation of the end-user preferences with the chemical composition of the cassava roots could be helpful to breeders in refining selection criteria and developing high-throughput screening methods.
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/110857
dc.identifier.urihttp://hdl.handle.net/123456789/79124
dc.languageen
dc.publisherWiley
dc.rightsOpen Access
dc.sourceAwoyale, W.; Oladeji, E.; Chijioke, Al.U.; Tran, T.; Noel, H.; Tchuente, T.; Ndjouenkeu, R.; Kegah, N.; Maziya‐Dixon, B. (2020) A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation. International Journal of Food Science and Technology First published (01 November 2020) ISSN: 0950-5423
dc.subjectcassava
dc.subjectfood composition
dc.subjectfeed roots
dc.subjectgarri
dc.subjecttexture
dc.subjectchemicophysical properties
dc.subjectmandioca
dc.subjectcomposición de los alimentos
dc.subjectraíces forrajeras
dc.subjectfood science
dc.titleA review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
dc.typeJournal Article

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