Flour Pasting Properties Define Consumer Selection Decisions for Boiled and Flour-Based Cassava Food Products in Uganda

Ephraim Nuwamanya; Michael Kanaabi; Enoch Wembabazi; Nicholas Muhumuza; Alfred Ozimati; Williams Esuma; Paula Iragaba; Steven Angudubo; AnnRitah Nanyonjo; Hale Tufan; Robert Kawuki

doi:10.20944/preprints202103.0567.v1

Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Version 1 : Received: 22 March 2021 / Approved: 23 March 2021 / Online: 23 March 2021 (12:43:19 CET)

Enhanced adoption of new cassava varieties is dependent on the ability to breed for acceptability attributes that define boiled roots and flour-based meals. This study assessed the role of pasting properties in defining farmers’ acceptability. Cassava accessions in a Triadic Comparison of Technologies (TRICOT) approach were assessed for acceptability in addition to moisture content root softness (boiled roots)and pasting properties (flour). Results showed location based differences in moisture content (13-17%) and boiled root softness (0.5-6.0 N/cm). Pasting properties such as peak viscosity (4300-5500 cP), breakdown (2204-3234 cP) and final viscosity (2953-3493) also varied significantly among accessions. Linear relationships were observed between consumer acceptance parameters and pasting properties {(final viscosity and root mealiness (r=0.7), ease of mingling (r=0.6), product stickiness (r=0.5) and overall performance of the flour based meal (r=0.6)}.Therefore pasting property analysis can differentiate cassava accessions and is an important tool in selection of consumer acceptable varieties.

cassava; pasting properties; acceptability; consumer preference; selection metrics.

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Flour Pasting Properties Define Consumer Selection Decisions for Boiled and Flour-Based Cassava Food Products in Uganda

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