Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

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

How to cite: Nuwamanya, E.; Kanaabi, M.; Wembabazi, E.; Muhumuza, N.; Ozimati, A.; Esuma, W.; Iragaba, P.; Angudubo, S.; Nanyonjo, A.; Tufan, H.; Kawuki, R. Flour Pasting Properties Define Consumer Selection Decisions for Boiled and Flour-Based Cassava Food Products in Uganda. Preprints 2021, 2021030567. https://doi.org/10.20944/preprints202103.0567.v1 Nuwamanya, E.; Kanaabi, M.; Wembabazi, E.; Muhumuza, N.; Ozimati, A.; Esuma, W.; Iragaba, P.; Angudubo, S.; Nanyonjo, A.; Tufan, H.; Kawuki, R. Flour Pasting Properties Define Consumer Selection Decisions for Boiled and Flour-Based Cassava Food Products in Uganda. Preprints 2021, 2021030567. https://doi.org/10.20944/preprints202103.0567.v1

Abstract

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.

Keywords

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

Subject

Biology and Life Sciences, Anatomy and Physiology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Download PDF

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0
Metrics 0
Get PDF Cite Share 0
Bookmark BibSonomy Mendeley Reddit Delicious
×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.