article · Journal of the Science of Food and Agriculture

Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties

Paula Iragaba
Francis Hotègni
R. Kawuki
Ephraim Nuwamanya
Enoch Wembabazi
Dominique Dufour
Ann Ritah Nanyonjo
Noël Akissoé
Luis Fernando Delgado
Laurent Adinsi
Michael Kanaabi
Laurenda Honfozo
Christophe Bugaud
Imayath Djibril‐Moussa
Luís Fernando Londoño
Thierry Tran

20246 citationsOpen accessUniversité d'Abomey-Calavi

Abstract

This work demonstrates the steps of determining priority quality attributes for boiled cassava and establishing their corresponding quantitative thresholds of acceptability. The information can then be included in boiled cassava target product profiles used by cassava breeders, for better selection and adoption rates of new varieties. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Research topics

Cassava research and cyanide
Banana Cultivation and Research
Plant Micronutrient Interactions and Effects

Read the original research

This page summarises published work. The authoritative version sits with the publisher.

View on publisher site Record on OpenAlex

DOI: 10.1002/jsfa.13363

Is something wrong with this record? Report it or request removal.

Discussion

Discuss this research

Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.

No discussion yet. Open the first thread.

New to MARATTO™? Create a free account.