Food quality profile of fermented cassava dough: A tool for the value chain upgrading

Abstract

Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This study assessed the indicative trends of key quality attributes of agbelima in order to integrate them in the product profile and used as selection criteria for screening candidate agbelima for high consumer acceptance. Results Agbelima was studied through consumers' perception and biophysical parameters including uniaxial texture and pasting properties. Overall liking was associated with sour taste and stretchability ( R 2 = 0.97, lack‐of‐fit = 13.8, p < 0.05). A high sour taste and stretchability are preferred (liking score above 4.62 and 5, respectively, on a 1–7 scale). Stretchability was well explained by setback viscosity while sour taste was characterized by peak viscosity and hardness. Desirable biophysical targets were between 6.6 and 8.1 P for setback viscosity, peak viscosity ranged from 40.4 to 44.5 P, and hardness from 29.1 to 33.6 N. Conclusion Agbelima indicative trends assessed through instrumental measurements are promising tools paving the way for upgrading its value chain.