Cassava retting ability and textural attributes of fufu for demand-driven cassava breeding.

Ugo Chijioke Simon Peter AbahOluchi AchonwaBenjamin OkoyeOluwatoyin E AyetigboMercy EjechiUgochi Jane IroDamian NjokuNwamaka OgunkaSonia OsodekeChukwudi OgbeteSiraj Ismail KayondoTessy MaduHernán CeballosDominique DufourChiedozie Egesi

Published in: Journal of the science of food and agriculture (2024)

pH, foaming ability, and dry matter content are the best traits for predicting cassava retting ability, while instrumental cohesiveness can effectively estimate fufu smoothness and stretchability. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Keyphrases

public health
climate change
genome wide
gene expression
randomized controlled trial
human health