Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production: Biophysical and textural attributes approach.
| dc.contributor.author | Awoyale W., Oyedele H., Adesokan M., Alamu E. O., and Maziya-Dixon B. | |
| dc.date.accessioned | 2024-10-16T03:03:11Z | |
| dc.date.available | 2024-10-16T03:03:11Z | |
| dc.date.issued | 2022-08-23 | |
| dc.description.abstract | Theuseof thebiophysical andtextural attributesofgari/ebatodetermine thepossiblesubstitutionofanadoptedcassavavariety (TMBE )withthe improvedgenotypesfromthebreedingprogramwasevaluatedinthisstudy. Standardmethodswereused for the characterizationof thebiophysical and textural attributesof thegari/eba fromdi erent cassava roots. Itwas observedthat themeanof thebiophysical attributesof thegari isswelling power (SWP) . %,dispersibility . %,waterabsorptioncapacity(WAC) . %, peak . RVU, breakdown . RVU, andfinal . RVU viscosities,peaktime . min,pastingtemperature . ◦C,moisturecontent . %,ashcontent . %,starchcontent . %,amylosecontent . %and cyanogenicpotential (CNP)content . mgHCN/kg.Thereweresignificant di erences(p< . ) inall thebiophysicalattributesofthegarisamples.The instrumentaltextureattributeoftheebaishardness . N/m,mouldability . , andstretchability . . The sensory textureattributesdepict that all theebawasmoderatelysoft, sticky, andmouldable. Significantdi erences (p< . ) exist in the instrumental and sensory textureattributesof the eba samples. The PCA shows that gari made fromTMS F P andTMS F P genotypesmayhave similar behavior in termsof dispersibility,SWP,andpeakandbreakdownviscositiestothatoftheTMBE variety.Also, thestickinessof theebapreparedfromtheTMS F P andTMS F P genotypesmaybethesameasthatoftheTMBE variety.Therefore,TMS F P andTMS F P genotypesmay begoodreplacementsforproducinggari/ebainplaceoftheTMBE variety. | |
| dc.identifier.citation | Awoyale W., Oyedele H., Adesokan M., Alamu E. O., and Maziya-Dixon B. (2022). Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production: Biophysical and textural attributes approach. Frontiers in Sustainable Food Systems- Sustainable Food Processing. https://doi.org/10.3389/fsufs.2022.984687. | |
| dc.identifier.uri | https://doi.org/10.3389/fsufs.2022.984687. | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/2465 | |
| dc.language.iso | en | |
| dc.publisher | Frontiers | |
| dc.title | Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production: Biophysical and textural attributes approach. | |
| dc.type | Article |