Investigating the relationship between cooking time, dry matter, and sensory attributes of boiled cassava.
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Date
2025-03-04
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Abstract
Cassava is a major staple food in many tropical regions, but certain varieties remain
hard and difficult to chew even after boiling, making them less appealing to
consumers. Preferences generally lean toward cassava roots that cook quickly and
possess a sweet taste. This study explored the relationship between cassava’s dry
matter content and optimal cooking time (CT), specifically examining how these
factors relate to sensory attributes like softness and chewability. Twenty cassava
varieties, aged 10 to 12 months, were freshly harvested from the International
Institute of Tropical Agriculture (IITA) research farm in Ibadan. After harvesting, the
roots were peeled, washed, diced and then boiled. Standard procedures were used
to evaluate each variety’s cooking time, dry matter content and sensory properties.
The sensory assessment focused on the softness and chewability of the cassava
roots, both are key attributes that influence consumer satisfaction. The results
indicated that most sweet cassava varieties with a dry matter content above 35 %
cooked within 25 minutes or less, achieving a soft texture with easy chewability.
Statistical analysis using Pearson’s correlation coefficient revealed a strong positive
relationship between sensory softness (r > 0.94) and chewability (r > 0.81) in
varieties that had a CT of 25 minutes or less indicating that the softer a cassava
variety is, the more chewable it is. This correlation underscores that dry matter
content and cooking time are significant predictors of sensory quality in boiled
cassava. This study emphasizes that cassava varieties with high dry matter content
and shorter cooking times are not only easier to cook but are also better suited as a
primary energy source in regions where cassava is a dietary staple. Consumers
prefer varieties that cook quickly and have a soft, easily chewable texture, providing
important insights for cassava breeding and selection programs. By focusing on
these qualities, cassava breeders can develop varieties that meet consumer
demands, enhancing the appeal of cassava as a food source. This research
supports ongoing efforts to improve cassava quality, ensuring that it remains a
versatile and desirable staple crop in the tropical regions where it plays a critical role
in the diet.
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Osunbade O.A., Alamu E.O., Awoyale W., Adesokan M., Nwaoliwe G., Akinwande B.A., Adejuyitan J.A., Lung’aho M. and Maziya-Dixon B. (2025). Investigating the relationship between cooking time, dry matter, and sensory attributes of boiled cassava. African Journal of Food, Agriculture, Nutrition and Development, 25(2): 25827-25845. https://doi.org/10.18697/ajfand.139.25425