End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review
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Date
2023-05-01
Journal Title
Journal ISSN
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Publisher
Taylor and Francis
Abstract
The review attempted to evaluate the quality attributes and the preferred
selected roots, tubers, and bananas (RTB) items (gari/eba, lafun, yam flour, pounded
yam, boiled yam, and plantain flour) among the end-users in Nigeria’s rural, peri-
urban, and urban segments. The results showed that depending on location, con
sumers’ preferred quality attributes of gari in the rural area are dry, bright/shiny,
white, sweet, dense, fine, cooked aroma and sour/sweet gari. Cooked yam attributes
include white or cream colour, soft, sticky to the touch, non-fibrous texture, easy
chewing, crumbly/friable texture, sweet taste, and pleasant odor. Stretchy, mold
able, non-sticky, smooth, moderately soft/hard, and pleasant aroma is a high-
quality pounded yam. Plantains fingers of medium to large size, light yellow pulp, no
black marks on the peel, firm texture, a medium intensity aroma and flavor,
medium sweet fruits, and a shelf-life of 7–9 days under room temperature were
preferred by consumers. Consumers also prefer plantain amala which is mouldable,
smooth, and stretchable. This review provides preliminary details on consumer
desired attributes of the selected RTB products in rural and urban areas with
a shortage of data on the peri-urban consumer preference. Thus, detailed infor
mation on peri-urban consumer preferences should be studied further and corre
lated with the rural-urban consumer preferences for RTB products
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Citation
Osunbade, A.O., Alamu, E.O., Awoyale, W., Akinwande, A.B., Adejuyitan, J.A. and Maziya-Dixon, B. (2023). End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review, Cogent Food & Agriculture, 9:1, 2205720, https://doi.org/10.1080/23311932.2023.2205720.