Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors

Within communities in Osun and Imo States of Nigeria, farmer‐processors grew and processed a diverse set of improved and landrace cassava varieties into the locally popular foods, gari, eba and fufu. Local and 15 main varieties were grown in a 'mother and baby trials' design in each state. Mother trials with three replications were processed by farmer‐processors renown in their community for their processing skills. Baby trials were managed and processed by other farmer‐processors. The objective was to identify food quality criteria to inform demand‐led breeding to benefit users, especially women, given their key roles in processing. Farmer‐processors evaluated the overall quality of fresh roots and derived food products through pairwise comparisons. Improved varieties had higher fresh and dry root yield. Overall, landraces ranked first for quality of gari and eba, but several improved varieties were also appreciated for good quality. Landraces in Osun had higher gari yield and a higher swelling power compared to improved varieties. Colour (browning), bulk density, swelling power, solubility and water absorption capacity were the criteria most related to food product ranking by farmer‐processors. Evaluation of varieties under farmer‐processors' conditions is crucial for providing guidance to breeders on critical selection criteria

Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties

It was envisaged that the inclusion of treated distiller ’ s spent grain ( DSG ) to yam fl our might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam fl our was fortifi ed with DSG at 5–35%. The effects of this fortifi cation on the nutritional, chemical, and functional properties of yam fl our were investigated. The result showed a signifi cant increase ( P 0.001) in fat, ash, protein, total amino acids, total dietary fi ber, and insoluble dietary fi ber contents of the blends as DSG increased except for starch and soluble dietary fi ber contents, which decreased. The functional properties showed a signifi cant ( P 0.001) reduction with DSG inclusion. The inclusion of DSG increased both the tryptophan and methionine contents of the blends. Therefore, the DSG fortifi ed yam fl our could contribute to quality protein intake in populations consuming yam as a staple, due to its indispensible amino acid content