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

Abstract

Background Cassava retting ability and the textural qualities of cooked fufu are important quality traits. Cassava retting is a complex process in which soaking causes tissue breakdown, starch release, and softening. The rate at which various traits linked to it evolve varies greatly during fufu processing. According to the literature, there is no standard approach for determining retting ability. The retting indices and textural properties of fufu were measured using both manual and instrumental approaches. Results Different protocols were developed to classify 64 and 11 cassava genotypes into various groups based on retting ability and textural qualities, respectively. The retting protocols revealed considerable genetic dissimilarities in genotype classification: foaming ability and water clarity should be measured at 24 h, while penetrometer, hardness, turbidity, pH, and total titratable acidity data are best collected after 36 h. The stepwise regression model revealed that pH, foaming ability, and dry matter content are the best multivariates (with the highest R 2 ) for predicting cassava retting. These predictors were used to develop an index for assessing the retting ability of cassava genotypes. The retting index developed showed a significant relationship with dry matter content and fufu yield. The study also showed significant correlations between instrumental cohesiveness and sensory smoothness (r = -0.75), moldability (r = -0.62), and stretchability (r = 0.78). Instrumental cohesiveness can correctly estimate fufu smoothness (R 2 = 0.56, P = 0.008) and stretchability (R 2 = 0.60, P = 0.005). Conclusion 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.

Plant phenotyping relevance

カッサバ遺伝子型のレッティング能力を評価・分類するプロトコルと予測指標を開発しており、育種用の形質取得法が研究の中心である。

Code and data availability

The paper's phenotype measurements (retting traits, texture profile, sensory data) are stated to be available only in the article's supplementary material, with no public repository URL or deposit identifier provided. The RTBfoods SOP and sensory protocol DOIs are cited prior methodological documents, not this paper's.

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