Integrating end‐user preferences into breeding programmes for roots, tubers and bananas
| Autor: | Clair H. Hershey, Jim Lorenzen, Dominique Dufour, Bruce R. Hamaker |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Retting 0303 health sciences 030309 nutrition & dietetics End user media_common.quotation_subject Central africa 01 natural sciences Industrial and Manufacturing Engineering Social knowledge 03 medical and health sciences Agricultural science Editorial Rtb Food preparation Quality (business) Business 010606 plant biology & botany Food Science media_common |
| Zdroj: | International Journal of Food Science & Technology |
| ISSN: | 1365-2621 0950-5423 |
| Popis: | Summary “Consumers have their say: assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding” special issue, brings together new knowledge about quality traits required for roots, tubers and bananas (RTB) varieties to successfully meet diverse user preferences and expectations, along the variety development and RTB value chains (production, processing, marketing, food preparation, consumption). Key RTB crops in sub‐Saharan Africa are cassava, yams, sweetpotatoes, potatoes and bananas/plantains. They are mainly consumed directly as boiled pieces or pounded in the form of smooth, not sticky, and stretchable dough. They are also stewed, steamed or fried. Cassava, the most widely grown RTB, is generally boiled, stewed or steamed in Eastern and Southern Africa, and in West and Central Africa is usually processed directly into derivative products, e.g. whole root fermentation through retting or heap fermentation; fermentation/dewatering of the mash. Biophysical and social knowledge presented in this issue help elaborate goals for both the processing unit operations (food scientist control) and variety traits (breeder control). |
| Databáze: | OpenAIRE |
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