title: Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics.
abstract: Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during cooking resulted in increased mealiness. Nutritional components such as carotenoids made the cassava yellow but also altered sweetness and softness; however, yellow cassava was more appreciated by consumers than traditional (white) varieties. Components formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximize income, health and food security.
authors: a Natural Resources Institute (NRI), University of Greenwich , Central Avenue, Chatham Maritime, Kent , United Kingdom.
authors: Aurélie
authors: A
authors: Bechoff
authors: a Natural Resources Institute (NRI), University of Greenwich , Central Avenue, Chatham Maritime, Kent , United Kingdom.
authors: Keith
authors: K
authors: Tomlins
authors: b UMR Qualisud, Centre International de Recherche Agronomique pour le Développement (CIRAD) , Breton Montpellier , France.
authors: Geneviève
authors: G
authors: Fliedel
authors: c International Center for Tropical Agriculture (CIAT), Recta Cali-Palmira , Cali , Colombia.
authors: Luis Augusto
authors: LA
authors: Becerra Lopez-Lavalle
authors: a Natural Resources Institute (NRI), University of Greenwich , Central Avenue, Chatham Maritime, Kent , United Kingdom.
authors: Andrew
authors: A
authors: Westby
authors: b UMR Qualisud, Centre International de Recherche Agronomique pour le Développement (CIRAD) , Breton Montpellier , France.
authors: Clair
authors: C
authors: Hershey
authors: b UMR Qualisud, Centre International de Recherche Agronomique pour le Développement (CIRAD) , Breton Montpellier , France.|c International Center for Tropical Agriculture (CIAT), Recta Cali-Palmira , Cali , Colombia.
authors: Dominique
authors: D
authors: Dufour
mesh_terms: D019649:Food Industry; D002365:Manihot / Q000235:genetics* / Q000502:physiology; D000069600:Plant Breeding; D013649:Taste; D014675:Vegetables
keywords: Manihot Esculenta Crantz; consumer acceptance; genetics; market; quality traits; sensory properties