ArticleInternational journal of food science & technology2021
Identification of cassava quality attributes preferred by Ugandan users along the food chain.
Article in International journal of food science & technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 24 citations in OpenAlex.
- Validation of single nucleotide polymorphism markers associated with hydrogen cyanide, total carotenoid and dry matter contents in cassava (Frontiers in plant science · 2026Article
- Technical and Consumer Preferences Integrated for the Development of Cassava Varieties with High Nutritional Quality Adapted to Colombian Caribbean Coast.Plants (Basel, Switzerland) · 2025Article
- Rapid analysis of hydrogen cyanide in fresh cassava roots using NIRSand machine learning algorithms: Meeting end user demand for low cyanogenic cassava.The plant genome · 2024Article
- Genetic Variation and Heritability for Hydrogen Cyanide in Fresh Cassava Roots: Implications for Low-Cyanide Cassava Breeding.Plants (Basel, Switzerland) · 2024Article
- Development of Methods for Improving Flowering and Seed Set of Diverse Germplasm in Cassava Breeding.Plants (Basel, Switzerland) · 2024Article
- Long-day photoperiod and cool temperature induce flowering in cassava: Expression of signaling genes.Frontiers in plant science · 2022Article
- Validation of KASP markers associated with cassava mosaic disease resistance, storage root dry matter and provitamin A carotenoid contents in Ugandan cassava germplasm.Frontiers in plant science · 2022Article
- Fifty years of a public cassava breeding program: evolution of breeding objectives, methods, and decision-making processes.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2021Review
Corrections and comments
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Authors and funding
10 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to identify cassava quality attributes preferred by users along the food chain, in order to provide breeders with criteria for prioritisation. Survey and consumer-testing studies were conducted within Apac and Luwero districts in Uganda. Additionally, sensory evaluation by trained panellists was conducted to determine descriptors for assessing quality of boiled roots. Results revealed softness of boiled roots and in-ground storability as key attributes influencing varietal preference besides high yield, non-bitter roots, disease resistance, early maturity and drought resistance. For some attributes like in-ground storability, preference differed significantly between locations and showed differentiation by gender. Local varieties were found to be superior in quality attributes. From sensory evaluation, twenty-one descriptors associated with appearance, texture, taste and aroma of boiled roots were determined. Findings from this study are vital for breeders to adopt gender-responsive approaches in order to develop varieties that meet the needs and preferences of end users.
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