ArticleInternational journal of food science & technology2021
From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria.
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 10 papers.
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Who cites it
10 citing papers in PubMed, 46 citations in OpenAlex.
- Production of instant cassava (Journal of food science and technology · 2025Article
- Genome-wide association study for yield and quality of granulated cassava processed product.The plant genome · 2024Article
- Gender-inclusive consumer studies improve cassava breeding in Nigeria.Frontiers in sociology · 2024Article
- Gender analysis is not only about gender: reshaping the potato breeding priorities to increase varietal adoption in Kenya.Frontiers in sociology · 2024Article
- Examining gendered cassava trait preferences through commercial seed business: a case study of IITA GoSeed and Umudike Seeds in Nigeria.Frontiers in sociology · 2024Article
- Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry.Frontiers in chemistry · 2023Article
- Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (Journal of food processing and preservation · 2022Article
- Gender inclusivity through maize breeding in Africa: A review of the issues and options for future engagement.Outlook on agriculture · 2021Article
- 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
- Understanding cassava varietal preferences through pairwise ranking ofInternational journal of food science & technology · 2021Article
Corrections and comments
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Authors and funding
16 authors at 5 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
User's preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product,
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Registered trials
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