Browsing by Author "Emmanuel Oladeji Alamu"

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Development and validation of near-infraredspectroscopy procedures for prediction ofcassava root dry matter and amylose contentsin Ugandan cassava germplasm
(Journal of The Science of Food and Agriculture, 2023-11-23) Ephraim Nuwamanya; Enoch Wembabazi; Michael Kanaabi; Fatumah Babirye Namakula; Arnold Katungisa; Ivan Lyatumi; Williams Esuma; Emmanuel Oladeji Alamu; Dominique Dufour; Robert Kawuki; Fabrice Davrieux
BACKGROUND: Cassava utilization for food and/or industrial products depends on inherent properties of root dry matter con- tent (DMC) and the starch fraction of amylose content (AC). Accordingly, in the present study, near-infrared reflectance spectroscopy (NIRS) models were developed to aid breeding and selection of DMC and AC as critical industrial traits taking care of root sample preparation and cassava germplasm diversity available in Uganda. RESULTS: Upon undertaking calibrations and cross-validations, best models were adopted for validation. DMC in calibration samples ranged from 20 to 45 g 100g−1, whereas, for amylose content, it ranged from 14 to 33 g 100g−1. In the validation set, average DMC was 29.5 g 100g−1, whereas, for amylose content, it was 24.64 g 100g−1. For DMC, a modified partial least square regression model had regression coefficients (R2) of 0.98 and 0.96, respectively, in the calibration and validation set. These were also associated with low bias (−0.018) and ratio of performance deviation that ranged from 4.7 to 5.0. In addition, standard error of prediction values ranged from 0.9 g 100g−1 to 1.06 g 100g−1. For AC, the regression coefficient was 0.91 for the calibration set and 0.94 for the validation set. A bias equivalent to −0.03 and a ratio of performance deviation of 4.23 were observed. CONCLUSION: These findings confirm the robustness of NIRS in the estimation of dry matter content and amylose content in cassava roots and thus justify its use in routine cassava breeding operations.
Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
(Journal of The Science of Food and Agriculture, 2023-11-29) Oluwatoyin Ayetigbo; Santiago Arufe; Antonin Kouassi; Laurent Adinsi; Michael Adesokan; Andres Escobar; Luis Fernando Delgado; Abiola Tanimola; Oluyinka Oroniran; Cédric Kendine Vepowo; Mariam Nakitto; Elizabeth Khakasa; Ugo Chijioke; Kephas Nowakunda; Gérard Ngoh Newilah; Bolanle Otegbayo; Noel Akissoe; Mathieu Lechaudel; Thierry Tran; Emmanuel Oladeji Alamu; Busie Maziya-Dixon; Christian Mestres; Dominique Dufour
Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers. Moreover, a lack of standard, discriminant, repeatable protocols that can be used to measure the textural traits deter linkages between breeding better RTB genotypes and end user/consumer preferences. RTB products texture – that is, behaviour of RTB food products under unique deformations, such as disintegration and the flow of a food under force – is a critical component of these preferences. The preferences consumers have for certain product texture can be evaluated from expert sensory panel and consumer surveys, which are useful tools in setting thresholds for textural traits, and inform breeders on what to improve in the quality of RTBs. Textural characterization of RTBs under standard operating procedures (SOPs) is important in ensuring the standardization of texture measurement conditions, predictability of textural quality of RTBs, and ultimately definition of RTB food product profiles. This paper reviews current SOPs for the textural characterization of RTBs, including their various associated methods, parameters, challenges and merits. Case studies of texture characterized during development of SOPs and evaluation of texture of RTB populations are discussed, together with insights into key textural attributes and correlations between instrumental, sensory and consumer assessment of texture unique to various RTB food products. Hardness was considered a universal key textural attribute to discriminate RTBs. The review should provide adequate insight into texture of RTB food products and critical factors in their measurement. It aims to promote inclusion of texture in breeding pipelines by investigating which textural traits are prioritized by consumers, particularly since the inclusion of textural traits has recently gained prominence by breeders in improving RTBs.