The International Center for Tropical Agriculture (CIAT) believes that open access contributes to its mission of reducing hunger and poverty, and improving human nutrition in the tropics through research aimed at increasing the eco-efficiency of agriculture.CIAT is committed to creating and sharing knowledge and information openly and globally. We do this through collaborative research as well as through the open sharing of our data, tools, and publications. Citation:Bechoff, Aurélie; Tomlins, Keith; Fliedel, Geneviève; Becerra Lopez-Lavalle, Luis Augusto; Westby, Andrew; Hershey, Clair; Dufour, Dominique. 2016. Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics. Critical Reviews in Food Science and Nutrition. DOI: 10.1080DOI: 10. /10408398.2016 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 maximise income, health and food security.

Losses of carotenoids during storage were considered to be more of a nutritional constraint to the utilisation of dried sweetpotato than losses occurring during drying. The relationship between characteristics of the cultivars and losses of carotenoids during drying should be taken into account in selection of cultivars for processing.

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The sensory characteristics of biofortified sweet potato in Africa were explored over a wide range of carotenoid (0.4 to 72.5 µg/g fresh weight) and dry matter contents (26.8 to 39.4%). The logarithm of the total carotenoid content was correlated with the dry matter content (declining by 1.2% with each doubling of the carotenoid content) and a wide range of sensory characteristics that involve visual, odour, taste and textural characteristics. Multiple linear regression models were developed. The logarithmic relationship of colour with the carotenoid concentration means that those varieties with a relatively low carotenoid content may appear to be of similar intensity to ones which a much higher and hence nutritionally beneficial carotenoid content.

Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial andtraditional, infusions and syrups) was related to sensory evaluation and acceptance.

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Journal articleIFPRI3; HavestPlus; CRP4; B Promoting healthy food systems; DCAHarvestPlus; A4NHPRCGIAR Research Program on Agriculture for Nutrition and Health (A4NH

The retention and bioaccessibility of β-carotene (BC) in blended foods made with part orange-fleshed sweet potato (OFSP) flour (30%) were examined. Chapatis and porridges were prepared by local processors under field conditions (FC) in Uganda (n=10). While the retention of all-trans-BC in porridges (69 to 93%) and chapatis (70 to 97%) varied between the processors, there was no overall difference between the two products and this was probably because of the variability in FC. BC retention in mandazis was similar to that of chapatis and porridges. Processing in FC significantly increased the amount of cis-isomers, in particular 13-cis-BC. The bioaccessibility of the BC as measured by their transfer into micelles was evaluated using an in vitro digestion procedure in various OFSP-derived products. After in vitro digestion, the percentage of micellarized all-trans-BC was greater in products cooked with oil, chapati (73%) and mandazi (49%), as compared with the boiled ones, porridge (16%) and puréed from boiled root (10%). In all the products, the incorporation into micelles for 13-cis-BC was significantly higher to that of all-trans-BC. When taking into account the bioaccessibility of all-trans-BC and 13-cis-BC isomer, an edible portion of porridge (one mug), boiled root (half a root), mandazis (two), or chapati (one) could provide a significant part of the daily vitamin A requirements of a child under 6 years (respectively 20, 46, 75, or 100%). These data support the promotion/consumption of locally cooked OFSP food products to tackle vitamin A deficiency in sub-Saharan Africa.