Histological and biophysical changes of cassava roots during retting, a key step of fufu processing
Germaine‐Alice Wakem,
Libert Brice Tonfack,
Emmanuel Youmbi
et al.
Abstract:BackgroundRetting is a key step of cassava processing into widely consumed foods (fufu, chikwangue, miondo, and bobolo) in sub‐Saharan Africa. For some populations, retting ability is a major quality criterion that drives the adoption of new cassava varieties. Despite this importance, the physiological basis associated with this process remains poorly understood, and should lead to improved screening tools for breeding.Eight cassava varieties contrasting in retting ability properties were used in this study. R… Show more
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