Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa

Carey, Edward E.; Ssali, Reuben; Low, Jan

doi:10.1111/ijfs.14934

Cited by 5 publications

(8 citation statements)

References 37 publications

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“…As markets for processed products and export pick up, greater attention will be required for smooth, attractive root shapes that are easy to wash, and which are in line with consumer expectations in export markets. A large portion of sweetpotato in West Africa is consumed in the form of chunk fries, mostly processed, and sold by women as a “street food,” so breeding programs need to ensure suitability for this use if they are to provide varieties for this massive market ( Carey et al, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

“…Per capita annual production in Malawi is reported to be roughly 402 kg, while in Ghana it is 4.3 kg per person. As others have noted, FAOSTAT data for sweetpotato in SSA are quite unreliable, but they at least provide some point of comparison and may be improving as the crop becomes more mainstream ( Andrade et al, 2009 ; Carey et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

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Gender mainstreaming in sweetpotato breeding and dissemination in Ghana and Malawi

Utoblo,

Abidin,

Dery

et al. 2024

Front. Sociol.

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Gender responsiveness in breeding programs to meet client and end user preferences for crops is essential. This case study analyzes the implementation experience of gender-responsive breeding and variety dissemination in Malawi and Ghana, focusing on good practices and challenges encountered. In Malawi, a training-of-trainers approach was employed to share knowledge among trained farmers. In Ghana, a research study was conducted to identify gender-based preferences for sweetpotato to define breeding objectives. The participation of social scientists, food scientists, and sweetpotato breeders in the GREAT (Gender Researchers Equipped for Agricultural Transformation) team provided a multidisciplinary perspective, addressing questions and responses in the field. Research efforts were strengthened by focusing on food quality through the establishment of an analytical laboratory for rapid evaluation of nutrition and food quality, including sugars. This helped develop sensory analytical capacity to better understand quality attributes and market segments, guiding breeding and improving market opportunities for women. Breeding outcomes resulting from gender inclusion led to the release of some sweetpotato varieties meeting end user and consumer preferences, as well as adoption of OFSP varieties by men and women. Other good practices for gender inclusion and responsiveness include providing funds for gender-based research and activities, engaging gender specialists and social scientists in trans-disciplinary teams, designing program activities with gender considerations, and incorporating traits in seed multiplication and dissemination decisions. Application of these gender inclusion practices resulted in adoption and development of acceptable sweetpotato varieties.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Gender mainstreaming in sweetpotato breeding and dissemination in Ghana and Malawi

Utoblo,

Abidin,

Dery

et al. 2024

Front. Sociol.

Self Cite

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“…On top of defining the market segments, breeding programs must describe specifics of the product to be released in the market. Here, the concept of product profile (sometimes referred to as product concept) applies (Ragot et al, 2018;Carey et al, 2021). The existence of these profiles can make the difference between success and failure (Carey et al, 2021;Mwanga et al, 2021).…”

Section: Software Development To Measure/document Breeding Programsmentioning

confidence: 99%

“…Here, the concept of product profile (sometimes referred to as product concept) applies (Ragot et al, 2018;Carey et al, 2021). The existence of these profiles can make the difference between success and failure (Carey et al, 2021;Mwanga et al, 2021). The BPM tool has a module to define product profiles and link them to specific market segments, and the cassava breeders used the tool to formalize such profiles (Figure 5B).…”

Section: Software Development To Measure/document Breeding Programsmentioning

confidence: 99%

Breeding Schemes: What Are They, How to Formalize Them, and How to Improve Them?

et al. 2022

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Formalized breeding schemes are a key component of breeding program design and a gateway to conducting plant breeding as a quantitative process. Unfortunately, breeding schemes are rarely defined, expressed in a quantifiable format, or stored in a database. Furthermore, the continuous review and improvement of breeding schemes is not routinely conducted in many breeding programs. Given the rapid development of novel breeding methodologies, it is important to adopt a philosophy of continuous improvement regarding breeding scheme design. Here, we discuss terms and definitions that are relevant to formalizing breeding pipelines, market segments and breeding schemes, and we present a software tool, Breeding Pipeline Manager, that can be used to formalize and continuously improve breeding schemes. In addition, we detail the use of continuous improvement methods and tools such as genetic simulation through a case study in the International Institute of Tropical Agriculture (IITA) Cassava east-Africa pipeline. We successfully deploy these tools and methods to optimize the program size as well as allocation of resources to the number of parents used, number of crosses made, and number of progeny produced. We propose a structured approach to improve breeding schemes which will help to sustain the rates of response to selection and help to deliver better products to farmers and consumers.

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“…This combined process improved the porosity of French fries (Krokida, Oreopoulou, Maroulis, & Marinos‐Kouris, 2001b). The oil uptake was reduced in potato strips pretreated by microwave heating and vacuum oven drying during the deep‐fat frying process (Carey, Ssali, & Low, 2021). Vacuum frying of fish skin greatly decreased the oil content of the product than that obtained by conventional atmospheric deep fat frying (Fang, Huang, & Sung, 2021).…”

Section: Factors Influencing Frying Of Foodmentioning

confidence: 99%

Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review

Dash¹,

Sharma

Tiwari

2022

J Food Process Engineering

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The deep fat frying of food involves simultaneous heat and mass transfer between the food product and surrounding oil and hence the frying operation is complex in nature. Heat is transferred from the frying medium to the product surface by convection and from the surface to the core of the food through conduction. The specific heat, thermal conductivity, thermal diffusivity, and convective heat transfer coefficient are the major factors that greatly affect the rate of heat transfer. The heat transfer study for deep fat frying of food products revealed that the Fourier number was in the range of 0.1–0.5. The fat uptake and moisture loss are the primary modes of mass transfer during this process. For deep fat frying, the mass transfer coefficient for different food materials was found to be in the range of 10−4–10−6 m/s. The moisture diffusivity for various food materials was measured in the range of 10−6–10−10 m2/s. This review presents the different models implemented to assess the heat and mass transfer parameters during deep‐fat frying of different food materials. The effects of frying process parameters on color, texture, and different physical properties of fried food were discussed. Overall, this review includes information related to the frying of different food products that will assist the food processing connoisseurs and industries in predicting and optimizing the frying process parameters to obtain the desired quality in the product and make the process energy efficient. Practical Applications Frying involves the convective heat transfer from the frying medium to the surface of the food product and conduction heat transfer within the food. During frying, the moisture and oil transport are controlled by diffusion gradient and capillary flow. Most of the oil penetrates into the food during cooling through the channels and pores of the product. The physicochemical changes in the fried product are regulated by frying process factors such as frying oil temperature, frying time, and thermal characteristics of the food. The intense heat of frying imparts a rich aroma and texture to fried foods. Modeling and optimization of frying is very important in order to produce high‐quality fried food products. Heat transfer parameters such as thermal diffusivity, heat transfer coefficient, Fourier number, and Biot number are important in analyzing and improving the product's frying operation. The food technologists would be able to analyze the mechanism of oil absorption and produce low‐oil fried food products if they had a better understanding of heat and mass transfer.

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Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa

Abstract: Literature review reveals high potential for commercially important fried sweetpotato in West Africa. Sweetpotato is also widely consumed in other forms. Additional knowledge will inform breeding strategies to improve sweetpotato for frying and other uses.

Cited by 5 publications

References 37 publications

Gender mainstreaming in sweetpotato breeding and dissemination in Ghana and Malawi

Gender mainstreaming in sweetpotato breeding and dissemination in Ghana and Malawi

Breeding Schemes: What Are They, How to Formalize Them, and How to Improve Them?

Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review

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