Standard Operating Procedure for Determination of the firmness of cassava genotypes during retting using the hand-held penetrometer. Biophysical Characterization of Quality Traits, WP2

Fufu, a fermented wet paste food product from cassava is a good source of dietary energy and is one of the widely consumed foods in Nigeria and other West African countries. In fufu processing, retting involves the steeping of cassava roots in water for a period of 72 hours. Due to the genetic make-up of different cultivars of cassava, there is variation in the retting abilities of these cassava roots. Therefore, it is of importance to standardize the procedure involved in determining the different retting behaviors of these different cassava cultivars using a hand held penetrometer. This SOP encapsulates the materials required for the standardized procedure, as well as the instrument involved. The protocol for evaluating the retting ability of cassava genotypes was standardized using the hand-held penetrometer by measuring firmness of 42 cassava genotypes (37 breeder's elite clones, 3 released elite clones, 2 landraces) with contrasting root quality attributes during various retting regimes. Data obtained showed that the protocol effectively classified the genotypes into three distinct groups: fast (low firmness), intermediate (intermediate firmness) and slow (high firmness) retting groups.

Bibliographic Details

Main Authors:	Chijioke, Ugo, Ogbete, Chukwudi, Iro, Ugochi Jane, Achonwa, Oluchi, Osodeke, Sonia, Ogunka, Amaka Promise, Okoronkwo, Justice, Ayetigbo, Oluwatoyin
Other Authors:	Mestres, Christian
Format:	monograph biblioteca
Language:	eng
Published:	RTBfoods Project
Online Access:	http://agritrop.cirad.fr/603483/ http://agritrop.cirad.fr/603483/1/RTBfoods_SOP_Firmness%20using%20Handheld%20Penetrometer_Cassava%20roots%20during%20retting.pdf
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