Dominique Dufour
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Influence of physicochemical properties of yam starch and flour on extensibility of pounded yam in Côte d'Ivoire Open
Source Agritrop Cirad (https://agritrop.cirad.fr/612864/)
View article: Post-composing ontology terms for efficient phenotyping in plant breeding
Post-composing ontology terms for efficient phenotyping in plant breeding Open
Ontologies are widely used in databases to standardize data, improving data quality, integration, and ease of comparison. Within ontologies tailored to diverse use cases, post-composing user-defined terms reconciles the demands for standar…
A case of transdisciplinarity and collaborative decision making: the co‐construction of Gendered Food Product Profiles Open
Crop breeding in sub‐Saharan Africa has made considerable gains; however, postharvest and food‐related preferences have been overlooked, in addition to how these preferences vary by gender, social difference and context. This context is ch…
Cassava retting ability and textural attributes of <span><i>fufu</i></span> for demand‐driven cassava breeding Open
BACKGROUND Cassava retting ability and the textural qualities of cooked fufu are important quality traits. Cassava retting is a complex process in which soaking causes tissue breakdown, starch release, and softening. The rate at which vari…
View article: Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties
Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties Open
BACKGROUND Consumers of boiled cassava in Africa, Latin America and Asia use specific preference criteria to evaluate its cooking quality, in terms of texture, colour and taste. To improve adoption rates of improved cassava varieties inten…
Histological and biophysical changes of cassava roots during retting, a key step of fufu processing Open
BACKGROUND Retting 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 n…
View article: Content and distribution of cyanogenic compounds in cassava roots and leaves in association with physiological age
Content and distribution of cyanogenic compounds in cassava roots and leaves in association with physiological age Open
Background Cassava roots are widely consumed in tropical regions of Asia, Africa, and Latin America. Although the protein, vitamin, carotenoid, and mineral content in the leaves makes them a nutritionally attractive option, their consumpti…
User preferences and consumer acceptability of boiled plantain in rural and urban localities in Cameroon Open
BACKGROUND An understanding of the preferences of different stakeholders in the plantain value chain in rural and urban segments in Cameroon is important for the selection and adoption of new plantain cultivars. Boiled plantain is one of t…
Genetic and environmental effects on processing productivity and food product yield: drudgery of women's work Open
BACKGROUND Cassava processing is a crucial source of livelihood for rural farmers and processors in Nigeria and Cameroon. This study investigated the varietal effect on the processing productivity of women farmer processors within their wo…
East African highland cooking banana: towards an efficient selection of hybrids with user‐preferred food quality traits Open
BACKGROUND Determinants of culinary qualities of East African highland cooking bananas (EAHCB) are not well known. This constrains the inclusion of user‐preferred traits in breeding. The present study aimed to quantify key indicators of us…
View article: Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products Open
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 pr…
Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa highland bananas Open
BACKGROUND The relevance of several characteristics for the acceptability of steamed East Africa bananas (matooke) was assessed using consumer‐preferred characteristics, the overall liking scores, check‐all‐that‐apply (CATA) and the Just A…
End users informed evaluation of postharvest characteristics of improved cassava: Focus on women's drudgery and productivity Open
Source Agritrop Cirad (https://agritrop.cirad.fr/606653/)
Relation between quantitative descriptive analysis and textural analysis of boiled plantain Open
BACKGROUND Inadequate consideration of textural quality in conventional breeding pipelines of plantains (from breeders to end‐users) results in limited impact. Knowledge of the textural quality characteristics of boiled plantain, as prefer…
Development and validation of near‐infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm Open
BACKGROUND Cassava utilization for food and/or industrial products depends on inherent properties of root dry matter content (DMC) and the starch fraction of amylose content (AC). Accordingly, in the present study, near‐infrared reflectanc…
Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops: focus on cassava in <span>sub‐Saharan</span> Africa Open
Roots, tubers and cooking bananas are bulky and highly perishable. In Africa, except for yams, their consumption is mainly after transport, peeling and cooking in the form of boiled pieces or dough, a few days after harvest. To stabilize a…
Sweetpotato cultivation: characteristics, constraints and preferred traits of producers and consumers in Côte d'Ivoire Open
Background In an environment where the adoption of improved varieties resulting from plant breeding programs is limited, it is essential to identify end‐user preferences beforehand. A participatory survey was conducted in eight localities …
View article: Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas
Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas Open
BACKGROUND Consumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) are mainly related to their texture. Different raw and cooked RTBs were physiochemically characterized to determine the effect of biochemical co…
Exploring genetic variability, heritability, and trait correlations in gari and eba quality from diverse cassava varieties in Nigeria Open
BACKGROUND Gari (especially in Nigeria) is an important West African food product made from cassava. It is an affordable, precooked, dry, easy to prepare and store food product. Eba is a stiff dough produced by reconstituting gari in hot w…
Drivers of consumer acceptability of cassava gari‐eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot) Open
BACKGROUND Nigeria and Cameroon are multi‐ethnic countries with diverse preferences for food characteristics. The present study aimed to inform cassava breeders on consumer‐prioritized eba quality traits. Consumer testing was carried out u…
View article: Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products
Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products Open
Background The consumption of foods such as sweet potato and cassava with high levels of carotenoids is a possible solution to reduce vitamin A deficiency. In this study, we evaluated the kinetics of thermal degradation of carotenoids. The…
Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps Open
BACKGROUND Plantains are of major importance in the diet of many African populations. Plantains undergo many processing techniques at different ripening stages. Boiling is the most common method of processing plantains in Cameroonian house…
View article: Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end‐users
Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end‐users Open
BACKGROUND The assessment of user acceptability in relation to crop quality traits should be a full part of breeding selection programs. Our methodology is based on a combination of sensory approaches aiming to evaluate the sensory charact…
View article: Connecting data for consumer preferences, food quality, and breeding in support of market‐oriented breeding of root, tuber, and banana crops
Connecting data for consumer preferences, food quality, and breeding in support of market‐oriented breeding of root, tuber, and banana crops Open
The 5‐year project ‘Breeding roots, tubers and banana products for end user preferences’ (RTBfoods) focused on collecting consumers' preferences on 12 food products to guide breeding programmes. It involved multidisciplinary teams from Afr…
Assessment of consumers’ preference for orange‐fleshed sweet potato puree <span><i>chapati</i></span>: a case of rural and urban consumers in Kenya Open
BACKGROUND Orange‐fleshed sweet potato (OFSP) is bio‐fortified with vitamin A precursors through breeding and is thus ideal for combating vitamin A deficiency (VAD). One of the potential mechanisms to promote the consumption of OFSP is to …
Influence of contrasting cultivation altitudes on the physicochemical, digestive, and functional properties of four <i>Musa</i> starches produced in Cameroon Open
BACKGROUND Bananas and plantains are important food sources for many people in the world. Their high starch content places them among the highest energy providers. This study aimed to determine the effects of altitude on banana starch prop…
View article: Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava
Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava Open
BACKGROUND The purpose of this study was to investigate the potential of hyperspectral imaging for the characterization of cooking quality parameters, dry matter content (DMC), water absorption (WAB), and texture in cassava genotypes contr…
Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact Open
BACKGROUND Boiled yam key quality attributes typical for West African consumers are that it is crumbly, easy to break and has a sweet taste. New yam varieties are being developed but high‐ or medium‐throughput tools to assess the required …