Sensory characterization of eba. Biophysical characterization of quality traits, WP2
Eba is a cassava-based staple food product commonly consumed in Nigeria and other countries in West African. It is prepared by constituting gari (a pregelatinized, fine to coarse granular flour, made from grated, fermented, and roasted cassava mash) in boiled water and stirred to form a dough. This SOP describes the sensory textural characterization of Eba using six (6) different cassava genotypes of contrasting cooking qualities i.e., good, intermediate, and bad for making gari. Eba was prepared in duplicate from gari made from each cassava genotype following a standardized protocol, where 100 g of gari (intermediate product) was reconstituted in 300 ml of boiled water and allowed to stand for 1 minute to swell. A planetary dough mixer was used to stir until a consistent dough was formed. Serving temperature was monitored at 400C using a thermometer and the samples were assessed by 12 trained panelists for the following sensory textural attributes colour (white, gray, and cream); texture by hand (hardness, smoothness, mouldability, stickiness); and taste (sourness, sweetness, and smoothness) on a 0-10 points hedonic scale. The SOP also covers the required materials, setting up a sensory facility, tasting sequence, sample codifications, and storage before tasting.
| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | monograph biblioteca |
| Language: | eng |
| Published: |
RTBfoods Project
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| Online Access: | http://agritrop.cirad.fr/602110/ http://agritrop.cirad.fr/602110/1/RTBfoods_SOP_Sensory_Eba_Nigeria.pdf |
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