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Identification of cassava quality attributes preferred by Ugandan users along the food chain
Author(s) -
Iragaba Paula,
Hamba Sophia,
Nuwamanya Ephraim,
Kanaabi Michael,
Nanyonjo Ritah Ann,
Mpamire Doreen,
Muhumuza Nicholas,
Khakasa Elizabeth,
Tufan Hale Ann,
Kawuki Robert Sezi
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14878
Subject(s) - aroma , taste , preference , quality (philosophy) , identification (biology) , resistance (ecology) , geography , food science , mathematics , biology , statistics , agronomy , botany , philosophy , epistemology
This study reveals that softness of boiled cassava roots and in‐ground storage‐ability as key attributes influencing varietal preference in addition to high yield, non‐bitter roots, disease resistance, early maturity and drought resistance