Innovation – Open view page
General information
| Innovation ID | 786 |
| Version ID | 20 |
| Innovation Title | Consumer Preferred and Nutritious Cassava-based Food Products in the Democratic Republic of Congo, Nigeria and Zambia |
| Innovation description | This innovation showed the sensory texture attributes of amala prepared from the different plantain varieties, packaged in different packaging materials, and stored for 6 months. All samples were all moderately moldable, stretchable, sticky, and hard. |
| Reporting Staff | Wasiu Awoyale (IITA), Busie Maziya-Dixon (IITA) |
| Year (Reporting) | 2021 |
| Reporting status | Approved |
| Innovation Type | Production systems and Management practices |
Stage reached
| Stage of Innovation | Stage 3: available/ ready for uptake |
| Year (Stage) | 2021 |
| Stage Description | The storage periods and packaging materials (except stickiness and hardness) had significant effect on all the sensory texture attributes of the plantain amala. The plantain varieties affected only the stretchability of the amala of all the texture attributes, while the cohesiveness and springiness increases by end of 6 months storage. |
| Has a lead organization | yes |
| Lead Organization | International Institute of Tropical Agriculture |
| Top 5 contributors | Ministry of Agriculture; University of Ibadan; Ladoke Akintola University of Technology; Kwara State University |
Contributions and mapping
| All partners | |
| Main CRP | CGIAR Research Program on Roots, Tubers and Bananas |
| Flagship project | FP4-Nutritious RTB food and added value through postharvest intervention |
| Cluster | CA4.3-Biofortified cassava varieties for improved nutrition and livelihoods |
| Other CRPs-Flagships-Clusters |
Scope
| Geographic scope | National |
| Regions | |
| Countries | Democratic Republic of the Congo,Nigeria,Zambia |
Targeted outcomes
| Main Sub-IDO | Increased availability of diverse nutrient-rich foods |
| Other Sub-IDO | Increased access to diverse nutrient-rich foods |
| Other Sub-IDO |
Evidences
| Evidences | Awoyale, W., Oyedele, H., & Maziya-Dixon, B. (2021). Functional and pasting properties of Gari produced from white-fleshed cassava roots as affected by packaging materials and storage periods, and sensory attributes of the cooked Gari dough (eba). International Journal of Food Studies, 10(1), 233–247. [https://doi.org/10.7455/ijfs/10.1.2021.a9] "Bussie Maziya-dixon, Emmanuel Alamu, Ibironke Popoola, Marie Yomeni. (1/5/2017). Nutritional and sensory properties: Snack food made from high-quality cassava flour and legume blend. Food Science and Nutrition, 5 (3), pp. 1-7.""Wasiu Awoyale, Busie Maziya-Dixon, Emmanuel Alamu, Michael Adesokan, Hakeem Oyedele, Adenitan Ayodele Adekemi. (1/1/2017). Sensory and Instrumental Texture Profiling of Yellow-fleshed Plantain Flour Cooked Paste Produced from Different Varieties. Ibadan, Nigeria: International Institute of Tropical Agriculture (IITA).""Emmanuel Alamu. (31/10/2017). Consumer preference/acceptability studies of selected cassava-based products in four districts of Zambia." |
Linked Elements
| Milestones |
| Outcome Impact Case |
| Policy |