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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 various traits linked to it evolve varies greatly during fufu processing. According to the literature, there is no standard approach for determining retting ability...
The cover image is based on the Special Issue: Tropical roots, tubers and bananas: New breeding tools and methods to meet consumer preferences. Image Credit: Delphine Guard‐Lavastre, CIRAD Communication Office, Montpellier, France.
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 intended for consumption after boiling, these preference criteria need to be determined, quantified and integrated as post‐harvest quality traits in the target product...