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Article

Cassava retting ability and textural attributes of fufu for demand-driven cassava breeding.

Journal of the science of food and agriculture - 1 Jun 2024

Chijioke Ugo, Abah Simon Peter, Achonwa Oluchi, Okoye Benjamin, Ayetigbo Oluwatoyin, Ejechi Mercy, Iro Ugochi Jane, Njoku Damian, Ogunka Nwamaka, Osodeke Sonia, Ogbete Chukwudi, Kayondo Siraj Ismail, Madu Tessy, Ceballos Hernán, Dufour Dominique, Egesi Chiedozie

Abstract excerpt

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 retting...

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Identifiers

PMID: 38381087
DOI: 10.1002/jsfa.13400

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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