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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10792

Title: Multivariate Analysis and Age at Harvest Effect on Sensory Preference of Gari from Four Cassava Varieties
Authors: Apea-Bah, F.B.
Oduro, I.
Ellis, W.O.
Safo-Kantanka, O.
Keywords: Gari
Age at harvest
Sensory evaluation
Principal component analysis
cluster analysis
Issue Date: 2011
Publisher: IDOSI Publications
Citation: American-Eurasian J. Agric. & Environ. Sci., 11 (3): 326-333, 2011
Abstract: In sub-Saharan African and other tropical countries where cassava is cultivated, breeding programs aim at obtaining varieties that are disease and pest resistant, high yielding, early bulking or have high starch content. Varieties grown for food are tested for suitability in preparing specific dishes. However, the effect that age at harvest or climatic factors such as rainfall pattern have on sensory quality of foods prepared from the cassava varieties is not widely studied. Time of harvesting cassava roots is usually based on maturity characteristics such as bulkiness, mealiness or cooking quality of roots. This study underscores the importance of age at harvest of cassava roots to consumer preference and acceptability of gari prepared from them. Four cassava varieties Afisiafi, Tekbankye, Abasafitaa and Gblemoduade planted in June, were harvested each month from 10 months until 15 months after planting and processed into gari. Samples were subjected to affective sensory evaluation by 24 assessors who evaluated consumer preference in relation to age at harvest using a nine-point hedonic scale, where 1 represented dislike extremely, 5 represented neither like not dislike and 9 represented like extremely. The sensory attributes evaluated were taste, colour, crispiness, aroma, appearance and overall acceptability. Taste was significantly affected (p<0.01) by age at harvest and panelists. All the other sensory attributes were significantly affected (p<0.01) by age at harvest, variety and panelists. Gari prepared from older harvests of 14 months and 15 months after planting were more preferred by panelists to gari from younger harvests. One principal component was extracted that contributed 90% of the variability in the response variables. It was observed from cluster analysis that aroma was the sensory attribute that contributed most to the overall acceptability of gari. This study has the potential to guide in decision making on the optimum harvesting time required for cassava varieties if their roots are to be processed into gari.
Description: This article, published in American-Eurasian J. Agric. & Environ. Sci., 11 (3): 326-333, 2011 ISSN 1818-6769 © IDOSI Publications, 2011
URI: http://hdl.handle.net/123456789/10792
ISSN: 1818-6769
Appears in Collections:College of Science

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