Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding
Users’ demand for raw and boiled plantain in West and Littoral regions of Cameroon are driven by fruit’s length, fruit’s girth, pulp’s dry matter content, pulp’s pH and pulp’s firmness. These are pertinent post‐harvest quality traits for breeders. Summary This study aimed at understanding users’ dem...
Gespeichert in:
| Veröffentlicht in: | International journal of food science & technology 2021-03, Vol.56 (3), p.1135-1147 |
|---|---|
| Hauptverfasser: | , , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1147 |
|---|---|
| container_issue | 3 |
| container_start_page | 1135 |
| container_title | International journal of food science & technology |
| container_volume | 56 |
| creator | Ngoh Newilah, Gérard Kendine Vepowo, Cédric Takam Ngouno, Annie Bouniol, Alexandre Rolland‐Sabaté, Agnès Meli Meli, Vivien Yong Lemoumoum, Judéon Socrates Forsythe, Lora Dufour, Dominique Fliedel, Geneviève |
| description | Users’ demand for raw and boiled plantain in West and Littoral regions of Cameroon are driven by fruit’s length, fruit’s girth, pulp’s dry matter content, pulp’s pH and pulp’s firmness. These are pertinent post‐harvest quality traits for breeders.
Summary
This study aimed at understanding users’ demand for raw and boiled plantains in rural and urban areas in West and Littoral regions of Cameroon. Surveys conducted in eight rural localities consisted of key informant interviews, gender‐disaggregated focus group discussions, market and individual interviews. Processing and cooking diagnoses were done with restaurant cooks in urban areas, to know the details of plantain processing and boiling and to understand the quality characteristics of raw plantain that give a most‐liked boiled plantain. Local favourite landraces, most cultivated landraces in Cameroon (Batard and Big ebanga) and a new CARBAP/CIRAD hybrid (CARBAP K74) were used. The preference for plantain cultivars was both gender and region‐dependent. High‐quality plantain should be mature, with big fingers and having a dark green peel colour. The fruit length and girth, pulp pH, dry matter content and firmness were found to be relevant postharvest quality characteristics for plantain breeding improvement. |
| doi_str_mv | 10.1111/ijfs.14812 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7984175</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2499733570</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5192-37f1614b8aa3f7f88d84adda6cf45c0563e1a6f8894ba1a0cb3147badd4c85363</originalsourceid><addsrcrecordid>eNp9kc1u1DAURiMEotPChgdAltgAUor_k3SBNBpRWjQSC2Bt3ThOx6PEntpJq-x4hD4jT4JnUiroAm8sXR9_19cny14RfErS-mC3bTwlvCT0SbYgTIqcSkqeZgtcCZwLTtlRdhzjFmNMWcGfZ0eMFYWkVC6yaemgm6KNyLdIexfH3oRfP-98sMYNpkHXI3R2mJDeQAA9mGDjYPUBD3CLwDWo9rZL5K4DN4B1EVmHVpByvHdnyPa7zmoYrHeo9QHVwZjGuqsX2bMWumhe3u8n2Y_zT99XF_n66-fL1XKda0EqmrOiJZLwugRgbdGWZVNyaBqQuuVCYyGZISBTveI1EMC6ZoQXdUK4LgWT7CT7OOfuxro3jU5jBejULtgewqQ8WPXvibMbdeVvVFGVnBQiBbybAzaPrl0s12pfw4xgKjm_IYl9e98s-OvRxEH1NmrTpa8xfoyKCiwFYVWBE_rmEbr1Y0g2EsWrqmBMHKj3M6WDjzGY9uEFBKu9fbW3rw72E_z671Ef0D-6E0Bm4DYZm_4TpS6_nH-bQ38DBSi9gw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2499733570</pqid></control><display><type>article</type><title>Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding</title><source>Wiley Online Library Journals Frontfile Complete</source><source>Oxford Journals Open Access Collection</source><creator>Ngoh Newilah, Gérard ; Kendine Vepowo, Cédric ; Takam Ngouno, Annie ; Bouniol, Alexandre ; Rolland‐Sabaté, Agnès ; Meli Meli, Vivien ; Yong Lemoumoum, Judéon Socrates ; Forsythe, Lora ; Dufour, Dominique ; Fliedel, Geneviève</creator><creatorcontrib>Ngoh Newilah, Gérard ; Kendine Vepowo, Cédric ; Takam Ngouno, Annie ; Bouniol, Alexandre ; Rolland‐Sabaté, Agnès ; Meli Meli, Vivien ; Yong Lemoumoum, Judéon Socrates ; Forsythe, Lora ; Dufour, Dominique ; Fliedel, Geneviève</creatorcontrib><description>Users’ demand for raw and boiled plantain in West and Littoral regions of Cameroon are driven by fruit’s length, fruit’s girth, pulp’s dry matter content, pulp’s pH and pulp’s firmness. These are pertinent post‐harvest quality traits for breeders.
Summary
This study aimed at understanding users’ demand for raw and boiled plantains in rural and urban areas in West and Littoral regions of Cameroon. Surveys conducted in eight rural localities consisted of key informant interviews, gender‐disaggregated focus group discussions, market and individual interviews. Processing and cooking diagnoses were done with restaurant cooks in urban areas, to know the details of plantain processing and boiling and to understand the quality characteristics of raw plantain that give a most‐liked boiled plantain. Local favourite landraces, most cultivated landraces in Cameroon (Batard and Big ebanga) and a new CARBAP/CIRAD hybrid (CARBAP K74) were used. The preference for plantain cultivars was both gender and region‐dependent. High‐quality plantain should be mature, with big fingers and having a dark green peel colour. The fruit length and girth, pulp pH, dry matter content and firmness were found to be relevant postharvest quality characteristics for plantain breeding improvement.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14812</identifier><identifier>PMID: 33776226</identifier><language>eng</language><publisher>England: Wiley Subscription Services, Inc</publisher><subject>Banana ; Boiled plantain ; Cameroon ; Cooking ; Cultivars ; Dry matter ; focus group discussions ; Food and Nutrition ; Food engineering ; Gender ; individual interviews ; Life Sciences ; Littoral environments ; Original ; Plant breeding ; plantain processing ; Plantains ; Pulp ; quality characteristics ; Rural areas ; surveys ; Urban areas</subject><ispartof>International journal of food science & technology, 2021-03, Vol.56 (3), p.1135-1147</ispartof><rights>2020 The Authors. published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)</rights><rights>2020 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF).</rights><rights>2020. This article is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>Attribution</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5192-37f1614b8aa3f7f88d84adda6cf45c0563e1a6f8894ba1a0cb3147badd4c85363</citedby><cites>FETCH-LOGICAL-c5192-37f1614b8aa3f7f88d84adda6cf45c0563e1a6f8894ba1a0cb3147badd4c85363</cites><orcidid>0000-0002-1292-0440 ; 0000-0003-2948-3037 ; 0000-0002-6140-424X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14812$$EPDF$$P50$$Gwiley$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14812$$EHTML$$P50$$Gwiley$$Hfree_for_read</linktohtml><link.rule.ids>230,314,777,781,882,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33776226$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-03102644$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Ngoh Newilah, Gérard</creatorcontrib><creatorcontrib>Kendine Vepowo, Cédric</creatorcontrib><creatorcontrib>Takam Ngouno, Annie</creatorcontrib><creatorcontrib>Bouniol, Alexandre</creatorcontrib><creatorcontrib>Rolland‐Sabaté, Agnès</creatorcontrib><creatorcontrib>Meli Meli, Vivien</creatorcontrib><creatorcontrib>Yong Lemoumoum, Judéon Socrates</creatorcontrib><creatorcontrib>Forsythe, Lora</creatorcontrib><creatorcontrib>Dufour, Dominique</creatorcontrib><creatorcontrib>Fliedel, Geneviève</creatorcontrib><title>Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Users’ demand for raw and boiled plantain in West and Littoral regions of Cameroon are driven by fruit’s length, fruit’s girth, pulp’s dry matter content, pulp’s pH and pulp’s firmness. These are pertinent post‐harvest quality traits for breeders.
Summary
This study aimed at understanding users’ demand for raw and boiled plantains in rural and urban areas in West and Littoral regions of Cameroon. Surveys conducted in eight rural localities consisted of key informant interviews, gender‐disaggregated focus group discussions, market and individual interviews. Processing and cooking diagnoses were done with restaurant cooks in urban areas, to know the details of plantain processing and boiling and to understand the quality characteristics of raw plantain that give a most‐liked boiled plantain. Local favourite landraces, most cultivated landraces in Cameroon (Batard and Big ebanga) and a new CARBAP/CIRAD hybrid (CARBAP K74) were used. The preference for plantain cultivars was both gender and region‐dependent. High‐quality plantain should be mature, with big fingers and having a dark green peel colour. The fruit length and girth, pulp pH, dry matter content and firmness were found to be relevant postharvest quality characteristics for plantain breeding improvement.</description><subject>Banana</subject><subject>Boiled plantain</subject><subject>Cameroon</subject><subject>Cooking</subject><subject>Cultivars</subject><subject>Dry matter</subject><subject>focus group discussions</subject><subject>Food and Nutrition</subject><subject>Food engineering</subject><subject>Gender</subject><subject>individual interviews</subject><subject>Life Sciences</subject><subject>Littoral environments</subject><subject>Original</subject><subject>Plant breeding</subject><subject>plantain processing</subject><subject>Plantains</subject><subject>Pulp</subject><subject>quality characteristics</subject><subject>Rural areas</subject><subject>surveys</subject><subject>Urban areas</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><recordid>eNp9kc1u1DAURiMEotPChgdAltgAUor_k3SBNBpRWjQSC2Bt3ThOx6PEntpJq-x4hD4jT4JnUiroAm8sXR9_19cny14RfErS-mC3bTwlvCT0SbYgTIqcSkqeZgtcCZwLTtlRdhzjFmNMWcGfZ0eMFYWkVC6yaemgm6KNyLdIexfH3oRfP-98sMYNpkHXI3R2mJDeQAA9mGDjYPUBD3CLwDWo9rZL5K4DN4B1EVmHVpByvHdnyPa7zmoYrHeo9QHVwZjGuqsX2bMWumhe3u8n2Y_zT99XF_n66-fL1XKda0EqmrOiJZLwugRgbdGWZVNyaBqQuuVCYyGZISBTveI1EMC6ZoQXdUK4LgWT7CT7OOfuxro3jU5jBejULtgewqQ8WPXvibMbdeVvVFGVnBQiBbybAzaPrl0s12pfw4xgKjm_IYl9e98s-OvRxEH1NmrTpa8xfoyKCiwFYVWBE_rmEbr1Y0g2EsWrqmBMHKj3M6WDjzGY9uEFBKu9fbW3rw72E_z671Ef0D-6E0Bm4DYZm_4TpS6_nH-bQ38DBSi9gw</recordid><startdate>202103</startdate><enddate>202103</enddate><creator>Ngoh Newilah, Gérard</creator><creator>Kendine Vepowo, Cédric</creator><creator>Takam Ngouno, Annie</creator><creator>Bouniol, Alexandre</creator><creator>Rolland‐Sabaté, Agnès</creator><creator>Meli Meli, Vivien</creator><creator>Yong Lemoumoum, Judéon Socrates</creator><creator>Forsythe, Lora</creator><creator>Dufour, Dominique</creator><creator>Fliedel, Geneviève</creator><general>Wiley Subscription Services, Inc</general><general>Wiley</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>WIN</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>1XC</scope><scope>VOOES</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-1292-0440</orcidid><orcidid>https://orcid.org/0000-0003-2948-3037</orcidid><orcidid>https://orcid.org/0000-0002-6140-424X</orcidid></search><sort><creationdate>202103</creationdate><title>Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding</title><author>Ngoh Newilah, Gérard ; Kendine Vepowo, Cédric ; Takam Ngouno, Annie ; Bouniol, Alexandre ; Rolland‐Sabaté, Agnès ; Meli Meli, Vivien ; Yong Lemoumoum, Judéon Socrates ; Forsythe, Lora ; Dufour, Dominique ; Fliedel, Geneviève</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5192-37f1614b8aa3f7f88d84adda6cf45c0563e1a6f8894ba1a0cb3147badd4c85363</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Banana</topic><topic>Boiled plantain</topic><topic>Cameroon</topic><topic>Cooking</topic><topic>Cultivars</topic><topic>Dry matter</topic><topic>focus group discussions</topic><topic>Food and Nutrition</topic><topic>Food engineering</topic><topic>Gender</topic><topic>individual interviews</topic><topic>Life Sciences</topic><topic>Littoral environments</topic><topic>Original</topic><topic>Plant breeding</topic><topic>plantain processing</topic><topic>Plantains</topic><topic>Pulp</topic><topic>quality characteristics</topic><topic>Rural areas</topic><topic>surveys</topic><topic>Urban areas</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ngoh Newilah, Gérard</creatorcontrib><creatorcontrib>Kendine Vepowo, Cédric</creatorcontrib><creatorcontrib>Takam Ngouno, Annie</creatorcontrib><creatorcontrib>Bouniol, Alexandre</creatorcontrib><creatorcontrib>Rolland‐Sabaté, Agnès</creatorcontrib><creatorcontrib>Meli Meli, Vivien</creatorcontrib><creatorcontrib>Yong Lemoumoum, Judéon Socrates</creatorcontrib><creatorcontrib>Forsythe, Lora</creatorcontrib><creatorcontrib>Dufour, Dominique</creatorcontrib><creatorcontrib>Fliedel, Geneviève</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>Wiley Free Content</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><collection>Hyper Article en Ligne (HAL) (Open Access)</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ngoh Newilah, Gérard</au><au>Kendine Vepowo, Cédric</au><au>Takam Ngouno, Annie</au><au>Bouniol, Alexandre</au><au>Rolland‐Sabaté, Agnès</au><au>Meli Meli, Vivien</au><au>Yong Lemoumoum, Judéon Socrates</au><au>Forsythe, Lora</au><au>Dufour, Dominique</au><au>Fliedel, Geneviève</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2021-03</date><risdate>2021</risdate><volume>56</volume><issue>3</issue><spage>1135</spage><epage>1147</epage><pages>1135-1147</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Users’ demand for raw and boiled plantain in West and Littoral regions of Cameroon are driven by fruit’s length, fruit’s girth, pulp’s dry matter content, pulp’s pH and pulp’s firmness. These are pertinent post‐harvest quality traits for breeders.
Summary
This study aimed at understanding users’ demand for raw and boiled plantains in rural and urban areas in West and Littoral regions of Cameroon. Surveys conducted in eight rural localities consisted of key informant interviews, gender‐disaggregated focus group discussions, market and individual interviews. Processing and cooking diagnoses were done with restaurant cooks in urban areas, to know the details of plantain processing and boiling and to understand the quality characteristics of raw plantain that give a most‐liked boiled plantain. Local favourite landraces, most cultivated landraces in Cameroon (Batard and Big ebanga) and a new CARBAP/CIRAD hybrid (CARBAP K74) were used. The preference for plantain cultivars was both gender and region‐dependent. High‐quality plantain should be mature, with big fingers and having a dark green peel colour. The fruit length and girth, pulp pH, dry matter content and firmness were found to be relevant postharvest quality characteristics for plantain breeding improvement.</abstract><cop>England</cop><pub>Wiley Subscription Services, Inc</pub><pmid>33776226</pmid><doi>10.1111/ijfs.14812</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0002-1292-0440</orcidid><orcidid>https://orcid.org/0000-0003-2948-3037</orcidid><orcidid>https://orcid.org/0000-0002-6140-424X</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2021-03, Vol.56 (3), p.1135-1147 |
| issn | 0950-5423 1365-2621 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7984175 |
| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | Banana Boiled plantain Cameroon Cooking Cultivars Dry matter focus group discussions Food and Nutrition Food engineering Gender individual interviews Life Sciences Littoral environments Original Plant breeding plantain processing Plantains Pulp quality characteristics Rural areas surveys Urban areas |
| title | Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-20T14%3A03%3A33IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Analysis%20of%20consumer%E2%80%90oriented%20quality%20characteristics%20of%20raw%20and%20boiled%20plantains%20in%20Cameroon:%20implication%20for%20breeding&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Ngoh%20Newilah,%20G%C3%A9rard&rft.date=2021-03&rft.volume=56&rft.issue=3&rft.spage=1135&rft.epage=1147&rft.pages=1135-1147&rft.issn=0950-5423&rft.eissn=1365-2621&rft_id=info:doi/10.1111/ijfs.14812&rft_dat=%3Cproquest_pubme%3E2499733570%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2499733570&rft_id=info:pmid/33776226&rfr_iscdi=true |