Germaine-Alice Wakem, Libert Brice Tonfack, Emmanuel Youmbi, Apollin Fotso-Kuate, Cargele Masso, Komi K M Fiaboe, Rose Ndango, Isaac Tizé, Joel Grabulos, Dominique Dufour, Robert Ndjouenkeu, Didier Mbéguié-A-Mbéguié
BACKGROUND: Retting is a key step of cassava processing into widely consumed foods (fufu, chikwangue, miondo, and bobolo) in sub-Saharan Africa. For some populations, retting ability is a major quality criterion that drives the adoption of new cassava varieties. Despite this importance, the physiological basis associated with this process remains poorly understood, and should lead to improved screening tools for breeding. Eight cassava varieties contrasting in retting ability properties were used in this study...
November 16, 2023: Journal of the Science of Food and Agriculture