Quality attributes of fufu in South‐East Nigeria: guide for cassava breeders

Author:

Chijioke Ugo1ORCID,Madu Tessy1,Okoye Benjamin1ORCID,Ogunka Amaka Promise1ORCID,Ejechi Mercy1ORCID,Ofoeze Miriam1ORCID,Ogbete Chukwudi1ORCID,Njoku Damian1ORCID,Ewuziem Justin1,Kalu Confidence1ORCID,Onyemauwa Nnaemeka1,Ukeje Blessing1,Achonwa Oluchi1ORCID,Forsythe Lora2ORCID,Fliedel Geneviève34,Egesi Chiedozie156ORCID

Affiliation:

1. National Root Crops Research Institute (NRCRI) Umudike, Umuahia Nigeria

2. Natural Resources Institute University of Greenwich Central Avenue Chatham Maritime KentME4 4TBUK

3. CIRAD UMR QUALISUD MontpellierF‐34398France

4. Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univd'Avignon Univ de La Réunion Montpellier34398France

5. International Institute of Tropical Agriculture (IITA) Oyo Road Ibadan Nigeria

6. Department of Global Development Cornell University Ithaca NY14853USA

Funder

Bill and Melinda Gates Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference58 articles.

1. Comparative Assessment of Fermentation Techniques in the Processing of Fufu, a Traditional Fermented Cassava Product

2. Rural farmers' participation in agricultural development project (ADP) and the effect on the adoption of innovations: a case study of Ekiti‐Akoko ADP in Ondo State of Nigeria;Ajayi A.R.;Ghana Journal of Science,1999

3. Effect of processing methods on quality and acceptability of fufu from low cyanide cassava

4. Cassava retting: Optimisation of a traditional fermentation by an experimental research methodology

5. Anderson J. Marita C. Musiime D.&Thiam. (2017).National Survey and Segmentation of Small Holder Households in Nigeria. Understanding their demand for financial agricultural and digital solutions. CGAP Working Paper.93pp. Available at file:///C:/Users/USER/Downloads/Working%20Paper_CGAP%20Smallholder%20Household%20Survey_NGA_Oct%202017.pdf

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