Browsing by Author "Thierry Tran"

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    Connecting data for consumer preferences, food quality, and breeding in support of market-oriented breeding of root, tuber, and banana crops
    (Journal of The Science of Food and Agriculture, 2023-05-24) Elizabeth Arnaud; Naama Menda; Thierry Tran; Amos Asiimwe; Michael Kanaabi; Karima Meghar; Lora Forsythe; Robert Kawuki; Bryan Ellebrock; Ismail Siraj Kayondo; Afolabi Agbona; Xiaofei Zhang; Thiago Mendes; Marie-Angélique Laporte; Mariam Nakitto; Reuben Tendo Ssali; Asrat Asfaw; Brigitte Uwimana; Chukwudi E. Ogbete; Godwill Makunde; Isabelle Maraval; Lukas A. Mueller; Alexandre Bouniol; Eglantine Fauvelle; Dominique Dufour
    The 5-year project ‘Breeding roots, tubers and banana products for end user preferences’ (RTBfoods) focused on collecting consumers' preferences on 12 food products to guide breeding programmes. It involved multidisciplinary teams from Africa, Latin America, and Europe. Diverse data types were generated on preferred qualities of users (farmers, family and entrepreneurial processors, traders or retailers, and consumers). Country-based target product profiles were produced with a comprehensive market analysis, disaggregating gender's role and preferences, providing prioritised lists of traits for the development of new plant varieties. We describe the approach taken to create, in the roots, tubers, and banana breeding databases, a centra- lised and meaningful open access to sensory information on food products and genotypes. Biochemical, instrumental textural, and sensory analysis data are then directly connected to the specific plant record while user survey data, bearing personal information, were analysed, anonymised, and uploaded in a repository. Names and descriptions of food quality traits were added into the Crop Ontology for labelling data in the databases, along with the various methods of measurement used by the project. The development and application of standard operating procedures, data templates, and adapted trait ontologies improved the data quality and its format, enabling the linking of these to the plant material studied when uploaded in the breeding databases or in repositories. Some modifications to the database model were necessary to accommodate the food sensory traits and sensory panel trials.
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    Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
    (Journal of The Science of Food and Agriculture, 2023-11-29) Oluwatoyin Ayetigbo; Santiago Arufe; Antonin Kouassi; Laurent Adinsi; Michael Adesokan; Andres Escobar; Luis Fernando Delgado; Abiola Tanimola; Oluyinka Oroniran; Cédric Kendine Vepowo; Mariam Nakitto; Elizabeth Khakasa; Ugo Chijioke; Kephas Nowakunda; Gérard Ngoh Newilah; Bolanle Otegbayo; Noel Akissoe; Mathieu Lechaudel; Thierry Tran; Emmanuel Oladeji Alamu; Busie Maziya-Dixon; Christian Mestres; Dominique Dufour
    Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers. Moreover, a lack of standard, discriminant, repeatable protocols that can be used to measure the textural traits deter linkages between breeding better RTB genotypes and end user/consumer preferences. RTB products texture – that is, behaviour of RTB food products under unique deformations, such as disintegration and the flow of a food under force – is a critical component of these preferences. The preferences consumers have for certain product texture can be evaluated from expert sensory panel and consumer surveys, which are useful tools in setting thresholds for textural traits, and inform breeders on what to improve in the quality of RTBs. Textural characterization of RTBs under standard operating procedures (SOPs) is important in ensuring the standardization of texture measurement conditions, predictability of textural quality of RTBs, and ultimately definition of RTB food product profiles. This paper reviews current SOPs for the textural characterization of RTBs, including their various associated methods, parameters, challenges and merits. Case studies of texture characterized during development of SOPs and evaluation of texture of RTB populations are discussed, together with insights into key textural attributes and correlations between instrumental, sensory and consumer assessment of texture unique to various RTB food products. Hardness was considered a universal key textural attribute to discriminate RTBs. The review should provide adequate insight into texture of RTB food products and critical factors in their measurement. It aims to promote inclusion of texture in breeding pipelines by investigating which textural traits are prioritized by consumers, particularly since the inclusion of textural traits has recently gained prominence by breeders in improving RTBs.