End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review

The review attempted to evaluate the quality attributes and preferred selected roots, tubers, bananas (RTB) items (gari/eba, lafun, yam flour, pounded yam, boiled plantain flour) among end-users in Nigeria’s rural, peri-urban, urban segments. results showed that depending on location, consumers’ of gari rural area are dry, bright/shiny, white, sweet, dense, fine, cooked aroma sour/sweet gari. Cooked include white or cream colour, soft, sticky touch, non-fibrous texture, easy chewing, crumbly/friable sweet taste, pleasant odor. Stretchy, moldable, non-sticky, smooth, moderately soft/hard, is a high-quality yam. Plantains fingers medium large size, light yellow pulp, no black marks peel, firm intensity flavor, fruits, shelf-life 7–9 days under room temperature were by consumers. Consumers also prefer amala which mouldable, stretchable. This provides preliminary details consumer desired RTB products areas with shortage data peri-urban preference. Thus, detailed information preferences should be studied further correlated rural-urban for products.