Traditional cassava-based staple foods in sub-Saharan Africa vary in quality and have limited nutritional value. Provitamin A carotenoid (pVAC) cassava varieties with yellow-fleshed colour have been developed to address vitamin A deficiency. This study aims to investigate traditional agbelima processing practices and the physico-chemical and microbiological quality of commercial agbelima, and assess the suitability and consumer acceptance of pVAC cassava varieties for agbelima production.
A survey documented processing practices, consumption patterns and quality preferences. Thereafter, 20 commercial agbelima mash samples were analyzed for physico-chemical and microbiological characteristics. Finally, one local white-fleshed and five pVAC cassava varieties were processed under standardized conditions, and the resulting agbelima mash and cooked paste were evaluated for physico-chemical and microbial changes and consumer perception.
Traditional agbelima production varied mainly in pressing duration and fermentation practices. Commercial agbelima mash exhibited relatively stable pH (5.1–5.9; p = 0.13), lactic acid bacteria (7.5–8.9 log CFU g−1; p = 0.09) and yeast counts (7.1–8.5 log CFU g−1; p = 0.08), despite variation in organic acid composition. All pVAC cassava varieties produced fermented agbelima with microbiological characteristics comparable to those of the local white-fleshed variety. Purchase intention for pVAC agbelima paste was primarily driven by its stretchability (r = 0.98, p = 0.02). Among pVAC varieties, I083724 most closely matched the local variety in sensory profile and purchase intention.
This study integrates field-based assessments with laboratory analyses to link product quality and consumer perception of pVAC cassava. The findings support improvements in processing standards and promotion of nutrient-enhanced cassava products.
