Selection of Genotypes with Fufu End-Users Preferred Sensory Attributes (Moldability, Cohesiveness and Colour) and Retting Ability

Cassava (Manihotesculenta), a crucial crop in West Africa, is widely used for producing fufu, a fermented dough. However, the variability in fufu quality, influenced by genetic differences among cassava genotypes, poses challenges for consistent product standards. This study aimed to evaluate cassava genotypes for optimal fufu quality, focusing on key traits such as pH, turbidity, dry matter content, and textural properties like cohesiveness, adhesiveness, and smoothness. A threshold-based selection approach was applied to identify genotypes that met moderate and optimal quality thresholds for fufu production.Twenty-seven cassava genotypes, including improved and landrace varieties, were evaluated at the National Root Crops Research Institute (NRCRI) in Umudike, Nigeria. The genotypes were processed into fufu, and key physico-chemical, textural, and sensory traits were measured. Data analysis, using R software, included descriptive statistics and ANOVA to assess genotype variability. A multi-trait selection index was developed to rank genotypes based on their ability to meet established thresholds for fufu quality.The results revealed significant genotype variability for the evaluated traits. Several genotypes, including IITA-TMS-IBA00070 and NR20C3F3P0007, met or exceeded moderate and optimal thresholds for pH, turbidity, and dry matter content. These genotypes showed superior performance and were identified as top candidates for breeding programs. Genotypes like NR20C3F4P0026 and NR20C3F16P0030 did not meet critical quality thresholds, performing suboptimally.This study highlights the effectiveness of a threshold-based selection approach for identifying cassava genotypes with superior fufu quality. The multi-trait selection index developed offers a valuable tool for cassava breeding programs aiming to enhance fufu quality, supporting improved consumer satisfaction, and boosting the cassava-based food industry