Boiled Yam (Benin)
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Partner Activity Report UAC-FSA Activities & Achievements in Period 2 (2019) Cotonou, Benin, 2019 Noël AKISSOE, Université d’Abomey–Calavi, Faculté des Sciences Agronomiques (UAC- FSA), Cotonou, Benin This report has been written in the framework of RTBfoods project. To be cited as: Noël AKISSOE, (2019). UAC-FSA Activities & Achievements in Period 2 (2019). Cotonou, Benin: RTBfoods Project Report, 18 p. Ethics: The activities, which led to the production of this manual, were assessed and approved by the CIRAD Ethics Committee (H2020 ethics self-assessment procedure). When relevant, samples were prepared according to good hygiene and manufacturing practices. When external participants were involved in an activity, they were priorly informed about the objective of the activity and explained that their participation was entirely voluntary, that they could stop the interview at any point and that their responses would be anonymous and securely stored by the research team for research purposes. Written consent (signature) was systematically sought from sensory panelists and from consumers participating in activities. Acknowledgments: This work was supported by the RTBfoods project https://rtbfoods.cirad.fr, through a grant OPP1178942: Breeding RTB products for end user preferences (RTBfoods), to the French Agricultural Research Centre for International Development (CIRAD), Montpellier, France, by the Bill & Melinda Gates Foundation (BMGF). Image cover page © LAJOUS P. for RTBfoods. Page 2 of 18 CONTENTS Table of Contents Product Profile (Country) Involvement ............................................................................................. 4 UAC-FSA Summary Narrative ......................................................................................................... 4 UAC-FSA Staff ................................................................................................................................ 6 1 Activities on Boiled Cassava and achievements ....................................................................... 8 1.1 WP1- Boiled Cassava (Benin) ........................................................................................... 8 1.2 Interactions with other Institutes working on Boiled cassava (Results & Protocols Shared, Staff, Equipment) ......................................................................................................................... 8 2 UAC-FSA Activities & Achievements on Boiled Yam (Benin) ................................................... 8 2.1 WP1 – Boiled Yam (Benin) ............................................................................................... 8 2.2 WP2 – Boiled Yam (Benin) ............................................................................................. 11 2.3 Interactions with other Institutes working on Boiled Yam (Results & Protocols Shared, Staff, Equipment) ................................................................................................................................ 11 3 UAC-FSA Activities & Achievements on Boiled Cassava (Benin) ........................................... 12 3.1 WP1 – Boiled Cassava (Benin) ....................................................................................... 12 3.2 WP2 – Boiled Cassava (Benin) ....................................................................................... 14 3.3 Interactions with other Institutes working on Boiled Cassava (Results & Protocols Shared, Staff, Equipment) ....................................................................................................................... 14 4 UAC-FSA cross-WP interactions ............................................................................................ 14 5 Data Management at UAC-FSA ............................................................................................. 15 6 Ethical Clearance ................................................................................................................... 15 7 UAC-FSA Travels: Participation to RTBfoods meetings & International Events on RTBfoods budget .................................................................................................................................... 16 8 UAC-FSA Capital Equipment or Investment (co-investments) ................................................ 16 9 UAC-FSA Other Sources of Support for RTBfoods activities .................................................. 16 10 UAC-FSA Publications ........................................................................................................... 17 11 Gaps & Challenges faced at UAC-FSA .................................................................................. 17 12 UAC-FSA Perspective Work Plan & Internal organization for Period 3 ................................... 17 Page 3 of 18 Staff commitment, Activities performed & Perspectives Main Author(s) (NAME First Name, Institution, Country): Noël AKISSOE, UAC/FSA, Benin Collaborator(s): Laurent ADINSI, UAC/FSA, Benin Alexandre BOUNIOL, UAC/FSA-CIRAD, Benin Sounkoura ADETONAH, IITA, Benin Joseph HOUNHOUIGAN, UAC/FSA, Benin Focal Point (NAME First name, email, Skype ID, Country): Noël AKISSOE, [email protected], Skype ID, [email protected], Benin PRODUCT PROFILE (COUNTRY) INVOLVEMENT Partner Product (Country) – Main PP in bold Institute UAC-FSA 1-Boiled Yam (Benin) with IITA (Benin), CIRAD (Montpellier) & INRA (France) 2-Boiled Cassava (Benin) with IITA (Benin) & CIRAD (Montpellier) UAC-FSA SUMMARY NARRATIVE Tell us the story of your Institute in Period 2 focusing on main Activities & Achievements (Dec. 2018 to Dec 2019) by Product Profile (± 10 lines each). (NB: This section will be copied & pasted as is in the body of the RTBfoods Annual Report for Period 2). During the period of Dec. 2018 to Dec. 2019, UAC-FSA team (Benin) has been working on boiled yam and boiled cassava and on WP1 and WP2 activities. In this respect the following activities were undertaken: Activities on Boiled Yam and achievements (Benin): WP1- Boiled Yam (Benin) 1- Data collected during period 1 (last year) on activity 3 were currently (period 2) analyzed in accordance with the guidance. Two partial reports were written from these qualitative and quantitative analyses: the first on quality characteristics of yam tuber and boiled yam prioritized by gender and spatial difference (two regions) was delivered and validated by the WP1 coordination team; the second report on socio economic context and product preferences was submitted to WP1 coordination team for reviewing. 2- Process characterization referring to activity 4 with focus on processing diagnosis of boiled yam pieces was achieved using six (6) varieties and six processors: the quality traits of boiled Page 4 of 18 yam were collected through a participatory processing with 6 processors, and the report was submitted to WP1 coordination team for reviewing. 3- Consumer acceptability with reference to activity 5 was achieved on 5 yam cultivars based on a panel of 301 ordinary consumers testing. Data analyses were achieved and report was written for reviewing and validating by WP1 coordination team. WP2- Boiled Yam (Benin) Concerning WP2, The UAC-FSA team are working on development of a protocol for texture analysis, essentially on samples preparation and optimum cooking time; the related SOP will be submitted very soon to WP2 coordination team for reviewing. A work was done on NIRS (on six yam varieties) at Montpellier by our PhD student who obtained additional financial support and training from CIRAD.Interactions with other Institutes working on Boiled Yam (Results & Protocols Shared, Staff, Equipment) Capacity building activity: Our research team was trained by a researcher from CIRAD (RICCI J.) on the use of rheometer financed by RTBFoods. In addition, a PhD student was trained at CIRAD Montpellier on NIRS methodology. Some members of UAC-FSA team were trained on qualitative data analysis and sensory data analysis at Abuja during the annual project meeting. Other collaborating activities with IITA-Benin, CIRAD Montpellier, INRA France, skype calls were established during this period. Page 5 of 18 UAC-FSA STAFF Should be aligned with Financial Reporting (cf Excel Spreadsheet ‘3a) PERSONNEL COSTS’). NAME First Name Country of Permanent, Student WP1 WP2 WP3 WP4 WP5 Boiled Yam Boiled Cassava Residence OR Contractual (Benin) (Benin) Noël Akissoé Benin Permanent ☒ ☒ ☐ ☐ ☐ ☒ ☒ Joseph Hounhouigan Benin Permanent ☒ ☒ ☐ ☐ ☐ ☒ ☒ Laurent Adinsi Benin Permanent ☒ ☒ ☐ ☐ ☐ ☒ ☒ Laurenda Honfozo Benin Student ☒ ☒ ☐ ☐ ☐ ☒ ☒ Hotegni Francis Benin Student ☒ ☒ ☐ ☐ ☐ ☒ ☒ Ogni Ignace Benin Accountant ☒ ☒ ☐ ☐ ☐ ☒ ☒ Ahoton Yvette Benin Secretary ☒ ☒ ☐ ☐ ☐ ☒ ☒ Page 6 of 18 List of Students involved in RTBfoods activities in Period 2 (including Student exchange): NAME First Master Subject Title WP University of Fellowship Fellowship Involvement in Tutor(s) in Name Student or affiliation Starting Date Ending date Complementary RTBfoods (+ Institute if not PhD or Projects project from UAC-FSA) Post-Doc (ex: NextGen, AfricaYam, BBB, SweetGAINS, CRP RTB) Laurenda Honfozo PhD Structural and biophysical traits of 1 & 2 UAC-FSA September 2018 November 2022 Noël Akissoé cassava and yam affecting the quality and preference of derived boiled products Francis HOTEGNI Master Biophysical and texture characteristics of 2 UAC-FSA September 2018 February 2019 Noël Akissoé boiled yam Page 7 of 18 1 ACTIVITIES ON BOILED CASSAVA AND ACHIEVEMENTS 1.1 WP1- Boiled Cassava (Benin) 1- During the period