Genevieve Fliedel

Genevieve Fliedel
Cirad - La recherche agronomique pour le développement | CIRAD · Unité Mixte de Recherche Démarche Intégrée pour l'Obtention d'Aliments de Qualité (QUALISUD)

PhD in Food Science

About

36
Publications
8,543
Reads
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612
Citations

Publications

Publications (36)
Article
An innovative process combining roasting and tempering was proposed to promote puffing and mechanical dehulling of jicaro seeds. Roasting was performed at three temperatures (120 °C, 140 °C, and 160 °C) and for six residence times (80-180 s). A previous seed tempering was performed at 15% moisture content for 24h, by spraying the seeds with an amou...
Poster
Full-text available
A highly nutritious native seed as an innovative food resource in Central America
Article
The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) we...
Article
Full-text available
Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural prop...
Article
Full-text available
White Kenley is a traditional stiff dumpling produced from fermented dehulled maize grains in Ghana. The physico-chemical modifications which occur during combination of various steeping (12, 30 and 48 h) and fermentation (0 h, 12 h and 24 h) times were assessed to study the impact of these unit operations on the quality of white kenkey. Water upta...
Article
Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as...
Article
Full-text available
Gowé is a traditional fermented Beninese soft cooked paste made from a blend of malted and non-malted cereals that is diluted with water/ice and sugar just before consumption as a thirst-quenching drink. Major differences in the processes used for the preparation of gowé, which includes natural lactic fermentation, result in variable quality. Acidi...
Data
Table S1. Means and standard deviation for sensory testing with respect to gowe and sensory panelists.
Article
Background Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan.ResultsA sensory profile of Akpan was created and consumer tes...
Article
Full-text available
Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four representative gowe samples with 141 African ordinary consumers using a modified quantitative descriptive analysis. Gowe samples significantly differed (P < 0.05) with respect to all the sensory attributes...
Conference Paper
Full-text available
Sorghum breeding in Mali mostly focuses on varieties for human consumption. Even if most of breeding efforts concentrate on productivity and adaptation, grain quality is a very important aspect to consider for improved material to be adopted and successful. One major traditional use of sorghum in West-Africa is the tô, a thick porridge prepared fro...
Article
Full-text available
This study aims to establish if there is some sensory variability among fonio landraces. Fonio, the oldest indigenous and very tasty cereal growing in West Africa, is usually consumed as a couscous. Group interviews of consumers were conducted in Bamako, Mali to identify the main quality criteria of a cooked grain. Fonio grain must be swollen, not...
Article
Full-text available
To ensure food security in Africa and Asia, developing sorghum varieties with grain quality that matches consumer demand is a major breeding objective that requires a better understanding of the genetic control of grain quality traits. The objective of this targeted association study was to assess whether the polymorphism detected in six genes invo...
Conference Paper
Fonio milling is a long and laborious operation that needs to be mechanized to promote production and marketing of this cereal. The article presents an approach for the design of a fonio mill from definition of the equipment specifications to presentation of the knowledge required to develop the equipment. After investigating several principles, th...
Article
Full-text available
African consumers’ expectations concerning quality of food products are great. In spite of constrained budgets, we showed that market retailed prices revealed quality preferences of the consumers and not only production costs. In very poor countries like Mali, food innovation is limited by the very low purchasing power of the population. However, t...
Article
Full-text available
The research agendas of psychologists and economists now have several overlaps, with behavioural economics providing theoretical and experimental study of the relationship between behaviour and choice, and hedonic psychology discussing appropriate measures of outcomes of choice in terms of overall utility or life satisfaction. Here we model the rel...
Article
A sorghum core collection representing a wide range of genetic diversity and used in the framework of a sorghum breeding and genetics program was evaluated by near-infrared reflectance spectroscopy (NIRS) to predict food grain quality traits: amylose content (AM), protein content (PR), lipid content (LI), endosperm texture (ET), and hardness (HD)....
Article
Sorghum is a major food crop in West Africa, where it is primarily eaten in the form of a thick gruel called tô. The local sorghum varieties, mostly of the race guinea, have the necessary grain qualities to make good quality tô, but have limited production potential due to their poor grain:straw ratio. Selected varieties, which are mostly of the ra...
Article
The changes in protein digestibility that occur during cooking have interested many scientists. In this study the effect of cooking sorghum in water on the in vitro protein digestibility (IVPD) was evaluated using sorghum grains not containing tannin (SST), and grains containing detoxified tannin (SPD). The results were compared with rice and maize...
Article
The changes in protein digestibility that occur during cooking have interested many scientists. In this study the effect of cooking sorghum in water on the in vitro protein digestibility (IVPD) was evaluated using sorghum grains not containing tannin (SST), and grains containing detoxified tannin (SPD). The results were compared with rice and maize...
Article
 Quantitative trait loci (QTLs) for grain quality, yield components and other traits were investigated in two Sorghum caudatum×guinea recombinant inbred line (RIL) populations. A total of 16 traits were evaluated (plant height, panicle length, panicle compactness, number of kernels/panicle, thousand-kernel weight, kernel weight/panicle, threshing p...
Article
Three hybrids of sorghum grains [Sorghum bicolor (L) Moench] containing 3.8, 3.0 and 0.2% of tannins were treated. Abrasive dehulling and storage of moist grains were tested separately and in combination to reduce the tannin content and to improve the nutritional quality of grains. The moisture content of the grains was increased from 12 to 30% by...
Article
A calorimetric procedure to measure amylose content of various starchy raw materials has been developed. It is based on the measurement by Differential Scanning Calorimetry (DSC) of the enthalpy change of the formation of complexes between amylose and add phospholipid (L-α-lysophosphatidylcholine from egg yolk) observed during cooling. Contrasting...
Article
To is a traditional porridge prepared daily in West Africa from sorghum, millet or maize flour. A laboratory method for the preparation of sorghum porridge and appraisal of its firmness is available for breeders for the prediction of the technological and cooking quality of the varieties being bred. Dehulling plays an important role because much of...
Article
It has been shown that up to 95% of sorghum flour proteins could be solubilized in distilled water in the presence of sodium salts of fatty acids. The most important parameters were the length of the hydrophobic chain of the soap, its concentration, and the extraction temperature. Soaps with longer hydrophobic chains (C18, C16) had lower dissolving...

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Projects

Projects (3)
Project
Strengthening the livelihood of African rural and urban people using indigenous fruit tree species requires acquiring new knowledge on (i) the inter-relationship between human behaviours (management practices and consumer choices) and genetic, nutritional and sensory diversity of the species; (ii) the contribution of fruit tree species on diet and food security.
Project
This project aims to improve African traditional products and the know-how associated by sharing the European and African knowledge and technical for the benefit of consumers and producers in Africa and Europe.