Textural quality of Placali, a traditional food based on cassava from Côte d’Ivoire
Abstract
Placali is a fermented cassava-based paste widely consumed in Côte d’Ivoire. Unfortunately, there is no standardized instrumental data describing its textural quality across the different available varieties, which limits the development of robust selection criteria for breeding programs. This study aimed to characterize the textural properties of placali produced from eleven cassava varieties (four landraces and seven hybrids) and to assess the relevance of the Kieffer Dough extensibility test as a rapid and discriminative tool for varietal screening. Dry matter and pectin content were measured, and textural parameters related to placali stretchability were evaluated using a TA.XT Plus C texture analyzer coupled with the Kieffer Dough method. Placali firmness was strongly correlated with dry matter, whereas pectin content showed no meaningful association with texture. Extensibility, extensogram peak force, and extension area varied significantly among samples. Principal component analysis explained 81.3% (PC1 and PC2) of the total variance, allowing the identification of three distinct technological groups. Hybrids such as Bocou 13, Sika, and Bocou 6 produced firmer placali, whereas Bahiri, Bocou 12, and Yavo generated more extensible and moderately firm pastes. Varieties Yacé, Ess-Akpl (landraces), Bocou 7, and Bocou 11 (hybrids) resulted in less cohesive products. Overall, these findings highlight substantial varietal diversity in placali quality and demonstrate that the Kieffer Dough method provides a robust and sensitive approach for high-throughput, texture-based screening in cassava breeding programs.
Keywords
Cassava, Extensibility, Pectin, Placali, Firmness, Kieffer Dough test
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