Assessing New Banana Genotypes for Relevant Traits: Implication for Variety Selection

Tumuhimbise, Robooni; Barekye, Alex; Talengera, David; Akankwasa, Kenneth; Nowakunda, K.; Asasira, Moreen; Karamura, D.; Karamura, E.

doi:10.4236/as.2020.1111066

Cited by 5 publications

(5 citation statements)

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“…In this study, most hybrids were characterized as being excessively hard by touch and firm in the mouth, which are attributes not preferred by consumers, as reported by other authors. 8,21 During the assessment of relevant traits for selection of new cooking banana genotypes, Tumuhimbise et al 22 emphasized the possession of acceptable sensory attributes alongside yield and resistance to diseases as a critical requisite, suggesting that new cultivars with a high yellow intensity, a uniformly distributed yellow color, and a good matooke aroma were more likely to be accepted by consumers. The hybrids that were clustered with landraces such as NARITA 7 showed similarity in the characteristics, which implied that their sensory quality was not different from that of the landraces.…”

Section: Discussionmentioning

confidence: 99%

Sensory characterization of the perceived quality of East African highland cooking bananas (matooke)

et al. 2023

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BACKGROUNDIt has recently become increasingly evident that banana projects in Uganda need to consider consumer preferences as part of the breeding process to increase the acceptability of new cultivars. A trained panel used quantitative descriptive analysis (QDA) as a tool to assess the sensory characteristics of 32 cooking bananas (matooke). The aim was to investigate which sensory characteristics best describe matooke.RESULTSFourteen descriptors were generated. The preferred attributes of matooke were high‐intensity yellow color, homogeneous distribution of yellow color, good matooke aroma, highly moldable by touch, moist and smooth in the mouth. Analysis of variance revealed significant differences in the yellowness, homogeneity of color, firmness, moistness, smoothness, matooke aroma, hardness, and moldability across the genotypes (P < 0.05). Principal component analysis (PCA) showed strong positive correlations between yellowness and homogeneity of the color (R = 0.92). Smoothness in the mouth and moldability by touch were strongly and positively correlated (R = 0.88). Firmness in the mouth was well predicted by hardness to touch (R2 = 0.85). The matooke samples were ranked into two sensory clusters by agglomerative hierarchical clustering (AHC).CONCLUSIONThe study showed attribute terms that could be used to describe matooke and also revealed that QDA may be used as a tool during the assessment and selection of new cooking banana hybrids to identify relevant sensory attributes because of its ability to discriminate among the banana hybrids. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 99%

Sensory characterization of the perceived quality of East African highland cooking bananas (matooke)

et al. 2023

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“…Matooke genotypes that lack yellow color are often rated inferior to the landrace varieties and rejected. [43][44][45] Consumers of steamed matooke associate yellow color with good taste and, if the product's color does not match consumer expectation, consumers will regard the product to taste differently and substandard. 23 This explains, along with several other relevant traits, the wide differences in overall liking scores between the hybrids and landraces in the present study.…”

Section: Discussionmentioning

confidence: 99%

“…The yellow color of the steamed matooke product influences consumers’ opinions of its taste and softness by touch, as well as a willingness to choose the variety with that particular color. Matooke genotypes that lack yellow color are often rated inferior to the landrace varieties and rejected 43–45 . Consumers of steamed matooke associate yellow color with good taste and, if the product's color does not match consumer expectation, consumers will regard the product to taste differently and substandard 23 .…”

Section: Discussionmentioning

confidence: 99%

Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa highland bananas

Akankwasa,

Marimo,

Bouniol

et al. 2023

J Sci Food Agric

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BACKGROUNDThe relevance of several characteristics for the acceptability of steamed East Africa bananas (matooke) was assessed using consumer‐preferred characteristics, the overall liking scores, check‐all‐that‐apply (CATA), and the Just About Right (JAR) scale. The study was conducted in rural and urban locations in three banana growing regions of Uganda. Two landraces and two hybrids were processed into matooke. Twelve trained panellists evaluated color, taste and texture sensory characteristicsRESULTSConsumers scored matooke from landraces as the most liked. The CATA test showed that the most important characteristics were: smooth mouth feel, soft to the touch, not sticky, moldable, deep yellow color, attractive, good matooke taste, and smell.PCA analysis confirmed that most of the preferred sensory characteristics were associated with the local genotypes whilst the less preferred characteristics were associated with hybrids. Correlation analysis revealed strong positive correlations between the consumer assessed characteristics; Hardness by touch, softness to touch and yellowness; and quantitative laboratory characteristics (moldable, hardness by touch, softness and yellowness) of the steamed matooke. Color assessed by consumers was strongly correlated with the laboratory‐assessed color indicators.CONCLUSIONThe strong associations observed between laboratory‐assessed and consumer‐based characteristics (moldable by touch, and yellowness) suggest the possibility of predicting consumer characteristics using quantitative laboratory sensory assessments. Matooke taste as assessed by consumer panel (CP) is strongly associated with smooth texture and deep yellow color, which were the characteristics associated with landraces in the laboratory sensory assessment.This article is protected by copyright. All rights reserved.

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“…Matooke users (farmers, traders, and consumers) prefer genotypes with big compact bunches, and with big, long and straight or slightly curved fingers. However, Marimo et al 27 and Forysthe et al 28 showed that very long or very big fingers are difficult to handle when peeling and straight fingers are difficult to pack in boxes for export markets. These characteristics are the first visual impressions that influence users' choice of EAHCB genotypes, similarly reported by Tumuhimbise et al 26 and Madalla.…”

Section: Discussionmentioning

confidence: 99%

“…However, Marimo et al 27 . and Forysthe et al 28 . showed that very long or very big fingers are difficult to handle when peeling and straight fingers are difficult to pack in boxes for export markets.…”

Section: Discussionmentioning

confidence: 99%

East African highland cooking banana: towards an efficient selection of hybrids with user‐preferred food quality traits

Nowakunda,

Khakasa,

Ceballos

et al. 2023

J Sci Food Agric

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BackgroundDeterminants of culinary qualities of East African highland cooking bananas (EAHCB) are not well known. This constrains the inclusion of user‐preferred traits in breeding. The aim of this research was to quantify key indicators of user‐preferred characteristics to enable selection of acceptable hybrids.ResultsQualitative characteristics that drive preference were big bunches (15‐34 Kg), long straight/slightly curved fingers (12–23 cm), yellowness and soft texture. Descriptive sensory analysis of the intensity of colour and texture the 23 genotypes revealed that landraces Kibuzi, Mbwazirume, Nakitembe and Mpologoma had higher intensity of yellowness and lower intensity of hardness (softer) and a low score (≤ 1.0 ) of astringency taste. A preference test showed that they had higher acceptability scores. Biochemical, instrumental, and sensory data revealed correlations between sensory firmness and instrumental hardness (r=0.5), sensory firmness and amylopectin (r=‐0.54), suggesting that qualitative descriptions can be predicted by instrumental and biochemical indicators. Significant (p<0.05) variations in amylose and total starch content were observed in different varieties. Moderate correlations between instrumental hardness and firmness in mouth (r=0.55), cohesiveness and firmness in the mouth (r=0.57), adhesiveness and firmness in the mouth (r=0.64) were observed. Surprisingly, carotenoids content was not correlated with yellowness in cooked matooke. However, positive correlations were observed between chroma (b*) parameters of raw matooke and sensorial assessed color on cooked samples.ConclusionsQualitative characteristis; the bunch, pulp colour and texture; that drive users‐preference in the EAHCB were quantified, paving way for breeders to use them to select genotypes with these attributes early in the breeding process.This article is protected by copyright. All rights reserved.

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Assessing New Banana Genotypes for Relevant Traits: Implication for Variety Selection

Cited by 5 publications

References 15 publications

Sensory characterization of the perceived quality of East African highland cooking bananas (matooke)

Sensory characterization of the perceived quality of East African highland cooking bananas (matooke)

Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa highland bananas

East African highland cooking banana: towards an efficient selection of hybrids with user‐preferred food quality traits

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