Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding

Abstract

This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used in Lira and Kamwenge districts. Preferred raw sweetpotato characteristics were large roots (≥ 3 cm diameter) with a sweet taste, smooth skin and hard texture, while mealiness, sweet taste and good sweetpotato smell were important attributes for boiled sweetpotato. Processors, mostly women, highlighted ease of peeling and sappiness of raw roots. There were gender differences in quality characteristic preferences and perceived importance. The released variety, NASPOT 8, had the highest overall liking in Kamwenge and was well liked in Lira. Penalty analysis of consumer data showed that sweetness and firmness were key drivers of overall liking. The results will support breeding programmes in meeting specific end-user product profiles, selection criteria and uptake of new varieties.

Consumer Preference Testing of Boiled Sweetpotato Using Crowdsourced Citizen Science in Ghana and Uganda

“…On the other hand, consumers identified taste as the main driver for the rankings with "good taste" and "sweet" being the most common descriptors used for the best ranking variety whilst, "not sweet" and "tasteless" were amongst the most common descriptors for the worst ranking varieties (Figure 6). Our results are in line with those reported by Mwanga et al (2020) for Lira and Kamwenge districts in Uganda, where consumers preferred sweet tasting sweetpotato genotypes. Sweetness is a sensory attribute commonly perceived when consuming foods rich in sugars.…”

Beyond “Women's Traits”: Exploring How Gender, Social Difference, and Household Characteristics Influence Trait Preferences

“…Capturing trait preferences using methodologically robust and systematic approaches enable breeding programs to develop accurate and impactful product profiles to guide breeding (Ragot et al, 2018). Recent increased attention to trait preference studies on root, tuber and banana crops have enabled breeding programs to unpack breeding priorities in sweet potato (Mwanga et al, 2021), banana (Marimo et al, 2020), and cassava (Bentley et al, 2017;Teeken et al, 2018Teeken et al, , 2021. These studies show that distinct use types and social identities, such as gender, shape trait preferences, validating the need for more demandled approaches and thinking in breeding these historically under-resourced crops.…”

Breeding Progress for Vitamin A, Iron and Zinc Biofortification, Drought Tolerance, and Sweetpotato Virus Disease Resistance in Sweetpotato

“…Poor yielding varieties with little or no β-carotene also contribute to yield and nutrition gaps. Consumer preferences and gender (Mwanga et al, 2021) need to be concurrently considered for adoption to occur (Thiele et al, 2021). Quality traits related to storage root texture and storability are of particular importance.…”