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

dc.contributor.authorKhakasa, E.
dc.contributor.authorMuyanja, C.
dc.contributor.authorMugabi, R.
dc.contributor.authorBugaud, C.
dc.contributor.authorForestier-Chiron, N.
dc.contributor.authorUwimana, B.
dc.contributor.authorArinaitwe, I.K.
dc.contributor.authorNowakunda, K.
dc.date.accessioned2024-08-16T12:01:12Z
dc.date.available2024-08-16T12:01:12Z
dc.date.issued2023-04-07
dc.identifier.citationKhakasa, E., Muyanja, C., Mugabi, R., Bugaud, C., Forestier‐Chiron, N., Uwimana, B., ... & Nowakunda, K. (2023). Sensory characterization of the perceived quality of East African highland cooking bananas (matooke). Journal of the Science of Food and Agriculture, 1-8.
dc.identifier.issn0022-5142
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8501
dc.description.abstractBACKGROUND It 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. RESULTS Fourteen 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). CONCLUSION The 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.
dc.description.sponsorshipCIRAD
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.format.extent1-8
dc.language.isoen
dc.subjectSensory
dc.subjectBananas
dc.subjectHybrids
dc.subjectBreeding
dc.subjectFood Security
dc.subjectUganda
dc.titleSensory characterization of the perceived quality of East African highland cooking bananas (matooke)
dc.typeJournal Article
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationNational Agricultural Research Laboratories, Uganda
cg.contributor.affiliationMakerere University
cg.contributor.affiliationUniversite de Montpellier
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionEast Africa
cg.coverage.countryUganda
cg.coverage.hubEastern Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.identifier.bibtexciteidKHAKASA:2023
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectBanana
cg.iitasubjectFood Security
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectPlantain
cg.iitasubjectValue Chains
cg.journalJournal of the Science of Food and Agriculture
cg.notesOpen Access Article
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.1002/jsfa.12606
cg.iitaauthor.identifierBrigitte Uwimana: 0000-0001-7460-9001
cg.futureupdate.requiredNo
cg.contributor.acknowledgementsThe authors are grateful to the staff of the National Agricultural Research Laboratories for participating in the study, Mr Ngabirano Wilber and Ms Jennifer Lalam Acam for delivering matooke bunches to the laboratories, and the grant opportunity INV-008567 (formerly 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): https://rtbfoods.cirad.fr. Previous versions of this paper and the ideas in it benefited greatly from suggestions and comments by the co-authors. The editorial comments by Hernán Ceballos and Dominique Dufour as well as the final proofreading of the manuscripts by Clair Hershey improved greatly the quality of this manuscript.


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