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Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding
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 swee...
Autores principales: | , , , , , , , , , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7983908/ https://www.ncbi.nlm.nih.gov/pubmed/33776240 http://dx.doi.org/10.1111/ijfs.14792 |
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author | Mwanga, Robert O. M. Mayanja, Sarah Swanckaert, Jolien Nakitto, Mariam zum Felde, Thomas Grüneberg, Wolfgang Mudege, Netsayi Moyo, Mukani Banda, Linly Tinyiro, Samuel Edgar Kisakye, Sarah Bamwirire, David Anena, Beatrice Bouniol, Alexandre Magala, Damalie Babirye Yada, Benard Carey, Edward Andrade, Maria Johanningsmeier, Suzanne D. Forsythe, Lora Fliedel, Geneviève Muzhingi, Tawanda |
author_facet | Mwanga, Robert O. M. Mayanja, Sarah Swanckaert, Jolien Nakitto, Mariam zum Felde, Thomas Grüneberg, Wolfgang Mudege, Netsayi Moyo, Mukani Banda, Linly Tinyiro, Samuel Edgar Kisakye, Sarah Bamwirire, David Anena, Beatrice Bouniol, Alexandre Magala, Damalie Babirye Yada, Benard Carey, Edward Andrade, Maria Johanningsmeier, Suzanne D. Forsythe, Lora Fliedel, Geneviève Muzhingi, Tawanda |
author_sort | Mwanga, Robert O. M. |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7983908 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-79839082021-03-24 Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding Mwanga, Robert O. M. Mayanja, Sarah Swanckaert, Jolien Nakitto, Mariam zum Felde, Thomas Grüneberg, Wolfgang Mudege, Netsayi Moyo, Mukani Banda, Linly Tinyiro, Samuel Edgar Kisakye, Sarah Bamwirire, David Anena, Beatrice Bouniol, Alexandre Magala, Damalie Babirye Yada, Benard Carey, Edward Andrade, Maria Johanningsmeier, Suzanne D. Forsythe, Lora Fliedel, Geneviève Muzhingi, Tawanda Int J Food Sci Technol Sweetpotato 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. John Wiley and Sons Inc. 2020-10-08 2021-03 /pmc/articles/PMC7983908/ /pubmed/33776240 http://dx.doi.org/10.1111/ijfs.14792 Text en © 2020 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF) This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Sweetpotato Mwanga, Robert O. M. Mayanja, Sarah Swanckaert, Jolien Nakitto, Mariam zum Felde, Thomas Grüneberg, Wolfgang Mudege, Netsayi Moyo, Mukani Banda, Linly Tinyiro, Samuel Edgar Kisakye, Sarah Bamwirire, David Anena, Beatrice Bouniol, Alexandre Magala, Damalie Babirye Yada, Benard Carey, Edward Andrade, Maria Johanningsmeier, Suzanne D. Forsythe, Lora Fliedel, Geneviève Muzhingi, Tawanda Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding |
title | Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding |
title_full | Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding |
title_fullStr | Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding |
title_full_unstemmed | Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding |
title_short | Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding |
title_sort | development of a food product profile for boiled and steamed sweetpotato in uganda for effective breeding |
topic | Sweetpotato |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7983908/ https://www.ncbi.nlm.nih.gov/pubmed/33776240 http://dx.doi.org/10.1111/ijfs.14792 |
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