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Identification of cassava quality attributes preferred by Ugandan users along the food chain

This study aimed to identify cassava quality attributes preferred by users along the food chain, in order to provide breeders with criteria for prioritisation. Survey and consumer‐testing studies were conducted within Apac and Luwero districts in Uganda. Additionally, sensory evaluation by trained p...

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Autores principales: Iragaba, Paula, Hamba, Sophia, Nuwamanya, Ephraim, Kanaabi, Michael, Nanyonjo, Ritah Ann, Mpamire, Doreen, Muhumuza, Nicholas, Khakasa, Elizabeth, Tufan, Hale Ann, Kawuki, Robert Sezi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7983994/
https://www.ncbi.nlm.nih.gov/pubmed/33776229
http://dx.doi.org/10.1111/ijfs.14878
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author Iragaba, Paula
Hamba, Sophia
Nuwamanya, Ephraim
Kanaabi, Michael
Nanyonjo, Ritah Ann
Mpamire, Doreen
Muhumuza, Nicholas
Khakasa, Elizabeth
Tufan, Hale Ann
Kawuki, Robert Sezi
author_facet Iragaba, Paula
Hamba, Sophia
Nuwamanya, Ephraim
Kanaabi, Michael
Nanyonjo, Ritah Ann
Mpamire, Doreen
Muhumuza, Nicholas
Khakasa, Elizabeth
Tufan, Hale Ann
Kawuki, Robert Sezi
author_sort Iragaba, Paula
collection PubMed
description This study aimed to identify cassava quality attributes preferred by users along the food chain, in order to provide breeders with criteria for prioritisation. Survey and consumer‐testing studies were conducted within Apac and Luwero districts in Uganda. Additionally, sensory evaluation by trained panellists was conducted to determine descriptors for assessing quality of boiled roots. Results revealed softness of boiled roots and in‐ground storability as key attributes influencing varietal preference besides high yield, non‐bitter roots, disease resistance, early maturity and drought resistance. For some attributes like in‐ground storability, preference differed significantly between locations and showed differentiation by gender. Local varieties were found to be superior in quality attributes. From sensory evaluation, twenty‐one descriptors associated with appearance, texture, taste and aroma of boiled roots were determined. Findings from this study are vital for breeders to adopt gender‐responsive approaches in order to develop varieties that meet the needs and preferences of end users.
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spelling pubmed-79839942021-03-24 Identification of cassava quality attributes preferred by Ugandan users along the food chain Iragaba, Paula Hamba, Sophia Nuwamanya, Ephraim Kanaabi, Michael Nanyonjo, Ritah Ann Mpamire, Doreen Muhumuza, Nicholas Khakasa, Elizabeth Tufan, Hale Ann Kawuki, Robert Sezi Int J Food Sci Technol Cassava This study aimed to identify cassava quality attributes preferred by users along the food chain, in order to provide breeders with criteria for prioritisation. Survey and consumer‐testing studies were conducted within Apac and Luwero districts in Uganda. Additionally, sensory evaluation by trained panellists was conducted to determine descriptors for assessing quality of boiled roots. Results revealed softness of boiled roots and in‐ground storability as key attributes influencing varietal preference besides high yield, non‐bitter roots, disease resistance, early maturity and drought resistance. For some attributes like in‐ground storability, preference differed significantly between locations and showed differentiation by gender. Local varieties were found to be superior in quality attributes. From sensory evaluation, twenty‐one descriptors associated with appearance, texture, taste and aroma of boiled roots were determined. Findings from this study are vital for breeders to adopt gender‐responsive approaches in order to develop varieties that meet the needs and preferences of end users. John Wiley and Sons Inc. 2020-12-03 2021-03 /pmc/articles/PMC7983994/ /pubmed/33776229 http://dx.doi.org/10.1111/ijfs.14878 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 Cassava
Iragaba, Paula
Hamba, Sophia
Nuwamanya, Ephraim
Kanaabi, Michael
Nanyonjo, Ritah Ann
Mpamire, Doreen
Muhumuza, Nicholas
Khakasa, Elizabeth
Tufan, Hale Ann
Kawuki, Robert Sezi
Identification of cassava quality attributes preferred by Ugandan users along the food chain
title Identification of cassava quality attributes preferred by Ugandan users along the food chain
title_full Identification of cassava quality attributes preferred by Ugandan users along the food chain
title_fullStr Identification of cassava quality attributes preferred by Ugandan users along the food chain
title_full_unstemmed Identification of cassava quality attributes preferred by Ugandan users along the food chain
title_short Identification of cassava quality attributes preferred by Ugandan users along the food chain
title_sort identification of cassava quality attributes preferred by ugandan users along the food chain
topic Cassava
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7983994/
https://www.ncbi.nlm.nih.gov/pubmed/33776229
http://dx.doi.org/10.1111/ijfs.14878
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