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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...
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/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. |
format | Online Article Text |
id | pubmed-7983994 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
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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