Sensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019
Sensory evaluation, also known as organoleptic testing, involves assessing a food product for its aroma, flavour, sensation in the mouth and appearance. This activity was carried out under a project funded by the Netherlands Organization for Scientific Research (NWO) titled Citizen’s Science approac...
| Autores principales: | , , |
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| Formato: | Informe técnico |
| Lenguaje: | Inglés |
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Bioversity International
2020
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/111258 |
| _version_ | 1855514774464364544 |
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| author | Mubiru, David Recha, Tobias Otieno, Gloria Atieno |
| author_browse | Mubiru, David Otieno, Gloria Atieno Recha, Tobias |
| author_facet | Mubiru, David Recha, Tobias Otieno, Gloria Atieno |
| author_sort | Mubiru, David |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Sensory evaluation, also known as organoleptic testing, involves assessing a food product for its aroma, flavour, sensation in the mouth and appearance. This activity was carried out under a project funded by the Netherlands Organization for Scientific Research (NWO) titled Citizen’s Science approach to climate-smart and nutrition-sensitive seed value chains for food and nutrition security in Uganda and Ethiopia. The activity was conducted as a follow up to previous crowdsourcing trials and participatory varietal testing of 34 bean and 43 finger millet varieties by 300 farmers in Hoima, between 2017 and 2019, that identified seven bean and seven finger millet varieties selected by farmers as having most of the attributes needed for adaptation to climate change, including faster maturity, drought resistance, pest and disease resistance and high yields. To gather insights on farmers’ perceptions and preferences regarding taste and acceptability of the selected varieties, a sensory evaluation exercise that engaged 101 farmers (54 men and 47 women) was organized. The invited farmers were asked to taste a variety of local food products prepared from the selected finger millet and bean varieties and provide feedback on taste, texture, consistency, aroma, cooking time, colour and general acceptance. The exercise also aimed at promoting the benefits derived from the consumption of finger millet, especially in weaning infants and provision of important nutrients for lactating mothers. This report provides detailed sensory information about the selected beans and finger millet varieties and their suitability for making different food products. |
| format | Informe técnico |
| id | CGSpace111258 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Bioversity International |
| publisherStr | Bioversity International |
| record_format | dspace |
| spelling | CGSpace1112582025-11-05T12:49:43Z Sensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019 Mubiru, David Recha, Tobias Otieno, Gloria Atieno organoleptic analysis evaluation foods beans finger millet análisis organoléptico evaluación alimentos frijol mijo africano Sensory evaluation, also known as organoleptic testing, involves assessing a food product for its aroma, flavour, sensation in the mouth and appearance. This activity was carried out under a project funded by the Netherlands Organization for Scientific Research (NWO) titled Citizen’s Science approach to climate-smart and nutrition-sensitive seed value chains for food and nutrition security in Uganda and Ethiopia. The activity was conducted as a follow up to previous crowdsourcing trials and participatory varietal testing of 34 bean and 43 finger millet varieties by 300 farmers in Hoima, between 2017 and 2019, that identified seven bean and seven finger millet varieties selected by farmers as having most of the attributes needed for adaptation to climate change, including faster maturity, drought resistance, pest and disease resistance and high yields. To gather insights on farmers’ perceptions and preferences regarding taste and acceptability of the selected varieties, a sensory evaluation exercise that engaged 101 farmers (54 men and 47 women) was organized. The invited farmers were asked to taste a variety of local food products prepared from the selected finger millet and bean varieties and provide feedback on taste, texture, consistency, aroma, cooking time, colour and general acceptance. The exercise also aimed at promoting the benefits derived from the consumption of finger millet, especially in weaning infants and provision of important nutrients for lactating mothers. This report provides detailed sensory information about the selected beans and finger millet varieties and their suitability for making different food products. 2020 2021-02-11T14:30:14Z 2021-02-11T14:30:14Z Report https://hdl.handle.net/10568/111258 en Open Access application/pdf Bioversity International Mubiru, D.; Recha, T.; Otieno, G. (2020) Sensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019. Rome (Italy): Bioversity International. 25 p. ISBN: 978-92-9255-200-8 |
| spellingShingle | organoleptic analysis evaluation foods beans finger millet análisis organoléptico evaluación alimentos frijol mijo africano Mubiru, David Recha, Tobias Otieno, Gloria Atieno Sensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019 |
| title | Sensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019 |
| title_full | Sensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019 |
| title_fullStr | Sensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019 |
| title_full_unstemmed | Sensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019 |
| title_short | Sensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019 |
| title_sort | sensory evaluation of finger millet and bean products in hoima uganda report of field work conducted 6 12 september 2019 |
| topic | organoleptic analysis evaluation foods beans finger millet análisis organoléptico evaluación alimentos frijol mijo africano |
| url | https://hdl.handle.net/10568/111258 |
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