East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits
BACKGROUND Determinants of culinary qualities of East African highland cooking bananas (EAHCB) are not well known. This constrains the inclusion of user-preferred traits in breeding. The present study aimed to quantify key indicators of user-preferred characteristics to enable selection of acceptabl...
| Main Authors: | , , , , , , , , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2024
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/135073 |
| _version_ | 1855542049773715456 |
|---|---|
| author | Nowakunda, K. Khakasa, E. Ceballos, H. Kenneth, A. Tumuhimbise, Robooni Bugaud, C. Asasira, M. Uwimana, Brigitte Bouniol, A. Nuwamanya, E. Forsythe, L. Marimo, Pricilla Dufour, D. Tushemereirwe, Wilberforce K. |
| author_browse | Asasira, M. Bouniol, A. Bugaud, C. Ceballos, H. Dufour, D. Forsythe, L. Kenneth, A. Khakasa, E. Marimo, Pricilla Nowakunda, K. Nuwamanya, E. Tumuhimbise, Robooni Tushemereirwe, Wilberforce K. Uwimana, Brigitte |
| author_facet | Nowakunda, K. Khakasa, E. Ceballos, H. Kenneth, A. Tumuhimbise, Robooni Bugaud, C. Asasira, M. Uwimana, Brigitte Bouniol, A. Nuwamanya, E. Forsythe, L. Marimo, Pricilla Dufour, D. Tushemereirwe, Wilberforce K. |
| author_sort | Nowakunda, K. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | BACKGROUND
Determinants of culinary qualities of East African highland cooking bananas (EAHCB) are not well known. This constrains the inclusion of user-preferred traits in breeding. The present study aimed to quantify key indicators of user-preferred characteristics to enable selection of acceptable hybrids.
RESULTS
Qualitative characteristics that drive preference were big bunches (15–34 kg), long straight/slightly curved fingers (12–23 cm), yellowness and soft texture. Descriptive sensory analysis of the intensity of colour and texture the 23 genotypes revealed that landraces Kibuzi, Mbwazirume, Nakitembe and Mpologoma had higher intensity of yellowness and lower intensity of hardness (softer) and a low score (≤ 1.0) of astringency taste. A preference test showed that they had higher acceptability scores. Biochemical, instrumental and sensory data revealed correlations between sensory firmness and instrumental hardness (r = 0.5), sensory firmness and amylopectin (r = −0.54), suggesting that qualitative descriptions can be predicted by instrumental and biochemical indicators. Significant (P < 0.05) variations in amylose and total starch content were observed in different varieties. Moderate correlations between instrumental hardness and firmness in mouth (r = 0.55), cohesiveness and firmness in the mouth (r = 0.57), and adhesiveness and firmness in the mouth (r = 0.64) were observed. Surprisingly, carotenoids content was not correlated with yellowness in cooked matooke. However, positive correlations were observed between chroma (b*) parameters of raw matooke and sensorial assessed color on cooked samples.
CONCLUSION
Qualitative characteristis; the bunch, pulp colour and texture; that drive users-preference in the EAHCB were quantified, paving way for breeders to use them to select genotypes with these attributes early in the breeding process. |
| format | Journal Article |
| id | CGSpace135073 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1350732025-12-08T10:04:27Z East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits Nowakunda, K. Khakasa, E. Ceballos, H. Kenneth, A. Tumuhimbise, Robooni Bugaud, C. Asasira, M. Uwimana, Brigitte Bouniol, A. Nuwamanya, E. Forsythe, L. Marimo, Pricilla Dufour, D. Tushemereirwe, Wilberforce K. bananas breeding consumer preferences phenotypes varieties adoption BACKGROUND Determinants of culinary qualities of East African highland cooking bananas (EAHCB) are not well known. This constrains the inclusion of user-preferred traits in breeding. The present study aimed to quantify key indicators of user-preferred characteristics to enable selection of acceptable hybrids. RESULTS Qualitative characteristics that drive preference were big bunches (15–34 kg), long straight/slightly curved fingers (12–23 cm), yellowness and soft texture. Descriptive sensory analysis of the intensity of colour and texture the 23 genotypes revealed that landraces Kibuzi, Mbwazirume, Nakitembe and Mpologoma had higher intensity of yellowness and lower intensity of hardness (softer) and a low score (≤ 1.0) of astringency taste. A preference test showed that they had higher acceptability scores. Biochemical, instrumental and sensory data revealed correlations between sensory firmness and instrumental hardness (r = 0.5), sensory firmness and amylopectin (r = −0.54), suggesting that qualitative descriptions can be predicted by instrumental and biochemical indicators. Significant (P < 0.05) variations in amylose and total starch content were observed in different varieties. Moderate correlations between instrumental hardness and firmness in mouth (r = 0.55), cohesiveness and firmness in the mouth (r = 0.57), and adhesiveness and firmness in the mouth (r = 0.64) were observed. Surprisingly, carotenoids content was not correlated with yellowness in cooked matooke. However, positive correlations were observed between chroma (b*) parameters of raw matooke and sensorial assessed color on cooked samples. CONCLUSION Qualitative characteristis; the bunch, pulp colour and texture; that drive users-preference in the EAHCB were quantified, paving way for breeders to use them to select genotypes with these attributes early in the breeding process. 2024-06 2023-12-06T12:57:30Z 2023-12-06T12:57:30Z Journal Article https://hdl.handle.net/10568/135073 en Open Access application/pdf Wiley Nowakunda, K., Khakasa, E., Ceballos, H., Akankwasa, K., Tumuhimbise, R., Bugaud, C., ... & Tushemereirwe, W.K. (2023). East African highland cooking banana: towards an efficient selection of hybrids with user‐preferred food quality traits. Journal of the Science of Food and Agriculture, 1-10. |
| spellingShingle | bananas breeding consumer preferences phenotypes varieties adoption Nowakunda, K. Khakasa, E. Ceballos, H. Kenneth, A. Tumuhimbise, Robooni Bugaud, C. Asasira, M. Uwimana, Brigitte Bouniol, A. Nuwamanya, E. Forsythe, L. Marimo, Pricilla Dufour, D. Tushemereirwe, Wilberforce K. East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits |
| title | East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits |
| title_full | East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits |
| title_fullStr | East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits |
| title_full_unstemmed | East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits |
| title_short | East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits |
| title_sort | east african highland cooking banana towards an efficient selection of hybrids with user preferred food quality traits |
| topic | bananas breeding consumer preferences phenotypes varieties adoption |
| url | https://hdl.handle.net/10568/135073 |
| work_keys_str_mv | AT nowakundak eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT khakasae eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT ceballosh eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT kennetha eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT tumuhimbiserobooni eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT bugaudc eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT asasiram eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT uwimanabrigitte eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT bouniola eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT nuwamanyae eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT forsythel eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT marimopricilla eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT dufourd eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits AT tushemereirwewilberforcek eastafricanhighlandcookingbananatowardsanefficientselectionofhybridswithuserpreferredfoodqualitytraits |