Technical Report: Storage temperatures for shelf-life extension of different cooking banana presentation forms

European UnionInternational Fund for Agricultural Developmen

Technical report: Optimization of the harvest stage for reducing cooking banana postharvest losses: a multi-criteria approach targeting matooke end-product.

This report presents results of RTB-ENDURE sub-output 1.3; ‘Determining appropriate harvest time for the cooking bananas with intrinsic long shelf-life using physical, chemical and sensory attributes’ of the cooking banana business case’s Output 1, entitled “Increased access of farmers to cooking banana varieties with preferred quality attributes and intrinsic long shelf life traits”. The worked aimed at reducing postharvest losses for cooking banana while modulating harvest stage for green life extension. The originality of this investigation was to evaluate the putative impact of fruit stage of harvest onto its potential storage life and eating quality. The optimal harvest stage was evaluated by coupling three antagonist parameters, namely fruit diameter, green life, and eating quality, to optimize harvest stage of the variety Kibuzi in specific edapho-climatic conditions of Rakai and Isingiro districts in southwestern Uganda. A temperature record was considered in both sites between flowering and harvest. The interval between flowering and harvest (IFH) of Kibuzi banana variety was used as a quantitative explanatory variable, and the site location (Rakai at 1270 masl vs Isingiro at 1440 masl) was used as a qualitative one. Since the sites were at different altitudes, two Tynitag temperature data loggers were installed to record temperatures. Fruits size, dry matter, fruit firmness, total soluble solids, titratable acidity and sensory attributes were recorded at four harvest stages: 112, 126, 138, 152 days and 111, 125, 137, 151 days after flowering. The evolution of three parameters; diameter of fruit, green life and overall acceptability of the end-product - Matooke - were simulated for 110 to 155 days range, leading to the identification of a range of optimal harvest ages for variety Kibuzi in Rakai at between 133 to 142 days and 133 to 150 days for Isingiro. The prediction of the optimal harvest stage will remain only valid for the two locations without taking into account thermal sum for establishing a strong relationship between fruit age in degree.days and green life. Given the respective altitudes at Rakai and Isingiro, it implies that the two edapho-climatic conditions were not so different in terms of on field temperature. With some more diverse thermal conditions in the experimental sites (lowland vs highland with at least 3°C needed between sites), the thermal sum concept will be even more precise for the prediction of the optimal harvest stage for bananas, regardless the location site (lowland, highland, with hot or cool local conditions). Such original multi-criteria approach (agro-morphological, physiological traits, and end-product sensory attributes) was relevant for the prediction of the optimal harvest stage, in order to reduce banana postharvest losses during transport and until Matooke preparation by end-users. Such innovative methodology can be applied to some other banana culinary recipes and end-uses

Stay visual inspection or go weighing? Insights from a value chain analysis for cooking banana in Uganda.

European UnionInternational Fund for Agricultural Developmen

Stay visual inspection or go weighing? Insights from a value chain analysis for cooking banana in Uganda.

Playwright: N/A Director: N/A Academic Year: 1994-1995https://scholarworks.sjsu.edu/production_images/2388/thumbnail.jp

Sensory characterization of the perceived quality of East African highland cooking bananas (matooke)

Open Access ArticleBACKGROUND It has recently become increasingly evident that banana projects in Uganda need to consider consumer preferences as part of the breeding process to increase the acceptability of new cultivars. A trained panel used quantitative descriptive analysis (QDA) as a tool to assess the sensory characteristics of 32 cooking bananas (matooke). The aim was to investigate which sensory characteristics best describe matooke. RESULTS Fourteen descriptors were generated. The preferred attributes of matooke were high-intensity yellow color, homogeneous distribution of yellow color, good matooke aroma, highly moldable by touch, moist and smooth in the mouth. Analysis of variance revealed significant differences in the yellowness, homogeneity of color, firmness, moistness, smoothness, matooke aroma, hardness, and moldability across the genotypes (P < 0.05). Principal component analysis (PCA) showed strong positive correlations between yellowness and homogeneity of the color (R = 0.92). Smoothness in the mouth and moldability by touch were strongly and positively correlated (R = 0.88). Firmness in the mouth was well predicted by hardness to touch (R2 = 0.85). The matooke samples were ranked into two sensory clusters by agglomerative hierarchical clustering (AHC). CONCLUSION The study showed attribute terms that could be used to describe matooke and also revealed that QDA may be used as a tool during the assessment and selection of new cooking banana hybrids to identify relevant sensory attributes because of its ability to discriminate among the banana hybrids

TARIBAN1, TARIBAN2, TARIBAN3, and TARIBAN4 'Matooke' cooking banana cultivars for the Great Lakes Region of Africa

Open Access Journal; Published online: 23 Nov 202

Report on consumer acceptability tests of NARITA hybrids in Tanzania and Uganda

Consumer acceptability tests of NARITA hybrids were conducted with a total of 572 randomly selected men and women farmers from 5 sites in different agro-ecological zones in Tanzania and Uganda (Maruku, Mitalula and Moshi in Tanzania; Kawanda and Mbarara in Uganda). Evaluations were done between July and November 2018 under the project ‘Improvement of banana for smallholder farmers in the Great Lakes Region of Africa’. At each site, focus group discussions (FGDs) were first conducted with different age groups: young women, young men (35 years) to ascertain the main products households make using cooking banana cultivars and the preparation method. The most important product was then prepared in each site - steamed matooke in both Uganda sites and boiled fingers in all Tanzania sites. On a given day, about 100 farmers were each provided with coded samples of four NARITA hybrids plus one local check and asked to rate each sample on a 5-point hedonic scale for the following attributes: colour, aroma, texture in hand, taste, mouthfeel and overall acceptability. This report provides results that can help inform the selection of the best NARITAs to take on-farm and subsequent varietal release

Farmer acceptance of introduced banana genotypes in Uganda

Five IITA hybrids (Bita-2, Bita-3, Pita-8, Pita-14, Pita 17), five FHIA hybrids (FHIA 01, FHIA 03, FHIA 17, FHIA 21 FHIA 23) and Yangambi KM5, were planted on farmers' fields at 20 sites (with four replicates) representing various agro-ecological zones and cultures of Uganda, along with five AAA-EA cooking bananas as local checks. Their uses and acceptability were assessed using a participatory approach involving both farmers and the researchers. All the genotypes were tested for the uses of banana known to the farmers. Results indicated that the introduced genotypes were rated inferior to the AAA-EA cooking bananas when cooked. However, FHIA 17, FHIA 23 and FHIA 01 were, respectively rated acceptable as cooking bananas in the Northern, North-Eastern and Eastern parts of the country, which are largely non-traditional banana growing areas. The same cultivars were acceptable mainly as dessert but also as cooking bananas during food shortages in central and western parts, especially, in areas where the growing of traditional cultivars is progressively declining. There was little interest in the new bananas in western parts of the country. Major considerations for cooking qualities were taste, texture and appearance. Many of the hybrids had an astringent taste when cooked. Pita-14, Yangambi KM5, FHIA 01 and FHIA 03 were classified as juice bananas. They all yielded higher quantities of juice whose brix content was in same range as that of AAA-EA mbidde cultivars. Pita-17 and FHIA 21 were classified as plantains at all the sites. The introduced genotypes, which are most popular with farmers, are FHIA 17, FHIA 23 for cooking and dessert while FHIA 01 and KM5 are popular as juice/brewing cultivars in areas where brewing is an important economic activity. Key Words: Acceptability, FHIA, introduced genotypes, Musa spp. RÉSUMÉ Cinq hybrides d' IITA (Bita-2, Bita-3, Pita-8, Pita-14, Pita 17), de FHIA (FHIA 03, FHIA 17, FHIA 21, FHIA 23), Yangambi KM5 avec cinq variétés locales AAA-EA, étaient plantés dans de champs des fermiers en 20 endroits (avec quatre répétitions) représentants plusieurs zones agro écologiques et culturales de l'Ouganda. Leurs usages et acceptabilités étaient évalués dans une approche impliquant les fermiers et les chercheurs. Tous les génotypes étaient testés pour les usages de la banane connus par les fermiers. Les résultats ont indiqué les variétés introduites étaient classées inférieures au AAA-EA quand elles sont cuites. Cependant, FHIA17, FHIA23 et FHIA01 étaient classées acceptables comme banane à cuire au nord, nord-est et l'est du pays, traditionnellement où la banane n'est pas cultivée. Ces variétés ont été acceptées principalement comme dessert et comme banane à cuire seulement dans des conditions de carence alimentaire au centre et à l'ouest région de culture de la banane mais où les variétés traditionnelles sont en diminution. Il y avait peu d'intérêt aux nouvelles variétés à l'ouest du pays. Les considérations majeures pour les qualités de cuisson étaient le goût, la texture et l'apparence. Nombreux hybrides cuits avaient un goût étrange. Pita-14, Yangambi KM5, FHIA01 et FHIA03 étaient classés comme des bananes juteuses. Toutes ont produit des quantités des jus dont le contenu en brix était de la même gamme que les variétés AAA - EA mbidde. Pita-17 et FHIA 21 étaient classés comme plantain dans toutes les zones. Les plus populaires des génotypes introduits chez les fermiers étaient FHIA17, FHIA23 pour la cuisson et dessert alors que FHIA01 et KM5 étaient connues comme des variétés juteuses/brassage en des endroits où le brassage de la bière est une activité économique importante. Mots Clés: Acceptation, FHIA, génotypes introduits, Musa spp. African Crop Science Journal Vol.12(1) 2004: 1-