Prediction of acceptable colour of cooking bananas (matooke) using instrumental and sensory measurements

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cg.authorship.typesCGIAR and developing country instituteen_US
cg.contributor.affiliationNational Agricultural Research Laboratories, Ugandaen_US
cg.contributor.affiliationMakerere Universityen_US
cg.contributor.affiliationInternational Institute of Tropical Agricultureen_US
cg.contributor.crpRoots, Tubers and Bananasen_US
cg.contributor.donorBill & Melinda Gates Foundationen_US
cg.contributor.initiativeAccelerated Breedingen_US
cg.coverage.countryUgandaen_US
cg.coverage.iso3166-alpha2UGen_US
cg.coverage.regionAfricaen_US
cg.coverage.regionEastern Africaen_US
cg.creator.identifierBrigitte Uwimana: 0000-0001-7460-9001en_US
cg.howPublishedFormally Publisheden_US
cg.identifier.doihttps://doi.org/10.1016/j.foohum.2024.100268en_US
cg.identifier.iitathemeBIOTECH & PLANT BREEDINGen_US
cg.issn2949-8244en_US
cg.issue100268en_US
cg.journalFood and Humanityen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.actionAreaGenetic Innovationen_US
cg.subject.iitaAGRONOMYen_US
cg.subject.iitaBANANAen_US
cg.subject.iitaFOOD SECURITYen_US
cg.subject.iitaFOOD SYSTEMSen_US
cg.subject.iitaPLANT BREEDINGen_US
cg.subject.iitaPLANT PRODUCTIONen_US
cg.subject.iitaVALUE CHAINSen_US
cg.subject.impactAreaNutrition, health and food securityen_US
cg.subject.impactPlatformNutrition, Health and Food Securityen_US
cg.subject.sdgSDG 2 - Zero hungeren_US
cg.volume2en_US
dc.contributor.authorKhakasa, E.en_US
dc.contributor.authorMuyanja, C.en_US
dc.contributor.authorMugabi, R.en_US
dc.contributor.authorBabirye, M.P.en_US
dc.contributor.authorNamuddu, M.G.en_US
dc.contributor.authorMukasa, Y.en_US
dc.contributor.authorNamanya, P.en_US
dc.contributor.authorArinaitwe, I.K.en_US
dc.contributor.authorUwimana, B.en_US
dc.contributor.authorTumuhimbise, R.en_US
dc.contributor.authorNowakunda, K.en_US
dc.date.accessioned2025-01-27T08:30:51Zen_US
dc.date.available2025-01-27T08:30:51Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/170050en_US
dc.titlePrediction of acceptable colour of cooking bananas (matooke) using instrumental and sensory measurementsen_US
dcterms.abstractThe colour of cooking bananas (Matooke) is a critical attribute for consumer acceptance and the uptake of newly developed hybrids. The objective of this study was to evaluate the potential of instrumentation to predict consumer-acceptable matooke colour. Instrumental and sensory measurements were used to assess the colour of twenty-three matooke cultivars. A Konica Minolta chroma metre, CR-400 was used to measure colour intensity of both the raw and cooked matooke pulp in terms of lightness (L*), greenness (a*), and yellowness (b*). Sensory evaluation was performed by 12 trained panellists at the Food Biosciences Laboratories, NARL-Kawanda to establish the sensory quality of the matooke. Correlations between instrumental and sensory parameters were performed using XLSTAT. Partial Least Square regression analysis (PLS-R) was used to assess the strength of the relationships between the instrumental and sensory attributes. Pearson’s correlation revealed that the instrumental yellowness (b*) of the raw pulp showed a positive moderate correlation with the instrumental yellowness (b*) of the cooked matooke (r = 0.56). Similarly, positive correlations were observed between instrumental yellowness (b*) and homogeneity of the yellowness (r = 0.50). Partial Least Square regression analyses showed moderate predictive models for preferred colour, R2=0.50, and overall liking, R2=0.53. PCA results showed that instrumental measurements can be used to select matooke with acceptable colour. Four hybrids; NAROBAN 4, M30, NARITA14, and NARITA 4 had similar colour attributes as the landraces in terms of both instrumental and sensory yellowness. Overall, the results showed possible predictability of consumer acceptable colour of matooke which suggests that instrumental measurements can be used to predict the consumer-acceptable matooke colour thus a tool for selecting hybrids with acceptable colour.en_US
dcterms.accessRightsLimited Accessen_US
dcterms.audienceScientistsen_US
dcterms.available2024-03-02en_US
dcterms.bibliographicCitationKhakasa, E., Muyanja, C., Mugabi, R., Babirye, M.P., Namuddu, M.G., Mukasa, Y., ... & Nowakunda, K. (2024). Prediction of acceptable colour of cooking bananas (matooke) using instrumental and sensory measurements. Food and Humanity, 2: 100268, (p.1-9).en_US
dcterms.extentp. 1-9en_US
dcterms.issued2024-05en_US
dcterms.languageenen_US
dcterms.licenseCopyrighted; all rights reserveden_US
dcterms.subjectbananasen_US
dcterms.subjectqualityen_US
dcterms.subjectsensoryen_US
dcterms.typeJournal Articleen_US

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