Browsing by Author "Alexandre Bouniol"

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Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa highland bananas
(Journal of The Science of Food and Agriculture, 2023-10-09) Kenneth Akankwasa; Pricilla Marimo; Alexandre Bouniol; Robooni Tumuhimbise; Moreen Asasira; Sarah Kisakye; Elizabeth Khakasa; Edgar Tinyiro; Yusuf Mukasa; Living Tukashaba; Mary G. Namuddu; Peter B. Ssenyonga; Dominique Dufour; Wilberforce Tushemereirwe; Kephas Nowakunda
BACKGROUND: The relevance of several characteristics for the acceptability of steamed East Africa bananas (matooke) was assessed using consumer-preferred characteristics, the overall liking scores, check-all-that-apply (CATA) and the Just About Right scale. The study was conducted in rural and urban locations in three banana growing regions of Uganda. Two landraces and two hybrids were processed into matooke. Twelve trained panellists evaluated color, taste and texture sensory characteristics. RESULTS: Consumers scored matooke from landraces as the most liked. The CATA test showed that the most important characteristics were: smooth mouthfeel, soft to the touch, not sticky, moldable, deep yellow color, attractive, good matooke taste and smell. Principal component analysis confirmed that most of the preferred sensory characteristics were associated with the local genotypes, whereas the less preferred characteristics were associated with hybrids. Correlation analysis revealed strong positive correlations between the consumer assessed characteristics, hardness by touch, softness to touch and yellowness, as well as quantitative laboratory characteristics (moldable, hardness by touch, softness and yellowness) of the steamed matooke. Color assessed by consumers was strongly correlated with the laboratory-assessed color indicators. CONCLUSION: The strong associations observed between laboratory-assessed and consumer-based characteristics (moldable by touch and yellowness) suggest the possibility of predicting consumer characteristics using quantitative laboratory sensory assessments. Matooke taste as assessed by consumer panel is strongly associated with smooth texture and deep yellow color, which were the characteristics associated with landraces in the laboratory sensory assessment.
Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users
(Journal of the Science of Food and Agriculture, 2023-06-13) Aurélie Bechoff; Laurent Adinsi; Gérard Ngoh Newilah; Mariam Nakitto; Zoé Deuscher; Reuben Ssali; Ugo Chijioke; Elizabeth Khakasa; Kephas Nowakunda; Alexandre Bouniol; Dominique Dufour; Christophe Bugaud
BACKGROUND: The assessment of user acceptability in relation to crop quality traits should be a full part of breeding selection programs. Our methodology is based on a combination of sensory approaches aiming to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) varieties. RESULTS: The four-stepped approach links sensory characteristics to physicochemical properties and end-user acceptance. It starts with the development of key quality traits using qualitative approaches (surveys and ranking) and it applies a range of sensory tests such as Quantitative Descriptive Analysis with a trained panel, Check-All-That-apply, nine-point hedonic scale and Just-About-Right with consumers. Results obtained on the same samples from the consumer acceptance, sensory testing and physicochemical testing are combined to explore correlations and develop acceptability thresholds. CONCLUSION: A combined qualitative and quantitative approach involving different sensory techniques is necessary to capture sensory acceptance of products from new RTB clones. Some sensory traits can be correlated with physicochemical characteristics and could be evaluated using laboratory instruments (e.g. texture). Other traits (e.g. aroma and mealiness) are more difficult to predict, and the use of a sensory panel is still necessary. For these latter traits, more advanced physicochemical methods that could accelerate the breeding selection through high throughput phenotyping are still to be developed.
Connecting data for consumer preferences, food quality, and breeding in support of market-oriented breeding of root, tuber, and banana crops
(Journal of The Science of Food and Agriculture, 2023-05-24) Elizabeth Arnaud; Naama Menda; Thierry Tran; Amos Asiimwe; Michael Kanaabi; Karima Meghar; Lora Forsythe; Robert Kawuki; Bryan Ellebrock; Ismail Siraj Kayondo; Afolabi Agbona; Xiaofei Zhang; Thiago Mendes; Marie-Angélique Laporte; Mariam Nakitto; Reuben Tendo Ssali; Asrat Asfaw; Brigitte Uwimana; Chukwudi E. Ogbete; Godwill Makunde; Isabelle Maraval; Lukas A. Mueller; Alexandre Bouniol; Eglantine Fauvelle; Dominique Dufour
The 5-year project ‘Breeding roots, tubers and banana products for end user preferences’ (RTBfoods) focused on collecting consumers' preferences on 12 food products to guide breeding programmes. It involved multidisciplinary teams from Africa, Latin America, and Europe. Diverse data types were generated on preferred qualities of users (farmers, family and entrepreneurial processors, traders or retailers, and consumers). Country-based target product profiles were produced with a comprehensive market analysis, disaggregating gender's role and preferences, providing prioritised lists of traits for the development of new plant varieties. We describe the approach taken to create, in the roots, tubers, and banana breeding databases, a centra- lised and meaningful open access to sensory information on food products and genotypes. Biochemical, instrumental textural, and sensory analysis data are then directly connected to the specific plant record while user survey data, bearing personal information, were analysed, anonymised, and uploaded in a repository. Names and descriptions of food quality traits were added into the Crop Ontology for labelling data in the databases, along with the various methods of measurement used by the project. The development and application of standard operating procedures, data templates, and adapted trait ontologies improved the data quality and its format, enabling the linking of these to the plant material studied when uploaded in the breeding databases or in repositories. Some modifications to the database model were necessary to accommodate the food sensory traits and sensory panel trials.
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, 2023-10-24) Kephas Nowakunda; Elizabeth Khakasa; Hernan Ceballos; Akankwasa Kenneth; Robooni Tumuhimbise; Christophe Bugaud; Moreen Asasira; Brigitte Uwimana; Alexandre Bouniol; Ephraim Nuwamanya; Lora Forsythe; Pricilla Marimo; Dominique Dufour; Wilberforce Tushemereirwe
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. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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, 2023-11-13) Kephas Nowakunda; Elizabeth Khakasa; Hernan Ceballos; Akankwasa Kenneth; Robooni Tumuhimbise; Christophe Bugaud; Moreen Asasira; Brigitte Uwimana; Alexandre Bouniol; Ephraim Nuwamanya; Lora Forsythe; Pricilla Marimo; Dominique Dufour; Wilberforce Tushemereirwe
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. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.