Browsing by Author "Mariam Nakitto"

Now showing 1 - 5 of 5

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.
Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials.
(Journal of The Science of Food and Agriculture, 2023-08-08) Mariam Nakitto; Reuben T Ssali; Suzanne D Johanningsmeier; Mukani Moyo; Henriette de Kock; Ingunn Berget; Julius J Okello; Sarah Mayanja; Samuel Edgar Tinyiro; Thiago Mendes; Yada Benard; Doreen Chelengat; Florence Osaru; Christophe Bugaud
BACKGROUND: Previously, a lexicon and protocol for quantitative descriptive analysis (QDA) was established for the Uganda sweetpotato breeding program. The implication of QDA scores for priority sensory attributes on consumer preference should be determined to interpret results efficiently and make decisions effectively. The present study aimed to develop a gender- responsive decision tree to obtain an overall sweetpotato eating quality score to facilitate demand-led targeted breeding selection. It focused on Kamuli and Hoima districts (Uganda) and uses pre-lease advanced clones (‘NKB3’, ‘NKB105’, ‘NKB135’, ‘D11’ and ‘D20’), released varieties (‘NASPOT 8’ and ‘NAROSPOT 1’) and landraces (‘Muwulu-Aduduma’, ‘Umbrella’). RESULTS: Including boiled sweetpotato sensory characteristics, namely mealy, sweet taste, sweetpotato smell, firm and not fibrous, in breeding design would benefit end-users, especially women given their role in varietal selection, food preparation and marketing. ‘D20’, ‘NASPOT 8’ and ‘NAROSPOT 1’ were most liked in both districts. ‘NKB3’ and ‘D11’ were the least liked in Hoima, whereas ‘Muwulu-Aduduma’ was the least liked in Kamuli. There was a positive correlation between color and overall liking (r2 = 0.8) and consumers liked the color (average rating ≥ 6 on a nine-point hedonic scale) of all genotypes. Threshold values (average rating on 11-point scales) for consumer acceptability were identified (sweet taste = 6, sweetpotato aroma and flavor = 6, firmness = 3, and mealiness = 4). A regression decision tree tool was created to calculate an eating quality selection index when screening lines in breeding programs using the values. CONCLUSION: Decision trees that include consumer needs and gender considerations would facilitate demand-led breeding and make varietal selection in sweetpotato breeding programs more effective.
End-user preferences to enhance prospects for varietal acceptance and adoption in potato breeding in Uganda
(Journal of The Science of Food and Agriculture, 2023-09-15) Judith Ssali Nantongo; Samuel Edgar Tinyiro; Mariam Nakitto; Edwin Serunkuma; Prossy Namugga; Oluwatoyin Ayetigbo; Sarah Mayanja; Mukani Moyo; Reuben Ssali; Thiago Mendes
BACKGROUND: Potato varieties have diverse biophysical characteristics, so it is important for breeders to have the capacity to choose those that meet the preferences of end users, such as mealiness, firmness, and taste, among others. Combining user preferences with descriptive information regarding the sensory characteristics of boiled potatoes can contribute to the improvement of consumer-driven varieties. This study aimed to factor in the preferences of end users to improve the prospects for varietal acceptance, adoption, and discrimination among genotypes in potato breeding. RESULTS: The priority quality traits (traits that play the most significant roles in acceptance and adoption) of the boiled potatoes were determined by evaluating gender and livelihood using the G+ tool. The G+ tool is designed to assess gender impact on roots, tubers and bananas (RTB) traits by serving as a validation check to reflect on important gender-based issues in agri- cultural food systems in order to reduce harm and promote positive impact. Potato genotypes were differentiated by penetration (textural parameters as measured by standard texture probe) and the procedure was repeatable, as there was no significant difference between the cooking replicates at 40 min of cooking. Instrument-based texture parameters, such as penetration peak force (hardness/firmness) and area (area under the curve, which represents energy needed to penetrate) of boiled potato tubers were significantly associated with sensory attributes such as fracturability and hardness in the mouth. An attempt to differentiate genotypes using near-infrared spectroscopy (NIRS) revealed that the average results observed for the calibration for yellow color (r2 = 0.70), homogeneity of color (r2 = 0.48), moisture in mass (r2 = 0.40), and uniformity of texture (r2 = 0.56) suggested that these parameters could be used for initial breeding screening purposes. CONCLUSIONS: The preferred traits of the boiled potato can be integrated into the potato-breeding program/product profile. Near-infrared spectroscopy shows strong potential to predict potato color and the ability of NIRS models to predict some texture attributes is also promising. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
(Journal of The Science of Food and Agriculture, 2023-11-29) Oluwatoyin Ayetigbo; Santiago Arufe; Antonin Kouassi; Laurent Adinsi; Michael Adesokan; Andres Escobar; Luis Fernando Delgado; Abiola Tanimola; Oluyinka Oroniran; Cédric Kendine Vepowo; Mariam Nakitto; Elizabeth Khakasa; Ugo Chijioke; Kephas Nowakunda; Gérard Ngoh Newilah; Bolanle Otegbayo; Noel Akissoe; Mathieu Lechaudel; Thierry Tran; Emmanuel Oladeji Alamu; Busie Maziya-Dixon; Christian Mestres; Dominique Dufour
Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers. Moreover, a lack of standard, discriminant, repeatable protocols that can be used to measure the textural traits deter linkages between breeding better RTB genotypes and end user/consumer preferences. RTB products texture – that is, behaviour of RTB food products under unique deformations, such as disintegration and the flow of a food under force – is a critical component of these preferences. The preferences consumers have for certain product texture can be evaluated from expert sensory panel and consumer surveys, which are useful tools in setting thresholds for textural traits, and inform breeders on what to improve in the quality of RTBs. Textural characterization of RTBs under standard operating procedures (SOPs) is important in ensuring the standardization of texture measurement conditions, predictability of textural quality of RTBs, and ultimately definition of RTB food product profiles. This paper reviews current SOPs for the textural characterization of RTBs, including their various associated methods, parameters, challenges and merits. Case studies of texture characterized during development of SOPs and evaluation of texture of RTB populations are discussed, together with insights into key textural attributes and correlations between instrumental, sensory and consumer assessment of texture unique to various RTB food products. Hardness was considered a universal key textural attribute to discriminate RTBs. The review should provide adequate insight into texture of RTB food products and critical factors in their measurement. It aims to promote inclusion of texture in breeding pipelines by investigating which textural traits are prioritized by consumers, particularly since the inclusion of textural traits has recently gained prominence by breeders in improving RTBs.