Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding
Copyright policy )Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding
SummaryThis study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used in Lira and Kamwenge districts. Preferred raw sweetpotato characteristics were large roots (≥ 3 cm diameter) with a sweet taste, smooth skin and hard texture, while mealiness, sweet taste and good sweetpotato smell were important attributes for boiled sweetpotato. Processors, mostly women, highlighted ease of peeling and sappiness of raw roots. There were gender differences in quality characteristic preferences and perceived importance. The released variety, NASPOT 8, had the highest overall liking in Kamwenge and was well liked in Lira. Penalty analysis of consumer data showed that sweetness and firmness were key drivers of overall liking. The results will support breeding programmes in meeting specific end‐user product profiles, selection criteria and uptake of new varieties.
S01 - Nutrition humaine - Considérations générales, Quality characteristics, Taste Receptors, Agricultural Innovation and Livelihood Diversification, consumer behaviour, Boiled roots, FOS: Health sciences, qualité des aliments, Staple food, F30 - Génétique et amélioration des plantes, http://aims.fao.org/aos/agrovoc/c_29779, http://aims.fao.org/aos/agrovoc/c_49902, Agricultural and Biological Sciences, Food science, Preferences, [SDV.GEN.GPL] Life Sciences [q-bio]/Genetics/Plants genetics, sweet potatoes, http://aims.fao.org/aos/agrovoc/c_8038, Product (mathematics), Nutrition and Dietetics, Ecology, http://aims.fao.org/aos/agrovoc/c_14729, http://aims.fao.org/aos/agrovoc/c_7381, Life Sciences, Agriculture, Q01 - Sciences et technologies alimentaires - Considérations générales, Sweetness, [SDV.IDA] Life Sciences [q-bio]/Food engineering, préférence alimentaire, http://aims.fao.org/aos/agrovoc/c_5399, Product profile, Taste, http://aims.fao.org/aos/agrovoc/c_59538f0b, [SDV.BV.AP] Life Sciences [q-bio]/Vegetal Biology/Plant breeding, http://aims.fao.org/aos/agrovoc/c_10965, General Agricultural and Biological Sciences, http://aims.fao.org/aos/agrovoc/c_10961, Biotechnology, aliments crus, Geometry, Nursing, Processing, boiling, Sweetpotato, steaming, Health Sciences, FOS: Mathematics, composition des aliments, product development, Raw roots, Biology, amélioration génétique, propriété organoleptique, http://aims.fao.org/aos/agrovoc/c_3032, produit alimentaire, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, patate douce, étuvage, FOS: Biological sciences, Sweeteners' Taste and Impact on Health, Ouganda, Mathematics
S01 - Nutrition humaine - Considérations générales, Quality characteristics, Taste Receptors, Agricultural Innovation and Livelihood Diversification, consumer behaviour, Boiled roots, FOS: Health sciences, qualité des aliments, Staple food, F30 - Génétique et amélioration des plantes, http://aims.fao.org/aos/agrovoc/c_29779, http://aims.fao.org/aos/agrovoc/c_49902, Agricultural and Biological Sciences, Food science, Preferences, [SDV.GEN.GPL] Life Sciences [q-bio]/Genetics/Plants genetics, sweet potatoes, http://aims.fao.org/aos/agrovoc/c_8038, Product (mathematics), Nutrition and Dietetics, Ecology, http://aims.fao.org/aos/agrovoc/c_14729, http://aims.fao.org/aos/agrovoc/c_7381, Life Sciences, Agriculture, Q01 - Sciences et technologies alimentaires - Considérations générales, Sweetness, [SDV.IDA] Life Sciences [q-bio]/Food engineering, préférence alimentaire, http://aims.fao.org/aos/agrovoc/c_5399, Product profile, Taste, http://aims.fao.org/aos/agrovoc/c_59538f0b, [SDV.BV.AP] Life Sciences [q-bio]/Vegetal Biology/Plant breeding, http://aims.fao.org/aos/agrovoc/c_10965, General Agricultural and Biological Sciences, http://aims.fao.org/aos/agrovoc/c_10961, Biotechnology, aliments crus, Geometry, Nursing, Processing, boiling, Sweetpotato, steaming, Health Sciences, FOS: Mathematics, composition des aliments, product development, Raw roots, Biology, amélioration génétique, propriété organoleptique, http://aims.fao.org/aos/agrovoc/c_3032, produit alimentaire, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, patate douce, étuvage, FOS: Biological sciences, Sweeteners' Taste and Impact on Health, Ouganda, Mathematics
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