|Authors: ||J.K. Ssemwanga, A.K. Thompson, J. Aked|
|Keywords: ||Musa spp., color, consumer and taste panels, flavor, markets, measurement, texture|
A new banana cultivar known as FHIA 3 was tested in Uganda in comparison with established local cultivars.
FHIA 3 had excellent yield characteristics and resistance to black sigatoka disease.
This work describes research into the suitability of FHIA 3 for processing into matooke, a starchy food prepared from cooking bananas.
FHIA 3 was compared with three indigenous matooke banana cultivars known as Nakabululu, Mukazi-alanda and Nakyetengu.
They were evaluated by a panel of trained judges for softness, lumpiness, stickiness, sweetness, astringency, aroma, yellow color intensity, color uniformity, and by another panel of untrained consumers on overall acceptability alone.
Their physical attributes such as bunch compactness and fruit sheen which are known to be important in the market were also subjectively evaluated.
Further evaluation was done using objective methods on soluble solids, color and texture.
FHIA 3 was completely unacceptable to the consumers as a matooke cultivar although it may be suitable for other forms of utilization.
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