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The East African highland cooking bananas ‘Matooke’ preferences of farmers and traders: Implications for variety development
Author(s) -
Akankwasa Kenneth,
Marimo Pricilla,
Tumuhimbise Robooni,
Asasira Moreen,
Khakasa Elizabeth,
Mpirirwe Innocent,
Kleih Uli,
Forsythe Lora,
Fliedel Geneviève,
Dufour Dominique,
Nowakunda Kephas
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14813
Subject(s) - quality (philosophy) , trait , variety (cybernetics) , taste , staple food , resistance (ecology) , business , aroma , agricultural science , microbiology and biotechnology , marketing , geography , biology , agriculture , agronomy , food science , mathematics , computer science , statistics , philosophy , archaeology , epistemology , programming language
Limited information of fruit quality characteristics preferred by different users of East African Highland Cooking Bananas constrains their genetic improvement. This study identified big bunches and fingers, soft texture, good taste, aroma and yellow colour of the cooked products as key characteristics for farmers and traders