2.3 Results
2.3.5 Verification of quality traits preferred by farmers
During peeling, farmers indicated that they preferred to peel bananas with big fingers and those with little banana sap. After peeling, farmers split the banana fingers longitudinally. They did not like some materials which had seeds inside. They clearly indicated that they would prefer bananas without seeds. The farmers also preferred to have bananas with yellow flesh.
Figures 2.1 and 2.2 give panellists’ responses to banana hybrids, together with their female parents, on aroma and taste. Among the progenies of 660k-1 and 8075, 12.5%
of the panellists liked the aroma of K1224 and 6% appreciated the aroma of K1211.
When the female parents were tested alone, 50% of the panellists preferred the aroma of 401K-1.
The progenies of 660K-1 x 8075 were tested for taste: about 25% of the farmers liked the taste of K1211 and 12% approved the taste of K1314. From the progenies of 401K- 1 x 8075, 80% were satisfied with the taste of M1311, 25% liked the taste of K1313 and 25% liked the taste of K1314. The progenies of 365K-1 and Calcutta 4 did not perform well in the taste evaluation. Only 25% and 12 % appreciated the taste of K928, and K916 respectively. The taste of the female tetraploid parents was liked by the panellists. Female parents, 401K-1 and 660K-1 received the highest approval for taste among the female parents. Panellists expressed a great deal of variation in likeness of the taste of 376K-7 (Fig. 2.2).
59 Liked extremely
Liked very much Liked
Disliked
Disliked very much Disliked extremely
Legend: colour of the bar graph indicating panellists responses
K1511 = local check (‘Mbwazirume’); 367k-7, 365K-1, 401K-1 and 660K-1 are tetraploid female parents; calcutta iv (Calcutta 4) and 8075 are diploid male parents
Figure 2.1. Panellists’ response on the aroma of new banana hybrids together with their female parents and local check (AAA-EA highland banana)
60 Liked extremely
Liked very much Liked
Disliked
Disliked very much Disliked extremely
Legend: colour of the bar graph indicating panellists responses
Figure 2.2. Panellists on the taste of new banana hybrids together with their female parents and local check (AAA-EA highland banana)
K1511 = local check (‘Mbwazirume’); 367k-7, 365K-1, 401K-1 and 660K-1 are tetraploid female parents;
calcutta iv (Calcutta 4) and 8075 are diploid male parents
61
Among the progenies of 660K-1 x 8075, 19%, 50% and 6% of the panellists were satisfied with the food colour of K1211, 1223, and K1224 respectively (Fig. 2.3). For 365K-1 x Calcutta 4 progenies, panellists approved only the colour of K913 and K914.
Among 401K-1 x 8075 progenies, 66% liked the food colour of M1311 and 50%
approved the colour of K1314. The food colour of most of the female parents involved in this study was approved by panellists, except for 365K-1 (Fig. 2.3).
Mouth feel is another parameter that influences farmer acceptance of new materials. In this study amongst progenies of 660K-1 x 8075, the mouth feel or texture of K1223 satisfied only 6% of the panellists and 12% enjoyed mouth feel of K1224. Nineteen percent of the panellists approved the texture of K1224. The texture of the rest of the progenies was disliked. For progenies of 365K-1 x Calcutta 4, the texture of K916 was appreciated by only 6% of panellists. According to panellists, 401k-1 appeared to have the best texture (Figure 2.4).
62 Liked extremely
Liked very much Liked
Disliked
Disliked very much Disliked extremely
Legend: colour of the bar graph indicating panellists responses
Figure 2.3. Panellists’ response on food colour of new banana hybrids together with their female parents and local check (AAA-EA highland banana)
K1511 = local check (‘Mwazirume’); 367k-7, 365K-1, 401K-1 and 660K-1 are tetraploid female parents; calcutta iv (Calcutta 4) and 8075 are diploid male parents
63 Liked extremely
Liked very much Liked
Disliked
Disliked very much Disliked extremely
Legend: colour of the bar graph indicating panellists responses
Figure 2.4. Response of respondents on mouth feel of new banana hybrids together with their female parents and local check (AAA-EA highland banana)
K1511 = local check (‘Mbwazirume’); 367k-7, 365K-1, 401K-1 and 660K-1 are tetraploid female parents;
calcutta iv (Calcutta 4) and 8075 are diploid male parents
64
Table 2.12 shows a summary of the comments given by farmers on the new materials they tested. Some materials satisfied farmers on a few criteria but performed poorly on other important traits. For example, K914 had the desired yellow colour and taste but it had a small bunch and small fingers.
Table 2.12. Summary of characteristics of the new banana materials as described by farmers
Farmers comments
Clone What they like what they do not like
K913 long fingers
small bunch, poor aroma, brown colour K914
good aroma, pleasant taste, yellow colour
short fingers, small bunch
K915
medium fingers, pleasant
taste small bunch, cracked
fingers, poor aroma, brown colour
K916
small bunch, poor aroma, hard texture, brown food colour
K928
small bunch, very short
fingers hard texture, poor aroma
M1311
big bunch, long fingers pleasant taste, yellow colour, soft texture, good flavour
K1313
big bunch, big and long fingers poor taste, brown colour, hard texture, poor flavour
K1314
good flavour, yellow colour small bunch, short fingers, hard texture K1211
big bunch, long fingers pink food colour, hard texture, poor aroma
K1223
long fingers small bunch, poor taste, brown colour, hard texture
K1216
big bunch, long fingers, soft texture
brown colour, poor aroma
K1224
yellow food colour small bunch, short fingers, poor taste, hard texture
K1511 (local check)
medium bunch, long fingers, yellow colour, pleasant taste, soft texture, good flavour
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According to farmers, ‘empoma’ (taste) and ‘obuwewevu’ (mouth feel/texture) were the most important parameters that influenced the overall acceptability of new materials.
‘Langi’ (food colour) and ‘akawoowo’ (aroma) were also equally important in their choice of new materials (Figure 2.5).
Figure 2.5. Relative importance of factors that affect overall acceptability of new banana genotypes
Plate 2.5 shows the food colour of some of the prepared bananas. The preferred yellow colour is indicated by H which was a local check. The colour of F was also preferred by farmers because it is not different from the colour of local check. The brown colour in food products E and B were not preferred by farmers.
41%
29%
15%
15%
taste mouth feel aroma colour
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B = K1211; E = K916; F = 401k-1; and H = Mbwazirume (local check).
Plate 2.5. Food colour of different banana materials that were tested