Sensory evaluation of Vitamin A rich bananas

Sensory evaluation of Vitamin-A rich Banana cultivars on trial in Burundi and Eastern Democratic Republic of CongoBeatrice Ekesa, Deborah Nabuuma, Inge Van den Bergh 19 August 2014, International Horticultural Congress, Brisbane

Goal

• Improve the micronutrient status of vulnerable populations in Sub-Saharan Africa, through banana-based food systems - Vitamin A

Introduction

• Vitamin A deficiency is a public health problem in Sub-Saharan Africa

• In East and Central Africa the prevalence of VAD >40% WHO threshold of 15%

• Bananas are a major staple in the region

• Also a good source of micronutrients

Trial cultivars and reference local cultivarsAccession name Genome Subgroup Type Country of origin

Apantu AAB Plantain Cooking Ghana

Pelipita ABB Pelipita Cooking Philippines

Bira AAB Pacific Plantain Cooking PNG

Lahi AAB Pacific Plantain Cooking Hawaii

Sepi AA nd Cooking PNG

Hung Tu AA nd Dessert PNG

To'o AA nd Dessert PNG

Laï AAA Red Dessert Thailand

Accession local name Genome Subgroup Type Country localisedMuzuzu Plantain Cooking BurundiGisahira AAA-EA EAHB Cooking BurundiKamaramasenge AAB Kamaramasenge Dessert Burundi & North KivuPoyo Dessert Dessert BurundiMusilongo AAB Plantain (French Horn) Cooking North Kivu-DRCVulambya AAA-EA Lujugira-Kitika Cooking North Kivu-DRCKitika Sukari Dessert Dessert North Kivu-DRCMusheba AAB Plantain (French) Cooking South Kivu-DRCBarhebesha AAA-EA Lujugira-Kitika Cooking South Kivu-DRCGros Michel Dessert Dessert South Kivu-DRC

Methodology• 3 sites:

Burundi (2 sub-sites)South Kivu, DRC (3 sub-sites)North Kivu, DRC (3 sub-sites)

• Dessert cultivars:

Tested when ripe and served raw

• Cooking cultivars:Boiled with/ without peelRoasted with/ without peelPan fried

Methodology cont…• Ranking based on a five-point hedonic scale:

1 - Very bad 2 – Bad 3 - Fair4 - Good 5 – Very good

Attributes: Appearance (Peel and pulp)Peeling ease AromaTexture (in hand and mouth) TasteOverall evaluation

Panel-local informally trained farmers 120-150/region (50/50 men/women)

Post-harvest treatment

Banana variety

Peel appearance

Ease to peel

Pulp appearance Aroma Texture in

handTexture in

mouth Taste

Boiled without Peel

Apantu 3.92a 4.07a,b 3.70a 3.92a,b 3.97a

Bira 3.84a 4.13a,c 3.93b 3.78a 3.57 b,c

Musheba 3.84a 3.89b 3.73a 4.00b 3.98a

Lahi 3.94a 4.27c,d 3.78a,b 3.77a 3.71b

Pelipita 3.56b 3.65e 3.07c 3.34c 3.47c

Barhebesha 4.21c 4.35d 4.26d 4.29d 4.30d

Roasted

Apantu 3.92a,b 3.99a 3.71a 3.92a 3.97a

Musheba 4.03a 3.87a 3.73a 3.97a 4.03a

Bira 3.73b 3.87a 3.51a 3.41b 3.50b

Pan Fried

Apantu 4.17a 4.14a 3.92a 4.17a 4.19a

Musheba 4.17a 4.11a 3.72a 4.08a 4.25a

Bira 3.94b 4.18a 3.76a 3.72b 3.84b

Dessert

Lai 3.71a 3.41a 3.72a 3.80a 3.48a 3.58a 3.73a

To'o 3.43b 3.28a 2.95b 3.50b 3.02b 2.85b 2.80b

Gros Michel 4.53c 4.44b 4.41c 4.45c 4.33c 4.55c 4.59c

Results- South Kivu DRC

Boiled without peel

Roasted without peel

Pan fried Dessert

Apantu 4.01a 4.07a 4.21a -Bira 3.70b,c 3.60b 3.92b -Musheba 3.99a 4.09a 4.24a -Barhebesha 4.37d - - -Lahi 3.87a,b - - -Pelipita 3.55c - - -Lai - - - 3.72a

To'o - - - 3.02b

Gros Michel - - - 4.63c

Results: Overall evaluation – South Kivu

Post-harvest handling Banana variety Peel

appearance Peeling

easePulp

appearance Aroma Texture in hand

Texture in mouth Taste

Boiled without peel

Apantu - - 3.89a 4.05a 3.83a 3.95a 4.03a

Musilongo - - 4.17b 4.23a,b 4.04d 4.25d 4.33d

Bira - - 4.11b 4.07a 3.80a,b 3.71b 3.63b

Lahi - - 4.0a,b 4.02a,c 3.73a,b 3.88a,b 3.95a

Pelipita - - 3.15c 3.33d 3.23c 2.94c 2.92c

Vulambya - - 4.44d 4.42b 4.26e 4.32d 4.49d

Wung'tu - - 3.03c 3.10d 3.07c 3.00c 2.83c

Shilangi - - 3.53e 3.82c 3.67b 3.29e 3.27e

Roasted with peel

Lahi 4.77a 3.83a 4.53a 4.17a,b 4.07a,b 4.47a 4.53a

Shilangi 4.18b 4.11a,b 3.57b 3.98a 3.77a 3.00b 2.74b

Vulambya 4.30b 4.26b 4.32a 4.38b 4.08b 4.33a 4.58a

Roasted without peel

Apantu - - 4.27a 4.33a 3.99a 4.09a 4.33b

Bira - - 3.68b 3.89b 3.67c 3.55b 3.50a

Musilongo - - 4.47a 4.42a 4.21b 4.42c 4.57c

Lahi - - 3.60b 3.83b 4.00a,b 3.83a,b 3.70a

Wung'tu - - 2.80c 3.33c 2.97d 2.73d 2.93d

Pelipita - - 3.11c 3.46c 3.02d 3.13e 3.14d

Results: North Kivu DRC

Overall evaluation Boiled without peel

Roasted without peel

Roasted with peel Pan fried Dessert

Apantu 4.01a 4.26b - 4.09a -Musilongo 4.33d 4.46c - 4.47c -Bira 3.76b 3.56a - 3.83b -Lahi 3.98a,b 3.83a 4.60a 4.00a,b -Shilangi 3.33e - 2.88b - -Vulambya 4.43d - 4.55a - -Pelipita 3.00c 3.10d - 2.77d -Wung'tu 3.00c,e 2.87d - 2.73d -Sepi - - - - 3.13a

To'o - - - - 3.60b

Kamaramasenge - - - - 4.60c

Kitika Sukari - - - - 4.36d

Lai - - - - 4.26d

Results: Overall evaluation – North Kivu

All cultivars showed a significant correlation between the mean scores for taste and those for overall evaluation

Postharvest handling

Banana varieties

Appearance (pulp) Aroma Texture in

handTexture in

mouth Taste Overall evaluation

Boiled without peel

Apantu 3.47a 3.73a,c 3.43a,b,c 3.67a,c 3.90a,c 3.83a,c

Bira 3.69a 3.56 a,c 3.51b 3.23b 3.03b 3.44b,d

Muzuzu 3.97b 3.75c 3.78a 3.99a,d 4.09a 3.97a

Lahi 3.37a 3.07b 3.10c 3.07b 3.13b 3.13b

Gisahira 4.21c 4.13d 4.03d 4.22d 4.19a 4.09a

Pelipita 2.82d 3.41a,b 3.30b,c 3.63c 3.76c 3.57c,d

Roasted with peel

Bira 3.69a 3.86 3.62 3.24 3.41a 3.59a

Lahi 3.41a 3.86 3.55 3.62 3.97b 3.79a,b

Gisahira 4.28b 4.19 4.06 4.48 4.26b 4.23c

Pelipita 3.39a 3.93 3.72 3.99 4.26b 3.99b

Roasted without peel

Apantu 4.03 4.00a 3.83a 3.97a 4.10a 4.00a

Muzuzu 3.84 3.97a 3.87a 4.09a 4.22a 4.06a

Bira 3.64 3.53b 3.41b 3.36b 3.21b 3.48b

Pan fried Pelipita 3.23c 3.48c 3.40a 3.60b,c 3.71a 3.57b

Results: Burundi

Boiled without peel

Roasted without peel

Roasted with peel

Pan fried Dessert

Apantu 3.83a,c 4.00a - 3.90a -Muzuzu 3.97a 4.06a - 4.07a -Bira 3.44b,d 3.48b 3.59a 4.04a -Lahi 3.13b - 3.79a,b 3.47b -Gisahira 4.09a - 4.23c 4.21c -Pelipita 3.57c,d - 3.99b 3.57b -To'o - - - - 3.83a

Kamaramasenge - - - - 4.43b

Poyo - - - - 4.40b

Lai - - - - 3.64a

Results: Overall Evaluation – Burundi

Conclusion

Cultivars most preferred (>50% (scored good and very good) and compared well against local cultivars were

Burundi: Apantu, Bira, Pelipita and LaiSouth Kivu: Apantu, Bira, Lahi and LaiNorth Kivu: Apantu, Bira, Lahi and Lai

• Preference with regards to sensory attributes showed no difference between men and women

• Tested cultivars have high possibility of adoption within existing farming systems and diets

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