Mwanga Robert O M, Mayanja Sarah, Swanckaert Jolien, Nakitto Mariam, Zum Felde Thomas, Grüneberg Wolfgang, Mudege Netsayi, Moyo Mukani, Banda Linly, Tinyiro Samuel Edgar, Kisakye Sarah, Bamwirire David, Anena Beatrice, Bouniol Alexandre, Magala Damalie Babirye, Yada Benard, Carey Edward, Andrade Maria, Johanningsmeier Suzanne D, Forsythe Lora, Fliedel Geneviève, Muzhingi Tawanda
International Potato Center Ntinda II Road, Plot 47, Naguru Hill, Box 22274 Kampala Uganda.
International Potato Center Apartado 1558 Lima Peru.
Int J Food Sci Technol. 2021 Mar;56(3):1385-1398. doi: 10.1111/ijfs.14792. Epub 2020 Oct 8.
This 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.
本研究旨在了解乌干达主食——生红薯、煮红薯和蒸红薯的用户偏好。在利拉区和卡姆温盖区采用了一种循序渐进的方法，包括知识现状回顾、性别化食物图谱绘制、加工诊断和消费者测试。生红薯的优选特征是根大（直径≥3厘米）、味道甜、表皮光滑且质地硬，而粉质、甜味和良好的红薯气味是煮红薯的重要属性。加工者大多为女性，她们强调了生红薯易于去皮和多汁的特点。在质量特征偏好和感知重要性方面存在性别差异。推出的品种NASPOT 8在卡姆温盖区总体喜好度最高，在利拉区也很受欢迎。对消费者数据的惩罚分析表明，甜度和硬度是总体喜好的关键驱动因素。研究结果将支持育种计划，以满足特定终端用户产品的特征、选择标准和新品种的采用情况。
