Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding

Authors: MWANGA, ROBERT - International Potato Center; MAYANJA, SARAH - International Potato Center; SWANCKAERT, JOLIEN - International Potato Center; NAKITTO, MARIAM - International Potato Center; ZUM FELDE, THOMAS - International Potato Center; GRUNEBERG, WOLFGANG - International Potato Center; MUDEGE, NETSAYI - International Potato Centre; MOYO, MUKANI - International Potato Centre; BANDA, LINLY - International Potato Centre; TINYIRO, SAMUEL EDGAR - National Agricultural Research Laboratories; KISAKYE, SARAH - National Agricultural Research Laboratories; BAMWIRIRE, DAVID - National Agricultural Research Laboratories; ANENA, BEATRICE - National Agricultural Research Laboratories; BABIRYE MAGALA, DAMALIE - National Agricultural Research Organization - Uganda; YADA, BENARD - National Crops Resources Research Institute; CAREY, EDWARD - International Potato Center; ANDRADE, MARIA - International Potato Center; Johanningsmeier, Suzanne; MUZHINGI, TAWANDA - International Potato Centre

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/10/2020
Publication Date: 3/1/2021
Citation: Mwanga, R.O., Mayanja, S., Swanckaert, J., Nakitto, M., Zum Felde, T., Gruneberg, W., Mudege, N., Moyo, M., Banda, L., Tinyiro, S., Kisakye, S., Bamwirire, D., Anena, B., Babirye Magala, D., Yada, B., Carey, E., Andrade, M., Johanningsmeier, S.D., Muzhingi, T. 2021. Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. International Journal of Food Science and Technology. 56(3):1385-1398. https://doi.org/10.1111/ijfs.14792.
DOI: https://doi.org/10.1111/ijfs.14792

Interpretive Summary: This study sought to understand end-user preferences of boiled or steamed sweetpotato along the value chain in Uganda. A sequential methodology involving gendered food mapping, processing diagnostics and consumer acceptability tests was used in Lira and Kamwenge districts. Women and men had similar preferences, but their prioritization of characteristics varied. Preferred characteristics for raw sweetpotato were big sized roots with sweet taste, smooth skin and hard texture. For boiled sweetpotato they were: mealiness, sweet taste and characteristic sweetpotato smell. Processors highlighted ease of peeling and sappiness amongst their preferences. The released variety, NASPOT 8, was the most preferred by consumers because of its attractive colour, firmness and sweetness. Ndererabana, a local landrace was least preferred because of low mealiness and firmness. There was a marked difference amongst consumers and processors for Lira varieties. Therefore, breeding programmes need to take cognizance of specific end-user needs to improve uptake of new varieties.

Technical Abstract: 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.