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dc.contributor.authorMubiru, Daviden_US
dc.contributor.authorRecha, Tobiasen_US
dc.contributor.authorOtieno, Gloriaen_US
dc.date.accessioned2021-02-11T14:30:14Zen_US
dc.date.available2021-02-11T14:30:14Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/111258en_US
dc.titleSensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019en_US
cg.authorship.typesCGIAR and developing country instituteen_US
dcterms.abstractSensory evaluation, also known as organoleptic testing, involves assessing a food product for its aroma, flavour, sensation in the mouth and appearance. This activity was carried out under a project funded by the Netherlands Organization for Scientific Research (NWO) titled Citizen’s Science approach to climate-smart and nutrition-sensitive seed value chains for food and nutrition security in Uganda and Ethiopia. The activity was conducted as a follow up to previous crowdsourcing trials and participatory varietal testing of 34 bean and 43 finger millet varieties by 300 farmers in Hoima, between 2017 and 2019, that identified seven bean and seven finger millet varieties selected by farmers as having most of the attributes needed for adaptation to climate change, including faster maturity, drought resistance, pest and disease resistance and high yields. To gather insights on farmers’ perceptions and preferences regarding taste and acceptability of the selected varieties, a sensory evaluation exercise that engaged 101 farmers (54 men and 47 women) was organized. The invited farmers were asked to taste a variety of local food products prepared from the selected finger millet and bean varieties and provide feedback on taste, texture, consistency, aroma, cooking time, colour and general acceptance. The exercise also aimed at promoting the benefits derived from the consumption of finger millet, especially in weaning infants and provision of important nutrients for lactating mothers. This report provides detailed sensory information about the selected beans and finger millet varieties and their suitability for making different food products.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.bibliographicCitationMubiru, D.; Recha, T.; Otieno, G. (2020) Sensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019. Rome (Italy): Bioversity International. 25 p. ISBN: 978-92-9255-200-8en_US
dcterms.extent25 p.en_US
dcterms.issued2020en_US
dcterms.languageenen_US
dcterms.licenseCC-BY-NC-ND-4.0en_US
dcterms.publisherBioversity Internationalen_US
dcterms.subjectorganoleptic analysisen_US
dcterms.subjectevaluationen_US
dcterms.subjectfoodsen_US
dcterms.subjectbeansen_US
dcterms.subjectfinger milleten_US
dcterms.subjectanálisis organolépticoen_US
dcterms.subjectevaluaciónen_US
dcterms.subjectalimentosen_US
dcterms.subjectfrijolen_US
dcterms.subjectmijo africanoen_US
dcterms.typeReporten_US
cg.contributor.affiliationAlliance of Bioversity International and CIATen_US
cg.contributor.affiliationNational Agricultural Research Organization (Uganda)en_US
cg.placeRome (Italy)en_US
cg.coverage.regionEastern Africaen_US
cg.coverage.countryUgandaen_US
cg.contributor.crpClimate Change, Agriculture and Food Securityen_US
cg.subject.alliancebiovciatBEANSen_US
cg.subject.alliancebiovciatPARTICIPATORY RESEARCHen_US
cg.subject.alliancebiovciatSMALLHOLDER FARMERSen_US
cg.coverage.iso3166-alpha2UGen_US
cg.creator.identifierGloria Otieno: 0000-0002-2433-2996en_US
cg.contributor.donorNetherlands Organization for Scientific Researchen_US
cg.isbn978-92-9255-200-8en_US


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