Performance evaluation and sensory acceptability of improved cooking banana varieties in low land areas of South Omo Zone, Ethiopia
Cooking banana is a type of banana mainly cultivated for its fruit, which is eaten as cooked as a vegetable in many food insecurity areas. The experiment was conducted at Dasenech Woreda where food insecurity and malnutrition is the main problem to evaluate the performance of cooking banana varietie...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Atlaw Eshbel [verfasserIn] Tamerat Gutema [verfasserIn] Anteneh Tadesse [verfasserIn] Mohamed Awol [verfasserIn] Mehari G mikael [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: International Journal of Agricultural Research, Innovation and Technology - IJARIT Research Foundation, 2012, 12(2022), 1, Seite 161-165 |
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| Übergeordnetes Werk: |
volume:12 ; year:2022 ; number:1 ; pages:161-165 |
| Links: |
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| DOI / URN: |
10.3329/ijarit.v12i1.61047 |
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| Katalog-ID: |
DOAJ078879817 |
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| 520 | |a Cooking banana is a type of banana mainly cultivated for its fruit, which is eaten as cooked as a vegetable in many food insecurity areas. The experiment was conducted at Dasenech Woreda where food insecurity and malnutrition is the main problem to evaluate the performance of cooking banana varieties for Fruit yield and boiling suitability. Four improved cooking banana verities (Cardaba, Nijiru, Matoke and Kitawira) were used as a treatment and arranged in RCBD with three replications. All the growth, agronomic and sensory acceptability data were subjected to analysis of variance (ANOVA) using SAS 9.0 computer software. The analysis of variance (ANOVA) revealed significant (P≤0.05) differences among the varieties on day of flowering, day of maturity, plant height, fruit weight, number of hands per bunch, bunch weight and total fruit yield. The early date flowering (112) and date of maturing (203.33), as well as the highest number of hands per bunch (8.66), were observed on the variety Matoke. The higher mean value of average fruit weight (168.33 g), bunch weight (15.66 kg) and total yield (23.46 ton ha-1) were observed on the variety Kitawira followed by Mattoke. For panelists scoring preference, the sensory acceptability means scores of boiled Mattoke, Cardoba and Nijru verities showed positive acceptability value from like slightly (Nijiru) to like very much (Mattoke) while Kitawara showed a negative acceptability level. Therefore, the variety Mattoke was identified as the early maturing, moderately yielder and best sensory quality accepted as compared to other varieties that could be recommended to demonstrate in the study area. | ||
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10.3329/ijarit.v12i1.61047 doi (DE-627)DOAJ078879817 (DE-599)DOAJ43cde7b9a079491b9544edf75ccf46af DE-627 ger DE-627 rakwb eng Atlaw Eshbel verfasserin aut Performance evaluation and sensory acceptability of improved cooking banana varieties in low land areas of South Omo Zone, Ethiopia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Cooking banana is a type of banana mainly cultivated for its fruit, which is eaten as cooked as a vegetable in many food insecurity areas. The experiment was conducted at Dasenech Woreda where food insecurity and malnutrition is the main problem to evaluate the performance of cooking banana varieties for Fruit yield and boiling suitability. Four improved cooking banana verities (Cardaba, Nijiru, Matoke and Kitawira) were used as a treatment and arranged in RCBD with three replications. All the growth, agronomic and sensory acceptability data were subjected to analysis of variance (ANOVA) using SAS 9.0 computer software. The analysis of variance (ANOVA) revealed significant (P≤0.05) differences among the varieties on day of flowering, day of maturity, plant height, fruit weight, number of hands per bunch, bunch weight and total fruit yield. The early date flowering (112) and date of maturing (203.33), as well as the highest number of hands per bunch (8.66), were observed on the variety Matoke. The higher mean value of average fruit weight (168.33 g), bunch weight (15.66 kg) and total yield (23.46 ton ha-1) were observed on the variety Kitawira followed by Mattoke. For panelists scoring preference, the sensory acceptability means scores of boiled Mattoke, Cardoba and Nijru verities showed positive acceptability value from like slightly (Nijiru) to like very much (Mattoke) while Kitawara showed a negative acceptability level. Therefore, the variety Mattoke was identified as the early maturing, moderately yielder and best sensory quality accepted as compared to other varieties that could be recommended to demonstrate in the study area. cooking banana sensory fruit yield variety Agriculture S Tamerat Gutema verfasserin aut Anteneh Tadesse verfasserin aut Mohamed Awol verfasserin aut Mehari G mikael verfasserin aut In International Journal of Agricultural Research, Innovation and Technology IJARIT Research Foundation, 2012 12(2022), 1, Seite 161-165 (DE-627)720166837 (DE-600)2673692-5 22240616 nnns volume:12 year:2022 number:1 pages:161-165 https://doi.org/10.3329/ijarit.v12i1.61047 kostenfrei https://doaj.org/article/43cde7b9a079491b9544edf75ccf46af kostenfrei https://www.banglajol.info/index.php/IJARIT/article/view/61047/42036 kostenfrei https://doaj.org/toc/2224-0616 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 1 161-165 |
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10.3329/ijarit.v12i1.61047 doi (DE-627)DOAJ078879817 (DE-599)DOAJ43cde7b9a079491b9544edf75ccf46af DE-627 ger DE-627 rakwb eng Atlaw Eshbel verfasserin aut Performance evaluation and sensory acceptability of improved cooking banana varieties in low land areas of South Omo Zone, Ethiopia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Cooking banana is a type of banana mainly cultivated for its fruit, which is eaten as cooked as a vegetable in many food insecurity areas. The experiment was conducted at Dasenech Woreda where food insecurity and malnutrition is the main problem to evaluate the performance of cooking banana varieties for Fruit yield and boiling suitability. Four improved cooking banana verities (Cardaba, Nijiru, Matoke and Kitawira) were used as a treatment and arranged in RCBD with three replications. All the growth, agronomic and sensory acceptability data were subjected to analysis of variance (ANOVA) using SAS 9.0 computer software. The analysis of variance (ANOVA) revealed significant (P≤0.05) differences among the varieties on day of flowering, day of maturity, plant height, fruit weight, number of hands per bunch, bunch weight and total fruit yield. The early date flowering (112) and date of maturing (203.33), as well as the highest number of hands per bunch (8.66), were observed on the variety Matoke. The higher mean value of average fruit weight (168.33 g), bunch weight (15.66 kg) and total yield (23.46 ton ha-1) were observed on the variety Kitawira followed by Mattoke. For panelists scoring preference, the sensory acceptability means scores of boiled Mattoke, Cardoba and Nijru verities showed positive acceptability value from like slightly (Nijiru) to like very much (Mattoke) while Kitawara showed a negative acceptability level. Therefore, the variety Mattoke was identified as the early maturing, moderately yielder and best sensory quality accepted as compared to other varieties that could be recommended to demonstrate in the study area. cooking banana sensory fruit yield variety Agriculture S Tamerat Gutema verfasserin aut Anteneh Tadesse verfasserin aut Mohamed Awol verfasserin aut Mehari G mikael verfasserin aut In International Journal of Agricultural Research, Innovation and Technology IJARIT Research Foundation, 2012 12(2022), 1, Seite 161-165 (DE-627)720166837 (DE-600)2673692-5 22240616 nnns volume:12 year:2022 number:1 pages:161-165 https://doi.org/10.3329/ijarit.v12i1.61047 kostenfrei https://doaj.org/article/43cde7b9a079491b9544edf75ccf46af kostenfrei https://www.banglajol.info/index.php/IJARIT/article/view/61047/42036 kostenfrei https://doaj.org/toc/2224-0616 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 1 161-165 |
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10.3329/ijarit.v12i1.61047 doi (DE-627)DOAJ078879817 (DE-599)DOAJ43cde7b9a079491b9544edf75ccf46af DE-627 ger DE-627 rakwb eng Atlaw Eshbel verfasserin aut Performance evaluation and sensory acceptability of improved cooking banana varieties in low land areas of South Omo Zone, Ethiopia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Cooking banana is a type of banana mainly cultivated for its fruit, which is eaten as cooked as a vegetable in many food insecurity areas. The experiment was conducted at Dasenech Woreda where food insecurity and malnutrition is the main problem to evaluate the performance of cooking banana varieties for Fruit yield and boiling suitability. Four improved cooking banana verities (Cardaba, Nijiru, Matoke and Kitawira) were used as a treatment and arranged in RCBD with three replications. All the growth, agronomic and sensory acceptability data were subjected to analysis of variance (ANOVA) using SAS 9.0 computer software. The analysis of variance (ANOVA) revealed significant (P≤0.05) differences among the varieties on day of flowering, day of maturity, plant height, fruit weight, number of hands per bunch, bunch weight and total fruit yield. The early date flowering (112) and date of maturing (203.33), as well as the highest number of hands per bunch (8.66), were observed on the variety Matoke. The higher mean value of average fruit weight (168.33 g), bunch weight (15.66 kg) and total yield (23.46 ton ha-1) were observed on the variety Kitawira followed by Mattoke. For panelists scoring preference, the sensory acceptability means scores of boiled Mattoke, Cardoba and Nijru verities showed positive acceptability value from like slightly (Nijiru) to like very much (Mattoke) while Kitawara showed a negative acceptability level. Therefore, the variety Mattoke was identified as the early maturing, moderately yielder and best sensory quality accepted as compared to other varieties that could be recommended to demonstrate in the study area. cooking banana sensory fruit yield variety Agriculture S Tamerat Gutema verfasserin aut Anteneh Tadesse verfasserin aut Mohamed Awol verfasserin aut Mehari G mikael verfasserin aut In International Journal of Agricultural Research, Innovation and Technology IJARIT Research Foundation, 2012 12(2022), 1, Seite 161-165 (DE-627)720166837 (DE-600)2673692-5 22240616 nnns volume:12 year:2022 number:1 pages:161-165 https://doi.org/10.3329/ijarit.v12i1.61047 kostenfrei https://doaj.org/article/43cde7b9a079491b9544edf75ccf46af kostenfrei https://www.banglajol.info/index.php/IJARIT/article/view/61047/42036 kostenfrei https://doaj.org/toc/2224-0616 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 1 161-165 |
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10.3329/ijarit.v12i1.61047 doi (DE-627)DOAJ078879817 (DE-599)DOAJ43cde7b9a079491b9544edf75ccf46af DE-627 ger DE-627 rakwb eng Atlaw Eshbel verfasserin aut Performance evaluation and sensory acceptability of improved cooking banana varieties in low land areas of South Omo Zone, Ethiopia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Cooking banana is a type of banana mainly cultivated for its fruit, which is eaten as cooked as a vegetable in many food insecurity areas. The experiment was conducted at Dasenech Woreda where food insecurity and malnutrition is the main problem to evaluate the performance of cooking banana varieties for Fruit yield and boiling suitability. Four improved cooking banana verities (Cardaba, Nijiru, Matoke and Kitawira) were used as a treatment and arranged in RCBD with three replications. All the growth, agronomic and sensory acceptability data were subjected to analysis of variance (ANOVA) using SAS 9.0 computer software. The analysis of variance (ANOVA) revealed significant (P≤0.05) differences among the varieties on day of flowering, day of maturity, plant height, fruit weight, number of hands per bunch, bunch weight and total fruit yield. The early date flowering (112) and date of maturing (203.33), as well as the highest number of hands per bunch (8.66), were observed on the variety Matoke. The higher mean value of average fruit weight (168.33 g), bunch weight (15.66 kg) and total yield (23.46 ton ha-1) were observed on the variety Kitawira followed by Mattoke. For panelists scoring preference, the sensory acceptability means scores of boiled Mattoke, Cardoba and Nijru verities showed positive acceptability value from like slightly (Nijiru) to like very much (Mattoke) while Kitawara showed a negative acceptability level. Therefore, the variety Mattoke was identified as the early maturing, moderately yielder and best sensory quality accepted as compared to other varieties that could be recommended to demonstrate in the study area. cooking banana sensory fruit yield variety Agriculture S Tamerat Gutema verfasserin aut Anteneh Tadesse verfasserin aut Mohamed Awol verfasserin aut Mehari G mikael verfasserin aut In International Journal of Agricultural Research, Innovation and Technology IJARIT Research Foundation, 2012 12(2022), 1, Seite 161-165 (DE-627)720166837 (DE-600)2673692-5 22240616 nnns volume:12 year:2022 number:1 pages:161-165 https://doi.org/10.3329/ijarit.v12i1.61047 kostenfrei https://doaj.org/article/43cde7b9a079491b9544edf75ccf46af kostenfrei https://www.banglajol.info/index.php/IJARIT/article/view/61047/42036 kostenfrei https://doaj.org/toc/2224-0616 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 1 161-165 |
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10.3329/ijarit.v12i1.61047 doi (DE-627)DOAJ078879817 (DE-599)DOAJ43cde7b9a079491b9544edf75ccf46af DE-627 ger DE-627 rakwb eng Atlaw Eshbel verfasserin aut Performance evaluation and sensory acceptability of improved cooking banana varieties in low land areas of South Omo Zone, Ethiopia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Cooking banana is a type of banana mainly cultivated for its fruit, which is eaten as cooked as a vegetable in many food insecurity areas. The experiment was conducted at Dasenech Woreda where food insecurity and malnutrition is the main problem to evaluate the performance of cooking banana varieties for Fruit yield and boiling suitability. Four improved cooking banana verities (Cardaba, Nijiru, Matoke and Kitawira) were used as a treatment and arranged in RCBD with three replications. All the growth, agronomic and sensory acceptability data were subjected to analysis of variance (ANOVA) using SAS 9.0 computer software. The analysis of variance (ANOVA) revealed significant (P≤0.05) differences among the varieties on day of flowering, day of maturity, plant height, fruit weight, number of hands per bunch, bunch weight and total fruit yield. The early date flowering (112) and date of maturing (203.33), as well as the highest number of hands per bunch (8.66), were observed on the variety Matoke. The higher mean value of average fruit weight (168.33 g), bunch weight (15.66 kg) and total yield (23.46 ton ha-1) were observed on the variety Kitawira followed by Mattoke. For panelists scoring preference, the sensory acceptability means scores of boiled Mattoke, Cardoba and Nijru verities showed positive acceptability value from like slightly (Nijiru) to like very much (Mattoke) while Kitawara showed a negative acceptability level. Therefore, the variety Mattoke was identified as the early maturing, moderately yielder and best sensory quality accepted as compared to other varieties that could be recommended to demonstrate in the study area. cooking banana sensory fruit yield variety Agriculture S Tamerat Gutema verfasserin aut Anteneh Tadesse verfasserin aut Mohamed Awol verfasserin aut Mehari G mikael verfasserin aut In International Journal of Agricultural Research, Innovation and Technology IJARIT Research Foundation, 2012 12(2022), 1, Seite 161-165 (DE-627)720166837 (DE-600)2673692-5 22240616 nnns volume:12 year:2022 number:1 pages:161-165 https://doi.org/10.3329/ijarit.v12i1.61047 kostenfrei https://doaj.org/article/43cde7b9a079491b9544edf75ccf46af kostenfrei https://www.banglajol.info/index.php/IJARIT/article/view/61047/42036 kostenfrei https://doaj.org/toc/2224-0616 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 1 161-165 |
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Atlaw Eshbel |
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performance evaluation and sensory acceptability of improved cooking banana varieties in low land areas of south omo zone, ethiopia |
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Performance evaluation and sensory acceptability of improved cooking banana varieties in low land areas of South Omo Zone, Ethiopia |
| abstract |
Cooking banana is a type of banana mainly cultivated for its fruit, which is eaten as cooked as a vegetable in many food insecurity areas. The experiment was conducted at Dasenech Woreda where food insecurity and malnutrition is the main problem to evaluate the performance of cooking banana varieties for Fruit yield and boiling suitability. Four improved cooking banana verities (Cardaba, Nijiru, Matoke and Kitawira) were used as a treatment and arranged in RCBD with three replications. All the growth, agronomic and sensory acceptability data were subjected to analysis of variance (ANOVA) using SAS 9.0 computer software. The analysis of variance (ANOVA) revealed significant (P≤0.05) differences among the varieties on day of flowering, day of maturity, plant height, fruit weight, number of hands per bunch, bunch weight and total fruit yield. The early date flowering (112) and date of maturing (203.33), as well as the highest number of hands per bunch (8.66), were observed on the variety Matoke. The higher mean value of average fruit weight (168.33 g), bunch weight (15.66 kg) and total yield (23.46 ton ha-1) were observed on the variety Kitawira followed by Mattoke. For panelists scoring preference, the sensory acceptability means scores of boiled Mattoke, Cardoba and Nijru verities showed positive acceptability value from like slightly (Nijiru) to like very much (Mattoke) while Kitawara showed a negative acceptability level. Therefore, the variety Mattoke was identified as the early maturing, moderately yielder and best sensory quality accepted as compared to other varieties that could be recommended to demonstrate in the study area. |
| abstractGer |
Cooking banana is a type of banana mainly cultivated for its fruit, which is eaten as cooked as a vegetable in many food insecurity areas. The experiment was conducted at Dasenech Woreda where food insecurity and malnutrition is the main problem to evaluate the performance of cooking banana varieties for Fruit yield and boiling suitability. Four improved cooking banana verities (Cardaba, Nijiru, Matoke and Kitawira) were used as a treatment and arranged in RCBD with three replications. All the growth, agronomic and sensory acceptability data were subjected to analysis of variance (ANOVA) using SAS 9.0 computer software. The analysis of variance (ANOVA) revealed significant (P≤0.05) differences among the varieties on day of flowering, day of maturity, plant height, fruit weight, number of hands per bunch, bunch weight and total fruit yield. The early date flowering (112) and date of maturing (203.33), as well as the highest number of hands per bunch (8.66), were observed on the variety Matoke. The higher mean value of average fruit weight (168.33 g), bunch weight (15.66 kg) and total yield (23.46 ton ha-1) were observed on the variety Kitawira followed by Mattoke. For panelists scoring preference, the sensory acceptability means scores of boiled Mattoke, Cardoba and Nijru verities showed positive acceptability value from like slightly (Nijiru) to like very much (Mattoke) while Kitawara showed a negative acceptability level. Therefore, the variety Mattoke was identified as the early maturing, moderately yielder and best sensory quality accepted as compared to other varieties that could be recommended to demonstrate in the study area. |
| abstract_unstemmed |
Cooking banana is a type of banana mainly cultivated for its fruit, which is eaten as cooked as a vegetable in many food insecurity areas. The experiment was conducted at Dasenech Woreda where food insecurity and malnutrition is the main problem to evaluate the performance of cooking banana varieties for Fruit yield and boiling suitability. Four improved cooking banana verities (Cardaba, Nijiru, Matoke and Kitawira) were used as a treatment and arranged in RCBD with three replications. All the growth, agronomic and sensory acceptability data were subjected to analysis of variance (ANOVA) using SAS 9.0 computer software. The analysis of variance (ANOVA) revealed significant (P≤0.05) differences among the varieties on day of flowering, day of maturity, plant height, fruit weight, number of hands per bunch, bunch weight and total fruit yield. The early date flowering (112) and date of maturing (203.33), as well as the highest number of hands per bunch (8.66), were observed on the variety Matoke. The higher mean value of average fruit weight (168.33 g), bunch weight (15.66 kg) and total yield (23.46 ton ha-1) were observed on the variety Kitawira followed by Mattoke. For panelists scoring preference, the sensory acceptability means scores of boiled Mattoke, Cardoba and Nijru verities showed positive acceptability value from like slightly (Nijiru) to like very much (Mattoke) while Kitawara showed a negative acceptability level. Therefore, the variety Mattoke was identified as the early maturing, moderately yielder and best sensory quality accepted as compared to other varieties that could be recommended to demonstrate in the study area. |
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