%0 Journal Article
%T Farmer evaluation of dried banana based products
%A M Pekke
%A K Nowakunda
%A WK Tushemereirwe
%A C Nankinga
%A J Namaganda
%A R Kalyebara
%J African Crop Science Journal
%D 2004
%I 
%X A farmer participatory evaluation of dried banana based products was conducted in various districts of Uganda. Bananas were dried using a tunnel solar dryer developed by Post Harvest Handling and Storage project (PHHS) of Kawanda Post-harvest Programme and improved by the National Banana Research Programme. The dried banana was milled into flour using a high speed rotary mill. Porridge and thick-porridge (ugali) were prepared using 100% banana flour, a mixture of banana-millet flour in the ratios of 8:2 and 9:1, and banana-millet-soybean in the ratio 7:2:1, banana-millet-soybean- maize in the ratio of 7:1:1:1 and banana-millet-cassava in the ratio of 7:2:1. Acceptability of the products was tested by farmers and scored on a hedonic scale. Statistical analysis showed the mixture of banana-millet-soy in ratio of 7:2:1 and that of banana-millet in a ratio of 8:2 were best for porridge and thick porridge (ugali), respectively. Key Words: Acceptability, farmer participatory, hedonic scale, Musa spp. RESUME Une ¨¦valuation participative des fermiers des produits secs d¨¦riv¨¦s de la banane ¨¦tait conduite dans plusieurs districts de l'Ouganda. Les banana ¨¦taient s¨¦ch¨¦es en utilisant un s¨¦choir solaire en forme de tunnel d¨¦velopp¨¦ par le projet Post Harvest Handling and Storage (PHHS) de Kawanda Post-Harvest Programme et am¨¦lior¨¦ par le National Banana Programme. Les bananes s¨¦ch¨¦es ¨¦taient transform¨¦es en poudre en utilisant un moulin du type rotary ¨¤ grande vitesse. La bouillie et le foufou ¨¦taient pr¨¦par¨¦s sur base de la banane (100%), du m¨¦lange banane et millet a un taux de 8:2 et 9:1, et banane-millet-soya ¨¤ un taux de 7:2:1, banane-millet-soya-ma s a un taux de 7:2:1. L'acceptabilit¨¦ des produits ¨¦tait test¨¦e par les fermiers et marqu¨¦e sur une ¨¦chelle h¨¦donique. L'analyse statistique montre que le m¨¦lange banane-millet-soya au taux de 7:2:1 et celui de la banane-millet au taux de 8:2 ¨¦taient les meilleurs pour la bouillie et l'ugali, respectivement. Mots Cl¨¦s: Acceptabilit¨¦, participation des fermiers, echelle h¨¦donique, Musa spp. African Crop Science Journal Vol.12(1) 2004: 27-31
%U http://www.ajol.info/index.php/acsj/article/view/27659