A fast method to prepare matooke samples for hybrid screening purposes

This report details the faster cooking methods for screening matooke hybrids. The study was initiated under the RTB (Roots Tubers and Bananas) breeding project to determine a quick method that can be used to produce a matooke product whose characteristics are similar to the steamed matooke product produced by the conventional method. The specific objectives of the study were to: i) to identify the various methods used in preparation of matooke; ii) to determine the optimum cooking time for the different cooking methods identified in preparation of matooke; and iii) to evaluate the physical (texture & colour) and sensory properties of matooke prepared using the different cooking methods. A desk study was used to obtain different cooking methods used in the preparation of matooke and other food products that are available in literature. Five cooking methods were selected including; electric steaming, boiling, pressure cooking (gas and electric), and steaming with perforated saucepans. For each of the methods, matooke cooking time was determined in the Food Biosciences and agribusiness program (NARL) laboratory. These methods were then used to obtain a cooked matooke product whose physical (texture and colour) and sensory attributes were determined. The cooking methods were then compared to the conventional method through statistical analysis of sensory (by QDA) and physical attributes. Results showed that gas pressure cooking and steaming with perforated pans were more closely associated with the conventional method as they showed no significant differences from the traditional method in terms of yellow colour, and matooke aroma. The PCA results also showed significant correlations of those methods with the conventional method. Therefore, gas pressure cooking and steaming with perforated pans could be considerably useful methods in the rapid screening of matooke by breeding programs.