Browsing by Author "Akankwasa, Kenneth"

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    Assessing New Banana Genotypes for Relevant Traits: Implication for Variety Selection
    (Agricultural Sciences, 2020) Tumuhimbise, Robooni; Barekye, Alex; Talengera, David; Akankwasa, Kenneth; Nowakunda, Kephas; Asasira, Moreen; Karamura, Deborah; Karamura, Eldad
    Understanding the performance of new crop genotypes for traits of relevance is important in selecting potential cultivars to satisfy end-users. The objective of this study was to determine the performance of new banana genotypes for bunch mass (BMS) and BMS-related traits, resistance to black Sigatoka and sensory attributes. Eight cooking banana genotypes consisting of six new hybrid genotypes selected from advanced breeding trials and two control cultivars were evaluated in a randomized complete block design for three crop cycles at three locations in Uganda. Genotype, location, crop cycle and their interaction effects were significantly different for most traits assessed. The overall top two genotypes (“9058K-2” and “8099K-16”) combining high BMS, resistance to black Sigatoka and acceptable sensory attributes were identified. These genotypes are suggested as potential commercial cultivars for release to farmers in Uganda and/or other East African countries with similar environmental conditions to those where the genotypes were tested. It should be noted that high BMS/yield and resistance to diseases are not the only factors to consider when selecting banana genotypes that meet end-user needs. A combination of high BMS/yield, acceptable sensory attributes and resistance to diseases essentially influence the selection process of banana cultivars.
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    The East African Highland Cooking Bananas ‘Matooke’ preferences of Farmers and Traders: Implications for Variety Development
    (International Journal of Food Science & Technology, 2021) Akankwasa, Kenneth; Marimo, Pricilla; Tumuhimbise, Robooni; Asasira, Moreen; Khakasa, Elizabeth; Mpirirwe, Innocent; Forsythe, Lora; Nowakunda, Kephas
    ‘Matooke’ is a staple food made from Highland cooking bananas in the Great Lakes region of East Africa. Genetic improvement of these bananas for resistance to pests and diseases has been a priority breeding objective. However, there is insufficient information on fruit quality characteristics that different users prefer, resulting in sub-optimal adoption of new varieties. This study identified matooke characteristics preferred by farmers and traders, using survey data from 123 farmers, 14 focus group discussions and 40 traders. Gender differences were considered. The main characteristics that were found to drive variety preferences were agronomic (big bunch, big fruits) and quality (soft texture, good taste, good aroma, yellow food). There were minimal geographical and gender differences for trait preferences. Quality characteristics need to be defined in terms of physical–chemical underpinnings so that breeding programmes can apply accurate high-throughput systems, thereby improving adoption and impact of new banana varieties.
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    ‘Kiwangaazi’ (syn ‘KABANA 6H’) Black Sigatoka Nematode and Banana Weevil Tolerant ‘Matooke’ Hybrid Banana Released in Uganda
    (HortScience, 2015) Nowakunda, Kephas; Barekye, Alex; Ssali, Reuben T.; Namaganda, Josephine; Tushemereirwe, Wilberforce K.; Nabulya, Gertrude; Erima, Rockefeller; Akankwasa, Kenneth; Hilman, Edison
    This article presents the attributes of the first East African highland banana hybrid, ‘Kiwangaazi’ (Fig. 1), which was recently selected, released, and added to the national cultivar list in Uganda. The ‘matooke’ hybrid ‘Kiwangaazi’ was conventionally bred at Kawanda by crossing the tetraploid hybrid ‘1201k-1’ (‘Nakawere’ AAA · ‘Calcutta4’ AA) with the improved diploid ‘SH3217’ AA. The main target was black Sigatoka resistance, a disease caused by the fungal pathogen Mycosphaerella fijiensis, ranked as the most important constraint to the production of the East African highland bananas, especially in the low lands (covering most of central and eastern Uganda). ‘Kiwangaazi’, together with other hybrids was evaluated for black Sigatoka response, nematode andweevil damage, yield, and consumer acceptability.
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    ‘NABIO808’ (Syn. ‘NAROBAN5’): A tasty cooking banana cultivar with resistance to pests and diseases
    (Crop Breeding and Applied Biotechnology, 2019) Tumuhimbise, Robooni; Buregyeya, Henry; Kubiriba, Jerome; Tushemereirwe, Wilberforce K.; Barekye, Alex; Tendo, Reuben S.; Namagembe, Betty; Muhangi, Sedrach; Kazigye, Francis; Talengera, David; Tindamanyire, Jimmy; Akankwasa, Kenneth; Nabulya, Gertrude; Namaganda, Josephine; Waswa, William; Kushaba, Abias; Namuddu, Mary; Oyesigye, Naboth; Namanya, Priver; Arinaitwe, Ivan K.; Waniale, Allan; Karamura, Deborah; Karamura, Eldad
    ‘NABIO808’ is a newly released, conventionally-bred triploid cooking banana cultivar in Uganda. It produces an average bunch yield of 54.5 t ha-1 yr-1 and is resistant to weevils, nematodes, and black Sigatoka. Additionally, its food is yellow, soft, and tasty, like that of most preferred landrace cultivars, making it more acceptable to end-users.
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    New High-yield Cooking Banana Cultivars with Multiple Resistances to Pests and Diseases (‘NAROBan1’, ‘NAROBan2’, ‘NAROBan3’, and ‘NAROBan4’) Released in Uganda
    (HortScience, 2018) Tumuhimbise, Robooni; Barekye, Alex; Kubiriba, Jerome; Akankwasa, Kenneth; Arinaitwe, Ivan K.
    ‘NAROBan1’, ‘NAROBan2’, ‘NAROBan3’, and ‘NAROBan4’ are secondary triploid cooking banana cultivars. They were bred by the National Agricultural Research Organisation (NARO) in Uganda, and officially released and added to the national cultivar list by the Ministry of Agriculture, Animal Industry and Fisheries (MAAIF) in 2017. The cultivars are highly resistant to black Sigatoka, a fungal disease caused by Mycosphaer- ella fijiensis (Morelet), which was the main breeding target. In addition, they are resistant to the banana weevil Cosmopolites sordidus (Germar) and nematodes, the pests of most economic concern in banana production, especially in the lowland areas of central and eastern Uganda. Compared with the local cultivars, which have an average bunch yield of less than 30% of their potential of 60 to 70 t/ha/year, ‘NAROBan1’, ‘NAROBan2’, ‘NAROBan3’, and ‘NAROBan4’ produce average bunch yields of 54.9 t/ha/year, 60.4 t/ha/year, 64.7 t/ha/year, and 68.8 t/ha/year, respectively. Moreover, they have soft, tasty, aromatic, and near-yellow food colors, which make them appreciated like the existing farmer-accustomed local cooking banana cultivars that have, however, a low yield and are susceptible to pests and diseases.