Record Details

Participatory Evaluation of Sorghum Processing and Sensory Attributes in Mali: Methodology for Improving Food Security Outcomes from Variety Development Efforts

OAR@ICRISAT

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Field Value
 
Relation http://oar.icrisat.org/12271/
https://www.mdpi.com/2071-1050/15/5/4312
https://doi.org/10.3390/su15054312
 
Title Participatory Evaluation of Sorghum Processing and Sensory
Attributes in Mali: Methodology for Improving Food Security
Outcomes from Variety Development Efforts
 
Creator Isaacs, K
Smit, M
Samaké, B
Rattunde, F
Cissé, F
Diallo, A
Sidibe, M
Weltzien, E
 
Subject Sorghum
Food Security
Gender Research
 
Description A requirement for the successful development of new sorghum varieties in Mali is effective evaluation of grain qualities, since sorghum is a staple food crop on which farmers rely for food security. The diversity of grain quality and social aspects that determine varietal acceptability for processing and cooking, however, make this a challenging task. As the processors of sorghum grain
in households, women’s knowledge of grain quality traits can contribute to this work. Our objective is to understand opportunities to use grain quality traits to identify experimental varieties that may contribute to food security. Culinary evaluations were conducted in nine villages across two sorghum production zones. Three teams of women, one per replicate, processed, cooked and evaluated five test varieties in each village. Sensory evaluations were conducted by 25 taste testers per village. The major varietal differences observed included the decortication losses, women’s appreciation for ease of processing, and consistency of the prepared food. The participatory evaluation of the quality testing results led to the development of the concept of ‘food yield’. Discussion of these results focuses on designing cost-efficient grain and food quality evaluations that rely on women’s expertise
as processors and strengthens their role in the variety development process.
 
Publisher MDPI
 
Date 2023-02-28
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights cc_attribution
 
Identifier http://oar.icrisat.org/12271/1/Sustainability_15_5_1-16_2023.pdf
Isaacs, K and Smit, M and Samaké, B and Rattunde, F and Cissé, F and Diallo, A and Sidibe, M and Weltzien, E (2023) Participatory Evaluation of Sorghum Processing and Sensory Attributes in Mali: Methodology for Improving Food Security Outcomes from Variety Development Efforts. Sustainability (TSI), 15 (5). pp. 1-16. ISSN 2071-1050