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 mainly cultivated for its fruit, which eaten as cooked vegetable in many food insecurity areas. The experiment was conducted at Dasenech Woreda where and malnutrition the main problem to evaluate performance cooking varieties Fruit yield boiling suitability. Four improved verities (Cardaba, Nijiru, Matoke Kitawira) were used treatment arranged RCBD with three replications. All growth, agronomic sensory acceptability data subjected analysis variance (ANOVA) using SAS 9.0 computer software. revealed significant (P≤0.05) differences among on day flowering, maturity, plant height, fruit weight, number hands per bunch, bunch weight total yield. early date flowering (112) maturing (203.33), well highest (8.66), observed variety Matoke. higher mean value average (168.33 g), (15.66 kg) (23.46 ton ha-1) Kitawira followed by Mattoke. For panelists scoring preference, means scores boiled Mattoke, Cardoba Nijru showed positive from like slightly (Nijiru) very much (Mattoke) while Kitawara negative level. Therefore, Mattoke identified maturing, moderately yielder best quality accepted compared other that could be recommended demonstrate study area. Int. J. Agril. Res. Innov. Tech. 12(1): 161-165, June 2022