71 to 80 of 165 Results
3 oct. 2022 - RTBfoods Project
Kouassi, Hermann Antonin; Forestier-Chiron, Nelly; Bugaud, Christophe, 2022, "Descriptive sensory analysis data for boiled plantain in Côte d’Ivoire", https://doi.org/10.18167/DVN1/DQA1ZV, CIRAD Dataverse, V1, UNF:6:tuDiK9SvtbYGRFV2K66naQ== [fileUNF]
This file contains descriptive sensory data of boiled plantain that was collected using panel trained following a standardized methodology. The data was collected by CIRAD team in France using RTBfoods standard operating procedures developed in work package 2 for the use by train... |
3 oct. 2022 - RTBfoods Project
Ebah Djedji, Catherine; Diby, N'nan Sylivie, 2022, "Descriptive sensory analysis data for Attieke in Côte d'lvoire", https://doi.org/10.18167/DVN1/YPPYJO, CIRAD Dataverse, V1, UNF:6:eX+CbuPPDCPwJZo7QRZQ/Q== [fileUNF]
Attieke is a fermented and granulated product commonly consumed in Côte d’Ivoire and other countries in Africa and overseas. To prepare the product, cassava tubers are peeled, crushed, and fermented. Water in the fermented paste is removed by pressing and grains are formed, sligh... |
30 sept. 2022 - RTBfoods Project
Khakasa, Elizabeth; Nowakunda, Kephas, 2022, "Instrumental textural data for Matooke in Uganda", https://doi.org/10.18167/DVN1/UZWRTL, CIRAD Dataverse, V1, UNF:6:kc9frE/KJ8hyoz72xVAxbg== [fileUNF]
This file contains instrumental textural data for Matooke that was collected by NARL team in Uganda using standard operating procedures. |
30 sept. 2022 - RTBfoods Project
Chijioke, Ugo, 2022, "Descriptive sensory analysis data for Fufu in Nigeria", https://doi.org/10.18167/DVN1/SZKUF2, CIRAD Dataverse, V1
Fufu is one of the popular fermented products processed from cassava roots and it is widely consumed in Nigeria and other West African countries. These files contains descriptive sensory data of fufu that was collected using panel trained following a standardized methodology. The... |
30 sept. 2022 - RTBfoods Project
Adesokan, Michael; Maziya-Dixon, Busie; Oyedele, Hakeem; Alamu, Emmanuel; Awoyale, Wasiu, 2022, "Descriptive sensory analysis data for Eba in Nigeria", https://doi.org/10.18167/DVN1/BCNG5K, CIRAD Dataverse, V1, UNF:6:l1n+sNZeGsHyhqXsl2fzug== [fileUNF]
Eba is a cassava-based staple food product commonly consumed in Nigeria and other countries in West African. It is prepared by constituting gari (a pregelatinized, fine to coarse granular flour, made from grated, fermented, and roasted cassava mash) in boiled water and stirred to... |
30 sept. 2022 - RTBfoods Project
Ategbayo, Bolanle; Tanimola, Abiola; Oluinka, Oroniran, 2022, "Descriptive sensory analysis data for pounded yam in Nigeria", https://doi.org/10.18167/DVN1/QFDIQK, CIRAD Dataverse, V1, UNF:6:ZW7paQ6iHyEOlViv8Wcg5Q== [fileUNF]
This file contains descriptive sensory data of pounded yam that was collected using panel trained following a standardized methodology. The data was collected by Bowen University team in Nigeria using RTBfoods standard operating procedures developed in work package 2 for the use... |
30 sept. 2022 - RTBfoods Project
Adinsi, Laurent; Akissoe, Noël, 2022, "Descriptive sensory analysis data for boiled cassava roots in Benin.", https://doi.org/10.18167/DVN1/3ROQIK, CIRAD Dataverse, V1, UNF:6:TqAg5Fs2ZDDGiytwnHZaFQ== [fileUNF]
This file contains descriptive sensory data of boiled cassava that was collected using panel trained following a standardized methodology. The data was collected by UAC-FSA team in Benin using RTBfoods standard operating procedures developed in work package 2 for the use by train... |
30 sept. 2022 - RTBfoods Project
Nuwamanya, Ephraim; Iragaba, Paula; Kawuki, Robert; Nanyojo, Ann Ritah; Khakasa, Elizabeth, 2022, "Descriptive sensory analysis data for boiled cassava roots in Uganda.", https://doi.org/10.18167/DVN1/VFKFUR, CIRAD Dataverse, V1, UNF:6:6j1NmfLpObAYRiEs2frcQA== [fileUNF]
This file contains descriptive sensory data of boiled cassava that was collected using panel trained following a standardized methodology. The data was collected by NaCCRI team in Uganda using RTBfoods standard operating procedures developed in work package 2 for the use by train... |
30 sept. 2022 - RTBfoods Project
Adinsi, Laurent; Akissoe, Noël, 2022, "Descriptive sensory analysis data for boiled yam in Benin.", https://doi.org/10.18167/DVN1/6UMNFF, CIRAD Dataverse, V1, UNF:6:oHksbcGS4k+r90C4K0IOXQ== [fileUNF]
This file contains descriptive sensory data of boiled yam that was collected using panel trained following a standardized methodology. The data was collected by UAC-FSA team in Benin using RTBfoods standard operating procedures developed in work package 2 for the use by trained s... |
30 sept. 2022 - RTBfoods Project
Nakitto, Mariam, 2022, "Descriptive sensory analysis data for boiled sweetpotato in Uganda", https://doi.org/10.18167/DVN1/WG5YOT, CIRAD Dataverse, V1, UNF:6:g2whHhEx8a3NNLyW11NwZw== [fileUNF]
This file contains descriptive sensory data of sweetpotato that was collected using panel trained following a standardized methodology. The data was collected by CIP team in Uganda using RTBfoods standard operating procedures developed in work package 2 for the use by trained sen... |
