21 to 30 of 165 Results
Otegbayo, Bolanle, 2022, "SOP for determination of starch & sugar through acid hydrolysis", https://doi.org/10.18167/DVN1/MMTANC, CIRAD Dataverse, V3
This method seeks to determine the Starch and Sugar content of starchy RTB food samples. |
McDougall, Gordon, 2022, "SOP for determination of pectin Methylesterase (PME) activity in sweetpotato roots", https://doi.org/10.18167/DVN1/ULJZXA, CIRAD Dataverse, V3
Pectin methylesterase (PME) activity correlates well with texture in potatoes (Solanum tuberosum); higher PME activity is associated with increased firmness as the PME rapidly demethylates pectin in the cell walls and middle lamellae, allowing for hardening through cross linking... |
Mestres, Christian, 2022, "SOP for determination of amylose content using DSC", https://doi.org/10.18167/DVN1/MBB1CT, CIRAD Dataverse, V3
This method seeks to determine the amylose content of dry foods rich in starch. |
Adesokan, Michael; Alamu, Emmanuel; Maziya-Dixon, Busie, 2022, "SOP for determination of dry matter content", https://doi.org/10.18167/DVN1/66IEOZ, CIRAD Dataverse, V4
Moisture content affects the processability, shelf-life, usability and overall quality of a product as well as its sensorial properties. Accurate moisture content determination, therefore, plays a crucial role in ensuring quality as it affects processing, packaging and final prod... |
Mestres, Christian, 2022, "SOP for Sugars by HPLC", https://doi.org/10.18167/DVN1/OOHETH, CIRAD Dataverse, V3
The procedure describes the extraction (at ambient temperature) and assessment of sugars by HPLC in RTB crops (Roots, tubers and bananas) after extraction with acidified water. Alcohols (ethanol and methanol) and organic acids contents can also be assessed with this procedure. |
24 févr. 2023 - RTBfoods Project
Kawuki, Robert; Nanyonjo, Ann Ritah; Iragaba, Paula; Kanaabi, Michael; Forsythe, Lora; Adinsi, Laurent; Hamba, Sophia; Dufour, Dominique; Tran, Thierry; Akissoe, Noel, 2022, "Gendered boiled cassava product profile in Uganda", https://doi.org/10.18167/DVN1/AJNOH8, CIRAD Dataverse, V2, UNF:6:SusyzBq/kCCrJpwbrPpfSA== [fileUNF]
The WP1 Gendered Food Product Profile for boiled cassava in Uganda reflects the final step (step 5) of an interdisciplinary five-step methodology developed to identify demand for quality characteristics among diverse user groups along the food chain (Forsythe et al., 2022). This... |
24 févr. 2023 - RTBfoods Project
Ngoh Newilah, Gérard; Kendine Vepowo, Cédric; Meli Meli, Vivien, 2022, "Gendered boiled plantain product profile in Cameroon", https://doi.org/10.18167/DVN1/BHMPZE, CIRAD Dataverse, V2
Boiled plantain is purchased by both men and women as indicated by marketers in the West and Littoral regions. At community level, the main buyers of plantain include restaurant owners, rural consumers, food vendors and local level consumers. Plantains in Cameroon are marketed pr... |
24 févr. 2023 - RTBfoods Project
Tinyiro, Samuel Edgar; Mayanja, Sarah; Nakitto, Mariam; Yada, Benard; Ogwal, Martin; Oloka, Bonny; Nantongo, Judith; Katungisa, Arnold; Chelangat, Doreen; Alajo, Agnes; Osaru, Florence; Ssali, Reuben, 2022, "Gendered Boiled & Steamed Sweetpotato Product Profile in Uganda", https://doi.org/10.18167/DVN1/WWJVSX, CIRAD Dataverse, V2
The WP1 Gendered Food Product Profile for boiled & steamed sweetpotato in Uganda reflects the final step (step 5) of an interdisciplinary five-step methodology developed to identify demand for quality characteristics among diverse user groups along the food chain (Forsythe et al.... |
24 févr. 2023 - RTBfoods Project
Madu, Tessy; Onyemuwa, Nnaemeka; Ofoeze, Mariam; Okoye, Benjamin, 2022, "Gendered Gari/Eba product profile in Nigeria", https://doi.org/10.18167/DVN1/BLP3WP, CIRAD Dataverse, V2
The WP1 Gendered Food Product Profile for Gari-Eba in Nigeria reflects the final step (step 5) of an interdisciplinary five-step methodology developed to identify demand for quality characteristics among diverse user groups along the food chain (Forsythe et al., 2022). This metho... |
24 févr. 2023 - RTBfoods Project
Madu, Tessy; Onyemuwa, Nnaemeka; Ofoeze, Mariam; Okoye, Benjamin, 2022, "Gendered boiled yam product profile in Nigeria", https://doi.org/10.18167/DVN1/VJX3Z6, CIRAD Dataverse, V2, UNF:6:/lyKU1KF7CIVoklR/4xZVA== [fileUNF]
The WP1 Gendered Food Product Profile for boiled yam in Nigeria reflects the final step (step 5) of an interdisciplinary five-step methodology developed to identify demand for quality characteristics among diverse user groups along the food chain (Forsythe et al., 2022). This met... |
