1 to 10 of 212 Results
23 avr. 2025 - RTBfoods Project
Adesokan, Michael; Alamu, Emmanuel; Maziya-Dixon, Busie, 2027, "NIR Hyperspectral imaging for Hardness of Gari/Eba (cooked dough), at IITA, Ibadan, Nigeria", https://doi.org/10.18167/DVN1/INNHSI, CIRAD Dataverse, V1, UNF:6:a2s6wGqmwYSD39Ve/u4g2A== [fileUNF]
The near-infrared hyperspectral images of freshly prepared Gari_Eba produced from 23 cassava genotypes were acquired using the SPECIM FX 17 Camera. Gari_Eba dough was homogenized and placed on the translation stage for a line scan image capture. The hyperspectral image was captur... |
23 avr. 2025 - RTBfoods Project
Maziya-Dixon, Busie; Alamu, Emmanuel; Adesokan, Michael, 2027, "Improved NIRS Calibration for Hardness, Resilience, Cohesiveness, Springiness and Adhesiveness of Gari/Eba (cooked dough), at IITA, Ibadan, Nigeria.", https://doi.org/10.18167/DVN1/Y6QZBZ, CIRAD Dataverse, V1, UNF:6:asbuWblN6oTvuT1F+S/rNw== [fileUNF]
The near-infrared reflectance spectra of Gari_Eba produced from 23 cassava genotypes were collected using the XDS-Rapid Content Analyzer. Gari_Eba dough was homogenized and filled into the equipment's ring cell sample holder. NIR spectra were collected in duplicate for each sampl... |
23 avr. 2025 - RTBfoods Project
Adesokan, Michael; Agho, Cynthia; Rabbi, Ismail; Maziya-Dixon, Busie, 2027, "Quantitative descriptive analysis and instrumental textural data, for Gari/Eba, at IITA, Nigeria.", https://doi.org/10.18167/DVN1/ZUQSEG, CIRAD Dataverse, V1, UNF:6:nIt0ckjNJtZAcen8zfrCjg== [fileUNF]
Gari is a significant, versatile, granular, and convenient product from cassava roots in the West Africa sub-region. The granular product is popular in West African countries due to its long shelf life and ease of preparation. It can be consumed by soaking in water or turned into... |
22 avr. 2025 - RTBfoods Project
Tran, Thierry; Luis, Londoño, 2027, "Water absorption (WA20 and WA30) laboratory data with the corresponding NIRS spectra at CIAT, Colombia.", https://doi.org/10.18167/DVN1/LXN6H0, CIRAD Dataverse, V1
This dataset is a compilation of all the water absorption datasets of cassava harvested at CIAT (Colombia) from various projects in 2020, 2021,2022 and 2023 and their corresponding spectra. |
22 avr. 2025 - RTBfoods Project
Bolanle, Otegbayo; Oluyinka, Oroniran; Tolulope Ayomide, Alamu; Abiola, Tanimola, 2027, "Texture, QDA and consumer acceptability data of pounded yam from selected D. alata and D. rotundata genotypes in Bowen University, Nigeria", https://doi.org/10.18167/DVN1/Q3K5DM, CIRAD Dataverse, V1, UNF:6:0mB7m4Wn8HS6myTzLSAX0A== [fileUNF]
This dataset includes texture Data, QDA and consumer testing data collected in 2024 within the deliverables framework for RTB Breeding Phase 1. |
22 avr. 2025 - RTBfoods Project
Wembabazi, Enoch; Nuwamanya, Ephraim; Iragaba, Paula; Esuma, Williams, 2027, "NIRS Calibration for Starch yield and DMC on fresh whole root at NaCRRI, Uganda.", https://doi.org/10.18167/DVN1/AJDZCP, CIRAD Dataverse, V1, UNF:6:SLTp/sPIGgqva5KwvouX0A== [fileUNF]
This activity entails lab data acquired on whole fresh cassava for building NIR predictions for starch yield, dry matter content and spectra. Spectra were collected using Scio NIRS on whole roots. |
22 avr. 2025 - RTBfoods Project
Wembabazi, Enoch; Nuwamanya, Ephraim; Iragaba, Paula; Esuma, Williams, 2027, "Determination of starch yield and hydrogen cyanide (HCN) for fresh grated cassava root at NaCRRI, Uganda.", https://doi.org/10.18167/DVN1/EGHCGP, CIRAD Dataverse, V1, UNF:6:jRipCQ0nwB8YYZfQNYvxSQ== [fileUNF]
Starch yield and hydrogen cyanide (HCN) were assessed on 29 accessions of cassava in a preliminary yield trial (2023_PYT_B_Namulonge) using a gravimetric assay for starch yield and picrate assay for HCN. |
22 avr. 2025 - RTBfoods Project
Kanaabi, Michael; Wembabazi, Enoch; Nuwamanya, Ephraim; Iragaba, Paula; Esuma, Williams, 2027, "Determination of hydrogen cyanide and dry matter content for fresh grated cassava, at NaCRRI, Uganda.", https://doi.org/10.18167/DVN1/WEQWBU, CIRAD Dataverse, V1, UNF:6:ZVKHxft5924i7WXgT0dvrA== [fileUNF]
Hydrogen cyanide (HCN) and dry matter content (DMC) were evaluated on accessions of cassava in a PYT population (2023_C3_PYT_Namulonge). Dry matter was assayed using a gravimetric assay (oven drying and weighing) whereas HCN was assayed using a picrate colorimetric assay. |
15 avr. 2025
Chochois, Vincent; Chiado Rana, Alisia; Teyssier, Corinne; Cazeau, Géraldine; Valat, Charlotte, 2025, "Lactic4Safe : role of bacterial microbiota in the environment, raw milk, and artisanal uncooked pressed cheese, as well as the impact of farming, milking, and cheese-making practices on the colonization of cheese by zoonotic bacterial pathogens", https://doi.org/10.18167/DVN1/6ZOPLZ, CIRAD Dataverse, V1, UNF:6:q5AKEN37vixYutiWkYK2hw== [fileUNF]
A retrospective case control study conducted in France between 2022 and 2023, involving 20 farms (10 case and 10 control farms), investigated the factors influencing the sanitary quality of raw milk cheeses, focusing on the agricultural aspect and the bacterial microbiota charact... |
14 avr. 2025 - RTBfoods Project
Kisakye, Sarah; Asiimwe, Amos; Namuddu, Mary; Asasira, Moreen; Khakasa, Elizabeth; Tukashaba, Living; Mukasa, Yusuf; Kamoga, Julius; Nowakunda, Kephas, 2027, "Instrumental Textural data by TPA, Instrumental colour data, and QDA data for Matooke cooked using different methods, at NARL: Kampala, Uganda.", https://doi.org/10.18167/DVN1/S5GV1X, CIRAD Dataverse, V1, UNF:6:D/L5ITMO0Z5Hs0skri0j9A== [fileUNF]
Instrumental Textural data by TPA, Instrumental colour data, and QDA data was collected from three cooking banana (Matooke) varieties of contrasting characteristics (Kibuzi, M9 and Narita 24) harvested at maturity based on the fullness of the fingers. Six cooking methods were use... |
