1 to 10 of 222 Results
16 juil. 2025 - RTBfoods Project
Bouniol, Alexandre; Nnan-Diby, Sylvie; Yapi, Eric; Kouassi, Antonin; Siaka, Traoré; Koffi, Cyrille; NGoran, Patricia; Dufour, Dominique; Deffan, Prudence, 2027, "Participatory process diagnosis on pounded plantain-cassava product profile in Ivory Coast", https://doi.org/10.18167/DVN1/GDGSSH, CIRAD Dataverse, V1
The quality of local consumer products in West Africa depends on numerous parameters that enable them to meet consumer expectations. To increase the chances of adoption of new genotypes developed by breeders, it is necessary to increasingly deepen the identification of adoption c... |
23 juin 2025 - RTBfoods Project
Nakitto, Mariam; Mendes, Thiago; Serunkuma, Edwin; Mwanyika, Martin, 2027, "Instrumental textural data by penetrometry, QDA and consumer testing data for boiled potato, at CIP, Uganda.", https://doi.org/10.18167/DVN1/OFQ9KU, CIRAD Dataverse, V1, UNF:6:sOkF6U4FH5gJsVwyFigdJw== [fileUNF]
This dataset contains instrumental textural data by penetrometry, Quantitative descriptive analysis data generated using sensory trained panels and consumer testing data for boiled potato. The activities, which led to the production of this dataset, were conducted at CIP, Uganda... |
23 juin 2025 - RTBfoods Project
Ssali, Nantongo Judith; Serunkuma, Edwin, 2027, "Boiled sweet potato NIRS spectral database with lab reference data on maltose for 100 genotypes harvested in 2023 and 2024 at CIP, Uganda", https://doi.org/10.18167/DVN1/XARVPV, CIRAD Dataverse, V1
This dataset contains NIRS spectral data with lab reference data on maltose collected on 100 boiled sweet potato genotypes harvested in 2023 and 2024 seasons at the International Potato Center in Uganda. This work was supported by the RTBfoods project, through a grant OPP1178942:... |
23 juin 2025 - RTBfoods Project
Adesokan, Michael; Alamu, Emmanuel; Fawole, Segun; Ayetigbo, Oluwatoyin; Maziya-Dixon, Busie, 2027, "Dataset of texture analysis of Boiled yam using extrusion method at IITA Ibadan Nigeria", https://doi.org/10.18167/DVN1/TSKJJA, CIRAD Dataverse, V1
This dataset contains instrumental textural data obtained on boiled yam using extrusion method. The activities, which led to the production of this dataset, were carried out at IITA, Ibadan, Nigeria and were assessed and approved by the CIRAD Ethics Committee (H2020 ethics self-a... |
23 juin 2025 - RTBfoods Project
Bouniol, Alexandre; Nnan-Diby, Sylvie; Kouassi, Antonin; Yapi, Eric; Dibi, Konan; Ehounou, Emmanuel; NGoran, Patricia; Dufour, Dominique; Deffan, Prudence, 2027, "Dataset for participatory process diagnosis on pounded yam product profile in Ivory Coast", https://doi.org/10.18167/DVN1/R6LXYL, CIRAD Dataverse, V1
The quality of local consumer products in West Africa depends on numerous parameters that enable them to meet consumer expectations. To increase the chances of adoption of new genotypes developed by breeders, it is necessary to increasingly deepen the identification of adoption c... |
26 mai 2025 - RTBfoods Project
Oluwatoyin, Ayetigbo; Adou Ehounou, Emmanuel; Kouabenan, Fabrice; Yapi Yapi, Eric; Kouassi, Hermann Antonin; Diby, N’nan Sylvie; Mbeguie-Mbeguie, Didier; Konan Evrard, Brice Dibi; Kahndo, Prudence Deffan; Bolanle, Otegbayo; Oluyinka, Oroniran; Alamu, Ayomide, 2027, "Dataset for pounded yam Kieffer dough extensibility in Cote d'Ivoire and Nigeria", https://doi.org/10.18167/DVN1/J8EVS8, CIRAD Dataverse, V1, UNF:6:5wDUM8u4tHhJ1OgXxMd5cg== [fileUNF]
This dataset contains validation on KDGE extensibility of pounded yam in Ivory Coast and Nigeria. The activities, which led to the production of this document, were assessed and approved by the CIRAD Ethics Committee (H2020 ethics self-assessment procedure). |
26 mai 2025 - RTBfoods Project
Nakitto, Mariam; Mendes, Thiago; Serunkuma, Edwin; Mwanyika, Martin, 2027, "Instrumental textural and colour data, for boiled potato, at CIP, Uganda", https://doi.org/10.18167/DVN1/NECDGN, CIRAD Dataverse, V1, UNF:6:h5lS+d8MZUMvFiWZ985nIw== [fileUNF]
The study used potato tubers of 73 genotypes harvested from trials in Kenya. Colour (lightness, L, redness, a, yellowness, b, chroma, C and hue, h) was measured from images of peeled raw and cooked cross-sections of potato tubers captured by the DigiEye. Texture was analysed foll... |
26 mai 2025 - RTBfoods Project
Nantongo, Judith Ssali; Serunkuma, Edwin; Nakitto, Mariam; Ssali, Reuben, 2027, "NIRS Calibration for sensory attributes on raw fresh intact sweetpotato at CIP, Uganda.", https://doi.org/10.18167/DVN1/APGRFN, CIRAD Dataverse, V1, UNF:6:uNU90Nb3cFZ9sVS8d++r6g== [fileUNF]
The document highlights the NIR prediction models developed using spectra of raw intact sweetpotato roots collected across different genotypes and CIP trials in Uganda, in 2023. The process of sample and spectra collection has been documented earlier (https://doi.org/10.18167/agr... |
26 mai 2025 - RTBfoods Project
Bouniol, Alexandre; Nnan-Diby, Sylvie; Kouassi, Antonin; Yapi, Eric; Siaka, Traore; Koffi, Cyrille; NGoran, Patricia; Dufour, Dominique; Deffan, Prudence, 2027, "Dataset for participatory process diagnosis on pounded plantain-cassava product profile in Ivory Coast", https://doi.org/10.18167/DVN1/FQDBS4, CIRAD Dataverse, V1
The quality of local consumer products in West Africa depends on numerous parameters that enable them to meet consumer expectations. To increase the chances of adoption of new genotypes developed by breeders, it is necessary to increasingly deepen the identification of adoption c... |
26 mai 2025 - RTBfoods Project
Deffan, Prudence; Nnan-Diby, Sylvie; Yapi, Eric; Kouassi, Antonin; Ehounou, Emmanuel; Adiko, Evelyne; NGoran, Patricia; Dibi, Evrard, 2027, "Dataset for proof-of-concept correlation between protein and textural properties of pounded yam in Côte d'Ivoire", https://doi.org/10.18167/DVN1/LCNEDV, CIRAD Dataverse, V1, UNF:6:cOu7mSGlMw2mjuRR02jipQ== [fileUNF]
This file contains Data related a Proof of Concept on the correlation between Protein content of yam and texture attributes of pounded yam. The data was collected in 2024 as part of the RTB Breeding project. These data will help to establish a relationship between protein content... |
