QualiSud a pour objectif de développer une démarche intégrée pour la production et la préservation de produits et d'aliments de qualité organoleptique, sanitaire et nutritionnelle optimales.
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NIR Hyperspectral imaging for Hardness of Gari/Eba (cooked dough), at IITA, Ibadan, NigeriaEmbargoed
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...
RTB Breeding Quality_HTP Dataset_HSI_Eba_IITA_Nigeria_16072024.tabEmbargoed
23 avr. 2025 - NIR Hyperspectral imaging for Hardness of Gari/Eba (cooked dough), at IITA, Ibadan, Nigeria
Tabular Data - 2,9 KB - 4 Variables, 28 Observations - UNF:6:a2s6wGqmwYSD39Ve/u4g2A==
Improved NIRS Calibration for Hardness, Resilience, Cohesiveness, Springiness and Adhesiveness of Gari/Eba (cooked dough), at IITA, Ibadan, Nigeria.Embargoed
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...
RTB Breeding Quality_HTP Dataset_NIRS_Eba_IITA_Nigeria_020724.tabEmbargoed
23 avr. 2025 - Improved NIRS Calibration for Hardness, Resilience, Cohesiveness, Springiness and Adhesiveness of Gari/Eba (cooked dough), at IITA, Ibadan, Nigeria.
Tabular Data - 2,8 KB - 4 Variables, 28 Observations - UNF:6:asbuWblN6oTvuT1F+S/rNw==
Quantitative descriptive analysis and instrumental textural data, for Gari/Eba, at IITA, Nigeria.Embargoed
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...
RTB Breeding Quality_TPA_QDA_Gari_Eba_IITA_Nigeria_ 290524.tabEmbargoed
23 avr. 2025 - Quantitative descriptive analysis and instrumental textural data, for Gari/Eba, at IITA, Nigeria.
Tabular Data - 3,3 KB - 5 Variables, 17 Observations - UNF:6:nIt0ckjNJtZAcen8zfrCjg==
Water absorption (WA20 and WA30) laboratory data with the corresponding NIRS spectra at CIAT, Colombia.Embargoed
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.
Water absorption (WA20 and WA30) laboratory data with the corresponding NIRS spectra_CIAT_Columbia.xlsxEmbargoed
22 avr. 2025 - Water absorption (WA20 and WA30) laboratory data with the corresponding NIRS spectra at CIAT, Colombia.
MS Excel Spreadsheet - 56,0 MB - MD5: ccc6bf82e73f8a82d64e113c8b91c50f
Texture, QDA and consumer acceptability data of pounded yam from selected D. alata and D. rotundata genotypes in Bowen University, NigeriaEmbargoed
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.
RTB Breeding Quality_Texture, Sensory, Consumer Dataset_pounded yam_BOWEN Uni_Nigeria-1.tabEmbargoed
22 avr. 2025 - Texture, QDA and consumer acceptability data of pounded yam from selected D. alata and D. rotundata genotypes in Bowen University, Nigeria
Tabular Data - 2,0 KB - 5 Variables, 16 Observations - UNF:6:0mB7m4Wn8HS6myTzLSAX0A==
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