21 to 30 of 212 Results
14 avr. 2025 - RTBfoods Project
Adinsi, Laurent; Honfozo, Laurenda; Hotegni, Francis; Pede, Penelope; Akissoe, Noël, 2027, "Sensory and instrumental acceptance thresholds of pounded yam stretchability/extensibility by UAC-FSA, Bénin", https://doi.org/10.18167/DVN1/MQ9VXZ, CIRAD Dataverse, V1, UNF:6:6biczONZpC3rhlkMVhE/Eg== [fileUNF]
A main quality attribute of pounded yam is its extensibility/stretchability, with yams exhibiting high values being preferred by consumers. This study assessed the sensory and instrumental acceptance thresholds of stretchability through consumer testing, quantitative descriptive... |
14 avr. 2025 - RTBfoods Project
Honfozo, Laurenda; Adinsi, Laurent; Hotegni, Francis; Pede, Penelope; Ayetigbo, Oluwatoyin; Arufe Villas, Santiago; Mestres, Christian; Dufour, Dominique; Akissoe, Noël, 2027, "Dataset for crumbliness of boiled yam through textural and dynamic rheology measurements in Benin", https://doi.org/10.18167/DVN1/DTQFEX, CIRAD Dataverse, V1, UNF:6:TO/HAZKcKykCigXHpDDtUg== [fileUNF]
Crumbly texture is a key attribute of boiled yam and it depends on yam variety. Previous studies revealed the link between boiled yam crumbliness and the hardness from penetration test (DOI 10.1002/jsfa.12589). Despite this strong relationship, the hardness expressed by the textu... |
14 avr. 2025 - RTBfoods Project
Diby, N'Nan. A. Sylvie; Kouassi, Antonin; Beugre, Tatiana; Adiko, Judicael Evelyne; Yapi, Eric; Deffan, Prudence; N'goran Haddad, Patricia; Ehounou, Emmanuel; Dibi, Evrard; Kouakou, Michel Amani, 2027, "Consumer Testing, QDA and Instrumental texture analysis data for pounded yam, at CNRA, Côte d'Ivoire", https://doi.org/10.18167/DVN1/ZYLVTW, CIRAD Dataverse, V1, UNF:6:Rc8YlI8Ptm9VO2JwbZqqmQ== [fileUNF]
This file contains Descriptive Sensory Data, consumer testing data and instrumental textural (KDGE) data of pounded yam that was collected using panel trained following a standardized methodology. The data was collected in 2024 as part of the RTBbreeding project. The Cleaning of... |
14 avr. 2025 - RTBfoods Project
Kouassi, Antonin; Nnan-Diby, Sylvie; Beugre, Tatiana; Adiko, Judicael Evelyne; Deffan, Prudence; Yapi, Eric; N'goran Haddad, Patricia; Siaka, Traore; Bomoh, Catherine; Assemand, Emma; Kouakou, Michel Amani; Mbeguie-A-Mbeguie, Didier, 2027, "Dataset for Instrumental texture by Penetrometry and TPA, Descriptive sensory analysis (QDA), and physicochemical analysis of fried plantain (Aloco), at CNRA, Côte d'Ivoire", https://doi.org/10.18167/DVN1/O9F2WQ, CIRAD Dataverse, V1, UNF:6:NfZsH00dndIwpzFPssqYkQ== [fileUNF]
This dataset contains physiochemical data of fresh and fried plantain (aloco). The measured biochemical parameters were dry material, pH, tirable acidity, soluble solid content, fat content, polyphenols, tannins, Citric Acid, D-Malic Acid. It also contains penetrometry data of fr... |
14 avr. 2025 - RTBfoods Project
Cornet, Denis; Rouan, Lauriane; Desfontaines, Lucienne; Komivi, Dossa; Ezekiel, Houngbo; Beurier, Gregory, 2027, "NIRS calibration for yam mouldability at Cirad UMR Agap Institut, France", https://doi.org/10.18167/DVN1/ZJWHYW, CIRAD Dataverse, V1
The quality of pounded yam is a key criterion for the adoption of new varieties by both producers and consumers. Its assessment appears to be multifactorial. To date, no single compositional trait—such as amylose content, pectins, or dry matter—can reliably predict this quality.... |
14 avr. 2025 - RTBfoods Project
Yassine Janati, Idrissi; Meghar, Karima; Londoño, Luis; Tran, Thierry, 2027, "Dataset for assessing cassava cooking quality using NIR hyperspectral imaging at CIAT, Cali, Colombia", https://doi.org/10.18167/DVN1/OAURMK, CIRAD Dataverse, V1, UNF:6:rzw5NDvtzWr+8eD/WOv0fg== [fileUNF]
This database contains 2175 NIR spectra extracted from hyperspectral images of fresh cassava root slices from different genotypes, acquired at CIAT (Cali, Colombia) using a Specim FX17 hyperspectral camera. The database also includes WAB laboratory data measured on the same cassa... |
14 avr. 2025 - RTBfoods Project
Siaka, Traore; Yapi, Eric; Kouassi, Antonin; Beugre, Tatiana; Adiko, Judicael Evelyne; N'goran Haddad, Patricia; Deffan, Prudence; Nnan-Diby, Sylvie; Mbeguie-A-Mbeguie, Didier, 2027, "Dataset on the agronomic characteristics of 12 genotypes of plantain at CNRA, Côte d'Ivoire.", https://doi.org/10.18167/DVN1/TBO0TM, CIRAD Dataverse, V1, UNF:6:wsTaGMvUvXr0cM/lPtHVsQ== [fileUNF]
Choosing plantain varieties adapted to local conditions in these times of climate change requires knowledge of their agronomic performance and disease resistance. The aim of this study was to obtain agronomic data from plantain genotypes grown under local conditions for the produ... |
14 avr. 2025 - RTBfoods Project
Yapi, Eric; Kouassi, Antonin; Beugre, Tatiana; Adiko, Judicael Evelyne; N’goran Haddad, Patricia; Deffan, Prudence; Nnan-Diby, Sylvie; Mbeguie-A-Mbeguie, Didier; Siaka, Traore, 2027, "Dataset of physical parameters of plantain genotypes grown in Côte d'Ivoire", https://doi.org/10.18167/DVN1/9JBJG4, CIRAD Dataverse, V1, UNF:6:8t+J2oqz/E2gZO/ydJdl2g== [fileUNF]
Aloco or fried plantain is a local product in Côte d'Ivoire that is highly prized by the local population. However, its production is generally based on traditional banana varieties, which present many constraints with the advent of climate change. The creation of new plantain va... |
14 avr. 2025 - RTBfoods Project
Ngoh Newilah, Gérard; Kendine Vepowo, Cédric; Goummeli, Socrate, 2027, "Dataset for establishing priority quality traits thresholds through correlation between instrumental measurements and sensory panel data at University of Dschang, Cameroon", https://doi.org/10.18167/DVN1/A7L9RE, CIRAD Dataverse, V1, UNF:6:IAPYaUwOW2E6MBhHZ3RwNg== [fileUNF]
The work that led to the production of this report was supported by the RTB Breeding project, through a sub-grant from the International Potato Center (CIP) to the French Agricultural Research Centre for International Development (CIRAD), Montpellier, France. The dataset aimed at... |
Courtois, Francis; Chapuis, Arnaud; van der Werf, Léa; Chiado Rana, Alisia; Wisnieski, Christelle; Delpech, Charlotte, 2024, "Experimental filtration/compression dewatering kinetics of different cassava flours", https://doi.org/10.18167/DVN1/EVMJY2, CIRAD Dataverse, V1, UNF:6:X2c3FhEibotKvzP98N0mPw== [fileUNF]
Mechanical dewatering is a critical step in several food processing pathways, including in cassava flour processing. Compression dewatering kinetics are useful to design a dewatering operation. Such kinetics were measured in a filtration-consolidation cell, between 4 and 21 bar.... |
