RTBfoods project: Breeding RTB products for end user preferences

The RTBfoods project is implemented with five partner countries: Benin, Cameroon, Ivory Coast, Nigeria and Uganda. It analyzes three common uses of each target root, tuber and banana crops (cassava, yam, sweet potato, plantain and tropical potato). The analysis uses a reverse engineering approach, working backwards from consumers to breeders.

Projet RTBfoods : Améliorer la sélection de variétés de racines, tubercules et bananes à cuire (RTB) pour en faciliter l'adoption par les utilisateurs

Le projet RTBfoods prend place dans cinq pays partenaires : le Bénin, le Cameroun, la Côte d’Ivoire, le Nigeria et l’Ouganda. Il vise à analyser des préparations culinaires différentes (bouilli, pilé, frit,...) et les préférences variétales associées, ainsi que l’aptitude à la transformation (facilité de stockage, d’épluchage, de fermentation, défibrage ou granulation des productions de racines, tubercules et bananes (RTB) (manioc, igname, patate douce, banane à cuire, pomme de terre). L’approche employée tient de l’ingénierie réverse : il s’agit de partir du consommateur pour remonter à l’améliorateur.
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211 to 220 of 220 Results
Descriptive sensory analysis data for Attieke in Côte d'lvoire
3 oct. 2022
Ebah Djedji, Catherine; Diby, N'nan Sylivie, 2022, "Descriptive sensory analysis data for Attieke in Côte d'lvoire", https://doi.org/10.18167/DVN1/YPPYJO, CIRAD Dataverse, V1, UNF:6:eX+CbuPPDCPwJZo7QRZQ/Q== [fileUNF]
Attieke is a fermented and granulated product commonly consumed in Côte d’Ivoire and other countries in Africa and overseas. To prepare the product, cassava tubers are peeled, crushed, and fermented. Water in the fermented paste is removed by pressing and grains are formed, sligh...
Instrumental textural data for Matooke in Uganda
30 sept. 2022
Khakasa, Elizabeth; Nowakunda, Kephas, 2022, "Instrumental textural data for Matooke in Uganda", https://doi.org/10.18167/DVN1/UZWRTL, CIRAD Dataverse, V1, UNF:6:kc9frE/KJ8hyoz72xVAxbg== [fileUNF]
This file contains instrumental textural data for Matooke that was collected by NARL team in Uganda using standard operating procedures.
Descriptive sensory analysis data for Fufu in Nigeria
30 sept. 2022
Chijioke, Ugo, 2022, "Descriptive sensory analysis data for Fufu in Nigeria", https://doi.org/10.18167/DVN1/SZKUF2, CIRAD Dataverse, V1
Fufu is one of the popular fermented products processed from cassava roots and it is widely consumed in Nigeria and other West African countries. These files contains descriptive sensory data of fufu that was collected using panel trained following a standardized methodology. The...
Descriptive sensory analysis data for Eba in Nigeria
30 sept. 2022
Adesokan, Michael; Maziya-Dixon, Busie; Oyedele, Hakeem; Alamu, Emmanuel; Awoyale, Wasiu, 2022, "Descriptive sensory analysis data for Eba in Nigeria", https://doi.org/10.18167/DVN1/BCNG5K, CIRAD Dataverse, V1, UNF:6:l1n+sNZeGsHyhqXsl2fzug== [fileUNF]
Eba is a cassava-based staple food product commonly consumed in Nigeria and other countries in West African. It is prepared by constituting gari (a pregelatinized, fine to coarse granular flour, made from grated, fermented, and roasted cassava mash) in boiled water and stirred to...
Descriptive sensory analysis data for pounded yam in Nigeria
30 sept. 2022
Ategbayo, Bolanle; Tanimola, Abiola; Oluinka, Oroniran, 2022, "Descriptive sensory analysis data for pounded yam in Nigeria", https://doi.org/10.18167/DVN1/QFDIQK, CIRAD Dataverse, V1, UNF:6:ZW7paQ6iHyEOlViv8Wcg5Q== [fileUNF]
This file contains descriptive sensory data of pounded yam that was collected using panel trained following a standardized methodology. The data was collected by Bowen University team in Nigeria using RTBfoods standard operating procedures developed in work package 2 for the use...
Descriptive sensory analysis data for boiled cassava roots in Benin.
30 sept. 2022
Adinsi, Laurent; Akissoe, Noël, 2022, "Descriptive sensory analysis data for boiled cassava roots in Benin.", https://doi.org/10.18167/DVN1/3ROQIK, CIRAD Dataverse, V1, UNF:6:TqAg5Fs2ZDDGiytwnHZaFQ== [fileUNF]
This file contains descriptive sensory data of boiled cassava that was collected using panel trained following a standardized methodology. The data was collected by UAC-FSA team in Benin using RTBfoods standard operating procedures developed in work package 2 for the use by train...
Descriptive sensory analysis data for boiled cassava roots in Uganda.
30 sept. 2022
Nuwamanya, Ephraim; Iragaba, Paula; Kawuki, Robert; Nanyojo, Ann Ritah; Khakasa, Elizabeth, 2022, "Descriptive sensory analysis data for boiled cassava roots in Uganda.", https://doi.org/10.18167/DVN1/VFKFUR, CIRAD Dataverse, V1, UNF:6:6j1NmfLpObAYRiEs2frcQA== [fileUNF]
This file contains descriptive sensory data of boiled cassava that was collected using panel trained following a standardized methodology. The data was collected by NaCCRI team in Uganda using RTBfoods standard operating procedures developed in work package 2 for the use by train...
Descriptive sensory analysis data for boiled yam in Benin.
30 sept. 2022
Adinsi, Laurent; Akissoe, Noël, 2022, "Descriptive sensory analysis data for boiled yam in Benin.", https://doi.org/10.18167/DVN1/6UMNFF, CIRAD Dataverse, V1, UNF:6:oHksbcGS4k+r90C4K0IOXQ== [fileUNF]
This file contains descriptive sensory data of boiled yam that was collected using panel trained following a standardized methodology. The data was collected by UAC-FSA team in Benin using RTBfoods standard operating procedures developed in work package 2 for the use by trained s...
Descriptive sensory analysis data for boiled sweetpotato in Uganda
30 sept. 2022
Nakitto, Mariam, 2022, "Descriptive sensory analysis data for boiled sweetpotato in Uganda", https://doi.org/10.18167/DVN1/WG5YOT, CIRAD Dataverse, V1, UNF:6:g2whHhEx8a3NNLyW11NwZw== [fileUNF]
This file contains descriptive sensory data of sweetpotato that was collected using panel trained following a standardized methodology. The data was collected by CIP team in Uganda using RTBfoods standard operating procedures developed in work package 2 for the use by trained sen...
Descriptive sensory analysis data for steamed matooke in Uganda
30 sept. 2022
Khakasa, Elizabeth, 2022, "Descriptive sensory analysis data for steamed matooke in Uganda", https://doi.org/10.18167/DVN1/XGTNOL, CIRAD Dataverse, V1, UNF:6:Vqksk64fpQULl1r4tg231Q== [fileUNF]
This file contains descriptive sensory data of steamed matooke that was collected using panel trained following a standardized methodology. The data was collected by NARL team in Uganda using RTBfoods standard operating procedures developed in work package 2 for the use by traine...
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